Hendra Barns offers short residential chef-led cookery breaks within a beautifully converted barn, nestled in the countryside, at the very heart of Cornwall.
Authentic Country Cookery
Game shooting is part of the heritage at Hendra, where Ken Evans has put his heart and soul into transforming the old buildings and developing a rich sporting environment.
Ken and Melanie are proud to consume the delicious produce of their surrounding countryside. Guests are invited to participate fully in the preparation of the meats, from skinning rabbits to plucking pheasants, and experiment with new game flavouring with Hendra’s on-site smokehouse.
Hendra Barns’ chef Franck creates delicious, healthy masterpieces with the fresh meats at Hendra. His infectious witty personality instantly put the group at ease, and thanks to small group sizes, Franck allows each guest his personal attention.
A Taste of Cornwall
Nowhere is more blessed in culinary terms than Cornwall, with the mild climate producing flavoursome fruit and vegetables, the sea’s rich pickings from the miles of coastline, the acres of countryside for game, and the county even boasts an award-winning vineyard.
It is no surprise that the UK’s leading chefs choose Cornwall for their restaurants, and therefore some of the unmissable experiences are often incorporated into the course schedules, such as include Fifteen Cornwall, The Porthminster Beach Cafe and an artisan bakery.
Relax in Uninterupted Countryside
The accommodation at Hendra Barns is luxurious with oak beams, slate floors and high-end fittings. The cookery school is surrounded by floor-to-ceiling windows, overlooking its fishing ponds and undulating countryside beyond.
In these peaceful surroundings, you will relax and enjoy an unforgettable experience.
Our next cookery breaks are:
Mon 25th – Thurs 28th February 2013
Mon 4th – Thurs 7th March 2013
Day 1: Arrival from 4pm. three-course meal with an introductory talk in the evening introducing the wildlife and work at Hendra.
Day 2: Post breakfast, bread making with Hendra’s chef Francky.
Venison cuts are then explained by butcher Chris, including plucking and dressing in-season game such as pigeon, ginea fowl and rabbit. Light lunch is then served, prepared by chef Francky.
In the afternoon you will build a smokehouse in the woodland, and add pigeon breast ready for the following day.
Guided by chef Francky, guests will cook a beautiful three-course game dinner, with impressive taste combinations and putting some of Francky’s tips into practise.
Guests can then relax into the evening with local wine tasting.
Day 3: Following breakfast, the group may try some clay target shooting (optional) by the ponds. Meanwhile one of Hendra’s specialities,pheasant goujons will be prepared and served as elevenses. The group then returns to the kitchen to cook lunch and begin work on the evening’s starter.
There will be some free time between 2 and 5pm to take in some of the county’s sights,returning for a chocolate making workshop, with champagne tasting, before working on the evening meal.
Day 4: Breakfast and depart, taking away a special collection of the smoked meats, sauces and chocolates prepared during the stay.
Duration: 4 Days (3 Nights)