Cook With Kit This Autumn at Nonsuch House
This time of year at Nonsuch, we are able relax a little after another very busy summer season. September, always popular and rightly so, if you wanted to miss the school holiday time and crowds.
October sees a change in season. The leaves are starting to turn, the heating on, fires lit. Two big events of the season include The Dartmouth Fishing Festival and The Dartmouth Food Festival.
At Nonsuch we have the first room availability showing on the calendar for a long time, (though as I write, the phone rings). In general it’s the time of year that allows us all to re- charge our batteries and from a business point of view, attend to the blog!
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- Menu planning
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- Choosing vegetables
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- Lunch at Smith Street Deli
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- Mark Lobb
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- David with crab!
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- Cooking completed!
Kit currently is making the last batch of raspberry jam. I picked these HUGE berries from the wonderful gardens at Asprington. They are so sweet! Kit’s Dad, the lovely Geoffrey, has given us some hickory hot oak smoked hake, which guests have for breakfast. These are served with Kingswear Free Range Eggs from Fountain Violet Farm. Such a bright, rich yellow yoke that guests think they have been tampered with. Obviously not! Just hens with a prime location view right over the sea not even a mile from Nonsuch. And just the other day, Kit has reminded me, guests presented us with 12 plaice from their day out fishing on The African Queen. Enough teasing you with life here; come and experience it for yourself.
Cookery Classes With Kit at Nonsuch House, Dartmouth.
Are you looking for a unique cookery class in Dartmouth? Spend the day with Kit, sourcing, planning, learning, lunching and eating! Dinner overlooking the river? Well, this is exactly what we offer. Kit has such talent and I talked him into sharing it!
The price for the day is £150pp and does not include your stay (limited numbers are available). Gift vouchers also available.
Here is the approximate itinerary:
9.30am Coffee/tea whilst discussing the day ahead and a rough idea of a menu plan (ideas change when seeing the freshest ingredients such as a great looking bass, or sole for example).
10.30am Depending on the day of the week we either head off to see David Walker at Brixham Fish Market or pop across to Dartmouth to see Mark Lobb based in Dartmouth Market Square. Fish and shellfish are obviously chosen by viewing the freshest catch and this will in turn, influence our other ingredients.
12 Noon – Lunch at Smith Street Deli
The deli is the perfect venue to discuss all things foodie whilst enjoying a light lunch
1.30 Back to the Nonsuch kitchen and a glass or two of Prosecco
You will make:
Some nibbles
A starter
A main
Dessert
Chocolate truffles
Once everything is prepared, guests retreat to their rooms to freshen up. Dinner is served and guests sit together to enjoy the delights of their days hard work.