Are you dreaming of mastering the art of cooking like a seasoned chef? If you find yourself captivated by culinary competitions like Masterchef: The Professionals, then you might want to consider a cooking class. We recently had the pleasure of attending a one-day class at Lainston House, nestled in Winchester, and it was an experience we won’t soon forget.
The cookery school, a part of a charming hotel, offers a unique opportunity to immerse yourself in the world of live-fire cooking within their beautiful kitchen gardens. These masterclasses go beyond basic techniques, offering expert tips and secrets to crafting the perfect dish over flames, whether it’s wood-fired, coal-fueled, or gas-powered.
Our class was a special celebration of the Big Green Egg’s 50th anniversary, in collaboration with the esteemed Season Cookery School. It was an incredible chance to learn the ins and outs of ceramic barbecue cooking, from selecting the right charcoal to mastering diverse cooking techniques.
The highlight of the day was undoubtedly the delicious food. We had the chance to cook dishes we wouldn’t typically attempt at home, like the stunning Scorched cedar plank ChalkStream trout and a Texan-style slaw. Other culinary delights included smoky baby back pork ribs, aromatic Sumac chicken with garden asparagus, and the melt-in-your-mouth ultimate beef steak with a vibrant chimichurri sauce.
While the smokehouse cooking class was a memorable experience, Lainston House offers a wide range of culinary adventures. Indoor classes cater to various tastes, featuring international cuisines, knife skills, Christmas cooking, baking, and bread-making. These classes are designed for all levels, making them accessible to both beginners and seasoned cooks.
The five-hour class flew by as we smoked the trout, created a chimichurri sauce from scratch, and honed our cooking skills under the expert guidance of a seasoned chef. The class taught us about choosing the right barbecue, mastering cooking techniques, and understanding how to elevate the flavors of our ingredients.
This immersive experience truly gave us a glimpse into the life of a chef, allowing us to imagine ourselves serving paying customers. The trout dish, in particular, was a revelation, unlike anything we had ever tasted before. This alone made the trip worthwhile.
We left Lainston House feeling confident that we had significantly improved our cooking skills, ready to impress at our next garden BBQ. Now, all we need is a little sunshine to make the perfect outdoor dining experience.
