Last month I was invited to an evening at Demuth’s Cookery School for one of their popular courses ’20 minute suppers’. If you’re from the South West, or if you’re vegetarian, you have probably heard of Demuth’s. Rachel Demuth owned award-winning Demuth’s Restaurant for 26 years, she sold it to focus on the cookery school. Now she is joined by an experience team of chef tutors who teach beginners to experienced cooks a varied selection of vegetarian courses. There are longer diploma courses, to weekend, day and evening courses. Demuths is located in the centre of Bath and has stunning views out over the city.
I was excited for my ’20 Minute Suppers’ evening course. Since starting my current job, I have struggled with weekday dinners, as I get in late and all I want to do is veg on the sofa. So this course sounded like something to help inspire me get back into my cooking during the week. The course was 3 hours long, and we made a variety of dishes. We started with a tea and chat from Rachel, who ran us through the itinerary of the evening. There were 8 of us from all over the country, all at different cookery levels. We soon headed down to their group kitchen to meet with Helen and Jan. Helen is a trained chef and also trained in classical French cooking. She was head chef at Demuth’s for 5 years. Jan has been with the cookery school since the beginning, she is an accomplished food stylist and her specialities are desserts. We settled in front of Helen while she ran through the menu for the evening.
Spanish stew with eggs
Throughout the evening we would be enjoying:
- Spanish pepper stew with eggs
- Squash filo parcels with mint yoghurt dip and a ribbon salad
- Roasted cauliflower with haloumi and sumac
- Sweet potato and sesame balls with a herby freekeh tabouleh and a tahini dip
Before we’d even had a chance to read over the menu fully, the Spanish pepper stew was ready for the eggs, which we helped add into the mix to poach. Once cooked, we served the eggs and stew with some local sourdough. Then it was our turn to get hands on. We huddled around the central preparation island and mixed up the squash with some chilli and feta, we added herbs and seasoned with salt and pepper. We filled the filo sheets and folded them into parcels. We set them aside to bake later. Next we chatted about roasted cauliflower and batch cooking some vegetables at the weekend to have ready for any speedy weeknight dinner. This is something I do if I remember, but often forget! We made a ribbon salad with chicory, fennel, carrot and pomegranate. Then it was time to get messy again. We took some baked squash, and scooped out the filling into a bowl, we added blitz chickpeas with garlic, tahini and some herbs and spices. Using our hands, we rolled these into balls and into sesame seeds. Then we popped them into the oven to bake.
Time had flown by and it was soon time to sit down and enjoy all of our recipes. My favourite recipe of the evening was the sweet potato balls, they were filling without being too heavy, with protein from the chickpeas, I know these are going to be a regular recipe made in our house. Helen and Jan were great tutors, and answered questions with ease and knowledge.
What I also loved about Demuth’s Cookery School was their sustainability and environmental policy. They use non-GMO products, support fair trade, recycled, organic and eco-friendly products, and they buy from local producers within a 30 mile radius of Bath. They are 100% vegetarian friendly, with many of the ingredients used also vegan friendly.
I thoroughly enjoyed my evening at Demuth’s Cookery School and it was good to discover some more recipes that are easy enough to do after a long day in the office. This course was suitable for all cookery levels, even the very novice cook.
For more information on Demuth’s and all their cookery courses and diplomas, head to their website.
Disclaimer; I was invited to review the course. All opinions are my own.