insideKENT Magazine Issue 33 - December 2014 | Page 86

FOOD+DRINK

photos by Ap-Art Photography

Kent Cookery School
Driven by what seems to be a mounting interest in food provenance, homemade, and
the consumers' desire to trace the source of their fare, it seems the demand for more
cooking schools, demonstrative chef's tables, foraging courses and alike is at an all time
high. And aptly, our rural county of Kent is certainly no exception. by Gemma Dunn
The group was divided up into pairs
and following an expert
demonstration from Daniel, we set
about perfecting our own recipes
in line with the guidelines set. The
only specifications being that we
had to produce two fresh fruit
tartlets and two mini quiches, all of
which required different ingredients
from the table of fresh, local,
seasonal fare.

Always the sous and never the
chef, I