We all need to keep learning in life, and cooking is no different! Our courses are aimed at novice cooks, experienced cooks, and everybody in between. They are fun, light-hearted, and avoid all jargon, complex discussions about cooking or gardening, and encourage exchanges of cooking experiences, knowledge and views.
We have 2 venues: Sudborough Village Hall in Northamptonshire, and Ashby Parva Village Hall in Leicestershire.
(Even if you cannot make a course, you can still have a go at a new recipe, each month, on our Recipe of the Month page, which is supported by our YouTube channel.)
10am to 4pm at Sudborough or Ashby Parva Village Hall. Groups of a maximum of 5 of us will learn the basics of cooking with herbs. How to grow, keep and use them. How to use them as ingredient substitutes. How to make herb oils and butters. How to freeze them. How to use them to help you remain within your food budget.
You will leave with oils, butters, bouquet garni, drinks, leftovers from lunch (if any!), snacks, and one or two dishes relevant to the session we will have shared together. You will also leave with confidence to be experimental with your herbs - having had a go using any of my stock herbs that takes your fancy during our session.
What is the difference between the Sudborough course and the Ashby Parva course?
The Ashby Parva course focuses on using old fashioned, often underused, good value cuts of meat and will include a visit to the farm itself, so that a real understanding can be gained of the relationship between the farm and the food.
10am to 4pm at Sudborough or Ashby Parva Village Hall. Groups will range from groups of 4 to 10, depending on the theme. You must have been on one of the Cooking Together days first because certain basics will be assumed. You will leave with dishes appropriate to the session we will have shared together.
Sunday 5th April: Cooking Together at Ashby Parva (POSTPONED) £90pp
Saturday 25th April: Cooking Together at Sudborough (POSTPONED) £70pp
Sunday 26th April: Cooking Together at Sudborough (POSTPONED) £70pp
Sunday 10th May: Cooking Together at Ashby Parva (5 places left) £90pp LIKELY TO BE POSTPONED
Saturday 23rd May: Cooking Together at Sudborough (2 places left) £70pp
Sunday 14th June: Cooking Together at Ashby Parva (3 places left) £90pp
Saturday 27th June: Cooking Together at Sudborough (FULLY BOOKED) £70pp
Sunday 28th June: For those who have been on a cooking together course. Using herbs to reduce sugar and salt in your cooking and baking. at Sudborough (FULLY BOOKED) £95pp
Sunday 26th July: Cooking Together at Sudborough (2 places left) £70pp
Sunday 2nd August: Cooking Together at Ashby Parva (3 places left) £90pp
Saturday 22nd August: Cooking Together at Sudborough (4 places left) £70pp
Sunday 23rd August: Using herbs in seasonal drinks You do NOT need to have been on a Cooking Together course for this one. At Sudborough (6 places left) £95pp
Sunday 6th September: Autumn/Winter Seasonal Food, for those who have been on a Cooking Together course, at Ashby Parva (5 places left) £95pp
Saturday 26th September: Cooking Together at Sudborough (5 places left) £70pp
Sunday 27th September: For those who have been on a Cooking Together course. Using herbs to reduce sugar and salt in your baking and cooking. At Sudborough (FULLY BOOKED) £95pp
Sunday 18th October: Preparing for Christmas - Including edible gifts with herbs. You do NOT need to have been on a Cooking Together course first. At Ashby Parva. (5 places left) £95pp
Saturday 24th October: Get Set for Winter. For those who have been on a Cooking Together course. Using the fruit and vegetables of the season. At Sudborough (4 places left) £95pp
We will make our lunch together, obviously using The Herbs!. Morning and afternoon snacks will be provided.
I am afraid that allergies/food sensitivities cannot be catered for as the Village Hall kitchens are not solely used by us.
I welcome vegetarian, vegan, pescatarian and meat eaters to all sessions, including the meat focused courses at Ashby Parva. Herbs are very adaptable to all ingredients! Cooking is about togetherness and learning from each other, with respect for each person's choices.
If you have a disabiity of any kind, contact me before booking. I will try my best to accommodate your needs.
I only accept 4 or 5 guests on each course. We all live our lives differently, with different cooking abilities, budgets, time available to cook, confidence, experience etc. I design each course based around the guests who are coming. Because if we vary in how we live our lives, so should our cookery courses reflect that too.
Choose your date. Contact me with a request to attend. I will confirm (unless the day is full in which case I will tell you).
I will send you a form to complete regarding yourself, and any particular needs you may have. I will send you directions and details of anything you need to bring with you (not ingredients - I will provide you with plenty of those!). I will provide you with details of how to pay.
If you would like to stay overnight in Sudborough, we have an excellent pub in the village, with accommodation. Contact Aaron at www.thevanearms.co.uk Or if you wish to make a weekend of it in an unusual place, in between Sudborough and Ashby Parva, try the Country Bumpkin yurts - a little further afield but lovely if you fancy treating yourself to a stay there.
We do not use supermarkets. Your food on the day will come from some of the following businesses who are local, and who enable the Hawkwell Herbs' supply chain to be sustainable environmentally, economically and socially.
Great tasting, ethically raised, meat. And other locally sourced products. A central hub for all that is best in Northamptonshire food and drink.
All our meat for use on the Ashby Parva course will, of course, come from Grazers! As will our vegetables.
Leicestershire based fresh fruit and vegetables. A chat with Andy before each cookery day ensures that Sara gets the best value, freshest, seasonally appropriate ingredients for your course.
Ethically sourced, and environmentally rigorous, products such as pulses, rice and other basic staples. Great for vegan and vegetarian products.
Beloved by those on our courses who don't ordinarily like cheese! Creamy, locally made, with a real passion for their animals and the products they produce.
Rapeseed oil - used in cooking the herbs. Gives a wonderful golden colour to both the food we make and the herb oils we create.