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News & recipes Fresh from the NCSG Journal
NEWS & RECIPES FRESH FROM THE NCSG JOURNAL
As the evenings grow dark and the weather turns cool, nothing lifts the spirits quite like a bowl of deliciously and sweet gloriously gooey hot calories. Here, Lucknam Park gives classic pub pud sticky toffee pudding the country house-hotel treatment (and a dollop of banana ice cream).
After a mishap with his meringues, National Cookery School Guide editor Anthony Leyton seeks salvation at Divertimenti, where chef Samantha Harvey teaches him how to pull off the perfect pavlova – beautifully paired with rosewater cream and mango
On the road with the NCSG Kenwood Chef Masterclasses, we picked up this splendidly summery (and staggeringly simple) seafood spaghetti dish at the Cookery School at Grand York – easy to cook and on the table in minutes…
The perfect light dessert for summer dinners, Daylesford’s delicately zingy panna cotta features some of the best of the season’s bounty – punchy poached rhubarb and citrus-sweet blood orange