Unctious-ness
As we enter the season of seasonal, celebrational Thanksgiving and Christmas fayre, this dish created during…
Category: concord institute
Plating up
A plate from the recent Mastery of Cooking weekend: Short Grain Brown Rice cooked with Sweet…
Mastery course lunch
Creamed Barley and Mushroom Soup followed by Red Rice Croquettes, Kale with Red Onions, Anchovies and…
Persimmon, Chicory & Blue Cheese Salad
A side salad prepared under the guidance of Master Chef Jean Torné this weekend. It formed…
Bean, Vegetable and Kale Stew
A hearty Bean, Vegetable and Kale Stew – prepared after completing an online session with Jean…
Autumn Harvest
Day two of the weekend Mastery of Cooking course. An array of organic and locally sourced…
Ready, steady, cook
The opening weekend of the Mastery of Cooking programme, and we are set a challenge of…
Self Portrait: Fridge
Day 1 of the Mastery of Cooking class with Jean Torné, and we are asked to…
Mastery of Cooking
On the cusp of embarking on a year-long journey entitled ‘Mastery of Cooking’ under the tutelage…
Whole Food cooking classes
I invite you to take part in a introductory series of Cooking classes being run this…