Courses

We cover growing, sowing, forgotten skills, serving, drinking, eating, enjoying. Demonstrations, tastings, one day classes, hands-on experience.

We specialise in one day classes on topics from growing herbs and vegetables to forgotten skills like butter making and preserving, to journeys of discovery dedicated to single ingredients, with an emphasis on locally grown and crafted ingredients. Our five culinary building blocks are: Sowing and Growing; Sourcing; Skills and Technique; Flavour and the “Art of the Table”. Every class includes at least two of these elements. We offer cooking demonstrations, tastings and hands-on, skills-based cooking days for kitchen novices and masters. Hands-on classes are limited to 24 people; demonstrations can take up to 30. The atmosphere is social, collaborative and interactive, with participants working largely in pairs. A typical course day starts at 10am and ends at 4pm, following a convivial lunch enjoyed in the splendour of the Tithe Barn or al fresco in the olive grove courtyard.

Some ingredients and dishes are subject to change on the day due to market availability and seasonal variations. Our seafood is sourced in accordance with the Marine Conservation Society's Good Fish Guide.

Garden Design Master Class with Bunny Guinness

Sorry, there is no scheduled date for this course at present.

£210 per person.

A hands-on garden design class for urban and country gardeners followed by a delicious seasonal lunch made with produce from local family farmers and artisan producers.

Thyme to be Good to Yourself with Sarah Ryley

Thursday, September 16, 2010 - 10:00

Launch Offer: £185/person. Normal price £220/person.

Sarah's food is healthy & slimming, but unbelievably delicious and beautifully presented. In this full-day class, the incredibly talented chef, Sarah Ryley, will share her passion for cooking and eating carefully sourced, nutritious and delicious food as she teaches us how to cook a three course menu for Autumn, tantalising our taste buds.

Thyme for Fish with Sebastian Snow

Friday, September 24, 2010 - 10:00

£165 per person.

On this day’s course, Sebastian Snow, the award-winning chef of The Swan at Southrop teaches you how to buy fish, prepare it (gutting, scaling, filleting) and cook it, using a variety of methods, including stir-frying, braising, steaming and grilling.

A Taste of Thai with Bob Parkinson

Friday, October 8, 2010 - 10:00

£165 per person.

A hands-on cooking class followed by a classic yet simple Thai meal of dishes made on the day with ‘Made by Bob’ Parkinson. The food and cooking of Thailand is considered to be one of the most ancient and refined of the world’s cuisines.

Preserve, Pickle and Pot

Tuesday, October 12, 2010 - 09:30

£165 per person - Seasons at Thyme - October

Thyme Chefs - Daryll Taylor and Marjorie Lang.

We will show you some age old techniques to preserve, pickle and pot some of the distinctive flavours of autumn, helping you build a home produced larder to enjoy throughout the winter months, including rosehip syrup, chutney and jellies. We will also make some warming autumnal dishes to inspire you, starring Southrop lamb, quince, walnuts and cake.

Autumn Foraging - Mushrooms

Saturday, October 23, 2010 - 07:00

Part 1 - 07.00am to 09.00am £35.00 Part 2- 09-30am to 14.30pm £95

An unusual and enlightening day with Claudio Bincoletto, an ethnobotanist and expert on wild food, which will teach you to view our surrounding countryside in a new light.

Country Cooking for Children (8-12years)

Tuesday, October 26, 2010 - 14:00

£55 per child Thyme food school are hosting some cookery courses in the autumn half term which have been designed not only to teach children how to cook, but to give them an insight into how food is grown, produced and the health benefits associated with the use of fresh, seasonal ingredients.

Country Cooking for children (age 12-16 years)

Wednesday, October 27, 2010 - 14:00

Foccacia, pasta, gnocchi and sauces

Friday, November 12, 2010 - 09:30

£175 per person - Seasons at Thyme - November

Thyme Chefs - Daryll Taylor, Marjorie Laing and Claudio Bincoletto

The day includes cooking regional Italian with an informative tasting of new season virgin olive oils sourced from Italy by Claudio. We will learn about Parmigiano Reggiano, the king of Italian cheese, it's classification, ageing process and taste some rarely available and very special examples.

Thyme for Game with Sebastian Snow

Friday, November 19, 2010 - 10:00

£165 per person.

Sebastian Snow, head chef at the award-winning Swan at Southrop is a keen hunter/forager and passionate about preparing game dishes. In this introductory course, he will show you how easy it is to prepare wild food in all its glorious variety.