Tours de force

THIS is the time of year when our Autumn Certificate class heads off on its school tour. We are almost halfway through the 12-week course, with a lively group made up of seven nationalities.

Much of the food the students cook with comes directly from the school farm and gardens, or from local producers. Some smoke fish, or make wonderful farmhouse cheese; others rear free-range chickens, ducks, geese and turkeys. The students have huge respect and admiration for these food heroes. They also appreciate the passion and sheer hard work it takes to provide these quality ingredients.

While I was helping Philip Dennhardt in our How to Cure a Pig in a Day course, Rory O’Connell headed off at the crack of dawn with a bus of sleepy students.