Fancy a three course Burns Night supper with drinks cooked in front of you by Peter Vaughan, our Head Chef?
In recent times the Chef's Table has become a feature of upmarket restaurants. Customers book a table in the kitchen where they can see their food being cooked and receive tips and tuition from the Chef. Vaughan's Cookery School is delighted to introduce a similar concept at their Cookery School in Devizes, except the kitchen will not be as noisy and busy, as we are limiting the number of guests!
Peter will cook a menu inspired by the traditional fare enjoyed on Burns Night, but with his inimitable 'twist'. Having worked in fine dining and Michelin starred restaurants, he chose to settle in his county of birth, Wiltshire and develop his own 'naturally balanced' style of cuisine. He will be delighted to share his 20 years’ of culinary tips and tricks with you.
The evening is an eating experience first and foremost and so there is no hands on cooking by the customer.
On the menu for you this evening:
- Welcome drink: hot gin, plum and ginger punch
- Starter: Haggis arancini (fried rice balls) with aioli (garlic dip) & bitter leaves (vegetarian version available)
- Mains: Slow cooked shoulder of lamb, tarragon jus, salt-baked neeps & tatties (vegetarian: crispy beggar's purse with mushrooms & cranberries)
- Dessert: Vanilla souffle with Crananchan Cream (Peter spent 4 yrs training at a Michelin starred restaurant in London called Le Souffle and he will share his tips on the art of the perfect souffle)
White and red wine or a non-alcholic drink will be available to have with your meal and, as it is Burns Night a 'wee dram ' of whisky after your meal is essential to complete a Burns Night experience.