Wednesday evening saw Loaf Cookery School’s first butchery course, and an exciting collaboration with local master butcher Steve Rossiter. Steve proved himself to be a natural teacher, and the enthusiastic students warmed to him immediately, and took eagerly to applying the techniques they had learned to produce some stunning dishes. Trying to lead the evening and take decent photographs proved a bit too much for me, however you can see a few shots showing what we did below. We jointed, spatchcocked and butterflied our way through the evening, and ended up with a veritable feast at the end, all washed down with a nice glass of red wine. On the menu was Raz el Hanout tagine chicken legs with minted cous cous, chorizo-stuffed chicken breast wrapped in streaky bacon, spatchcocked poussin with lemon and wild garlic, and chicken liver and wild leaf salad. Sadly I didn’t get any shots of the finished dishes, but I have included a ‘one-I-made-earlier’ photo of the wrapped chicken breast below. One of the most exciting things for me was having a 15-year old lad on the course who is an aspiring young chef looking to study catering at UCB. He was eager to learn, and I was secretly jealous that I wasn’t as in to food at his age as he is – not many 15 year olds know how to butcher a chicken and turn it into fancy, delicious dishes like he does now. Steve and I are keen to do more courses together in the future, so stay peeled to the cookery school page for upcoming dates.
Before any big-media even got their quills inked to review this new foodie destination, Loaf had the privilege to preview the hotly-anticipated Daylesford Organic Cookery School. Through the generosity of an old Uni chum, Loaf managed to wangle itself an invitation to the first trial day of the brand-spanking-new cookery school.
