The School of Food is part of a thriving community and supported by the Taste Tideswell project, so there's always lots going on. You can also follow our busy daily activities on Twitter.
The annual Chatsworth Country Fair is taking place on Friday 29th August – Sunday 31st August in the stunning grounds of Chatsworth House.
Come and visit us at our trade stand in the Fine Food Village and watch our Head Chef, Joe Hunt as he cooks alongside celebrity chefs Tom Kerridge, Mary Berry and Lesley Waters in the cookery theatre! Find out more about the cookery demonstrations here.
For more information about the event visit the Chatsworth Country Fair website here.
WIN TICKETS TO CHATSWORTH COUNTRY FAIR
We’re giving you the chance to win two tickets for the Friday and two tickets for the Saturday. To be entered into our prize draw simply send an email to firstname.lastname@example.org with the words ‘Chatsworth Competition’ in the subject line and include your name and contact telephone number in the body of the message.*
The deadline for entries is 5pm on Wednesday 20th August. The winners will be chosen at random and contacted on Thursday 21st August.
*By entering this competition your name, email address and telephone number will be added to the Tideswell School of Food database and passed to the organisers of Chatsworth Country Fair. You may be sent marketing emails from Tideswell School of Food and Chatsworth Country Fair, however you will be able to unsubscribe at any time.
*Image courtesy of Chatsworth House Trust
Our Head Chef Tutor is off to Bakewell Show today (Thursday 7th August) and will be demonstrating two delicious seasonal dishes. His demonstrations will be taking place at 12.15pm and 3pm in the Cookery Demonstration area. Joe will also be on hand for a culinary question and answer session at 1.45pm.
If you manage to catch one of his demos and want to have a go yourself, you can find the recipes below:
Poached Peach with Elderflower Sabayon
- 2 peaches stalks removed
- 1ltr water
- 400g sugar
- 100ml elderflower cordial
- Zest of 1 orange
- Zest of 1 lemon
- 1 cinnamon stick
- 2 cardamom pods
- 1 sprig of mint
- 1 vanilla pod, split
- Mix the water, elderflower, sugar, zest, mint and spices in a large pan and bring to the boil then reduce the heat and simmer for 10 minutes.
- Place the peaches in a large enough pan that the peaches will fit snugly in. Pour the stock syrup to cover and place over a low heat for 15-20 minutes. The peaches are ready when the fruit is tender when a knife is inserted into the centre.
- Remove the peaches and leave to cool. Cool the syrup and store to use again. Remove 100ml of the syrup and boil to reduce slightly to glaze the peaches when serving. When the peach is cool, carefully peel away the skin and place into the pan with the reducing syrup to give a lovely pink colour.
- 1 free range egg yolk
- 1 tbsp. elderflower cordial mixed with 1 tbsp. water and 1 tbsp. white wine
- 1 tsp. sugar
- Place the egg and cordial mix in a heatproof bowl over a pan of simmering water and whisk until light and foamy and doubled in size.
- To plate up the dish place an almond choux bun in the centre of a large bowl or plate. Place a peach onto the choux bun and then gently spoon over some of the sabayon. Garnish with a mint leaf and a drizzle of the reserved peach syrup and serve immediately.
- You can glaze the sabayon with a blow torch if you wish to give a little extra colour.
Broad Bean Salad with Pea Shoots, Feta Cheese, Mint and Pomegranate Dressing
- 200g broad beans, shelled
- 50g feta cheese
- 4 mint leaves, shredded
- 1 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1-2 tsp lemon juice
- 15g toasted walnuts
- 2 slices crusty bread, toasted
- Pea shoots and baby salad leaves for garnish
- Blanch the beans in boiling salted water for 2 minutes, drain and set aside.
- Mix the Pomegranate with the olive oil and lemon juice and season to taste.
- Mix the beans with the mint and crumble over the feta and walnuts, mash some of the beans with a fork to give a contrasting texture. Toss in a little of the dressing and taste, adjust the seasoning as necessary.
- Place the beans onto a slice of the toasted bread in the centre of a clean plate. Place a few salad leaves and pea shoots around the beans to make it look pretty and then drizzle with a little more dressing.
- Serve immediately.
- Drizzle dressing around the plate and serve warm.
Would you like to join the Tideswell School of Food team? We’re recruiting for a Marketing and Admin assistant.
Job Title: Marketing Admin Assistant – Tideswell School of Food
Location: Tideswell, Derbyshire
Employer Type: Not for Personal Profit Community Interest Company
Hours of work: Part Time 20 hours per week
Monday – 9am-5pm
Thursday – 12noon-5pm
Friday – 9am-4pm
Role reports to: Tideswell School of Food Sales and Marketing Manager
Salary: £7,800 per annum
Purpose of the role: To provide reception duties for the Tideswell School of Food and admin support to the Sales and Marketing Manager.
Download the full job description and person specification here: Job Description_Marketing Admin Asst_Final.
To apply for this role please email your CV and covering letter to email@example.com.
Closing date: 5pm Friday 15th August
Interested in food? Want to know more about how a social enterprise works? Looking to get involved in your local community?
Tideswell School of Food and Taste Tideswell are looking for potential voluntary board members to bring new ideas, skills and perspectives to its existing board. We are particularly interested in hearing from people with experience in finance or accountancy, but individuals with expertise in business, whether large or small, are also welcome.
Taste Tideswell is a not-for-profit community interest company, and so the role is unpaid. Board meetings and sub-committee meetings are held monthly.
If you’d like to find out more, please contact the chair, Pete Hawkins, on 01298 872470 or by email on firstname.lastname@example.org.
We are excited to announce Taste Tideswell has been included in the Big Lottery’s Big Blog- celebrating 10 years of Big Lottery funding.
Alongside many other brilliant projects, Taste Tideswell has been selected to highlight exactly what a group of active citizens, with support from the Big Lottery, can achieve.
We are so proud that The Big Lottery’s Big Blog has featured Taste Tideswell, but we also know we could not have achieved any of it without all our active citizens. So a massive thank you to all of you too.
To read all about Taste Tideswell’s active citizens on the Big Lottery’s Big Blog please click here.
If you would like to get involved in Taste Tideswell please speak to a member of the team on 01298 871262
If you want to know what exciting things will be happening at Tideswell Food Festival on Saturday 3rd May, you can have a sneak preview at the programme by clicking below!
Tideswell Food Festival -map and events
Hope to see you tomorrow!
We think nothing says Easter better then a freshly made Hot Cross Bun- so to celebrate that fact our head chef Joe Hunt has provided you with his simple but delicious Hot cross Bun recipe. As chief tasters we were highly impressed with the recipe but don’t just take our word, have a go for yourself!
To enjoy simply Click below.
HOT CROSS BUNS
Happy Easter from everyone at Tideswell School of Food!