COOKERY SCHOOL
Sponsored by:
THE FESTIVAL COOKERY SCHOOL
Dive into some foodie fun of our new unique cook along at this year’s Lymington Seafood Festival. Led by Jen Williams created a range of brilliant classes focusing on cooking seasonal local produce that will get you inspired in the kitchen!
At the heart of our ethos is the commitment to sustainability. We will be using fish sourced from the south coast and veg from local farms. Stay tuned for more news to come!
THE FESTIVAL COOKERY SCHOOL PRESENTS
All classes need to be booked in advance and are additional to your festival ticket.
- Adult Classes £30
- Kids Classes £15
Friday Classes
Class 1
Adult Cooking & Wine Tasting Class
Time: 4.30pm-5.15pm
Date: Friday 11th July
Allergens: Molluscs, gluten, diary, sulphites
Whip up three delicious canapes. Mussels cooked in our festival ale, ‘a la Tom Kerridge’, smoked trout & asparagus vol-au-vents and mackerel with a punchy harissa mayo all beautifully paired with three wines from our friends at Solent Cellar.
Saturday Classes
Class 1
Kids Cooking Class with Luke Holder, HH& Co, Lime Wood Hotel
Time: 12.30pm - 1.15pm
Date: Saturday 12th July
Allergens: Gluten, eggs, sulphites, molluscs, crustaceans
Let Luke Holder from Lime Wood Hotel take you on a little journey to Italy with a classic potato gnocchi, IOW tomato sauce, secret seasonal summer veg and a special twist.
Class 2
Adult Cooking Class, Partridge BMW with Chris Bavin
Time: 1.45pm - 2.15pm
Date: Saturday 12th July
Festival sponsors Partridge BMW have teamed up with host Chris Bavin and 8 lucky competition winners. Cooking local Lymington crab lollipops, prawn tacos with chipotle, lime dipping sauce plus a scallop ceviche dish. The class culminates with a tasting courtesy of Hattingley Valley.
Class 3
The Big Careys Cook Off, ‘The Finals’
Time: 4.30pm – 5.15pm
Date: Saturday 12th July
Eight budding master chefs take to the festival kitchen to cook one dish to impress the judges and win over £400 of culinary prizes including a six course tasting menu at Cambium, a Flint & Flame Pro Series chefs knife and bottle of Hattingley Valley. With a larder of local produce to choose from, come and watch them battle it out!
Sunday Classes
Class 1
Crab Cracking, Pasta & Wine Adult Class
Time: 12.30pm – 1.15pm
Date: Sunday 13th July
Allergens: Crustaceans, eggs, gluten
Learn how to perfectly ‘crack a crab’ then turn it into a stunning ravioli with a tomato & crab bisque sauce. Finished off with a wine tasting perfectly paired by Solent Cellar.
Class 2
A Show Stopping Sushi Cake..Kids Cooking Class
Time: 1.45pm – 2.45pm
Date: Sunday 13th July
Allergens: Eggs, seafood, mustard, sulphites
You’ll be creating a Chirashi Sushi Cake which is a layered sushi dish that looks like a festive cake by packing sushi rice into a mould and decorating it with vibrant sashimi, shiso leaves, and radish sprouts.
The class will finish with a special mocktail created by Zachary Wall from Stanwell House Hotel.
HAVE YOU GOT WHAT IT TAKES TO WIN THE BIG CAREYS COOK OFF?
We’re on the hunt for the best local chefs who’ll compete at this year’s festival to be crowned the Big Carey’s Cook Off Champion and win a host of amazing prizes.All you have to do is create a dish that celebrates “the New Forest”. It can be from land, sea or even plant based. It can celebrate local, seasonal and British, be a technical dish of genius or just go wild to excite the judges! Entries now closed!
THE PRIZES
A ‘Six course experience’ dinner for two at Cambium, Careys Manor Hotel
Flint & Flame Pro Series Chefs knife worth £150
A bottle of Hattingley Valley Classic Cuvee
Win dinner for two at Cambium and sample their new ‘six course Experience menu’. A bottle of Hattingley Valley Classic Cuvee and a Flint & Flame Pro Series chef’s knife. Prize bundle worth over £400.
And of course, the kudos of lifting the first Big Careys Cook Off trophy at the live event!
THE JUDGING PANEL
THE FESTIVAL COOKERY SCHOOL PRESENTS
All classes need to be booked in advance and are additional to your festival ticket.
More news coming soon!
- TICKETS COMING SOON!
Booking Notes
- Classes are approximately 45mins long and need to be booked in advance.
- Please arrive 15mins before the start of your class. If you’re late the class will start and the team will make a decision if you can join.
- Children must be aged 7yrs and over and be able to take part without parental assistance. There will be viewing space for family or friends at the back of the marquee.
- You will be sharing a workbench. So please be as tidy as possible!
- When booking, please advise us if you or your child has any allergies, intolerances or additional assistance needs. Please note, classes are planned and allergens are highlighted in bold
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