Richard Hughes Cookery School

💔 A final farewell to The Richard Hughes Cookery School 💔

Some words are so hard to write that it takes months to find them.

The Richard Hughes Cookery School quietly closed its doors just after Christmas, but it has taken us until now to say so out loud. Because the truth is, the Cookery School was Richard. It was his voice, his joy, his stories, his extraordinary talent for making food feel like magic and making people feel like they could do it too.

It was where he taught not just how to cook, but how to love cooking. Where the smell of something delicious always meant something good was about to happen. Where laughter echoed down the corridors, and people left with full hearts and full tummies.

After Richard died, Stacey and I couldn’t even walk through the Cookery School. The silence was too loud. It took a long time to accept that we’d never hear that wonderful voice again in that room, never see him conjuring up something incredible with the flick of a spoon, never steal what he'd made for our dinner.

Before he died, Richard had made plans - always thinking ahead- and those plans included a new home for our ever-growing office team. That team now works in the space that was once the Cookery School. It’s full of life again, filled with people, with laughter, with purpose. So much of what made it his room is still there, and it always will be. To us, it will always be Richard’s.

We want to say a huge and heartfelt thank you to everyone who came to the Cookery School, who learned with us, laughed with us, and loved it like we did.

Thank you to the guest chefs who helped make it such a special place, especially Chris Payne, Gary Hunter, Julia and Mark, the team from Benedicts, Steve Thorpe, Kate Barmby and so many others who brought their talent and kindness to our kitchen.

Thank you to our wonderful team who kept it running like clockwork and made sure it was always sparkling, stocked, and ready for another unforgettable class. Thank you to Paul from Kestrel Kitchens, there from the beginning to the end.

Thank you to our brilliant suppliers, whose produce and passion helped bring Richard’s recipes to life.

And of course, thank you to Richard: for everything.

The Cookery School may be closed, but Richard’s heart, his voice, his stories, and his legacy are everywhere. In every cake that rises, every sauce that simmers, every person who left with a new skill and a smile. And he will forever be the first-ever winner of The British Cookery School of the Year award: it meant SO much to him. He'd want you to keep cooking, keep learning, keep falling in love with food. Hughes Cooking? You are.

It will always be his room. And he will always be at the heart of everything we do.

Thank you again from the bottom of our hearts.

Stacia and Stacey

❤️

🇮🇹🍞 Get ready to knead, rise, and bake Mediterranean style with baker Chris Payne in a brand new Italian Bakes class! 🍕✨

GRAB A PIZZA THE ACTION!

Join us for a deliciously fun Italian Bakes Cookery Class our bread buff, baker Chris Payne on September 15!
In this hands-on class, you'll learn the art of crafting mouthwatering Italian breads that will transport you straight to the streets of Tuscany and beyond. From the light and airy ciabatta to the rustic charm of Pan Pugliese, Chris will help you explore the diverse flavors and textures of Italy's rich bread-making tradition. 🥖🌿
He'll also help you whip up some tigelle flatbreads – perfect for stuffing with your favorite fillings or pairing with a charcuterie board for a taste of la dolce vita! 🧀🍅
And of course, what would an Italian bakes class be without everyone's favourite: the perfect pizza dough! 🍕👌 From classic Margheritas to creative combinations, you'll learn the secrets to creating pizza perfection in your own kitchen. 🇮🇹🍕
So whether you're a seasoned baker or a total novice, grab your apron and join us for a day of floury fun, delicious creations, and plenty of Italian flair!
You’ll be given expert tuition and recipe sheets with step-by-step instructions as you cook at your own work station on a central aisle.
Once the hard work is over, it’s The Assembly House team’s turn to serve you afternoon tea, as you relax and reflect with your fellow students over a glass – or two - of wine!
Students arrive at 9.30 am and after a short introduction, head into the kitchen.
After the hands-on class, one of The Assembly House’s famous Afternoon Teas follows and the day ends at 3pm when you can collect the goodies you’ve made, head off home and take credit for your fabulous work!
Please note: we are unable to adapt class content for allergen and dietary requirements other than those stated.
£165pp price to include class tuition, ingredients, recipes, afternoon tea, drinks and recipe notes.
**Book direct with us to avoid the booking fee on 01603 626402. Find out more here: https://www.richardhughescookeryschool.co.uk/class/italian-bakes

🥩🍖 WITH JUST TWO CHANCES LEFT TO JOIN ASHLEY WILLIAMSON IN THE COOKERY SCHOOL ON AUGUST 14...FIND OUT WHAT'S IN STORE IN THIS MEATY BUTCHERY COURSE! 🍖🥩

We're delighted to welcome Head Chef from Benedicts Ashley Williamson for another Hands-On Masterclass!

