A full day of personal AGA cookery tuition and two night stay.
As the days grow longer and the garden reawakens from its winter slumber, gather herbs from our potager and freshly laid eggs from our hens and then spend a full day cooking in the farmhouse selecting the very best produce that this time of year can offer. You will hone your skills preparing slow cooks and bakes with local lamb and watercress grown in the beds beside our garden. Create a delicious array of hot puddings with the first of the rhubarb and gooseberries. Then roll up your sleeves to bake a loaf or two of bread, make classic AGA toast for your very own jam.
How the weekend works.
Prior to your visit, we will have chatted through your course, during a ‘phone conversation or an exchange of emails. Please arrive from 3.30 pm onwards. There will be a teapot warming for a freshly brewed cup of tea and a cake warm from the AGA. Settle beside the wood burning stove and we will chat through the schedule to ensure the weekend covers all of your expectations. If there is a method that you would like to add, please tell us. We keep a well-stocked store cupboard and larder especially for the AGA cookery days. So we are more than happy to make slight adjustments to the program.
Later in the evening we will serve a charcuterie and cheese supper platter* or you are welcome to book a table at the local pub. sleep soundly in the Orchard Room and breakfast will be served from 8.30 am. We plan to start cooking by 10 am. This is a ‘hands on cookery’ day but most of the preparation will already be taken care of. We also have a lovely helper to make sure all of the washing up magically disappears. If you feel that a cookery demonstration would suit your needs better, then please let us know at the time of booking.
During the day, we will cover cookery techniques as well as the classic AGA methods. Our philosophy is to teach skills rather than recipes, so we will also show you how dishes can be adjusted to take account of the seasons and your store cupboard. We will also share our tips and secrets that we have learnt over the last twenty five years in commercial catering kitchens and working in private clients homes. The whole day will be spent cooking together in the farmhouse kitchen and Lisa Osman will be beside you throughout that time, gently guiding and making suggestions.
A light lunch and ample refreshments will be included and the hands on cookery will draw to a natural close around 5 pm when we open a bottle of wine and make the finishing touches to the supper that you prepared earlier in the day and will be served family style around the farmhouse table.
Sleep soundly once more and then return to the kitchen to practise your new found skills completing the course with an AGA cooked breakfast. Or settle at the kitchen table and chat with Lisa, if you prefer to a demonstration.
After breakfast, there will be plenty of time to explore the surrounding Area of Outstanding Natural Beauty before you make your way back home. At the end of the course you will take home a file that is full of useful recipes, tips and information and following your time here, we will send you electronic copies too. If there are any questions that arise after your time with us, Lisa promises that you can contact her for help and advice by email or a prearranged telephone call.
*please pre-order a sharing platter no later than forty eight hours before your arrival and notify us of any dietary requirements at that time. Platters cost £30 per couple and will include a variety of local charcuterie and cheeses depending on availability.
Caroline and Roger from Buckinghamshire
‘Very many thanks for welcoming us to All Hallows. The stay alone made it worth the trip, but the AGA course absolutely exceeded expectations. You won’t be surprised to learn that the first pie lasted precisely five minutes once we got home – the smell was torture during the journey! The second is in the freezer along with a host of other goodies. Roger is especially pleased to have learnt some new pastry techniques and is happily planning what to make for the country-house opera season, which sees us entertaining most weekends.’
Jo and Martin from Buckinghamshire
‘It is now two weeks since we have been able to move into our house and switch on the AGA! It has been an extremely busy time for us since we left the peace of All Hallows and we are only now starting to get our lives in order. Martin is planning to make bread this Friday after work! Can I reiterate what a restful time we had at All Hallows and thank you once more for the experience.’