Demuths Cookery School:
Pickled Mouli
Demuths Cookery School:
Tarragon Carrots with Liquorice Glaze, Smoked Chipotle Mayonnaise, Pickled Mouli and ‘Caviar’, Sautéed Greens, Pea Pistachio Cream, Pea Shoots and Flowers
Demuths Cookery School:
Tarragon Carrots with Liquorice Glaze, Smoked Chipotle Mayonnaise, Pickled Mouli and ‘Caviar’, Sautéed Greens, Pea Pistachio Cream, Pea Shoots and Flowers
Demuths Cookery School:
Tarragon Carrots with Liquorice Glaze, Smoked Chipotle Mayonnaise, Pickled Mouli and ‘Caviar’, Sautéed Greens, Pea Pistachio Cream, Pea Shoots and Flowers
Demuths Cookery School:
Edible flowers from Castle Farm
Demuths Cookery School:
Edible flowers and herbs from Castle Farm
Demuths Cookery School:
Courgette Flowers from Eades
Demuths Cookery School:
Stuffing Courgette Flowers with Pea and Mint Cashew Cheese
Demuths Cookery School:
Stuffing Courgette Flowers with Pea and Mint Cashew Cheese
Demuths Cookery School:
Stuffing Courgette Flowers with Pea and Mint Cashew Cheese
Demuths Cookery School:
Students picking herbs for plating
Demuths Cookery School:
Students getting ready to plate
Demuths Cookery School:
Students plating up
Demuths Cookery School:
Stuffed Courgette Flowers filled with Pea and Mint Cashew Cheese, Panisse, Roasted Cherry Tomato Sauce, Spiralised Courgette Salad with Basil, Lemon Oil and Fried Capers, Dehydrated Herb Tomatoes, Micro Basil and Sorrel
Demuths Cookery School:
Elderflower Jelly with Summer Berries and Flowers, Spiced Macerated Strawberries, Marshmallow, Rosewater Meringues, Coconut Ice Cream
Demuths Cookery School:
Elderflower Jelly with Summer Berries
Demuths Cookery School:
Tempeh
Demuths Cookery School:
Colours!
Demuths Cookery School:
Smoking Tempeh and Aubergine
Demuths Cookery School:
Dehydrated Cavolo Nero
Demuths Cookery School:
Making Celeriac Ravioli
Demuths Cookery School:
Celeriac Ravioli filled with Sunflower Ricotta, Smoked Aubergine and Tempeh with Black Garlic Hazelnut Crust, Watercress Herb Emulsion, Cavolo Nero Crisps, Cavolo Nero Powder, Baby Kale and Red Watercress Leaves
Demuths Cookery School:
Celeriac Ravioli filled with Sunflower Ricotta, Smoked Aubergine and Tempeh with Black Garlic Hazelnut Crust, Watercress Herb Emulsion, Cavolo Nero Crisps, Cavolo Nero Powder, Baby Kale and Red Watercress Leaves
Demuths Cookery School:
Celeriac Ravioli filled with Sunflower Ricotta, Smoked Aubergine and Tempeh with Black Garlic Hazelnut Crust, Watercress Herb Emulsion, Cavolo Nero Crisps, Cavolo Nero Powder, Baby Kale and Red Watercress Leaves
Demuths Cookery School:
Plating up
Demuths Cookery School:
Fennel Panacotta with Vanilla, Raspberry Orange Rosemary Granita, Orange Zest Powder, Charred Orange Segments, Candied Fennel Seeds, Spun Sugar
Demuths Cookery School:
Fennel Panacotta with Vanilla, Raspberry Orange Rosemary Granita, Orange Zest Powder, Charred Orange Segments, Candied Fennel Seeds, Spun Sugar
Demuths Cookery School:
Beetroot Kibbeh, Pickled Beetroot, Salted Feta, Lemon Herb Oil, Almond Tapenade, Charred Onions, Beetroot Walnut Pomegranate Yoghurt, Spiced Roasted Chickpeas
Demuths Cookery School:
Vegan Croissants & Danish Pastries
Demuths Cookery School:
King Oyster Mushrooms
