PURE FIRE COOKING PLEASURE
Argentinian Foodie Cooking Weekend at Tresillian House, Cornwall with Connor Field - 26th to 30th September
- Regular price
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$850.00 - Regular price
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- Sale price
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$850.00
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Enjoy a weekend of exploring Argentinian fire cooking with Connor Field, using the Charlie Oven. And sourdough bread-making with one of Cornwall's renowned Gorse Bakery.
(Prices are per person, based on two people sharing.)
You'll enjoy a luxurious stay at Tresillian House in Cornwall, one of Rick Stein's preferred places to stay! This weekend is perfect for foodies and fire cooking fans. It's suitable for everyone. Choose from twin, double and deluxe double rooms all with ensuite facilities.
Arrive on Thursday afternoon, settle in, meet other guests, and enjoy a feast of Patagonian delights cooked for you. On Friday and Saturday, you'll have hands-on cooking classes and baking classes, each followed by a feast to eat. Finish with a hearty breakfast on Sunday, ready to depart.
Prices are based on two people sharing. All food and drinks are included. Contact us directly for single occupancy rates.
The Cooking and Feasting Itinerary
Thursday evening: A Taste of Patagonia Feast
Chupín de Trucha (Fisherman’s Soup)
Slow Roasted Lamb Shoulder Tira de Asado (Short Ribs) Fire Roasted Vegetables Salsa Criolla
Patagonian Salad
Grilled Smoked Pineapple served with Cream and Dulce de Leche
A selection of signature dishes, served with wine and beer.
Friday Masterclass:
Empanada Making
Empanadas are found all across Argentina, in restaurants, family homes, on the streets and in the parks. We will discuss the differences in how they are made and the different fillings found in different regions.
llajua sauce
A tipical sauce to accompany empanadas, especially in the northern regions of the Argentina.
Milanesa Cookery
Beef Milanesa
Aubergine Milanesa
Chicken Neapolitana milanesa
Patagonian Potato Salad
Forget the finely diced and pristine salad you may often find, we will be making a hearty accompliment to every bbq dish, packed with flavour.
Salsa Criolla
A staple sauce across lots of Latin America, bringing a vibrant colour and flavour to any plate.
Saturday: An Asado Experience
Chimichurri Making (Guests to fill a jar to take home) This classic and world famous argentine sauce is the perfect pairing for a range of Argentinian dishes. We will discuss the variations of the sauce found across different regions of Argentina and get very hands on making plenty to take home.
Choripán
When you think of Argentina, if it isn’t the food, then it’s the football. This delicious street food is found all around the stadiums on game day and is the perfect snack to keep the spirits high. We will talk more about the significance of choripán, as well as making plenty to go around.
Steak Cookery
We will work with different cuts of steak that are commonly used across Argentina. Exploring the differences to what you would often come across in the UK, as well as a range of methods for cooking the perfect steak.
Elevating Potatoes
Potatoes are a staple of Argentine and Andean cuisine. However, there are a series of ways in which we can elevate this humble ingredients using fire.
Fire Roasted Vegetables and Salads
Although we can often put emphasis on meat heavy dishes when thinking of Asado. Simple, flavourful vegetable cookery can often steel the show and bring a lot of colour to the plate.
Burnt Fruit and Dulce de Leche
We will finish by satisfying the sweet tooth’s with a range of delicious fruits and other sweet treats cooked over the fire. Accompanied by a typical Argentinian sweet spread.
(The menu is subject to change.)
Other things to do
You'll also have time for a coastal/beach walk, a cold water swim, or a massage (extra charge). You can take a stroll around the 25 acres, and enjoy the kitchen garden. If you prefer some quiet time, you can sit in the library and read a book or take a nap. There is no need to rush from one activity to the next. There is an option to book a boat to catch mackerel (subject to availability).
Sunday morning brunch, Bloody Marys, and then head home.
Your chef, Connor Field
Born and raised in the beauty of the Yorkshire countryside, his style of food and passion for cooking with fire is heavily influenced by a love for the outdoors.
Having cooked across the country at a number of different festivals, as well as hosting pop-ups and private events, Connor has spent the past 6 months travelling across South America, exploring and documenting the fire based food cultures of one of the most diverse culinary regions of the world.
Connor wants to show you how to slow down and enjoy the process of cooking and sharing a meal together, to re-embrace nature and spend more time outdoors.
Your hosts, Jonny and Alan.
Both ex-Londoners with a strong hospitality background, they now manage Tresillian House. Jonny has opened restaurants for Mark Hix, managed the restaurants at The Groucho Club, and opened Tapas Brindisa in Borough Market. With their vast experience, they know how to put on a great weekend.
Travel by air - Newquay airport (a 15-minute drive), by train - Bodmin Parkway station (a 25-minute drive), or by car.
We have a selection of rooms to choose from; check out the video of Tresillian House to see the range of options available.
What's included
Previous Masterclasses
