This series of cookery workshops is all about widening culinary horizons and taking inspiration from cultures around the world to create exotic dishes with a real Scottish provenance. We will be combining adventurous recipes and authentically sourced world ingredients with local produce grown right here on the Falkland Estate and other amazing products from Fife’s natural larder. The workshops will be led by Nat and Bryde of Falkland Kitchen Farm. Nat and Bryde are passionate foodies both in the field and in the kitchen. They grow over 70 different varieties of vegetables, fruits and herbs from their organic market garden on the estate. Nat is a classically trained chef, having won a scholarship to study at Le Cordon Bleu London in 2017. They have also had the opportunity to learn cooking skills in various countries around the world and have a passion for exciting world flavours in a Scottish context. These classes will introduce you to a range of interesting and unusual ingredients as well as providing the chance to get hands on and create some truly special world recipes.
Sri Lankan - 27th February - 10am - 1:30pm
The first class in our world cooking series begins in Sri Lanka. With its tropical spices, hundreds of miles of coastline and bustling markets, Sri Lanka has so many gastronomic delights to explore. The cuisine is characterised by fiery curries full of the fresh crisp flavours of coconut, lime and curry leaves. During this workshop you will learn how to cook authentic Sri Lankan street food delights such as spicy vegetable roti with coconut sambol and explore how to take a southeast asian approach to cooking with the East Neuk’s finest seafood with a traditional fish curry recipe inspired by the fish markets of Galle.
Indian - 7th March - 1pm – 4:30pm
For our Indian workshop we will be focusing on the vegetarian diet of South India. Home to chai wallahs, amazing street food and some of the best home cooks in the world, India is a feast for the senses when it comes to food! We’ll set out to explore some fantastic recipes that are a part of daily life in India but haven’t quite made it onto the menus of British curry houses. During the class we’ll cook up a number of dishes to compose a traditional thali meal. The thali
is a ubiquitous lunchtime feast in India and consists of up to 15 different mouthwatering dishes. We’ll round off the class in style with a cup or two of India’s famous sweet masala chai tea.
Persian - 8th March - 1pm – 4:30pm
This class explores the warm spices and bold flavours of Persian cooking, a treasure of Middle Eastern cuisine. We will follow the Iranian spice trail and explore classic flavours and techniques to create some amazing authentic recipes. From fragrant rice dishes to comforting stews and delicious vegetable sides, our culinary journey will have something for everyone to enjoy!
This workshop will include an introduction to classic Persian ingredients such as sumac, dried limes, pomegranate molasses, saffron and rose. We will then cook a number of dishes using these new ingredients alongside some amazing local produce.
French - 4th April - 1pm – 4:30pm
French food is some of the most influential and well renowned globally. Not only has France produced some of the most famous chefs in the world it also boasts timeless recipes such as Coq au Vin, Cassoulet and Boeuf Bourguignon, not to mention the amazing range of viennoiserie, breads and patisserie. We will explore the different French regions and cook up a rich, homely savoury dish to share. We will also take the opportunity to delve into the world of patisserie, learning more about classic pastry doughs before getting started on some homemade eclairs!
Booking is essential as limited spaces available
While we take every opportunity to ensure the details for Falkland Kitchen Farm Introduction to World Cuisines are accurate, we always advise that you contact the event organiser before setting out for the event to avoid disapointment. All information (whether in text or photographs) is given in good faith but should not be relied upon as being a statement of representation or fact.
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