It doesn’t get more British than a roast on a Sunday, and now you can learn how the professionals do it!
A step by step on how to make the most delicious Sunday roast.
Let us take you step by step through how to make the most delicious Sunday roast for your family. We will teach you how to approach different cuts of meat, innovative ways to serve your vegetables and how to serve a rich and flavoursome gravy with no Bisto in sight. We’ll get your crackling crisp and your meals on the table on time.
All courses are taught by our chefs, Jake Pinn and David Frear. Our school is positioned in Abinger Hammer, a delightful and picturesque village in the heart of the Surrey Hills. The school provides each student with a fully equipped kitchen and all necessary ingredients and equipment. We believe in hands-on, practical teaching – so be prepared to roll up your sleeves!
Porchetta served with duck fat roasted potatoes with fennel and lemon, roasted root vegetables and salsa verde
Citrus brined roast chicken with cauliflower cheese, root vegetable mash and bread sauce
Herb crusted rack of lamb with Yorkshire puddings, Hasselback potatoes, leek gratin, peas, lettuce and bacon with a lamb sauce
Brining and roasting
Big pot blanching
Butchers knots and tying
Indoor dining area
Outside seating and dining area
Limited onsite parking
Idyllic countryside setting, easily accessible by road and public transport
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