Historic Recipes from Welbeck
9:30 Arrival, registration and refreshments
10:00 Course starts
13:00 - 14:00 Lunch
17:00 Course finishes
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 one-day course will give you the opportunity to practise long-forgotten cooking techniques and learn more about the history of Welbeck through food.
One of the great treasures of Welbeck Abbey is a handwritten manuscript recipe collection that formerly belonged to Henrietta Harley, Countess of Oxford and her daughter Margaret Cavendish Bentinck, Duchess of Portland. This important collection contains both culinary and medicinal recipes.
Ivan will discuss the medical recipes and will bring a contemporary alembic (still) to show how some of the medicinal and sweet waters were produced. However, we will mainly concentrate on reconstructing some of the key culinary dishes using period techniques and equipment.
Among the recipes we will make are A Haricot of Venison using venison from the Welbeck Estate, A Garth Cake baked in a garth (a wooden hoop) and Britain’s earliest recipe for a layered trifle of sack-soaked macaroons topped with an unusual rosewater syllabub
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