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Love, Knowledge and broccoli...

10 August 2014 to 16 August 2014
Chisholme House, Hawick, Scottish Borders, TD9 7PH
Beshara School

 

This is a cookery course with a difference. A week spent in a working kitchen, learning through practice, conversation and observation about the fundamentals of cookery, nourishment and taste. For anyone interested in knowing a little more than how to follow a recipe, who wants to engage with cooking on all its levels.

Expert tuition, beautiful location, fresh organic produce and, need we say it, great food!

Students on this course will learn about that most important ingredient in cooking, taste itself; the faculty in each of us capable of discerning unity, wholeness and what is essentially good. This will be done through in depth and practical immersion in the fundamentals of menu composition, the relationships of flavours and ingredients within a menu, the use of salt and sugar, and an introduction to specific arts such as bread-making (including sourdough), curd cheese, yoghurt making and much more. Above all this course will focus on cooking, not only as a science but as a path to a deeper grasp of our humanity and a richer appreciation of the whole of Life. 

The course will be fully immersive and will provide two meals a day for the other staff, students and visitors at Chisholme. There will also be lectures on aspects of contemporary food culture such as agro-ecology, and the new gastronomy, conversation on themes that arise in the kitchen, some related films and time spent in the organic vegetable garden gathering the ingredients for the next dish.

Read the provisional menu.

Course leader and head chef: Martin Lam is an Academician Mentor of the Royal Academy of Culinary Arts, and Chair of their Food Policy committee. He has been a senior judge for the Soil Association Organic Food Awards for the past 18 years and is a member of The Master Chefs of Great Britain.Until 2013 Martin was co-chef and owner of Ransome's Dock Restaurant, Battersea, London. Read more about Martin here 


Martin will be joined by Charlotte Maberly, the leader of Slow Food Edinburgh and author of the Gastronomy MSc at Queen Margaret University, the first programme of its kind in the UK, and by Colin Tudge, lecturer and co-founder of the Campaign for Real Farming and the College for Enlightened Agriculture. Also contributing will be artisan bread-maker Robin Thomson. The course will be directed and coordinated by resident cook Aaron Cass.


About the Chisholme Kitchen: 
Bulent Rauf, the renowned Turkish chef and author of the Eastern Mediterranean section of Great Dishes of the World, established the Beshara School Kitchen at Chisholme some forty years ago as a cooking pot in itself; a place in which the students might not only learn how to cook nourishing and beautiful food, but also learn something about themselves – to embody, like the food they prepared – dignity, integrity, beneficence, and love. More about the kitchen...

Applications: Places on the course will be limited to 10 people. To request an application form please write to secretary@beshara.org / call +44 (0)1450 880 215.

Accommodation: Accommodation is in a converted farm steading. Most rooms are dormitory style, with up to three beds per room. Limited single room accommodation is also available.

Cost: £300 (with full board for 6 nights). There is also one full bursary available on application, please contact the secretary for details.. 

Timing: Course starts at 7pm on Sunday night and finishes at lunch time (after a fabulous buffet prepared by you) the following Saturday, so about 2pm. 

Location: Chisholme House is a Georgian hunting lodge set on a beautiful estate in the Scottish Borders, home to the Beshara School. The house has its own organic vegetable garden, keeps chickens for eggs and by August there should be a profusion of wild raspberries to forage from the woodlands.

Taste the food...
If you are not able to attend the cookery week this time and would like to come along and taste the food prepared – from Monday to Friday we are offering six places at the Chisholme dining table for the evening meal (two courses) for £17.50 per person, including a complimentary glass of specially selected wine. Each dinner is a set meal but will vary through the week. For a booking form  email secretary@beshara.org or call 01450 880215. See the menus here.

 

Sponsors
Media:
Cornucopia, the magazine for connoisseurs of Turkey


 

This is a cookery course with a difference. A week spent in a working kitchen, learning through practice, conversation and observation about the fundamentals of cookery, nourishment and taste. For anyone interested in knowing a little more than how to follow a recipe, who wants to engage with cooking on all its levels.

Expert tuition, beautiful location, fresh organic produce and, need we say it, great food!

Students on this course will learn about that most important ingredient in cooking, taste itself; the faculty in each of us capable of discerning unity, wholeness and what is essentially good. This will be done through in depth and practical immersion in the fundamentals of menu composition, the relationships of flavours and ingredients within a menu, the use of salt and sugar, and an introduction to specific arts such as bread-making (including sourdough), curd cheese, yoghurt making and much more. Above all this course will focus on cooking, not only as a science but as a path to a deeper grasp of our humanity and a richer appreciation of the whole of Life. 

The course will be fully immersive and will provide two meals a day for the other staff, students and visitors at Chisholme. There will also be lectures on aspects of contemporary food culture such as agro-ecology, and the new gastronomy, conversation on themes that arise in the kitchen, some related films and time spent in the organic vegetable garden gathering the ingredients for the next dish.

Read the provisional menu.

Course leader and head chef: Martin Lam is an Academician Mentor of the Royal Academy of Culinary Arts, and Chair of their Food Policy committee. He has been a senior judge for the Soil Association Organic Food Awards for the past 18 years and is a member of The Master Chefs of Great Britain.Until 2013 Martin was co-chef and owner of Ransome's Dock Restaurant, Battersea, London. Read more about Martin here 


Martin will be joined by Charlotte Maberly, the leader of Slow Food Edinburgh and author of the Gastronomy MSc at Queen Margaret University, the first programme of its kind in the UK, and by Colin Tudge, lecturer and co-founder of the Campaign for Real Farming and the College for Enlightened Agriculture. Also contributing will be artisan bread-maker Robin Thomson. The course will be directed and coordinated by resident cook Aaron Cass.


About the Chisholme Kitchen: 
Bulent Rauf, the renowned Turkish chef and author of the Eastern Mediterranean section of Great Dishes of the World, established the Beshara School Kitchen at Chisholme some forty years ago as a cooking pot in itself; a place in which the students might not only learn how to cook nourishing and beautiful food, but also learn something about themselves – to embody, like the food they prepared – dignity, integrity, beneficence, and love. More about the kitchen...

Applications: Places on the course will be limited to 10 people. To request an application form please write to secretary@beshara.org / call +44 (0)1450 880 215.

Accommodation: Accommodation is in a converted farm steading. Most rooms are dormitory style, with up to three beds per room. Limited single room accommodation is also available.

Cost: £300 (with full board for 6 nights). There is also one full bursary available on application, please contact the secretary for details.. 

Timing: Course starts at 7pm on Sunday night and finishes at lunch time (after a fabulous buffet prepared by you) the following Saturday, so about 2pm. 

Location: Chisholme House is a Georgian hunting lodge set on a beautiful estate in the Scottish Borders, home to the Beshara School. The house has its own organic vegetable garden, keeps chickens for eggs and by August there should be a profusion of wild raspberries to forage from the woodlands.

Taste the food...
If you are not able to attend the cookery week this time and would like to come along and taste the food prepared – from Monday to Friday we are offering six places at the Chisholme dining table for the evening meal (two courses) for £17.50 per person, including a complimentary glass of specially selected wine. Each dinner is a set meal but will vary through the week. For a booking form  email secretary@beshara.org or call 01450 880215. See the menus here.

 

Sponsors
Media:
Cornucopia, the magazine for connoisseurs of Turkey


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