A Grand Tour in Tunbridge Wells with The Rosemary Shrager Cookery School

Many thanks  to Chef John Rogers and the Rosemary Shrager's Cookery School for a tasty Sunday morning demonstration of Cooking in the Regency Era. Also thanks to the Tunbridge Wells Museum & Art Gallery who arranged this extravaganza in combination with their current exhibition A Grand Tour : Early Tourists in the High Weald. This exhibition runs from the 21st October to Sunday 12th January 2014. It was only because I popped into the museum to take the tour and view the beautiful Reynolds and Gainsborough paintings that I found out about today.

 We gathered around the demonstration table and watched as John prepared Rabbit Soup with Mushroom, Onion and Bacon. Described as the poor fayre a very tasty dish resulted. Along with tales of eating and cooking habits of the day and marvellously fast and accurate chopping of onions and other vegetables our culinary appetites were educated.
We heard how smoked bacon,vinegar and spices would be used in Regency times to disguise the taste of the meat. Today there was no need to disguise anything as the meat was delicious having been supplied by the local butcher Fullers.

 Chef John then prepared Venison and White Wine, part of the diet of the rich landed gentry and their acquaintances and a discussion on cuts of meat evolved. Chef John also told us of his desire to work with the local farms for supplies of Kent produce.

                                                     In goes the white wine.

A quick tasting check.

Game Stock

Dash of Vinegar

                                         

In the meantime, Johnnie set the table for the hungry visitors to this Regency Spa Town with fresh water to cleanse our palates. By this time, we were very hungry as the aroma of the caramelised rabbit was mixing with the nutmeg, bay leaf ,white wine and the game stock and we were ready to be guests at the large dining table in the kitchen.

                                               

                                                     Rabbit Soup with Mushroom, Onion and Bacon.

                                          

                                                                  Venison and White Wine

                                           

                                                   


Afterwards, a quick tour around this beautiful kitchen and I couldn't help take some photographs and wondered which course I would like to take there next.

                                                               
                                                                What a library!

As we left, we did need pudding. The Regency period was a time of excess so it seemed only fitting to take home a few sweet dishes and sample the Candied Walnuts. That will be two bags of each please.

Rosemary Shrager

Tunbridge Wells Museum & Art Gallery