Chef Jacqueline's Nomadic Cookery School

Having always enjoyed teaching, Jacqueline set up Positively Delicious Cookery School after hosting series of weekly online cook-alongs during lockdown. With a strong desire to turn the tables on the effects of the pandemic on the hospitality industry, the Positively Delicious team are now spreading knowledge and positivity through cookery workshop days, virtual dinner party cooking lessons, private cookery tuition and more. With fire cookery to foraging days lined up for 2021, watch this space and check out the cookery school website for more details! 

CONNECTION THROUGH COOKERY, RETREAT DAY

 

Friday 7th May, 2021

 

Secret location, Near Guildford, Surrey.

Love good food and relaxing in nature? Learn and share delicious gourmet recipes that focus on using local, foraged and seasonal ingredients which are minimally-processed. Enjoy foraging and communal cooking over an open fire in a beautiful woodland, with fellow foodies... 

Price: £95 Per person, or £180 for two people

This experience is also available for corporate and private groups, dates to suit you.

 

To see the menu and more details, Click Here 

Our Day Cookery Courses (Dates TBC due to covid)

 

 

All our educational food experiences offer a combination of hands on cookery, cookery demonstration, and generous tasting samples of all food and drinks. We promise no one will go hungry. Every guest will also receive one of our stylish Positively Delicious, organic cotton aprons, and a take home treat. Hooray!

 

Brunch Cookery Lab

 

The ultimate social dining experience, brunch was designed to bring us together. With these innovative and exciting Positively Delicious recipes under your belt, the best brunch in town will served at yours:

 

Mimosas

Avo smash toasts with feta, chilli and our homegrown turmeric pickled courgettes

Bloody marys

Flat iron style steak, free range eggs & wild mushrooms on sourdough with truffle oil

Fair-trade banana bread with salted caramel sauce

Espresso martini

 

Luxury a la Francais

 

Ok so we all love French food, but isn’t it hard to make? Not with our recipes! Let us breakdown the barriers to traditional luxurious French dishes. We will teach you how to show off in the kitchen flambe style. We love a blowtorch! You will roll up your sleeves and get stuck into knife skills and pastry prep, then we serve up tasters and top tips to re-create the ultimate opulent French cuisine at home. Warning: this course contains terrible French accents, wine, and even worse food jokes. You are welcome.

Champagne

Seasonal scallops

Grass-fed beef Tournedos Rossini with brioche, ethical fois gras & veal sauce

Vin de la maison

Crème brulee & almond biscuits

 

Best of British

 

A true taste of home, these comforting recipes are sure to please. Learn the history behind the food, as well as fail safe cooking methods to last a lifetime. From perfect pastry for your pies to piping techniques for showstopping desserts, this day course is like one big hug. But with food.

 

Local ales

Welsh rarebit with Sussex charmer cheese and homegrown pickles

Local game and Guinness pie, braised seasonal vegetables

Banoffee trifle

Irish Coffee

 

Veggie Street Food & Cocktail Class

 

Inspired by our global travels and favourite nomadic nibbles, the vegan and vegetarian friendly dishes in this class pack a punch when it comes to colour and flavour. Each will be made as an ‘Aperitivo’ along with its delicious paired cocktail, and we also include suggestions for sides to enable these super fresh and tasty dishes to feed a crowd for your next fun filled fiesta.

 

Mojitos

BBQ pulled jackfruit tacos with rainbow vegetables, sour cream & lime

Negroni Sbagliatos

Saffron, pea and Sussex parmesan arancini with spicy arrabiata sauce

Singapore Slings

Vegetable skewers with peanut satay sauce

 

Bubbly Canape Master Class

 

Foodie first impressions are important, and this is why we are passionate about canapes. Little morsels of deliciousness, lined up oh so perfectly, just ready to pop in your mouth followed by a sip of cold bubbly, yes that is the stuff of celebrations. Count us in. Let us show you how create sensational eye-catching canapes on this course, while keeping the bubbles (with tasting tips) flowing; to help your artistic side of course. Soggy bottoms are strictly banned.

Canape bases such as crostini, brioche toasts, savoury shortbread and scones, toppings smoked fish pate, whipped cheeses, chutney and cured meats, seasonal tarts, perfect pops and dips; steak and bearnaise, chicken and satay sauce, squid and soy, plus sweet canapes – miniature delights.

 

Rosemary and cheddar shortbread topped with seasonal chutney & whipped goat’s cheese

Herb scones with smoked salmon pate, cucumber & dill

Bacon, apricot and honey rolls

Sweet potato, halloumi tomato tarts

Cucumber cups with beetroot hummus and fresh mint

Steak and tomato pops with wild garlic aioli

Mini Yorkshire puddings with venison, horseradish & watercress

Panna cotta pots with mango & rum coulis*

Exact ingredients will vary depending on season and availability

 

Print Print | Sitemap
© Jacqueline Wise - Email: kelmsley@outlook.com - Tel: 01444 891578