The Scandinavian Table Hands On Practical Class

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Event Details

Cook up a veritable smorgasbord of delights from one of the most influential cuisines of the past decade. On your scrubbed pine table will be gravadlax, pickled mackerel, potato salad, rye and raisin loaf, venison meatballs with beetroot and caraway, spiced apple and sour cherry cake. Fair Isle jumper-wearing not compulsory.

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…!).

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• Recipes
• Scandinavian Food