Seasonal Courses

Learn new skills with our Roth Bar & Grill experts on our new series of workshops & courses in 2020

BOOK TWO SPACES ON ONE OF OUR COURSES & GET 50% OFF THE SECOND SPACE

Bread & Butter
Monday 20th January, 10am – 3pm

A day making sourdough bread and cultured butter. Learn to make sourdough from scratch as well as churning your own cultured organic butter. An in depth look at sourdough, cultures, and the process of wild yeast fermentation. Whilst our bread is proving we will learn the secrets behind amazing butter before sitting down to a bread and butter themed lunch.

Tickets: £125

Fermentation
Monday 10th February, 10am – 3pm

An introduction to cultures, moulds and gut health. Join is for an in-depth look at the secret & hidden world of beneficial wild bacteria. In an age where we wish to know more where our food comes from, raw, unpasteurised and fermented foods are quickly becoming acknowledged as hugely important for a healthy gut and mind. We will create a simple and seasonal ‘Kraut’ that will help you on the road to many more fermented foods.

Tickets: £125

Uncut: Lamb Course
Monday 9th March, 10am – 3pm

Learn to butcher a whole lamb from scratch. From field to fork, you will meet our farmer and learn how our animals are raised and finished. Then we will butcher the beast, identifying primal cuts and honing our skills with boning and rolling. We will discuss the best cooking methods of each cut and demonstrate a range of techniques for you to use at home. After lunch, we will concentrate on a more nose-to-tail approach – looking at various products that make the most of the lesser known cuts.

Tickets: £150

Hand Raised Pies
Monday 23rd March, 10am – 3pm 

An essential addition to any summer picnic or festive feast, the hand raised pie has long been one of Britain’s favourite and most famous foods. We will take you through every stage from the almost addictive hot water crust pasty (a long standing family recipe) to the beautifully rich and succulent filling and jelly. This is one skill that is much easier to master than many think and always worth having for parties and feasts.

Tickets: £125

A Day In The Kitchen: Spring
Monday 6th April, 10am – 3pm

Our food culture is entirely based on the seasons and what is readily available on that day, week or month. Come and join our chefs for a day in our Roth Bar & Grill kitchen to learn about using the best of the season’s bounty.

From baking to fermenting, the day will cover a variety of basic skills, using different ingredients sourced from our own kitchen garden and farm. The day includes coffee on arrival and lunch on the terrace with our team as well as a Roth Bar & Grill apron.

Tickets: £150

Uncut: Pig Course
Monday 15th June, 10am – 3pm

Learn to butcher a whole pig from scratch. From field to fork, you will meet our farmer and learn how our pigs are raised and finished. Then we will butcher the beast, identifying primal cuts and honing our skills with boning and rolling. We will discuss the best cooking methods of each cut and demonstrate a range of techniques for you to use at home. After lunch, we will concentrate on a more nose-to-tail approach – looking at various products that make the most of the lesser known cuts.

Tickets: £150

A Day In The Kitchen: Summer
Monday 6th July, 10am – 3pm

Our food culture is entirely based on the seasons and what is readily available on that day, week or month. Come and join our chefs for a day in our Roth Bar & Grill kitchen to learn about using the best of the season’s bounty.

From baking to fermenting, the day will cover a variety of basic skills, using different ingredients sourced from our own kitchen garden and farm. The day includes coffee on arrival and lunch on the terrace with our team as well as a Roth Bar & Grill apron.

Tickets: £150

Fermentation
Monday 17th August, 10am – 3pm

An introduction to cultures, moulds and gut health. Join is for an in-depth look at the secret & hidden world of beneficial wild bacteria. In an age where we wish to know more where our food comes from, raw, unpasteurised and fermented foods are quickly becoming acknowledged as hugely important for a healthy gut and mind. We will create a simple and seasonal ‘Kraut’ that will help you on the road to many more fermented foods.

Tickets: £125

A Day In The Kitchen: Autumn
Monday 28th September, 10am – 3pm

Our food culture is entirely based on the seasons and what is readily available on that day, week or month. Come and join our chefs for a day in our Roth Bar & Grill kitchen to learn about using the best of the season’s bounty.

From baking to fermenting, the day will cover a variety of basic skills, using different ingredients sourced from our own kitchen garden and farm. The day includes coffee on arrival and lunch on the terrace with our team as well as a Roth Bar & Grill apron.

Tickets: £150

A Day In The Kitchen: Winter
Monday 16th November, 10am – 3pm

Our food culture is entirely based on the seasons and what is readily available on that day, week or month. Come and join our chefs for a day in our Roth Bar & Grill kitchen to learn about using the best of the season’s bounty.

From baking to fermenting, the day will cover a variety of basic skills, using different ingredients sourced from our own kitchen garden and farm. The day includes coffee on arrival and lunch on the terrace with our team as well as a Roth Bar & Grill apron.

Tickets: £150

Christmas Lunch Masterclass
Monday 14th December, 10am – 3pm

Join us for a masterclass in cooking the ultimate Christmas dinner. We’ll share tips on achieving the crunchiest and fluffiest roasties, the tallest Yorkshire puddings as well as various stunning additions to make your lunch amazing. We will also look at what most people consider the important part – the meat. From turkey and goose to beef and pork, we will offer up advice to achieving a truly glorious centre piece. This will be followed by a sit down lunch with some of our creations.

Tickets: £150