Come and join Richard Bertinet for the morning to learn all about L’apéro. L’apéro is the French equivalent of the Italian antipasti or Spanish tapas. It is a collection of nibbles that you can put out in bowls or Kilner jars, accompanied with some good bread and have with drinks, or as a lazy weekend lunch that you can graze on and linger over for hours.
In this new workshop with Richard you will learn lots of new skills whilst making some delicious treats. You’ll be making pissaladière, a caramelised onion & anchovy tart. This dish, originally from Nice, is made from a bread dough and is topped with slowly roasted onions infused with thyme and garlic, olives and anchovies.
Richard will also be ‘showing the dough who’s boss’ and guiding you through making a garlic flatbread. You learn how to make and handle the dough, as well as storing and freezing it should you ever wish to do this at home. Then you’ll move onto making chickpea puree and pesto, the perfect accompaniment to the flatbreads.
The flatbreads will be fired (weather permitting) in our Gozney oven outside or baked in our conventional ovens. You will sample some of the L’apéro with us before you go, along with a glass of wine, and you will take some of what you’ve made home with you to enjoy later.
This is the perfect workshop as a gift or a great morning to come on your own or with a group of friends. You will leave us with the skill of working the dough Richard’s way, plenty of knife skills and lots of new recipes to recreate at home.
The workshop starts at 10am and will finish at 12pm.