Demuths Cookery School:
Organic salad from Castle Farm
Demuths Cookery School:
Organic salad from Castle Farm
Demuths Cookery School:
Herbs from Castle Farm
Demuths Cookery School:
Herbs from Castle Farm
Demuths Cookery School:
Beetroot Blini
Demuths Cookery School:
Matt with his Beetroot Blini
Demuths Cookery School:
Beetroot Blini
Demuths Cookery School:
Beetroot Blini
Demuths Cookery School:
Gail with her Beetroot Blini
Demuths Cookery School:
Pistachio mousse
Demuths Cookery School:
Pistachio mousse
Demuths Cookery School:
Pistachio mousse
Demuths Cookery School:
Castel franco Chicory
Demuths Cookery School:
Helen teaching
Demuths Cookery School:
Mike slicing tempeh
Demuths Cookery School:
Deborah plating up
Demuths Cookery School:
Mushroom Carpaccio
Demuths Cookery School:
Karin with her Mushroom Broth
Demuths Cookery School:
Gail plating up Mushroom Carpaccio
Demuths Cookery School:
Mushroom Carpaccio
Demuths Cookery School:
Mushroom Carpaccio
Demuths Cookery School:
Mushroom Carpaccio
Demuths Cookery School:
Mike with his Mushroom broth
Demuths Cookery School:
Mushroom broth
Demuths Cookery School:
Gail with her Mushroom broth
Demuths Cookery School:
Helen teaching
Demuths Cookery School:
Donuts filled with Raspberry Curd
Demuths Cookery School:
Donuts filled with Raspberry Curd
Demuths Cookery School:
Donuts filled with Raspberry Curd
Demuths Cookery School:
Menu planning session
