Weddings at Brompton

Brompton Farmhouse is a delightful National Trust property and a beautiful venue to hold your wedding reception.  The farmhouse is set in extensive lawns and gardens just 3 miles from the Medieval town of Shrewsbury and close to the beautiful St Eata’s Church in Atcham.   The house is a haven of peace, comfort and elegance.  It has been beautifully decorated and refurbished throughout. The farmhouse setting and the tranquil location is perfect for a country farmhouse atmosphere.

We have space for a marquee for up to 200 people with a catering tent and there is ample car parking space in the grounds.  We can recommend local marquee companies, caterers, lighting specialists and florists or we are happy for you to bring in your own.

August Courses at Brompton Cookery School

Spaces still available

Taste of Italy

Wednesday 17^th August 9.45am to 4pm

Full Day Practical Course £145

Mediterranean Cookery

Thursday 25^th August 9.45am to 4pm

Full Day Practical Course £135

Summer at Brompton Cookery School

We have a fantastic course to get

you in the mood for summer!

Plan ahead for those hazy, lazy days of summer on our Summer Entertaining course Thursday 4^th August.  Special offer £99

Junior Cooks Courses at Brompton

Are your children keen

to try their hand at cooking?

Do you dread the state of the kitchen when they do?

Perhaps your children want to cook something special for you?

We have the answer…

Our popular practical Junior Cooks courses for children aged 10 to 16 will give your children loads of confidence in the kitchen and they will cook something tasty to bring home for supper!

Junior Cooks Half Day - 9.45am to 1pm £45

Thursday 11^th August

Wednesday 24^th August

Wednesday 26^th October

Wednesday 21^st December

Junior Cooks Full Day – 9.45am to 4pm £75

Wednesday 10^th August

Tuesday 25^th October

Tuesday 20^th December

Junior Cupcake Crazy – 9.45am to 1pm £45

Tuesday 16^th August

We can also organise a fun and creative cookery morning for your

children’s birthday party.

Visit our website for our full list of children’s and adult’s courses www.bromptoncookeryschool.co.uk

Food and Wine Matching Evening

“When matching food and wine, the goal is balance"

Jonathan Hislop, an experienced lecturer in Wine Appreciation will explore the challenges of choosing the most appropriate wine to complement food. 

Wine when drunk by itself tastes different than wine with food. The acids, tannins and sugars in the wine interact with the food to provide different taste sensations.

This course aims to identify some memorable food and wine pairings and celebrate the enjoyment and appreciation of wine and food.

Friday 20^th May, 6.30pm £40

Sea Bass Tartar served with a Lemon Zest Confit

Try making Sea Bass Tartar with a Lemon Zest Confit using our delicious recipe

Serves 2

Ingredients

100 g Sea Bass

1 Lime

pinch of salt

handful finely chopped dill

½ tsp finely chopped chilli

2 cherry tomatoes cut in half and gently confit in olive oil

Salad Leaves

1 inch piece of cucumber

Lemon Zest Confit

Method

Finely chop zest of 1 lemon

Squeeze lemon juice out & put aside

Blanch & Refresh zest twice

For the third time place lemon zest into juice

Method for tartar

Dice the skinned, filleted and boned fish into ½ cm small regular shapes

Shape cucumber similarly

Put all ingredients together and mix. Leave between 20 mins and 2 hours.  Use your eye to decide when it is ready.

Brompton's guide to making your own Easter eggs

Ingredients:



500g coating chocolate


Easter egg mould (available from Lakeland, Shrewsbury or Icing Tip, Shrewsbury Market)

          




•      Ensure mould is clean and dust free by polishing with cotton wool.

•                Spoon several spoonfuls of melted chocolate into the mould and keep rotating the mould to run the chocolate right up to the edges.

•                Tip out any excess. Draw a palette knife along the edge of the mould to make sure the edge is straight. Chill for 10 mins.

•                Turn out the egg from the mould; leave the mould over the egg for 5 mins, so that no condensation forms on the chocolate.

•                Repeat for the 2nd half of egg.

•                To stick the two halves together. Heat a baking tray in a hot oven. Remove and hold the eggs onto the tray briefly, until the edges start to melt. Stick them together.

•                You can now decorate with a ribbon, or ice a greeting onto the egg.

•                Alternatively you can use the mould to pipe either squiggles or zig zag lines in a contrasting chocolate. Making sure that the squiggles are cut off using a palette knife to get a good edge.

Attach to the egg in the same way as you stuck the two sides of the egg together.

Tell us how your Easter Eggs went and send us a photo on Facebook!