A chef who has worked with the likes of Gordon Ramsay and Marcus Wareing will be passing on some of his expert knowledge at a series of culinary workshops at an award-winning stately home on the Shropshire/Staffordshire border.
Jack Marshall, the new premier sous chef at Weston Park, will lead a series of six culinary workshops throughout 2024, letting guests into some of his kitchen secrets and offering practical hints and tips on a wide range of themes.
The sessions, devised to give home cooks and foodies both a practical guide and inspiration, will take place in the Granary Café followed by a two-course lunch in the Granary Restaurant.
Each session is based around a demonstration on a chosen theme and guests are encouraged to ask questions, sample the delights on offer and leave with a recipe pack to take home.
Themes this year will include Spring Flavours in March, Estate to Plate in April, Summer Easy Eating in June, Game in September, Autumn Flavours in October and Festive Feasts in November.
Jack joined the Weston Park team after impressing during an agency stint in the busy festive period. He had previously worked at some of London’s top restaurants including The Ned, Duck and Waffle and The Dorchester.
Head chef Anna Jones said: “Jack has worked at some fantastic well-renowned establishments in his career, and I am delighted that he has joined the team and will share his hints and tips for creating delicious dishes.”
The first session, Spring Flavours, takes place on Thursday March 14. Places are £32.50 per person which includes coffee and homemade biscuits on arrival, the demonstration, tastings, recipe cards to take home and a two-course lunch in the Granary Restaurant afterwards.
Places can be booked at www.weston-park.com
