Biodynamic farm opens cookery school
Biodynamic food producer and farm shop Laverstock Park Farm has announced that its ‘field to fork' cookery school will open this summer.
The cookery school will focus on teaching the use of ingredients, what to look for and the importance of provenance as well as traditional cooking skills.
Its ‘field to fork with pork, lamb, beef or buffalo’ course will look at aspects of farming and animal husbandry and getting to grips with butchery as well as cooking. Other courses offered at the Hampshire-based farm include ‘cheap cuts and offal’; ‘BBQing’; ‘curing, smoking and sausage-making’ and a class dedicated to preparing and cooking game.
The farm will host a country show food event, the ‘field to fork festival’, in July in association with Sainsbury’s. Chef James Martin will judge the amateur British barbecue championship, while 18 professional chefs hope to impress the panel of food writers to win the British BBQ Championships.
Laverstock Park Farm was founded by Ferrari Formula One champion Jody Scheckter in 1996 to produce high-quality, organically farmed meat. The farm is certified as biodynamic by ecological association Demeter, while the parkland is Soil Association certified.