MRS PORTLY'S KITCHEN CLASSES
Truly Traceable
Husband and wife team Steve and Lynn Tricker take the concept of traceability to a new level. Steve can pinpoint exactly where each animal he shoots came from, right down to the Ordnance Survey map reference. Using Lynn’s secret pastry recipe, the pair then turn the meat into award-winning pies, sausage rolls and Scotch eggs.
Steve will help teach a class explaining the importance of game management and how to prepare and cook different types of game. The fur and/or feathers may fly!
Sergio Muelle
Artisan knife maker Sergio creates stunning kitchen and outdoor knives at his Suffolk forge, hand-crafting every element. His blades are made from high carbon steel but he likes to incorporate recycled materials, from scraps of Anglo-Saxon bronze to Ford Transit leaf springs and wood from his orchard.
Sergio will explain the ancient art of knifemaking and help demonstrate knife care and knife techniques, from spatchcocking to filleting. There will also be the opportunity to buy some of his beautiful knives.
Sergio Muelle
Artisan knife maker Sergio creates stunning kitchen and outdoor knives at his Suffolk forge, hand-crafting every element. His blades are made from high carbon steel but he likes to incorporate recycled materials, from scraps of Anglo-Saxon bronze to Ford Transit leaf springs and wood from his orchard.
Sergio will explain the ancient art of knifemaking and help demonstrate knife care and knife techniques, from spatchcocking to filleting. There will also be the opportunity to buy some of his beautiful knives.
Truly Traceable
Husband and wife team Steve and Lynn Tricker take the concept of traceability to a new level. Steve can pinpoint exactly where each animal he shoots came from, right down to the Ordnance Survey map reference. Using Lynn’s secret pastry recipe, the pair then turn the meat into award-winning pies, sausage rolls and Scotch eggs.
Steve tweaches a class at our Suffolk cookery school explaining the importance of game management and how to prepare and cook different types of game. The fur and/or feathers may fly!
Sergio Muelle
Artisan knife maker Sergio creates stunning kitchen and outdoor knives at his Suffolk forge, hand-crafting every element. His blades are made from high carbon steel but he likes to incorporate recycled materials, from scraps of Anglo-Saxon bronze to Ford Transit leaf springs and wood from his orchard.
Sergio will explain the ancient art of knifemaking and help demonstrate knife care and knife techniques, from spatchcocking to filleting. There will also be the opportunity to buy some of his beautiful knives.
Emma Crowhurst
Chef and cookery book author Emma Crowhurst was head teacher at the prestigious Leith’s School of Food and Wine before co-presenting BBC2’s Food and Drink Programme; appearing on Ready Steady Cook; Celebrity Chef Weakest Link and The Generation Game.
She makes regular appearances at Aldeburgh food festival and Latitude, mentors young chefs and continues to enjoy teaching cookery workshops, private lessons and corporate and leisure cooking days. Her cookery workshops are among the most popular in Suffolk.
Steph Clubb
Steph Clubb is an expert in gluten-free cooking as well as baking and pasta making. With a background in food science, she is a trained chef, GF recipe developer, food teacher and stylist and home economist.
Her depth of knowledge inspires confidence across all skill levels and her friendly, down-to-earth approach and humour makes her a joy to learn from.
Simon Wooster
Simon Wooster founded the award-winning family bakery at Bardwell Mill in Suffolk in 1989 before moving into technical roles in the baking and flour milling industries.
Simon was making sourdough bread at a time when most of the UK had scarcely heard of it and his practical, hands-on approach will give you the knowledge and confidence you need to master the basics and branch out on your own to explore the wonderful world of sourdough.
Catherine Phipps
Catherine Phipps is a cookery book author, recipe developer and food writer. She specialises in single subject books which have been informed by experiences as diverse as growing up on a small holding in rural Lincolnshire to running a restaurant in the Caribbean.
In recent years her focus has been writing and demonstrating on pressure cooking; in doing so she is transforming our perceptions about them – from scary beast best kept hidden away to an indispensable piece of kit, essential to modern, time- and fuel-poor living.
