Date: April Friday 13th to Sunday April 15th, 2012
Cost: Full weekend €197 includes 2 nights bed and breakfast, 1 dinner, one lunch and 4 hours of cookery tuition
Cookery only: €85
Time: 11.0am to 3.0 pm including lunch
Non-participating partner €120. This includes two nights bed and breakfast, one dinner, one lunch
April in Berry Lodge brings early season flavours and we will use foods that are just coming into season and have the freshness of new growth. Herbs are beginning to grow along with rhubarb, Spring greens, new season eggs, lamb and sea vegetables such as sloke or sliuchain. We will use some of these ingredients to make recipes from the very simple to the more complex. We will also refer to planning menus that are fun and we will show creative ways to present and serve food and also refer to pairing the dishes with beverages. A sample of ingredients are: eggs, smoked salmon, early Spring salads, Spring cabbage, Spring lamb, rhubarb and chocolate.
Arrive 4.0 pm to 7.0 pm Friday
Welcome dinner 7.30 pm
Breakfast Sat 8.30 am to 9.30 am
Walk by the sea
Recipe folders supplied
Demonstration 11.0am to 12.30pm followed by Break
”Hands on” cookery 1.0 pm to 3.0 pm
Service and analysis
Lunch with wine
Free-rest or explore the area