FARM TO PLATE COOKING

MEAT MASTERCLASSES AT CLOVELLY FARM

Where should you go if you really want to learn about meat - we thought a farm would seem like a very good starting place. That's why, for this series of classes, we are heading to Clovelly, the family farm of Serin Aubrey, chef at Dartmouth's renowned Anzac Street Bistro. Here we'll explore meat in depth; how it's raised, how to buy it, how to keep it, preparation, cooking methods and recipes.

You'll practice butchery techniques you might use at home or in a restaurant and we'll cook in a variety of ways including slow cooking, roasting, griddling, barbecuing and al fresco cooking in our wood-fired oven. This will be a hands on class which will give you the confidence to prepare and cook meat in new and exciting ways.

Set in the beautiful South Devon Countryside, close to Dartmouth, Clovelly Farm has produced first class beef and lamb for generations. Working in the old winnowing barn with views that haven't changed in centuries, you'll be in traditional farming land cooking both traditional dishes and modern classics.

Each wokshop will be presented by Holly and David from Manna from Devon and Serin Aubrey. Serin trained and worked in London at Sir Terence Conran's La Pont de la Tour restuarant before returning to the family home in Devon. His bistro is a favourite among locals who know that they will get the best ingredients cooked with skill and respect but without fuss.

Dates for 2009:

Dishes Planned for the Lamb Masterclass: