14th December, 3pm – 6pm, followed by dinner
A new workshop, just in time for the festive season, and one we've been mulling over for quite a while…
Spend a winter afternoon in the kitchen at Glebe and level up your canapé and cocktail game, ready to impress friends and family over Christmas.
You'll cure your own trout gravadlax, make Scotch quail's eggs with runny centres and a mustardy emulsion for dipping, and bring back devilled eggs, a bit retro but a firm favourite. We'll also whip up mini Yorkshire puddings to fill with rare roast beef.
A good canapé is only as good as the vessel it sits on, so we'll make two bases from scratch. First, a spiced cracker with fennel seed and chilli, topped with smoked mackerel pâté and quick-pickled fennel. Then addictive cheese sablés, crisp and buttery, and great on their own or as a vessel for delicious toppings. We'll also demo a Glebe favourite: gougères filled with cheddar custard.
Along the way we'll mix two festive cocktails and a non-alcoholic alternative. To finish, we'll enjoy everything we've made, cocktail in hand, before staying on for dinner.
£140 per person, including dinner.
Make a night of it: book the workshop and enjoy 15% off your room.
Monday, 14th December, 3pm – 6pm, followed by dinner
A new workshop, just in time for the festive season, and one we've been mulling over for quite a while...
Spend a winter afternoon in the kitchen at Glebe and level up your canapé and cocktail game, ready to impress friends and family over Christmas.
You'll cure your own trout gravadlax, make Scotch quail's eggs with runny centres and a mustardy emulsion for dipping, and bring back devilled eggs, a bit retro but a firm favourite. We'll also whip up mini Yorkshire puddings to fill with rare roast beef.
A good canapé is only as good as the vessel it sits on, so we'll make two bases from scratch. First, a spiced cracker with fennel seed and chilli, topped with smoked mackerel pâté and quick-pickled fennel. Then addictive cheese sablés, crisp and buttery, and great on their own or as a or a vessel for delicious toppings. We'll also demo a Glebe favourite: gougères filled with cheddar custard.
Along the way we'll mix two festive cocktails and a non-alcoholic alternative. To finish, we'll enjoy everything we've made, cocktail in hand, before staying on for dinner.
£140 per person, including dinner.
Make a night of it: book the workshop and enjoy 15% off your room.
