Situated in the stunning grounds of Lainston House, an Exclusive Hotel near Winchester, Hampshire, Season Cookery school is housed in a renovated 17th century well house and is just a stone’s throw from Lainston’s brimming kitchen garden which supplies the hotel’s kitchen and the cookery school with the very best seasonal ingredients.
There are a wide range of classes available including easy entertaining, dishes from around the globe, seasonal cooking, meat and fish classes, baking and sweet things as well as specialist diets such as dairy free and gluten free cooking courses.
Gaggenau, one of our appliance partners at HM, invited us to attend a day course learning to cook the following French dishes:
- Fougasse au méditerranéen;
- Pavé d’agneau roti;
- Gratin dauphinois;
- Ratatouille provencal;
- Madeleine au citron;
- Panacotta á la vanille; and
- Rhubarbe poaché.
The class ran from 9:30am to 4pm and as well as making all the dishes below we also managed a tour of the beautifully kept kitchen gardens at Lainston House.
We were taught by Sylvain Gachot, Cookery School Manager, who ensured the class was fun and relaxed even though it was in a professional setting. We used the Gaggenau induction hob and 200 Series oven for the class including the dough proving function and the temperature probe which is the absolute very best way to cook meat.
Gaggenau appliances are renowned for their precision in the kitchen and nowhere is that more evident than in a professional kitchen. Everything we cooked turned out beautifully, in fact the dishes turned out so well they all got eaten straight away so the only image we managed to capture was the Fougasse au méditerranéen …
The fougase is a bread typical of the Provencal region, it has a soft crust with a thick and soft crumb and is often embellished with herbs, cheese, onions, olives and bacon. It was delicious!
To book a cooking course at the Season Cookery School take a look here for more information about the different classes available.