What you can look forward to:

🥩Demonstration and talk of breaking down a five rib of beef and sirloin of beef
🍖Preparation and deboning of lamb rump including trussing
🥩Preparing a mix for a farmhouse pate
🍖Breaking down poultry and using of: including chicken, mousse, lollipop, legs, stuffed breast etc
🥩How to effectively use bones, including stocks and sauces
🍖Classic herb crust
🥩Preparation of lamb, including rolling of lamb belly - deboning and skinning

You'll be cooking along with Ashley and making a pate from scratch, chicken lollipops, stuffed chicken breasts...and more!

Students arrive at 10am and after a short introduction, head into the kitchen. After the hands-on class, you’ll be taken for lunch cooked for you by The Assembly House and the day ends after you’ve eaten when you can collect the food you’ve made, head off home and take credit for your fabulous work!

Please note:
We are unable to adapt class content for allergen and dietary requirements other than those stated.
£180pp. Price to include class tuition, ingredients, recipes, afternoon tea, drinks and recipe notes.
**Book direct with us to avoid the booking fee on 01603 626402. Find out more here: https://www.richardhughescookeryschool.co.uk/class/a-butchery-cookery-demonstration-with-ashley-williamson-benedicts
Date: Wednesday 14th August 2024
Time: 10:00 (am)
Price: £180.

🫐🧁 Blueberry Muffin recipe - a great way to use up blueberries, a wonderful summer breakfast and great to make with kids! 🧁🫐

You Will Need

200g plain flour
150g granulated sugar, plus 1 tablespoon for muffin tops
2 teaspoons baking powder
1/4 teaspoon fine sea salt
80ml vegetable oil
1 large egg
80ml milk or non-dairy milk, use more as needed
1 ½ teaspoons vanilla extract
200g fresh or frozen blueberries

How to:

1. Preheat the oven to 200°C). Line muffin cups with paper liners (eight for big muffins, 10 for standard, 22 for mini).

2. Lightly grease or spray the top of the tin with oil to prevent sticking.

3. Whisk the flour, sugar, baking powder, and salt in a large bowl.

4. In a measuring jug add the oil, the egg and then pour in enough milk to reach up to just below 250ml. Add the vanilla and whisk until combined.

5. Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Don't overmix - the batter will be thick.

6. Gently fold in the blueberries. If you use frozen blueberries, ensure they are straight from the freezer to try and combat the 'pink batter' effect!

7. Divide the batter between muffin cups. Sprinkle a little sugar on top of each muffin.

8. Bake for 15 to 20 minutes (9 to 11 for mini muffins) or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

9. These muffins can freeze for up to three months.

🍞👩‍🍳 Nine reasons why you should bring the child in your life along to our new baking Generation Game class with bread buff Chris Payne on August 14! 🍞👩‍🍳

We're thrilled to announce our upcoming Generation Game Beginners' Bread course with baker Chris Payne where young dough-masters can roll up their sleeves and get hands-on with the art of bread making alongside their favourite grown-up!

Join us for a fun-filled day of floury fun as Chris teaches you how to knead, shape, and bake your way to delicious homemade bread! From a tin loaf to shaped rolls, flatbreads to an enriched bacon and cheddar loaf, our young bakers will learn the secrets of crafting the perfect loaf from scratch.

🥖✨ Here are nine great reasons why you should book ✨🥖
1. Teach the kids in your life to make bread for you so that you can eat it.
2-7. See above
8. And a few other reasons. Your child will learn…life skills development, maths and science skills, creativity and experimentation, patience and time management, healthy eating habits, fine motor skills, family bonding, mindfulness and stress relief
9. Did I mention that they’ll be able to make you bread…? On demand? 😂

£160 for an adult and a child INCLUDING Beauty and the Beast Afternoon Tea and your class plus all your goodies to take home! What a summer holiday treat!

Find out more here: https://www.richardhughescookeryschool.co.uk/class/bread-for-beginners-with-chris-payne

**Book direct with us to avoid the booking fee on 01603 626402

PS Spot Chris’s first recipe book!
PS Fun fact: my wife went to school with Chris at Costessey High!

Our Fabulous Baking Boy Chris always delivers!

