Monmouth Road, Longhope, GL17 0QD | (01452) 831719
Pheasant, chicken & ham pie - great results from our students on the Forest of Dean Game Cookery Class on Saturday.… twitter.com/i/web/status/9…
We're getting into gear for Christmas this week. So much festive fun out there ≠ feast your eyes on this lot!… twitter.com/i/web/status/9… Retweeted by HartsBarnCook
Harts Barn Cookery School is considered to be the Forest of Dean’s premier cookery school, offering cooking for all – from basics to banquets – in Longhope.
Set in a historic and stunning location, Harts Barn Cookery School runs hands-on cooking courses, fun demonstrations, seasonal and community-led events, corporate packages, as well as themed cook and dine evenings.
Popular classes include A Taste of Thai, Artisan Bread, Forage and Feast, Knife Skills, and Simply Fish, with a host of vegetarian and vegan workshops also on offer.
The cookery school is a great venue for children’s and adults’ parties, and hosts a variety of holiday activities and workshops, while there’s also a ‘hire a chef’ service available for special dinners.
The popular Supper Clubs, usually held on the last Friday of the month, offer the chance to try new dishes and meet like-minded people, with themes including Taste of the Forest, Mardi Gras Special, Mexican Fiesta, Homage to the Haggis and more.
The stunning glass-fronted building can also be hired for private functions and provides a versatile space for parties, meetings and corporate days out, while the outside terrace area, complete with a fire pit and outdoor seating, is perfect for summer gatherings.
Plus, making the perfect present for local foodies, the school has gift vouchers available to redeem against any cookery class, as well as experience vouchers, which can be used for everything, from Chocolate Dreams to Cooking for Kids.
Take a peek inside Harts Barn Cookery School in the Forest of Dean, with SoGlos.com’s latest photo gallery.
While SoGlos.com’s deputy editor James Fryer had his hands full measuring, chopping, grinding and toasting during a late summer evening visit to the picturesque Harts Barn Cookery School in the Forest of Dean, he did manage to swap his paring knife for a camera to capture a few snaps of the action.
The modern school is situated in Longhope and offers a jam-packed line-up of classes every month, with SoGlos.com enjoying a special Moroccan cooking session with a dozen other aspiring chefs – before tucking into a North African feast.
Monday 03 October 2011
SoGlos returned to Harts Barn Cookery School in the Forest of Dean two years after our last visit, to experience a six-hour raw food revelation with chef Deborah Durrant.
SoGlos first visited Harts Barn Cookery School soon after its launch in 2011, and since then, the Forest of Dean venue has really flourished – making the finals of the 2012 British Cookery School Awards and now offering scores of hands-on day and evening classes spanning everything from artisan bread making and meals that heal to building earth ovens.
Considering myself somewhat of a competent amateur chef already, comfortable with making birthday cakes, breads, international dishes and even Christmas dinner, the more unusual classes instantly appealed – with Raw Food coming highly recommended by owner, Yvette Farell.
I was blown away driving into the grounds, which are situated just off Longhope’s Monmouth Road, with the gleaming, glass-fronted cookery school, farm shop, award-winning tearoom, working cider mill and more all wrapped up in the storybook Forest of Dean countryside.
And even more impressed stepping into the classroom; modern, light and more than spacious enough for the seven of us raw food novices, boasting long wooden work surfaces, plenty of induction hobs – not that we’d be needing those – and walls teeming with utensils, spices and ingredients, alongside the odd bit of local artwork.
After fruit tea and introductions, we gathered around the front bench to hear chef Deborah Durrant explain the concept of raw food – which essentially is fruit, veg, nuts and seeds prepared at a temperature below 42 degrees Celsius to keep live enzymes and vitamins intact – introduce us to her favourite pieces of equipment, including a Vitamix, Blendtec, juicer and mini food processer, before demonstrating a number of simple recipes that promised to make us feel healthier, happier and full of beans.
There was quite a mix of students participating; one a vegan, a coeliac and another with a child allergic to sugar – but all of us were in agreement we wanted to step up the health kick and feel the benefits of eating food as nature intended.
Although Deborah had some of us chopping and juicing for the first demo of carrot and ginger juice, we were a little surprised that we didn’t get ‘hands-on’ and make our own dishes until a fair way into the class, but nevertheless lapped up her concoctions of infused waters; orange and banana, and mango and spinach smoothies; almond milk; chocolate mint milkshake; and chia seed porridge with vanilla cashew cream – which, as promised, were all ‘deliciously raw’.
Then, itching to get started ourselves, we split into pairs and were shown how to whiz up a courgette hummus made with sesame seeds, which tasted almost exactly like its chickpea counterpart and went down a treat with crudités and chia crackers that Deb had dehydrated earlier.
Lunchtime soon came around and after a couple more demonstrations, we whipped up a vibrant pea and mint soup in mere minutes, followed by pasta primavera made with spiralised, raw courgette and a pesto-like spinach, coriander and grapefruit herb sauce.
Then, saving the best until last, we got to work on a stunning strawberry shortcake with macadamia cream and banana ice cream, while Deb concocted a rich, raw chocolate brownie, and before we knew it, the six-hour class was complete.
Armed with a Deliciously Raw Summer pack each, filled with recipes for drinks, snacks and desserts – including all those demonstrated during the class – the seven of us left Harts Barn full of energy and brimming with ideas for our own raw food delights, though perhaps interspersed with some more meaty dishes for the self-confessed carnivores!
Despite the class coming across a little too relaxed at times, with a seemingly less rigid lesson plan in place compared to other cookery classes, we emerged feeling like qualified raw foodies and would definitely recommend it to those looking to live a healthier, vegan or free-from lifestyle.
By Shelly Elcock
Thursday 27 June 2013
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