Twelve of our finest chefs took part in a day packed full of cooking at the School of Artisan Food. They had training with a professional chef and worked in professional chefs’ kitchens, to create dishes from scratch. All of the ingredients were produce of the farms at the Welbeck Estate, which was the impressive setting for the day.
Students were impeccably behaved and really did Springwell proud. The dishes produced were a topped fresh baked focaccia bread with a bruschetta dip, and a frozen fruit yoghurt to finish the day. The students all left with a complimentary food parcel and recipe booklet, to continue their cooking journeys at home. Stay tuned for the next three instalments…
