BarbequeMarinades, Glazes, Techniques, meat & fish cuts
Barbeque dishes are best cooked slowly and safely over a constant heat without flare-up and scorching. This creates tender dishes full of flavour with a hint of smoke. We explore creative barbeque recipes cooked perfectly over charcoal and using wood and herbs for flavour.
Dishes we may cook are aromatic grilled chicken with honey & coriander, Vietnamese beef skewers, Yucatán fish in banana leaves, Roman lamb, new potatoes, halloumi & sage. Some larger cuts (spatchcock chicken, butterfly lamb) will be demonstrated and all dishes use a mix of rubs and marinades that you will make yourself.
This workshop is designed to be cooked outside once the kitchen preparation is complete, but if the weather is not favourable we may need to cook in the kitchen – but only as a last resort.
The workshop starts promptly at 10am and finishes at 4pm. We eat what we make in the morning for lunch but there may still be leftovers to take home, so please bring some storage containers.
Like all our workshops, this course is hands-on and you will leave the day equipped with the skills and knowledge to recreate impressive dishes at home.
Please note, this workshop is not suitable for vegetarians but it is suitable for coeliacs. Please email us if you need to know more about the allergens in this course.
All refreshments, equipment and aprons are provided. A booklet of the day’s recipes will be sent by email within 48 hours of the workshop.
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort as we will be on our feet most of the time.
When booking, please advise of any accessibility issues. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you. We have an adjustable workstation for those who may need to sit down or are in a wheelchair.
Please read our T & C’s before booking.