Citylife in Rugeley and Cannock Chase May June 2023

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Perry’s Field to Fork European Bakes Course Fancy something a bit different? Then read on! We sent Citylife’s Helen Smith on a European baking course at Perry’s Field to Fork - an Artisan Butchery and Cookery School that delivers cookery courses, based in the historic market town of Eccleshall. On arrival we were greeted by Debbie Hill who owns the cookery school, and the setting was a lovely purpose-built building, surrounded by beautiful gardens. We were made to feel welcome straight away and, after a quick brew, we all introduced ourselves. Running the course was professional baker, Steph Clubb, and she guided each of us through her recipes for the day. First off, we prepped our doughs for our cinnamon cruffins, apple and raisin Spandau, and maritozzi, and we left them to rest whilst we moved onto prepping the rest of the ingredients ready to assemble. Then back onto the dough to make our raisin spandau. We added apple sauce, marzipan and raisins to the centre, folded them, added a splash of egg wash, and then it was straight into the oven. Easy! Even I could manage this! Next was the maritozzi. These are round buns filled with cream and they smelt amazing, with sweet orange zest in the dough, and filled with vanilla and orange double cream, with a smear of lemon curd on the inside, then brushed with marmalade once cooked. Luckily, they don’t count calories in the school! The next tasty treat was the cinnamon cruffins - well I have never heard of these before! They are a cross between a muffin and a croissant and were great fun to make, and even better to eat! Everything you bake you can take home for your family and friends (if you want to share them that is!) so make sure you bring enough Tupperware. To go with our lunch, Steph knocked us up some quick and easy lemon and blueberry muffins, topped with a lemon poppy seed sugar crumble crumb and a drizzle of lemon icing. Our lunch was included in the price and consisted of an extremely tasty homemade Thai chicken dish, with the muffin for pudding, all washed down with a glass of fizz. The courses run over a full day from 9.30am till 3.30pm. It was relaxed, fun and very informative, and I loved it that much that I have already booked in for the pork pie, sausage roll and scotch egg course in June, so watch this space! As well as cake baking, Perry’s runs a variety of courses, including breadmaking, Indian cooking, Italian cooking, butchery, and pie making, with new courses being added all the time. Keep a look out on the website. It makes the perfect gift for a loved one, a corporate team building event, special occasion or just to treat yourself and learn some new skills! There are also gift vouchers available too. 18 Perry’s Field to Fork, The Old Cookery School, 23 Stafford Street, Eccleshall, Stafford, ST21 6BL. Tel: 01785 851911. www.perrysfieldtofork.co.uk
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Citylife in Rugeley and Cannock Chase May June 2023

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