(although I forgot to add the word soup for Tuesday! Spicy Butternut Squash SOUP with sourdough, it should read)
We hope that you can join us!
(And yes, Daal is on Wednesday!)
Seafood Two: Shellfish takes place on the 29th October from 6.30-9.30pm. Details and booking here.
Seafood One: Fish takes plaice on the 3rd December from 6.30-9.30pm. Details and booking here.
Or just click on the relevant images below!
This is what we have lined up for you this week
Tuesday: Tarka daal with a hunk of bread
OR Ham and cheddar croissants
Wednesday: Bacon and mushroom frittata
OR Stilton and honeyed walnut croissants
Thursday: Caponata with homemade ricotta and a hunk of bread
OR Ham, cheddar, and courgette chutney baguette
Friday: Chilli beef stonebaked sourdough pizza
OR Roasted fennel, courgette, and ricotta stonebaked sourdough pizza
See you in the week…
Here’s this weeks menu:
Tuesday: Tarka Daal with Sourdough
OR Salami and Cheese Croissants
Wednesday: Broccoli & Stilton Soup with Sourdough
OR Ham and Cheese Croissants
Thursday: Houmous, Carrot, Pickle & Caraway filled baguette
OR Ham, Mustard and Pickle filled baguette
Friday: Stirchley Meat Feat Stonebaked Sourdough Pizza
OR Leek, Kale & Mushroom Stonebaked Sourdough Pizza
Join us for lunch this week, here’s what we’ve got…
Tuesday 30th Sept: Tarka daal with sourdough // Ham and cheddar croissant
Wed 1st October : Mushroom and herb frittata with focaccia and salad // Ham and cheddar croissant
Thurs 2nd October: Baguettes! Humous and roast veg // Ham and Tom’s piccalilli
Friday 3rd October: Pizza! Chilli goats cheese and butternut squash // Stirchley meat feast
Tuesday 23rd Sept: Tarka daal with sourdough
Wed 24th: Spanish tortilla with salad and focaccia
Thurs 25th: Filled baguettes: Smoked mackerel and pickles // Pear, stilton, and walnut butter
Friday 26th: Stonebaked sourdough pizza: Anchovy, black olive, mozzarella // Courgette, kale and cheddar
Join Loaf for a once-a-year pig butchery and charcuterie experience. This Autumn course is led by experienced cook and charcuterie enthusiast Lap-fai Lee, with a pig butchery demonstration from Bournville’s organic butcher Steve Rossiter. This day-long course will take you through options for creating amazing charcuterie, as well as fresh pork dishes, from almost every part of the pig. You’ll also be creating your own porky lunch in the middle of the day.
During the day you’ll be learning:
This is a real ‘nose to tail’ butchery course, we won’t be wasting anything. Confidence in handling knives would be an asset, but other than that the skill level required is minimal, just willingness to take part with hands-on learning. You’ll receive ongoing support from Lap and Steve.
The course costs £120 (inclusive of VAT) and all refreshments, equipment, recipes and aprons are provided. The fee includes a delicious lunch that you will be proud to have made yourself, and you’ll have a piece of charcuterie or fresh pork to take home with you, along with a recipe booklet with everything you’ve learnt on the day. As with all of our Loaf courses, you won’t be going home hungry!
This year’s course takes place on Thursday 13th November, 9.30am – 4pm in our cookery school at Loaf HQ. To book a place, visit the course page here, or contact Nancy email@example.com.
We encourage your feedback on this, as it’s our first pork butchery course – what would you like to learn? Please add your comments below for Lap.
Come and spend an enjoyable evening at Loaf HQ learning the basics of preserving, and leave with your own preserves. We’ll start at the very beginning by selecting the right ingredients, learning how to sterilise equipment, learning about the importance of pectin, sugar content, and temperature, how to reach setting point for jams and jellies, and how to know when your chutney or relish is ready.
The evening is led by Loaf director Tom Baker and Rachel Carter from Cuffufle, who will demonstrate as well as guide you through doing the process yourselves, and be on hand to answer questions about equipment, supplies, and further reading.
At our preserving courses we try and use seasonal fruit and veg that we locally source. We look at many different ways to preserve and many different forms ‘preserves’ come in, from Jams to mustards, from Fruit syrups/cordials to chutneys, from fruit vinegars to relishes.
If you have any excess produce from your own garden or allotment, we may be able to incorporate it into the workshop, so please let us know if theres anything you’d like to bring along.
The next course is on Wednesday 1st October and starts promptly at 6.30pm, finishes at 9.30pm, and takes place at Loaf HQ in Stirchley, South Birmingham.
You’ll feel right at home at Loaf, and everything you learn will set you up for impressing your friends and family with your new found skills at home. All refreshments, equipment, recipes and aprons are provided. The course costs £50 per person including VAT. Book via the course page on the website or by contacting firstname.lastname@example.org