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Digital Subscriptions > delicious. Magazine > October 2019 > delicious.TEST REPORT

delicious.TEST REPORT

”Making soufflés daunted me, but not any more”

THE COOKERY SCHOOL

WHERE The Cook School by Ballintaggart; ballintaggart.com

THE COURSE Soufflé Mini Masterclass (£45 per person for a two-hour class, including tastings of the dishes cooked)

TESTED BY Alecia Wood

RISING TO THE OCCASION Head tutor Jess Young checks out some straightfrom-the oven soufflés in a glorious setting
RECIPE: BALLINTAGGART COOKERY SCHOOL. PHOTOGRAPHS: ALECIA WOOD. FOOD PHOTOGRAPH: CLARE WINFIELD. FOOD STYLING: OLIVIA SPURRELL. STYLING: LUIS PERAL

THE SETTING

It’s beautiful. A converted stone farmhouse, Ballintaggart Farm is a boutique bed and breakfast, restaurant and cookery school in Perthshire’s Tay Valley. Opened in 2016 by husband-and-wife team Chris and Rachel Rowley, the school offers mini masterclasses on bread, pasta and soufflés, plus longer weekend courses on subjects such as fish, baking and winter entertaining. Chris and a number of Ballintaggart’s chefs studied at London’s Leiths School of Food & Wine, and classes meld classic techniques with ingredients from local suppliers and producers across the Highlands.

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About delicious. Magazine

In the October issue of delicious. we talk to cookery icon Delia Smith about her 50 years of food writing. Autumn’s chills bring cravings for hearty food like mac ‘n’ cheese (four of them!) and slow-cooked casseroles. We cook seasonally with mushrooms, pumpkin and quinces – and don’t miss our luscious chocolate fudge pecan pie, spectacular Halloween cake and more. Plus, there’s an extra 16-page mini-mag of the best biscuit recipes from iced party rings to chocolate Viennese swirls. As Delia would say “Let’s be ‘aving you!”