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Due to necessary building work we regret that the Cycle Cafe Tea Garden will be unable to open before late May Bank Holiday weekend. We are sorry for any inconvenience caused.
The limited workshops taking place over this period will be unaffected.
The email containing the new 2017 programme is viewable at above
Quirky Cookery days
Our Cookery Workshops
Our Cookery Workshops are some of our most popular and tend to take place in early Spring and Autumn when the kitchen is less busy. We're lucky to have some inspiring tutors all whom are highly knowledgable in their own fields and are only too willing to share
their secrets, hints and wealth of expertise with us.
The workshops take place in our farmhouse kitchen around one large table. Currently all our cooking workshops are Hands On-
and generally this means . . . very Hands On - you may sit down for the first coffee and introduction and the rest of the time you' ll be busy.
Quite often the things you make are sampled at lunch time- though don't worry, there will always be plenty to take home - especially with the baking day.
Our kitchen wouldn't be the same without our oil fired Aga, which we use for the majority of our Cycle Cafe food and Cookery Courses.
However we always bring in a fan over for the baking days that need it - so you wil have the benefit of being able to use both where necessary
The above link will take you to our complete 2016 Workshop programme
Artisan Cheesemaking at Home withRachael Shreeve from 'Aries Dairies'
'Aries Dairies'as fondly named by Rachael comprises three pet ewes producing milk for her family
Rachael is an Arian birthsign (The Ram) and her name
is also Hebrew for Ewe - Aries Daries was the perfect name
milk is a very rich milk, having a lovely creamy taste - from the same
volume of milk, twice as much cheese can be made compared to using cows
Rachael is also infamous locally for making
(size double ewe!) for her girls, to keep the lambs off
once they have had their share, but allowing them to still run
with their mothers
Every morning and evening between early March and September Rachael hand milks her 3 girls outside the barn attached to her home . They jump onto the milking stand ready to be milked and simultaneously enjoy their breakfast or supper
Cheese making dates 2017
Sat 18 March 2017
Sat 25 March
Monday 29th May (Bank Hol)
£75 inc a lovely 2 course lunch home made biscuits
there will be a £5 ingredients charge payable to the tutor on the day, both unpasteurised amd pasteurised cows milk will be available for use over the day.
Trained as an Antarctic marine ecologist Rachael and her husband moved to the Cumbrian Fells some 7 years ago to live the good life - and they have never looked back. Her dream was to be self sufficient in her own dairy making cheese, butter, cream, yoghurt and of course milk.
For her first two years in Cumbria she worked on a neighbours (meat producing ) sheep farm to learn the basics before finding a local contact from which to buy her own three dairy sheep. It transpired that sheep were more suited to the area rather than goats .
Biffa, Millie and Lulubelle became part of the family
Handling the Curd
Filling the moulds
Setting the Curd
The milk is used by the household not only as lovely fresh milk, but it is also made into set and drinking yogurts, and
into various cheeses from soft feta, to farm house cheddars and hard
romano like cheeses.
The milk is also separated to produce cream and further processed into butter.
During this Greystoke course you will learn about the basics of making cheese; the important differences between hard and soft cheeses , what affects the taste of the cheese , the importance of different starter cultures, different curdling agents and how temperature and humidity affects the final product. For the course both unpasteurised amd pasteurised cows milk will be available for use. You will be making one of two types of soft cheese , learning the process of hard cheese making, learning about and sampling Rachaels own feta cheese and understanding principles and pitfalls of many different types of artisan cheesemaking.
Please note Filming is not permitted at any of our workshops
The eldest of 10 children, Gillian has always been interested in cookery, especially baking. Her job after Sunday school was to bake bread and cakes for the family for the week. It was never a chore for her – she loved being in the kitchen. Over the years she learnt to make cakes for her siblings' birthdays and later for other members of the family and for friends. This expanded to wedding cakes, christening cakes, buffets, etc,as the family grew up
Since moving to Cumbria and becoming involved with the Women's Institute and the Sugar Craft Guild, Gillian has demonstrated various forms of cookery and cake decorating - fish cookery, soups, starters, quick suppers, jams & preserves, gateaux, sugar flowers, gelatine flowers, all kinds of cake icing and decorating, bread making by hand and by machine.
As a result of a Christmas bread making demonstration Gillian was approached by Carrs and asked to help with the development and promotion of their specialist bread making flours developed for bread machines. Since then she has given many demonstrations and workshops, enjoyed trying out different recipes and different bread machines. She has also been asked by many people with food intolerances to find recipes to suit and found this area of research really interesting
All in all she would like to say a big thank you to her mum and grandma who were always ready to let her lend a hand whenever they were in the kitchen and who encouraged her to try out different recipes. She considers herself very lucky to have 3 children and 5 grandchildren who all enjoy cooking.
