VegetarianA vegetarian diet should not be a dull diet and vegetables are full of colour, flavour and texture that rivals any meat or fish based diet.
Vegetarian food should be every bit as colourful and delicious as non-vegetarian dishes. On this workshop it is! Humble vegetables are celebrated and elevated. Examples of what we cook: sumac-spiced aubergine with tabbouleh, roasted celeriac blini with blue cheese and pear, tomato, feta, almond and date baklava, shallot tarte tatin, masala dosa. Dishes do vary according to the season.
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.
The workshop starts promptly at 10am and finishes at 4pm. You will eat what we make for lunch but there may still be some leftovers to take home so do bring some containers.
Please note, this workshop is suitable for coeliacs but a couple of recipes will need to be modified, so please let us know when booking. It is not suitable for vegans. Gluten is stored / used at the school. 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 is also provided at the end of the workshop.
Everyone works individually at their own workstations, sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
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 but we do need to know in advance. 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.