Looking back on 2015 and the fun years that Franco and I spent at The Chef's Room with all of you, it makes me very sad to have to say that I will not be taking the cookery school forward in the foreseeable future.
We did in the end find a suitable if quirky venue near to Raglan but not soon enough to carry on seamlessly. This, added to the difficulties at The Chef's Room during our final months there under new ownership, made the prospect of starting again very daunting.
It is true to say however that we have a potential venue for private bookings for lunch party cooking days and pop-up events, so please let us know your needs and we hope to accommodate you.
I will continue to teach at The WI cookery school at Denman, near Oxford
and The School of Artisan Food near Nottingham
Franco will continue to teach in Italy and has a weeklong course coming up in May http://www.gustoinfinito.com/#!team/c1c9t
Talking of Italy I have been invited to visit Loro Piceno, in unspoilt Le Marche. It boasts a unique seventeenth century castle kitchen, used by Dominican nuns until the 1950s. The town is the original home of Vino Cotto and holds a dedicated festival in September every year.
It is hoped that Loro Piceno, will become a culinary destination with its own cookery school, (which is where I come in) a place where food enthusiasts can discover the authentic taste of real Italy. I hope to visit in March.
I have been asked to be a regional judge (Wales) along with Food writer Elisabeth Luard and chef Shaun Hill for the Delicious magazine produce awards. You can nominate that very special, butcher, baker or candlestick maker near you and maybe even win a case of champagne
There are eight awards.
PRIMARY, dairy, earth, field and sea Includes quality ethically* produced ingredients, grown with respect for the land, reared with care in the field, or sustainably sourced from our waters.
ARTISAN dairy, earth, field and sea This category is for products made in the UK, using largely British-grown or reared, ethically raised* produce. The process can be as simple a process as churning butter from British milk, making soup with home-grown ingredients, or selling Lancashire hot pots made with local meat. We also recognise our diverse communities and the food that we love to eat – Caribbean curries, Chinese dim sum, Indian snacks, Italian sauces, and French patisserie for example.
Please visit http://www.deliciousmagazine.co.uk/collections/2016-delicious-magazine-produce-awards/ for details
I will keep you updated with news as it unfolds.
Very best wishes
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