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Under Norfolk’s big skies, the irresistible combination of surf and turf combines to produce one of Britain’s most vibrant larders. We will be showcasing the best the county has to offer, from artisan cheese to fruit and vegetables, locally-caught seafood to meat reared by the butchers we’ve used for decades. And it’ll all be washed down with wine from the Waveney Valley (and perhaps some local beer!). Hear stories of the suppliers before you cook three courses full of local flavours and a loaf of bread using flour from Norfolk’s only flour producing watermill at Letheringsett.
Students are given expert tuition and recipe sheets with step-by-step instructions as they cook at their own work stations on a central aisle. Once the hard work is over, it’s Richard and the team’s turn to cook and serve you lunch or afternoon tea, as you relax and reflect with your fellow students over a glass – or two - of wine.
You then get to take all the fruits of your labour home to share with loved ones (after all, the proof is in the pudding. Or the starter. Or the main course…!).