Living Nutrition Cooking Courses at Trill Farm
Award-winning chef and nutritionist Daphne Lambert will present a series of boutique cooking courses at Trill Farm throughout 2015, exploring the relationship between land, food, health and vitality.
Living Nutrition cooking courses are held four times per year for a small group, with each weekend focusing on the current seasonal foods growing or harvested at Trill Farm: in the garden, from the hedgerows, woods and meadows.
Throughout each weekend of the course, a small group of learners will discover how food is produced and processed. They will gather wild harvest from the farm, and collectively make all the meals for the weekends, including breads, soups, salads, main meals, desserts and drinks.
Each learner will leave with a selection of seasonal recipes and some impressive cooking skills to share at home. Additionally they will take home memories of fantastic shared experience and a new, more intimate relationship with food and it’s sources, as well as a deeper understanding of how it affects their personal health and well being.
The cost of each Living Nutrition weekend is £275 including two-nights accommodation at The Trill Guest House and all organic meals. The price for all four seasons is £935, a saving of 15%.
Non-residential places are £205 per weekend or £697 for all four seasons. Concessions and discounts for local residents are offered.
Recipe’s used throughout the Living Nutrition course are a based on what is available during the season and harvest from Trill. For example this Spring recipe is a delicious as a side dish or even on it’s own:
WILD GARLIC & BARLEY SALAD Serves 4-6
200 g Trill lightly pearled barley
8 sun-dried tomatoes, soaked until soft in water
4 tablespoons olive oil
1 teaspoon balsamic vinegar
Salt & pepper
2 handfuls wild garlic
Handful stoned black olives Handful flat leaf parsley
Cook the barley in water until tender. Whilst the barley is cooking, blitz together the drained, soaked sun-dried tomatoes, olive oil and balsamic vinegar. Season well with salt and black pepper. Drain the barley, toss in the dressing and leave to cool. Finely shred the wild garlic and very roughly chop the olives and parsley. When the barley is cool,
stir in the garlic, olives and parsley and serve. Add salt and pepper if necessary.
Living Nutrition Course Dates
Spring: Fri 20 - Sun 22 March 2015
Summer: Fri 26-Sun 28 June 2015
Autumn: Fri 11 - Sun 13 September 2015
Winter: Fri 4 - Sun 6 December 2015
About Daphne Lambert
Daphne Lambert is an award-winning chef, author and founding member and CEO of Greencuisine Trust. She is an expert in the field of health and nutrition and as a nutritionist has many years of experience in helping people achieve optimum health.
Daphne began her career working as a chef in France, Switzerland, America and London before creating an organic restaurant at Penrhos Court, where she has won many awards over the last 30 years. Penrhos was the first organic restaurant to be certified by the Soil Association and won You magazine's prestigious ‘Organic Restaurant of the Year’ award in 2002.
About Trill Farm
Trill Farm is a mixed organic farm situated on 300 acres of diverse countryside of outstanding natural beauty on the Devon/Dorset border. Trill Farm, along with the small independent enterprises that reside on the farm, develop, produce and market their own products.
Trill Farm is a project that aims to create local employment, foster a sense of community, and produce food whilst supporting wildlife. Trill Farm’s director is Romy Fraser OBE, the founder of Neal’s Yard Remedies and more recently The Trill Trust; founded in 2007 to run educational programmes on environmental and living skills. The Trust runs courses in cooking and nutrition, herbs and healing, skills and craft. For more information visit: www.trillfarm.co.uk, follow us on www.facebook.com/trillfarm, or twitter @trill_farm