"Walnut Grove was such a fantastic experience both in learning and relaxation. Maynard made being in the kitchen comfortable and a joy. Freya made us feel a bit spoilt at times, she is so in tune with everyone's needs and kept the day moving smoothly alongside Maynard. What a wonderful course run by such warm, caring people.
Hope to see you again in the not too distant future."
Amelia Poole
Australia
"Dear Walnut Grove
Thank you very much for the best vacation of my life. You were friendly, teaching, patient, thoughtful and inspiring. I will be talking about you to everyone that I know. And I will be so much looking forward to come here again. Thank you. Tesekkür ederim."
Umurcan Gago
Turkey
"To Maynard, Benedict and Freya
This has been the most amazing 5 days. It has gone well beyond my expectations. You are truly a talented team. It has been lovely getting to know you all and standing alongside you in the kitchen as you taught us our new skills. I promise to go home and practice everything you've taught me. A big thank you to Freya for working away in the background. I've already started planning my next trip to Walnut Grove for the advanced course next year. Many, many thanks."
Jan Henderson
New Zealand
Enjoying cooking is all about confidence, being relaxed
and understanding your ingredients. Skilfully combining flavours,
textures and presentation is within all of us. Our aim at
the Walnut Grove is to bring these qualities out, so that
you have the ability to follow your own flair and imagination.
Each day, you'll experiment with new flavours and new techniques
using the freshest ingredients with expert guidance.
Our courses are run with a professional yet relaxed
holiday atmosphere, we believe that this is the ideal
way of combining a holiday with culinary development.
You'll arrive on Saturday, mid afternoon. After some time settling in to your room, the course begins with an introductory talk to discuss the structure and goals of the program.
On the last day, you'll be challenged to use all the skills and knowledge acquired during the week as you work in teams to prepare and present the last meal with only a little guidance from the chef.
Example Course Itinerary
The itinerary may be subject to change according to the seasons in order to take advantage of the seasonal/regional foods.
Day 1 - Saturday
Arrive
17.00 Introductory talk with complimentary champagne and canapés Discussing aims and course structure
18.00 Dinner 6-course gourmet dinner
Menu
Homemade Foie gras terrine with Sauternes jelly
~
Seabass filet, mussel risotto and a pink grapefruit beurre blanc
~
Gin and Tonic Sorbet
~
Pan-fried breast of duck with stir-fried vegetables and an oriental sauce
~
Raspberry and lime bavarois, honeycomb and meringue
~
Cheese and biscuits
~
Coffee and petits fours
Day 2 – Sunday
8.45 Breakfast (to include fresh croissants, breads and preserves, cereals, orange juice, yoghurts, tea and coffee.)
9.15 Kitchen. Welcome, explore kitchen/equipment etc…
Hands-on Basic knife skills; care of knives, safety, sharpening, chop and slice onion, brunoise of carrot, julienne of leek, vierge dressin
11.00 Demonstration Leek and potato soup served with croutons
11.15 Seasoning Techniques How to bring the best out of your ingredients
11.45 Hands-on Bread making; plain, focaccia, caramelised onion & thyme, mixed seed & nuts, brioche.
13.00 Lunch. Fresh soup produced from our gardens, cheese, pickles, salads and bread
14.00 Demonstration Chicken liver parfait, chutney
Hands-on Chicken butchery, Stuffed chicken ballotine, drumstick confit.
15.00 Demonstration Prep salmon, Gravadlax of salmon
Hands-on Scallop in shell lutée, oysters, trout.
15.30 Demonstration Chicken stock, (white & brown), veal glace, fish stock
Demonstration Crab bisque & home-smoked trout, smoked onion.
16.30 Finish
17.00 Aperitifs and nibbles
17.30 Back in the kitchen to finish prep
18.00 Dinner
Menu
Scallop in her shell lutée
~
Cheese soufflé and young leaves
~
Pear williams Sorbet
~
Seared fillet of salmon served with artichoke
and hollandaise sauce
~
"Utah Special" Iced Tiramisu parfait
~
Cheese and biscuits
<
Day 3 – Monday
8.45 Breakfast
9.15 Menu Explanation
Kitchen: Demonstration
Pasta dough
10.45 Demonstration/hands-on Tortellini; filled with chicken and foie gras mousse, ravioli and tagliatelle.
Hands-on Menu Prep
Pea purée, beef Wellington, crème brulée, chilli and coconut ice cream, Brandy snap, caramel cages.
13.00 Lunch Tagliatelle with a bacon, tomato and onion sauce, fresh bread and salad, followed by cheese and biscuits.
14.00 Excursion –Visit of a local sheep farm, cheese and yogurt making visit Cheese tasting
17.00 Aperitifs and nibbles
17.30 Back in the kitchen to finish prep
18.00 Dinner
Menu
Chicken and foie gras tortellini, pea purée and truffle foam
~
Thai Tiger prawn and crab bisque
~
Apple and Calvados Sorbet
~
Filet of beef Wellington, braised shallot, wild mushroom sauce
~
Lemon verbena crème brulée, brandy snap, chilli and coconut ice cream
~
Cheese and biscuits
~
Coffee and truffles
Day 4 – Tuesday
8.45 Breakfast
9.15 Menu Explanation
Demonstration / hands-on
Sugar work, and chocolate piping, honey wafer baskets plus tuile work.
Sweet pastry, choux pastry, teardrop, iced soufflé.
Braised pork belly.
Hands-on Menu prep
Seafood mousseline, dressing, sous vide chicken, pomme fondante, chorizo and lime sauce
13.00 Lunch Selection of charcuterie, salads, homemade bread & pickles
14.00 Hands-on – Traditional French patissier Master-class – making croissants & macaroons
17.00 Aperitifs and nibbles
17.30 Back in the kitchen to finish prep
18.00 Dinner
Menu
Seafood mousseline with a tarragon and basil dressing
~
Chicken liver parfait, sweet and sour chutney
~
Mojito Sorbet
~
Medley of chicken with a smoked onion purée & a chorizo & lime sauce
(sous vide)
~
Strawberry and coquelicot chocolat teardrop, pistachio iced soufflé
~
Cheese and biscuits
~
Coffee and petits fours
Day 5 – Wednesday
8.45 Breakfast
9.15 Menu Explanation
Your challenge, your design, you are cooking...
Hands-on
Spring rolls, gravadlax, pork sous vide, chocolate tarte, mini croquembouche, sugar work.
13.00 Lunch Barbecue.
14.00 Leisure time, croquet, boules and any final prep.
17.00 Aperitifs and nibbles
17.30 Back in the kitchen to finish prep
18.00 Dinner
Menu
Gravadlax of salmon scented with beetroot
~
Crispy duck and vegetable spring rolls
with a sweet chilli sauce
~
Bloody Mary Sorbet
~
Tenderloin of pork with roasted pork belly
(sous vide)
~
Mini croquembouche on a chocolat ganache tarte
~
Cheese and biscuits
~
Coffee and petit fours
Day 6 – Thursday
9.00 Breakfast
Departure before midday
These cookery courses can be individually tailored for groups of up to 6 guests. We also offer customized cooking classes for corporate businesses; for example, "Team Building in the Kitchen".