Horton Cross的度假屋

-A little talk about mead mythology. -Tastings of a range of mead (honey-wine) styles from Devon, around the world and deep in history, - Comparison of traditional, wild yeast, mead and the modern science of mead-making. -Making a little batch of mead to take home and enjoy. Other things to note Bring old boots/wellies for the farm if it has been raining

You will be greeted by Miranda or Carol with fresh coffee or tea and some delights from the Esse Ironheart cooker. Miranda will talk about the amazing walks and sites and local producers around Somerset. If you are on a walking holiday, then making a picnic is a fabulous great experience. We will use some amazing, locally sourced ingredients to make the most memorable picnic. You will start by making a couple of of artisan loaves using locally sourced stoneground flour. You will make some of Miranda's famous scotch eggs and tomato chilli jam. Then you will try your hand at rough puff pastry for sausage rolls and a savoury pastry which you will turn it into a delicious tart, using local cheeses and eggs. What is a picnic without some seriously sticky toffee apple buns and a cake? We will end with making a Somerset apple cake. If you aren’t a walker and you are just a picnic fanatic and want to learn some different techniques / skills, I can tailor make a culinary experience to your taste. You might want to stop for a pizza and pint at our beautiful pub afterwards. A great way to end a day in Miranda’s Kitchen. Other things to note This is a truly bespoke, rustic, unpretentious culinary experience and you get to take away the picnic of dreams.

Our unique course takes place around a huge farmhouse-style table in the centre of our family-run showroom surrounded by live wood burning stoves and Esse Range Cookers. You will be welcomed by passionate bakers Miranda and Carol. This is a hands on course. After a cup of coffee and a handmade pastry you will get stuck in and weigh, mix, sift, shape, mould, stir, peel and much more. You will start off all the jam and jelly pans and roll your first batch of bread rolls. You will knead a batch of white bread and brown or seeded by hand and another mechanically. You will make my signature focaccia using a fabulous traditional prove method. You will learn to fold and roll the baguettes, rolls and loaves. While the loaves prove you will pot the jams and curd and make a batch of savoury pastry for a tart for lunch. You will relax and eat lunch before making a sweet pastry to make a bakewell tart using the jam we have made. This is a secret recipe passed down from Miranda’s mother. We will stop for lunch that you have made yourselves. You will then bake all the loaves off before relaxing for a drink next door at our beautifully restored pub The Firehouse Somerset (where Miranda and Carol ran the pastry section) while the loaves and jam cool. You will go away confident that we have left no stone unturned in helping you on your lifelong journey making artisan bread & jam Other things to note This is an experience for all ages and abilities. We can tailor make this experience for beginner, intermediate or advanced cooks. We welcome children who are keen to learn and able to withstand a 4 hour course. We welcome people with disabilities. Small Dogs can sit under the table if well behaved.

This is a unique experience baking traditional cakes in live wood fired, solid fuel and electric AgaRayburns & Esse Range Cookers. You will be welcomed into the heart of the showroom by Carol, a master baker. You will learn about specialist flours, and other ingredients. You will learn some amazing tips and techniques while whipping up a delicious Somerset Apple Cake and Sticky Toffee Apple buns, which involves learning how to make caramel. You will move on to making Carol’s signature apple and pecan scones and a lemon and Bramley Apple Curd. You will dip your hands into a little fruit poaching and pastry making, and the art of making the perfect tart. You will make your own delicious savoury tart for lunch using Somerset cheeses. and vegetables from Carol’s dad’s 30 year old allotment down the road. You might even get time to make a little pot of jam from berries foraged from local hedgerows to smother on your cakes and buns. And you will get to take some of your delights home to enjoy. Other things to note We get through a lot of baking. Come prepared for a busy day. It gets hot due to live stoves and ovens, so wear short sleeves and layers that you can remove. Bring water to stay hydrated. It’s an open plan showroom, our customers are free to wander to look at the live Cookers while we teach.

This will be a full on bread making experience and you will make lots of beautiful bread and go away feeling confident on this fascinating artisan bread making journey. I will touch on my background and passion for baking. We will talk about different flours, grains and baking styles and traditions. This is a full on, hands on course learning bread kneads and folds for focaccia, rolls, baguettes, bagels and more. We will weigh up the flour, yeast and water for the loaves and let them autolyse / prove. You will learn about hydration, salt content, kneading process. While the main bread is proving we will make some breads for lunch too. You will truly get the feel of an artisan bakery and how it works on a small scale. We will weigh out and fold the bread for a second prove. We spend a lot of time on getting you confident in the folding techniques. We will fold the dough into rolls, baguettes, Baguels and loaf tins for a third prove. Other things to note This course can be tailored to novice, intermediate or skilled bakers / chefs / cooks. It is a fun experience. Using locally sourced ingredients. Just come and get stuck in, talk food, taste food and make amazing bread. You take away a passion for bread, knowledge on flours and folds and I hope with a happy heart and a basket full of bread.