Christine McFadden
Taste of Dorset Awards Finalist Taste of Dorset Awards Finalist British Cookery School Awards - 2012 Finalist

Upcoming class details

Listed below are details of cookery classes for the next few months. To book a class, use the on-line form
or contact Christine McFadden on 01308 482784.

Classes are ‘hands-on’ rather than demonstration, limited to a maximum of 7 people and are suitable for
all levels of skill.

Bookings are on a first-come first-served basis. A 40 per cent deposit payable at the time of booking confirms
your place. Full payment is due 7 days before the class. See Terms and Conditions.

15th Aug

Right from the outset at the fishmongers in Bridport to the welcome we received at your lovely cottage, it has been such a lovely and 'hands-on' course. This is what I wanted as I had hardly ever prepared fish before.

Mary Clark
Poole, Dorset


Fish Cookery
17 Oct, 9.40–4.45

The class begins with a visit to Davy's Locker, Bridport's go-to place for top-notch fish. Ace filleter Keith Blake will demonstrate how to scale, bone, skin and fillet a variety of fish, dissect and dress a crab, and clean squid. We then return to the kitchen in Littlebredy to practice techniques and cook our chosen seafood. The class includes delicious fishy snacks, lunch and a glass of wine.

Typical recipes (based on the catch of the day)
Mediterranean Fish Stew with Aïoli
Lime Leaf and Chilli Squid with Pomelo and Ginger Salad
Char-Grilled Scallops with Sweet Chilli Sauce
Sea Bass Parcels with Fennel and Preserved Lemon
Dressed Crab
Grilled Sesame Mackerel


FULL Please add me to the waiting list
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Fish cookery classes
15th Aug

I would just like to say how much I enjoyed the Keralan curry class. It was truly inspirational and
very informative.

Hazel Shaw
Weymouth, Dorset


Spicy Journeys: Curries of Kerala
24 Oct, 10.00–3.30

Back by popular request, this spicy journey takes us to tropical Kerala in southwest India, home to the world's most well-known spices – peppercorns, cloves, cinnamon and cardamom. You'll be using these to grind your own curry powder – say goodbye to shop-bought blends!
Keralan curries are generally light, refreshingly spiced and traditionally eaten with rice. Coconut, fresh green vegetables and seafood are key ingredients.

Typical recipes
Avial – Mixed Vegetable Coconut Curry
South Indian Lamb Curry with Coconut and Curry Leaves
Easy Prawn Curry
Cabbage and Coconut Thoran
Tellicherry Chicken Curry
Black Pepper Rice


FULL Please add me to the waiting list
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Curries of the World cookery classes
15th Aug

Thank you for a wonderful class. I really enjoyed myself and the atmosphere, company and food were lovely.

Jocelyn Pannett
Salisbury, Wiltshire


Food for Sharing: Terrific Tapas
31 Oct, 10.00–3.30

Create a tempting selection of Spanish tapas – bite-sized portions of tasty dishes designed to stimulate the appetite and blot up pre-dinner drinks. We'll look at how tapas culture evolved and discover some regional favourites too.

Typical recipes
Pan-Fried Padrón Peppers with Sea Salt Flakes
Griddled Prawns with Saffron Mayonnaise
Marinated Piquillo Peppers with Migas
Spicy Meatballs with Tomato Sauce
Membrillo and Manchego
Catalan Tomato Bread
Warm Chorizo Salad with Butter Beans and Tomatoes


Book now
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Spanish tapas cookery classes Dorset
15th Aug

Thank you for a great day on Friday. It was very well planned and the dishes we cooked
were just right.

Clive Farrell
Sherborne, Dorset


Food for Sharing: Italian Antipasti
14 Nov, 10.00–3.30

Essentially improvised and casual, antipasti have been part of Italian culture for centuries. In this class you'll learn how to rustle up a selection of small but impressive dishes that make perfect sharing food for spontaneous get-togethers and the upcoming festive season.

Typical recipes
Chicken Involtini with Lemon and Rosemary
Seared Tuna with White Beans and Artichokes
Wild Mushroom Bruschette
Chicken Liver Crostini
Fried Cheese Pastries
Griddled Scallops with Garlic Crumbs
Spinach and Ricotta Fritters


Book now
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Italian antipasti cookery class Dorset
15th Aug

I ate my little pie the following
day and it was delicious. I shall
just have to persevere with
the pastry making!

Jenny Feely
Poundbury, Dorset


Eyes on Pies
28 Nov, 10.00–3.30
Learn how to make shortcrust, rough puff, suet and hot water crust pastry to create a variety of mouth-watering pies – both modern and traditional. Pies include classics such as Game Pie – perfect for Christmas – and seasonal sweet offerings such as Citrus Suet Pudding.

Typical recipes
Traditional Raised Pork Pie
Festive Game Pie
Beef Celery and Walnut Pie
Prawn and Samphire Puff Pie
Citrus Suet Pudding
Apple, Prune and Armagnac Filo Pie


Book now
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Pastry cookery classes Dorset
15th Aug

I found this vegetable class
so inspiring. Thank you for
a very enjoyable day.

Lisa Waterman
Maiden Newton, Dorset


Veggie Special: Beyond Brussels Sprouts
5 Dec, 10.00–3.30
Take a new look at Christmas vegetables with Christine and Japanese cookery expert Shirley Booth. Expand your repertoire and learn to cook imaginative mouth-watering alternatives, some with a Japanese twist. Sprout-doubters will flock to your table.

Typical recipes
Braised Red Cabbage, Quince and Hazelnuts
Pumpkin and Azuki Beans, Daikon (white radish) and Shiitake Mushrooms
Red and Wild Rice Pilau with Cranberries, Orange and Hazelnuts
Carrots with Sesame and Mustard Dressing
Parsnip Gratin with Ginger Cream and Grains of Paradise
Pan-Fried Jerusalem Artichokes and Hazelnuts
Brussels Sprouts with Chestnut and Miso Dressing
Crunchy Brussels Sprouts with Green Peppercorns and Golden Garlic Crumbs


Book now
Return to class calendar

Christmas vegetable cookery classes

In the pipeline (dates to be confirmed)
Curries of South-East Asia
Indian Vegetarian Cookery
Japanese Home Cookery
Veggie Special: Winter Heroes
The Power of the Pulse: Cooking with Beans and Peas
A Taste of South America: Brazil
Flavours of Italy: Venice and the Veneto

    Photography: Cristian Barnett, Christine McFadden, Scott Morrison    
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