A big thank you to The Missus for treating me to a bread making course for my birthday which included an afternoon tea!
Chris Payne was teaching us bread making skills, it was a fantastic day out and I can highly recommend it ☺️

🥖🥯🍞

🍑☀️SIX THINGS TO DO WITH RIPE PEACHES (OTHER THAN JUST EATING THEM!) ☀️🍑

1. Whiz the peach flesh into a puree and freeze in ice cube trays. Add a cube to fizz to make yourself an instant and delicious Bellini.
2. Make Peach Melba. Take 750ml of water, 700g of caster sugar and the juice of half a lemon and heat gently to dissolve the sugar. Bring to the boil and allow to bubble for five minutes before turning down the heat to a simmer. Cut eight peaches in half and de-stone. Poach in the sugar syrup for two to three minutes until slightly soft and remove to a plate. Peel the skins off when cool. Freeze the syrup for another day. Liquidise 375g of raspberries with 25g of icing sugar and the other half of the lemon's juice and then sieve to remove pips. To serve, place two peach halves on a plate next to two scoops of vanilla ice cream and then spoon the raspberry sauce over each one.
3. Make a grilled peach panzanella salad with toasted almonds and burrata https://www.deliciousmagazine.co.uk/recipes/grilled-peach-panzanella-toasted-almonds-and-burrata/
4. Pair peaches with a young, soft goat's cheese - spread the cheese on a piece of crusty toast and top with segmented peach slices and roughly-chopped thyme.
5. Make Ruth Watson's Amaretti peaches with honey and chocolate https://www.bbcgoodfood.com/recipes/amaretti-peaches-honey-chocolate
6. Make peaches and cream ice lollies by putting 75g of golden caster sugar in a pan with 100ml water and bringing to the boil. Reduce the heat to low and add four ripe peaches, halved and stoned. Simmer for 10 minutes or until the fruit is soft but holding its shape. Remove the peaches with a slotted spoon and put aside to cool, reserve the syrup. Peel the cooled fruit and put the flesh in a blender with the syrup and lemon juice, pulse until smooth. In a jug, combine a 300g of fresh custard with 150g of condensed milk. Line up eight ice lolly moulds and place a large spoonful of custard in each one, followed by puree. Alternate until filled. Put a stick in each mould and freeze until solid.

🥧🍒 WE HAD TO MOVE THIS CLASS TO A NEW DATE! We now have two spaces left to join Mark Mitson on his special Summer Fruit Patisserie Baking Class! 🥧🍒

Now moved to August 3, get ready to whip up some summertime magic with our exclusive Summer Fruit Patisserie Baking Cookery Course, led by none other than expert patissier Mark Mitson!

Join Maestro Mark for an enchanting Summer Fruit Patisserie Baking lesson and discover the art of crafting exquisite summer desserts bursting with the vibrant flavors of seasonal fruits under his expert guidance.

From succulent summer pavlovas to a refreshing raspberry and rose sweet pastry tart, summer fruit drizzle cake and some delicious fig, honey and Baron Bigod scones, you can elevate your baking skills to new heights!

During this hands-on course, you'll learn the secrets of perfect pastry dough, delicate fruit compotes, and stunning ways to bake that will transform your creations into works of art.

Whether you're a baking enthusiast or a beginner, Mark will inspire and guide you every step of the way!

Escape the heat and immerse yourself in a world of sweet indulgence as you create delectable treats that capture the essence of summer.

Students arrive at 9.30am and after a short introduction, head into the kitchen. After the hands-on class, afternoon tea follows and the day ends at 3pm when students can collect the goodies they’ve made and head off home to take the plaudits.

Please note: We are unable to adapt class content for allergen and dietary requirements.
**Book direct with us to avoid the booking fee on 01603 626402.

🥧🍒

🥓🥓 A RECIPE FOR OUR FAMOUS BACON JAM! PERFECT FOR BARBECUES! 🥓🥓

Bacon Jam is a great simple spread for toasted sourdough with fried eggs or alternatively, it's a favourite at barbecues and goes fantastically well with barbecued chicken or pork.
You'll also find it on our Beforenoon Tea Menu https://www.assemblyhousenorwich.co.uk/dining/breakfast at The Assembly House where we serve it with one of equally famous Cheddar Cheese, Colman's Mustard and Chive scones!

Ingredients:
500g dry-cured streaky bacon, finely diced
1 large onion, finely diced
5 cloves garlic, crushed
1 small red chilli, seeded and finely diced
500ml white wine vinegar
250g soft brown sugar
3 tbsp maple syrup
1 shot of strong coffee
Method:
In a medium-sized saucepan, gently fry the bacon until crisp. Remove from the pan with a slotted spoon.
In the same pan, add the diced onions, garlic and chilli. Cook until soft and translucent.
Return the bacon to the pan with the remaining ingredients and simmer gently for two to three hours until thick and jammy.
Place in a sealed jar and keep refrigerated for up to six weeks.

