Demuths Cookery School:
Peas, broad beans & asparagus
Demuths Cookery School:
Wisteria on Chateau Ventenac
Demuths Cookery School:
Rosemary in full bloom
Demuths Cookery School:
Prepped Asparagus
Demuths Cookery School:
Local Goats Curd
Demuths Cookery School:
green asparagus, broadbeans, peas and fresh goats curd
Demuths Cookery School:
Rachel prepping the Asparagus starter
Demuths Cookery School:
Supper on the terrace at Chateau Ventenac
Demuths Cookery School:
French Purple potatoes
Demuths Cookery School:
a wheat free almond and orange cake with local French strawberries and crème fraiche
Demuths Cookery School:
Making bread sticks
Demuths Cookery School:
Sarah & Pat making bread
Demuths Cookery School:
Shaping fougasse
Demuths Cookery School:
Making Fougasse
Demuths Cookery School:
Fougasse set to rise
Demuths Cookery School:
Bread Sticks
Demuths Cookery School:
Stuffed fougasse just out of the oven
Demuths Cookery School:
Stuffed Fougasse
Demuths Cookery School:
Slicing the Socca/ Farinata
Demuths Cookery School:
Stuffed Fougasse
Demuths Cookery School:
Cucumber, radish & mint salad
Demuths Cookery School:
Lunch in the sun
Demuths Cookery School:
beetroots, three colours, carrots two colours, onions & fennel
Demuths Cookery School:
Roasted peppers for Ratatouille
Demuths Cookery School:
Artichokes, prepped ready to cook
Demuths Cookery School:
Finely sliced beetroot
Demuths Cookery School:
Finely sliced beetroot, with radish salad
Demuths Cookery School:
Ratatouille
Demuths Cookery School:
Very Fresh broadbeans
Demuths Cookery School:
Sugar dogs, note facial expressions!
