Amelia'S Kitchen - Cookery Courses And Accommodation In The Yorkshire Dales
About Amelia'S Kitchen - Cookery Courses And Accommodation In The Yorkshire Dales
Welcome to Amelia's Kitchen! We are Ed and Amelia. At the moment the kitchen is something of a work in progress. Having lived in Oxford for many years, first studying, then running a fun and fabulous pop-up cookery school with Sophie Grigson, we decided to move North to set up our own cookery school and B& B, as well as to be nearer to Ed's parents, who run a farm outside Kirkby Lonsdale. Step one - buying Manor Farm House in Halton Gill as our new home and business venture is complete. Step two is to do up the house and barn, and install a teaching kitchen. Watch this space to see how we go. . .
So who are we? Ed is a chemist by academic background, a farmer by family background, and a curious mind and problem solver by nature. Amelia's history lies in both the food and the literature of Italy (specifically Renaissance five-act comedy and the food of Garfagnana! ). Her formal food training was a Cordon Bleu diploma at Tante Marie, followed by a couple of years of restaurant work. She is also studying for a WSET diploma in wine. Above all, she loves to feed people and create a convivial atmosphere.
Our dream is to share the pleasures of food, wine and hospitality in the midst of the beauty of the Yorkshire Dales. What could be more idyllic?
Amelia'S Kitchen - Cookery Courses And Accommodation In The Yorkshire Dales Description
Welcome to Amelia's Kitchen! We are Ed and Amelia. At the moment the kitchen is something of a work in progress. Having lived in Oxford for many years, first studying, then running a fun and fabulous pop-up cookery school with Sophie Grigson, we decided to move North to set up our own cookery school and B& B, as well as to be nearer to Ed's parents, who run a farm outside Kirkby Lonsdale. Step one - buying Manor Farm House in Halton Gill as our new home and business venture is complete. Step two is to do up the house and barn, and install a teaching kitchen. Watch this space to see how we go. . .
So who are we? Ed is a chemist by academic background, a farmer by family background, and a curious mind and problem solver by nature. Amelia's history lies in both the food and the literature of Italy (specifically Renaissance five-act comedy and the food of Garfagnana! ). Her formal food training was a Cordon Bleu diploma at Tante Marie, followed by a couple of years of restaurant work. She is also studying for a WSET diploma in wine. Above all, she loves to feed people and create a convivial atmosphere.
Our dream is to share the pleasures of food, wine and hospitality in the midst of the beauty of the Yorkshire Dales. What could be more idyllic?
Reviews
Today's answer to the oft asked 'why am I sticky?': 3.5 kgs of membrillo and twenty-something jars of quince jelly. And there are still quinces left. Quince and apple crumble for supper tonight, methinks.
Jelly time! They came from my mother and this is about half as many as she tried to give me. I feel some quince experiments coming on...
This morning's MOG (matter other than grapes, obviously) contribution to the white wine: sleepy rose beetle
Part of the pleasure of the vendemmia: meeting grape butterflies
Another Monti day draws to drinks and nibbles o'clock. It's a hard life...
Simple supper for Tuesday fish night: hake with pesto and shrimp samphire.
I never can resist the goodies on the Settle Tuesday market fruit and veg stall. Hint: that monster at that bottom of the pile is a mammoth head of celery.
Sometimes the line between majestic explorer and floppy eared loon is a fine one.
And a celebratory Ottolenghi-type supper:
Imam bayildi Roast queen squash with zaatar and tahini Spinach salad with marinated dates and onion, spiced almonds, and purple radish... Roastie new pots with coriander and sumac
Washing it down with a lovely Nelson gruner veltliner. Yum.
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Woohoo! Results are here at last, and I actually passed Unit 3, which means I have finally completed my WSET diploma! Time to celebrate!
Lucca enjoys the view in lovely evening light in Halton Gill
Last night was vege curry night. This was supper for two. I know, I may have a problem.
Onion bhaji Aubergine with amchur powder and curry leaves Saag dal ... Aloo gobi Saffron and black cardamom rice Not-quite-naan flatbreads
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🎶 "I look to the East, I look to the West, I saw John Bull a-coming according"🎶 Morning walk leaves Bellowhead stuck in my head for the afternoon.
Tonight in the cricket widow diaries I admit I may have gotten a *little* carried away on my vaguely tapas theme. What do you mean that doesn't look like supper for one?!
Chorizo and chickpeas cooked in cider Patatas bravas with dunky sauce Garlic and sherry mushrooms ... Beans with mint, garlic and sherry vinegar And some crusty fennel and oregano rolls for sauce mopping.
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Lovely friends to stay means extra fish for fish night in Halton Gill - hake with seaweed and queenie scallops with samphire
Sometimes what you need is Friday night steak night with the mushrooms Ed picked on his way home from work.
Pretty day after the rain.
Impressive hail at the cricket yesterday. Looking more like the Yorkshire summers we know and love today.
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