Courses

Scroll down for links to Course Outlines

Meet Pierre Clouet, master cook to the Duke of Newcastle. He is using a clockwork spitjack to roast a joint for the Duke's dinner. Would you like to learn to roast meat and fish to perfection using original spitjacks from the seventeenth and eighteenth century? Click Clouet to find out more about our ROASTING COURSES .

This beautiful design is for the decorations on the crust of a shallow pie called a pheasant florendine. It is an illustration from a cookery book written in the early eighteenth century by the London pastry cook Edward Kidder. Would you like to learn to bake period breads,cakes and pies as beautiful as this in the soaking heat of a traditional wood-fired beehive oven? Learn more by clicking the florentine and visiting our page on our BAKERY COURSE.

This is another beautiful ice pudding from the nineteenth century. It is a Princess Melon Bombe, a delicious apple water ice moulded into a melon and filled with a rich vanilla and maraschino ice cream. It is surrounded by small garnishing ices and again decorated with maidenhair fern. It is only possible to make these spectacular dishes if you have the correct moulds. We have a very extensive collection of original moulds at Historic Food. Learn more about ICES by clicking the Princess Melon.

This seventeenth century engraving depicts a sugar sculpture of Neptune produced for a remarkable feast given in Rome in 1686 to honour James II's accession to the English throne. Ivan and his colleagues Tony Barton and Peter Brears have frequently re-created historic edible art of this kind, for exhibitions both at home and abroad. Click on Neptune for SUGARWORK COURSES

Click on the Stag Pasty to get a BOOKING FORM

Fees

All two day courses in 2008 cost £270 (this does not include accommodation). This price includes:

all tuition
printed materials/recipes
lunches (cooked by you, of course)
Saturday evening Historic Food dinner
all raw materials, plus your produce to take home

We require a deposit of £100 with your booking - for details see booking form.

Accommodation

We offer a range of accommodation to suit all budgets (from £30 - £110 per person per night). Singles and doubles are offered, from inexpensive country B & B to nearby Lake District hotels. For families taking a break in the Lakes or groups attending a course, we can arrange a self-catering cottage or apartment if you give us sufficient notice.

Courses

We offer tuition in a range of historic kitchen activities and have a policy of never having a group size of more than eight participants. Our popular specialist weekend courses cover:

Click on any of the links above to find out more details about each course.

The Course Diary for 2008 is below. To book a course go to our bookings form. You will find another copy of the course diary there.

DATE

STATUS

COURSE

Sat and Sun 5-6 July 2008

FULL

VICTORIAN COOKERY

Sat and Sun 2-3 August 2008

FULL

REGENCY COOKERY

Sat and Sun 30-31 August 2008

FULL

GEORGIAN COOKERY

Sat and Sun 20-21 September 2008

FULL

ROASTING AND BROILING

Sat and Sun 11-12 October 2008

FULL

PIE MAKING AND PASTRY

Sat and Sun 8-9 November 2008

VACANCIES

DAIRY AND ICES

Sat and Sun 29-30 November 2008

VACANCIES

SUGARWORK AND CONFECTIONERY

Booking Terms and Conditions

1) Places are booked on a first-come first-served basis upon receipt of a completed booking form and cheque (or Paypal payment) for the appropriate deposit.

2) If the class you have requested is over-subscribed, we will notify you by email and return your cheque (or reimburse you via Paypal). We will try to repeat popular classes.

3) If there is space in the class you have requested, we will send you a booking confirmation by email . The confirmation email should be brought along with you to the class.

4) Confirmed bookings may not be cancelled in any circumstances. Bookings are, however, freely transferable so you are welcome to send someone else in your place.

5) Please notify us of any change in the contact details provided above as these will be used by Historic Food in all correspondence.

6) The course outlines posted on our website may be subject to variation if ingredients are not available. Occasionally we may have to cancel or postpone a class due to unavoidable circumstances or if a class is under-subscribed. In such a case we will notify all confirmed attendees as soon as possible and offer full refunds by cheque or Paypal.

7) Please let us know if you have any food allergies.

8) Your details will be used to keep you informed of future events at Historic Food.

Historic Recipe Features

Have a preview of some of the remarkable and unusual recipes used on our courses in the fields of hearth cookery, bakery, dairy foods, beverages and confectionery. There are three pages of links to numerous fully illustrated recipes.