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English Banqueting and Dessert Dishes
English Banqueting and Dessert Dishes
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Time
9:30 Arrival, registration and refreshments
10:00 Course starts
13:00 - 14:00 Lunch
17:00 Course finishes -
Duration
2 Days
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Tutor
Ivan Day
Take a culinary journey back through time with this informative course combining food history with practical cooking, led by food historian, broadcaster and writer Ivan Day.
This two-day course will give you the opportunity to practise long-forgotten cookery techniques and learn more about the history of food.
Day 1 – Syllabubs, Trifles and other Flummery – Sweets from English Dairy
Cream and dairy-based sweet dishes were once among the glories of Britain’s food culture. Though many are now extinct, a few have survived and a number revived by food writers like Elizabeth David, but in much altered form. Some like syllabubs, hatted kits and flummeries require specialised equipment to both make and serve them.
Learn how to whip up syllabub with a ‘pumping engine’ and serve it properly in original eighteenth century flared top syllabub glasses. We will also make flummery and jaunmange in original wooden and ceramic moulds.
Day 2 – Tudor and Jacobean Delights – The Sweetmeats of Renaissance England
On the second day, we will make some of the decorative confectionery of the ‘banquet’ course, so fashionable in sixteenth and seventeenth century England. We will make rosewater-flavoured wafers, baked in original wafering irons, and white and red gingerbreads printed from moulds carved when Shakespeare was still alive.
These are just a few of the ‘banqueting matters’ we will reconstruct on this unique course. Ivan will display original manuscript and print copies of some of the key recipe collections of the period.
At the School of Artisan Food we make a conscious effort to reduce waste and packaging, so encourage you to bring your own containers to transport your pies home.
Refreshments will be available throughout the day, as well as lunch, freshly prepared by our in-house hospitality team.
All ingredients, equipment and recipes will be provided on the day.