🍫🍫TODAY IS WORLD CHOCOLATE DAY! Let's celebrate with Mark Mitson's Triple Chocolate Scone recipe! 🍫🍫
Let's not be choco-late to the party, let's be prepared to celebrate with some recipes that will ensure sweet success! We serve the chocolate scones with clotted cream and Nutella at The Assembly House...and if you come for a Chocolate Cream Tea, you also get a hot chocolate. Because if there's a lily, you know we are going to gild it!
Mark Mitson's Triple Chocolate Scones
250g self raising flour
35g cocoa powder
½ tsp baking powder
35g light brown sugar
70g butter
Two eggs
1/2tsp vanilla
100ml milk
35g white chocolate chips
35g milk chocolate chips
Sieve flour, cocoa and baking powder together
Add sugar and butter, rub the butter into the flour.
Mix in the chocolate chips.
Add the eggs and the vanilla.
Add milk to form a soft dough.
Knead lightly on a table.
Roll out to an inch thickness and cut into small rounds (use a glass if you have no cutter)
Brush tops with extra milk
Bake at 180C for 12 to 15 minutes.
Eat!
And another for good measure from my lockdown cooking sessions...
Deep dish chocolate cookie dough
100g soft butter or margarine
125g light brown sugar
One large egg
1 tsp vanilla extract
125g plain flour
½ tsp bicarbonate of soda
100g milk chocolate (or whatever you have)
1) Preheat the oven to 200C/180F/Gas 6 and grease an ovenproof frying pan or baking dish with a 20cm base if possible (we made two smaller dishes).
2) In a bowl, beat together the butter and sugar, then mix in the egg and vanilla extract. Stir in the flour and bicarbonate of soda plus 75g of the chopped chocolate.
3) Spread into the greased pan and bake for at least 10 minutes and then scatter over the rest of the chocolate. Bake for at least five minutes more or until set at the edges but squidgy in the middle.
4) Finish with a drizzle of melted chocolate.

🍞👩‍🍳 Nine reasons why you should bring the child in your life along to our new baking Generation Game class with bread buff Chris Payne! 🍞👩‍🍳

We're thrilled to announce our upcoming Generation Game Beginners' Bread course with baker Chris Payne where young dough-masters can roll up their sleeves and get hands-on with the art of bread making alongside their favourite grown-up!

Join us for a fun-filled day of floury fun as Chris teaches you how to knead, shape, and bake your way to delicious homemade bread! From a tin loaf to shaped rolls, flatbreads to an enriched bacon and cheddar loaf, our young bakers will learn the secrets of crafting the perfect loaf from scratch.

🥖✨ Here are nine great reasons why you should book ✨🥖

1. Teach the kids in your life to make bread for you so that you can eat it.
2-7. See above
8. And a few other reasons. Your child will learn…life skills development, maths and science skills, creativity and experimentation, patience and time management, healthy eating habits, fine motor skills, family bonding, mindfulness and stress relief
9. Did I mention that they’ll be able to make you bread…? On demand? 😂

Generation Game classes are designed bring children and grown-ups together in the kitchen, making it a really terrific present for grandparents and grandchildren, aunties or uncles with nephews or nieces, godmothers and godchildren or parents with their offspring!
Under the guidance of our experienced instructors, children will discover the joy of working with dough and unleashing their creativity in the kitchen. 🍞🎨 Plus, they'll gain valuable skills and confidence that will last a lifetime! 👩‍🍳👨‍🍳
Not only will our young chefs learn how to bake bread like pros, but they'll also enjoy the satisfaction of tasting their freshly baked creations when they take them home at the end of the class!
You’ll be given expert tuition and recipe sheets with step-by-step instructions as you cook at your own work station on a central aisle. Once the hard work is over, it’s The Assembly House team’s turn to serve you afternoon tea, as you relax and reflect with your fellow students.
£160 per adult and child, price to include class tuition, ingredients, recipes, afternoon tea and drinks.
The class is suitable for children aged from seven to 16, who must be accompanied by an adult. Students arrive at 10am and after a short introduction, head into the kitchen. After the hands-on class, afternoon tea follows and the day ends at 2.30pm when students can collect the goodies they’ve made and head off home.
Please note: we are unable to adapt class content for allergen and dietary requirements.
**Book direct with us to avoid the booking fee on 01603 626402
Find out more here: https://www.richardhughescookeryschool.co.uk/class/bread-for-beginners-with-chris-payne
Don't miss out on this dough-lightful opportunity to inspire a love for cooking and baking in your child. Get ready to roll, knead, and bake up some delicious memories together!
🥖👩‍🍳👨‍🍳 🍞👩‍🍳👨‍🍳

PS Spot Chris’s first recipe book!

Bread for Beginners with Chris Payne 14/07/2024 | Classes | Richard Hughes Cookery School Bread for Beginners with Chris Payne Are you bready to rise to the challenge of learning the delicious art of bread-making? Our expert tutor Chris will make sure you leave his first class of 2024 with all you knead to know about this most wonderful skill. Spending a cold January day in the warmth of...