Learn and lunch events at The Westleton Crown
26th October 2017
We recently attended one of Head Chef, James Finch’s learn and lunch events at The Westleton Crown hotel and restaurant to give you a sneak peek into what you can expect when attending this interactive cooking demonstration with a delicious two course lunch afterwards.
On the day of the event we arrived at 10.30am to meet with James and have a chat and a cup of Paddy’s & Scott’s coffee (or Twining’s tea if you prefer), this also gave us a chance to get to know other guests. At 11am we headed into the Garden Room, bright and contemporary dining area, where James would be taking the main stage. Every learn and lunch event participant was given a recipe card to take away to replicate the scrumptious dishes at home.
The first dish that James demonstrated was a delicious pumpkin squash and ginger soup. He talked us through all the ingredients he was using and let us know where the produce was grown and sourced from. All the learn and lunch cooking demonstrations that take place at The Westleton Crown are seasonal affairs inspired by local farms and each event has a different theme. With the led up to Halloween and autumn being in full swing, James opted for a pumpkin and ginger theme.
Our Head Chef went on to show us step by step how to cook the soup. He choose to serve this to us as a sauce with a chicken leg and it was mouth-watering. Below is the recipe for this scrumptious soup if you wish to give it ago yourself.
Pumpkin squash and ginger soup recipe
1kg pumpkin or squash
2 cloves of garlic
Half a red chilli
1 tin of coconut milk
500ml veg stock
1 inch of fresh ginger
Half bunch coriander
Peel and dice pumpkin or squash
Finely chop onion garlic and coriander stalk and sweat down in a splash of oil
Add finely chopped ginger
Add in pumpkin/squash and coconut milk
Cover with stock and cook until tender
Add the chopped coriander leaves and blitz
Chicken leg with pumpkin squash and ginger sauce
The second dish James demonstrated was a ginger sponge pudding, and I must say it was one of the best desserts I have tasted. Again, our Head Chef talked us through all the ingredients he was using with a step by step guide how to create this dish. The learn and lunch event was a very interactive experience with insightful comments and tips from James. He was also happy to answer any questions any of his guests had during and after his demonstrations. Below is the recipe for this mouth-watering ginger sponge pudding for you to try at home.
Ginger sponge pudding recipe
500g black treacle
500g plain flour
3 tsp mixed spice
6 tsp ginger powder
2.5 tsp bicarb
5 whole eggs
125g brown sugar
Warm up butter treacle sugar and milk until all is melted and combined. Leave to cool
Sift the flour, bicarb and spices together
Add the treacle mixture
Add the eggs
Bake at 150C for 40 mins until firm to touch
Ginger sponge pudding
After a short 15-minute break, we had the chance to try the delicious dishes that James had demonstrated, enjoying a two course lunch in the stylish Garden Room.
Cooking demonstrations can be a great way to learn new cooking tips and tricks and improve your culinary skills. Here at The Westleton Crown we have introduced a number of learn and lunch events. Each event includes a unique theme and simple recipes that James shows how to prepare and cook. Find out more information and dates of these events.