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

Christine knows more about
spices than any of us will
ever know – from her first-hand
experience of visiting plantations in India. She has inspired
me with great recipes that
I use every week. I can't
recommend her enough.

Tom Alcott
The Peppermongers


Spicy Journeys: Curries of the World
13 Mar, 10.00–3.30

Join us for a cook's look at curries around the world – classic and contemporary, mild and incendiary, wet and dry, from India and Bangladesh to Vietnam and Thailand, and even further afield. We'll also be making fresh spice mixes, curry pastes and pickles.

Typical recipes
Goan Pork Vindaloo
South Indian Prawn Curry
Thai-Style Jungle Curry with Duck
Caribbean Goat Curry
Indonesian Beef Curry
Rich Chicken Curry from Sri Lanka
Easy Egg and Peanut Curry


Book now
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Curries of the World Cookery Classes
15th Aug

Christine's endless energy,
passion and drive to share
her well researched culinary
knowledge with others has
never ceased to amaze me.

Roz Golding


A Taste of Cuba
20 Mar, 10.00–3.30

Celebrate the renewal of Cuban/US relations and take a cook's look at this exuberant but little-known cuisine. A melting pot of cultures – Spain, Africa, the Caribbean and France – this tropical island enjoys a wealth of seafood, vegetables, beans, grains and luscious fruits. Prepare to be seduced!

Typical recipes
Roast Pork Ribs with Oregano, Orange and Garlic Mojo (sauce)
Swordfish Escabeche with Tostones (fried plantains)
Spicy Cuban Prawn Cocktail
Roast Cassava with Lime and Coriander
Moors and Christians (black beans and rice)
Cheese and Sweetcorn Empanadas (pasties)
Ropa Vieja (Cuban national dish – shredded beef with peppers and tomatoes)
Sweetcorn Fritters
Grilled Pineapple with Rum and Cinnamon Glaze


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Baking with Gluten-Free Flours
15th Aug

I wanted to let you know that I made a hand-raised pork pie for Christmas. It was well received by the family – swiftly eaten and enjoyed. Thank you for your guidance.

Colin Roper
Portesham, Dorset


Eyes on Pies
17 Apr, 9.45–3.30
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 Raised Pork Pie – and sweet offerings such as
Citrus Suet Pudding.

Typical recipes
Traditional Raised Pork Pie
Spring Vegetable Pies
Beef, Celery and Walnut Pie
Lamb and Barley Pot Pies
Cheese and Chilli Pasties
Citrus Suet Pudding


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Pastry cookery classes Dorset
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
24 Apr, 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

On arrival I was immediately
put at my ease and very much
enjoyed the relaxed atmosphere
and whole experience. The food
was out of this world, and the
company, though from many
walks of life, very convivial.

Colin Roper
Portesham, Dorset


Bird Cookery
15 May, 10.00-3.30

Expand your repertoire and learn to cook flavour-packed bird-based dishes. We'll make interesting dishes with chicken and duck, and experiment with guinea fowl, quail and pigeon. You'll learn to rustle up seasonal salads, side dishes and stir-fries, plus mouth-watering grills and roasts. Finger-licking stuff!

Typical recipes
Warm Duck Breast Salad with Watercress and Walnuts
Roast Duck with Honey and Hazelnuts
Grilled Guinea Fowl with Lime Leaf and Black Pepper Butter
Lemon Devilled Quails
Firecracker Chicken Wings with Plum Sauce and Orange
Seared Pigeon Breasts with Balsamic Glaze, Rocket and Parmesan
Pepper-Crusted Chicken in Spicy Soured Cream
Chicken Confit with Spinach, Chicory and Celery


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Learn to cook poultry Christine McFadden
15th Aug

Good content,
good communication,
good company, not to mention
good food – what more could
you ask for?

Rosemary Hague


Food for Sharing: Middle Eastern Mezze
12 Jun, 10.00-3.30

Savoured with a glass of something festive, mezze are perfect for party snacks. The menu includes simple but tasty dishes from a range of Middle Eastern cuisines.

Typical recipes
Muhammara (spiced red pepper and walnut dip)
Spiced Stuffed Filo Triangles with Yogurt and Harissa Sauce
Grilled Aubergine with Red Pepper and Mint
Yogurt Cheese Balls
Ful Mesdames (Egyptian Beans with Tomatos, Onion and Quail Eggs)
Spicy Meatballs with Tahini Sauce and Pomegranate Seeds
Grilled Halloumi Stacks
Falafel with Tahini Sauce
Carrot and Cumin Salad with Argan Oil Dressing


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Making mezze 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
19 Jun, 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 summer
get-togethers. The class includes a tutored tasting of top-quality Italian cheeses and salumi.

Typical recipes
Buffalo Buratta, 'Nduja and Fig Crostini
Fennel Salami with Roasted Fennel, Rocket and Borlotti Beans
Griddled Garlic Prawns with Red Onion and Radicchio
Chicken Involtini with Lemon and Rosemary
Seared Tuna with White Beans and Artichokes
Griddled Scallops with Garlic Crumbs


Book now
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Italian antipasti cookery class Dorset
15th Aug

I realise now that you can
do things with veg that one
never imagined!

Helen Waghorn
Sherborne, Dorset


Veggie Special: Summer Kitchen
10 Jul, 10.00-3.30

Make the most of Dorset's early summer produce in palate-awakening soups,
vibrant sauces, salads, dips and tasty Mediterranean-style main courses.
All dishes are meat-free and will have even the most committed carnivore drooling.

Typical recipes
Grilled Asparagus, Quail Eggs and Cherry Tomatoes
Four-Pea Stir-Fry with Spring Onions, Sprouted Seeds and Crispy Red Rice
Broad Bean Bruschetta with Summer Savory and Goat Cheese
Warm Bean Salad with Sheep's Cheese, New Potatoes and Lemon Thyme
Rainbow Radish Salad
Watercress, Sorrel and Leek Soup
Baby Beetroot Parcels with Horseradish Butter
Roasted Banana Shallots with Sage, Parmesan and Crisp Breadcrumbs


Book now
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Veggie Special: Summer Kitchen
  In the pipeline
Fish Cookery 23 October (provisional date)
Baking with Gluten-Free Flours
Food for Sharing: Terrific Tapas
Taste of Italy: Venice and the Veneto
    Photography: Cristian Barnett, Christine McFadden, Scott Morrison    
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