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 sustainable and regional food promotion.

 

 

Speciality Classes 

 6.30- 9pm £65

These classes are for those who want to learn a new skill by a professional chef. They are designed for complete beginners in these fields but will also be of benefit for those of intermediate cooking skills. 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. Vg – class suitable for vegans. V – class suitable for vegetarians.

Summer term 2018

June 18 Ultimate meat and poultry. Getting the most from a whole chicken and trim and cook steak. Create two dishes and learn new skills.

June 19 Cakes – The perfect bakes, classic and timeless creations with glamorous, style-driven twists.

Autumn and Winter term 2018

September

September 10 Bread

Learn how to make three different breads that you can fit into your daily routine. Real soda bread, plaited white loaf, wholemeal Grant bread. V

September 17 Vegan Cooking

Eat meat and dairy free with three simple, fuss free dishes. Jeweled roasted cauliflower. Dairy free chocolate pot with rum and more… Vg

September 24 Wild mushroom Masterclass

How to prepare and cook mushrooms- Porcini mushroom risotto, Chanterelles on toast with garlic and cider, pickled mixed wild mushrooms for antipasti. V

October

October 1 Autumn flavours

Nature’s bounty at its best. Roasted squash with goats curd and hazelnuts. Roast stuffed pork belly with apple and black pudding. Baked plums with creamy rice pudding.

October 8 Sri Lankan Cooking

The real food of Srilankan shown to you by our special guest chef Vipuli.

October 15 Classic Italian

The flavours of Italy made easy. Caponata- sweet and sour aubergines. Veal saltimbocca and a classic Zabaglione with marsala.

October 22 Game Masterclass

Demystifying game. Pheasant with apple and crème fraiche. Slow cooked roe deer in red wine with wild mushroom and Gamekeeper’s pie

November

November 12 A Vegetarian Christmas

Everything you need to help plan, order and cook for the complete seasonal vegetarian feast with chef cook ahead and freeze cheats! V

November 19 Edible Christmas Gifts

Great gifts and party foods. Make and keep for Christmas treats. Cranberry chutney, Italian panforte and Stollen. V

November 26 Christmas Dinner

Everything you need to help plan order and cook for the complete seasonal feast with chef tricks, cook ahead and freeze cheats.


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


Festive Menus

Instead of the traditional Festive Fayre menus that sprout this time of year, we have created something a little more special. There are two menus to choose from for groups of six or more. They must be pre- ordered a minimum of 48 hrs in advance. For other groups and smaller parties then our menu that changes everyday is equally as special, seasonal and no need to pre-order.  Have Christmas the way you want it! These menus are available from Dec 5th-24th.

Celebrate with us.

 

Christmas Feasting Menu 1

Hot little game pie, rowan berry sauce.

Potted smoked Scottish salmon, toast watercress and lemon.

Salad winter leaves, mulled wine pear, salted caramel walnuts, Darling blue cheese v (vg with no cheese)

 

Roast Hyon’s wood pheasant, sage and onion stuffing, chipolatas, roast potatoes, honey roast parsnips, sprouts and chestnuts, braised red cabbage, bread and cranberry sauces.

Poached smoked haddock, crushed heritage potatoes, spinach, poached egg, grain mustard butter sauce.

Braised English spelt with roast chestnuts, squash and sage, crispy leeks and watercress. Vg

 

Feathers Christmas pudding, rum punch sauce

Dark chocolate and spiced rum pot with boozy prunes and biscuits.

Sticky date pudding, salted caramel sauce, treacle toffee ice cream

Port soaked Darling blue cheese and biscuits.

£22 for two £25 for three

 

Christmas Feasting Menu 2

Salad of Hyon’s wood pheasant, pomegranate and endive, elderberry vinaigrette

Steamed Scottish mussels with parsley, sherry and garlic.

Twice baked Doddingtons cheese soufflé baked on double cream.  V

 

Roast Goosnargh Goose, sage and onion stuffed apples, roast potatoes, braised red cabbage, honeyied parsnips, cranberry compote, roast gravy.

Roast North Sea cod with a casserole of lobster, clams and squid, crispy potatoes and black cabbage.

Northumbrian leek pudding, truffled celeriac puree, red wine braised salsify.  V

 

Feathers Christmas pudding, rum punch sauce.

Dark chocolate and orange torte, raspberry sorbet, clotted cream.

Steamed marmalade pudding, Drambuie custard.

Cheeses from the board, biscuit, rhubarb chutney and quince paste. (As an extra course +£8 per person)

 

Coffee, biscuits and homemade mince pies.

 

£30 for two courses and £38 for three courses

 

Christmas Feasting menus for parties of six or more- ordered minimum 48 hours in advance

 50% deposit payable to confirm booking.

Posted: December 2, 2014 10:45 pm