Book now 01661 843 607

Menus Lunch, Dinner and Sunday

Feathers Inn Cookery School

The Feathers Inn Cookery School

Location. Ovingham Middle School in the beautiful Tyne Valley is an idyllic location for a cookery school. With sweeping countryside views the school is 25 mins, 15 miles from the heart of Newcastle, 20 mins 10 miles from Newcastle airport.  Address: Ovingham NE42 6DE

There is always plenty of opportunity to ask questions and gain understanding of techniques. Every session involves tasting all the food that has been made, further enhancing your ability to become a skilled  cook.

About us:  At The Feathers Inn Cookery School you will learn how to cook with confidence.

We focus on making cooking approachable, removing barriers and keeping it simple; bringing back good home cooking skills. Keeping with The Feathers Ethos, we use only quality, local, seasonal, primarily organic ingredients and equipment that can be found in most home kitchens.

Tutors

Rhian Cradock

Rhian has trained hundreds of professional chefs. As proprietor of the multi award winning Feathers Inn he continues to offer training and apprenticeships for people wishing to become professional chefs. Rhian is heavily involved in the heart of sustainable, regional food promotion.

 

 

Pip Pedley

Local girl Pip trained at the world renowned cookery school Ballymaloe. Pip loves to teach and watch the confidence grow in other people. Pip has been a part of the Feathers kitchen team for nine years and is an expert chef. She shares Rhian’s passion for sourcing local food and making delicious food accessible to everyone.

 

Phil Carr – Former Fisherman, Phil is an expert in fermenting, smoking, pickling and BBQ cooking.  He brings a wealth of experience working with people and teaching.

With over 17 years experience in hospitality Phil is passionate about all things food and drink, working his way up from glass collecter to cocktail bartender, and pot wash to chef.
He has hosted food and drink tasting events and worked as a restaurant and bar consultant both in this country and overseas, helping set up and establish new businesses and creating food and drink menus.

 

 

 

Speciality Classes 

These classes are for those who want to learn a new skill from a professional chef. They are designed for complete beginners but will also be of benefit for those of intermediate cooking skills.

Mondays 6.30- 9pm £65

February 19     Bread
February 26     Fish
March 5           Pies
March 12         Ferment and pickle
March 19        Cheese, butter and yogurt
March 26        Cooking Vegan


Meal Makers

Hands on tuition from a professional chef to give you the skills you need to create delicious meals at home. Ideal for those wanting to learn cooking basics and those wanting to expand their menu ideas.

Tuesdays 6.30 – 9pm £60

February 20
Vegetarian meals – Meat free meals with a focus on flavour.

February 27
5 Simple Suppers – Easy, manageable meals for busy people

March 6
Dinner Party show stoppers – Impress your guests every time.

March 13
Eat well Live well – A healthy way to cook, eat and live.

March 20
Gluten free meals – natural alternatives and free from meals for everyone

March 27
Italian – Classic dishes, cooked with minimum of fuss and maximum flavour.


Cooking with Confidence Part 1

(6 week course, Wednesday evenings 6.30-9pm) £420

For those wanting to learn kitchen skills starting with the basics.
This course will give you all the skills you need to make great dishes.

February  21:  Knife skills, Soups & Sauces
February 28:  Baking
March 7:  Meat
March 14:  Fish.
March 21:  Vegetables
March 28: Desserts and Pastry


Parking: Ample parking onsite is available.

What to bring: You only need to come with enthusiasm and a few house rules: hair tied back, sensible footwear, and a readiness to enjoy a convivial, relaxed, fun educational evening.

What is provided: All ingredients are provided. We have a demonstration kitchen and students also have their own work spaces with all the equipment you need. This equipment is the type you will find at home. With all the recipes provided in a folder to take away you will be amazed how much you can learn. Be the confident cook you want to be. Classes sizes are kept small so that you are able to get the most from them.

Booking Terms and Conditions

Places are booked on a first-come-first-served basis upon receipt of credit card validation.
On booking and paying for a class(es)/ course(es) you will receive a booking and payment confirmation by email.

Please notify us of any change in the contact details provided as these will be used for all correspondence.
The menus posted on our website may be subject to variations 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 credit card.
Please let us know if you have any food allergies.

Gift Voucher Terms and Conditions

Upon receipt of a completed order form and appropriate validated credit/debit card payment, we will send you a receipt of confirmation by email giving you a unique code.
The gift voucher(s) will either be emailed or posted to the address to be supplied by you.
Gift vouchers are redeemed by either emailing or telephoning to select the class(es) or course (es) of choice. It will be necessary to supply the gift voucher number when doing this.

Gift vouchers are not refundable in any circumstances but are transferable to another person.
Please notify us of any change in the contact details provided as these will be used for all correspondence.
Gift vouchers will be valid for one year from date of purchase.

Posted: December 2, 2014 10:46 pm


New Years Eve Banquet 2017

new year 2017Celebrate your New Year with us.

When all you need is a bit of opulence, we have designed our New Years Eve Banquet for you.

New Year’s Eve Banquet – all dishes are to share for each table, please let us know any dietary requirements, no need to choose you get some of everything for each table.

New Years Eve Menu new years eve

Canapes and fizz from 6.30pm

Dinner served at 7.30 sharp, dancing till 1 am.

Canapes and Elderberry fizz

Our own made charcuterie, toast and pickles.
Perry poached pear and Darling blue and walnut salad.
Lindisfarne oysters natural

Northumbrian ox cheek in red wine, onions, mushrooms and smoked bacon.
Poached wild North Sea halibut, Scottish mussels, samphire, spinach and cider. new years eve 2017
Northumbrian leek, squash, apple and sage pie.
All served with Dauphinoise potatoes, buttered black cabbage and roasted roots.

Damson Jelly and warm honey madeleines.
English quince and almond tart.
Aged Doddingtons and pickled walnuts.

£40 pp
Tables of 2 maybe put together with other groups to make tables of 4 to help encourage the convivial atmosphere of this banquet!

Payment in full by the 15th December.

Posted: December 2, 2014 10:45 pm