"Dear Maynard, Benedict & Freya
It has been such a wonderful experience. A magical time enhanced by the BEST company, superb tuition and enough inspiration to last a lifetime of mouthwatering meals. I shall take away so many cherished memories and experiences.
Thank you so much."
1. Take the cloves of garlic with the skin still on, rub with a little olive oil then roast on a tray in a medium oven for about half an hour. Remove from heat and leave to cool.
Great appetizers, canapés, party food - no excuses needed to eat these babies!
The dip can be made a day in advance and kept in the fridge, the olives can be bread crumbed and kept in the fridge, just fry when you are ready for them. Some people prefer them warm, others cold! .
Cooking courses and gourmet vacations available at
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.