.it means her kitchen will continue to be the hub of the house for some time to come.
Real Bread by Hand with Gillian Harris
Please bring an apron, some
lightweight scales and a bag to
take home your goodies..and make sure you have space in your freezer.
Our Bread workshops are always very productive and typically
students make four batches to take home with them.
*On request we have added a scone option into some of the Bread making workshops meaning that you will make atleast one batch of scones and one batch of bread and students may then choose whether to make further bread or scones for the remaining two.
Gillian will explain over first coffees the importance of the various ingredients, dried yeast vs fresh, liquids and proving times- and very soon you'll be making your first loaf of basic farmhouse bread - wholemeal or granary - you will quicky move on to rolls, foccaccia. rustic soda breads, challah, parmesan buns garlic rings and much more - make room in your freezer- you will see Breadmaking with new eyes .
There is something special about making bread by Hand -
and for the time spent doing it - then it's worth doing it as well as you can - and the warm dough-y smells that ensue will create an unrivalled homeliness for your kitchen
Gillian, who is becoming very well known throughout the county for her whole repertoire of bread making skills will share with us her secrets for a wonderful variety of her very achievable and special ‘hand made breads’ .
Anyone who has ever tried to make Pastry, Bread, Biscuits or Scones
gluten free knows that result can be disappointing
Shown are pictures from our last GF bread and pastries workshop
Gillian Harris bakes for several gluten free clients and is well versed
on all the hazards of cooking without gluten , with hints and tips on
getting the best out of her recipes. She prefers alternative flours such
a chestnut etc rather than the gluten removed wheat flours- she has
experimented and adapted many recipes to share with you.
Its entirely possible to make very light and lovely
gluten free pastry- you just have to know how!
Gill will arrive with many ingredients and over
coffees she will tell you about some of her favourite
ingredients - you will then be invited to
a variety of recipes and the cooking will start.
feel far more confident about all you prepare
and serve after a
workshop with Gill.
There will be a charge of £10 payable to the tutor directly on the day towards the cost of the specialist ingredients
It's the gluten that gives bread and pastries their elasticity and cakes their spring.
Therefore 'Gluten removed' free flours are a little more difficultt to work than normal flours and results less predictable -
but there are ways round to getting good results - find out these secrets from Gillan
In addition there are many other alternative ingredients to use as substitutes for a gluten free diet which will provide very tasty alternatives and so help towards a fresher approach and better results.
You will be eating for lunch the items you have made where appropriate
Please bring an apron, some lightweight scales and a bag to take some of your things home in.
and a container for all
your scones to take home and impress friends and family
Scrumptious Scones Day
Sun 19th March 2017
Bread & Scones day*
Wed 11 October
Bread & Scones* day
In order to accommodate those interested in scone making we have added a scone option into some of the Bread making workshops meaning that you will make atleast one batch of scones and one batch of bread and students may then choose whether to make further bread or scones for the remaining two.
Gillian Harris shares with us her many hints and tips gleened from a lifetime of baking.
is a very hands on cookery day experimenting with different mixes and
Once you've made a batch or two and discovered the feel of how it should be (and that its not so hard at all) - then the fun will begin .
Suddenly, a perfectly baked - light as a feather- plain scone will be just too easy and you'll soon be experiementing with all the other Scone receipes tha Gill will bring for you ~ cheese, savoury, herb maybe even lavender.
Gillian brings a vast range of ingredients - be prepared to be adventurous
We will be working with an Aga and a
There should be plenty to take home at the end of
Making Chutneys and Mincemeats for Christmas
Of Chutneys . . . Originating from India there is a virtually limitless number of chutneys that can be made from almost any
combination of vegetables, fruits, herbs and spices. Chutneys are
usually grouped into either sweet or hot forms; both forms usually
contain spices, including chili, but differ by their main flavours.
Chutney types and their preparations vary widely across Pakistan and
However european chutneys tend to use more fruits, vinegar and sugar and less herbs and spices , although it is these that give the wonderful variations and special Christmad flavours.
Of Mincemeats . . . Despite its name mincemeat contains no meat (although it used to)
but is a delicious combination of dried fruits, spices, sugar, suet,
apples and brandy. It's most common use is the traditional Christmas mince pie, but it also makes delicious crumbles and cakes. Once you've made your own mincemeat it's highly likely you 'll never wish to buy another jar again .
Gillian will have several lovely recipes up her sleeve that will stand you in good stead
in the build up for Christmas and as always she will arrive with a mass of ingredients and
give you an opportunity to get creative
You may be asked to bring jam jars and windfall fruit- we shall confirm nearer the time.
PLEASE NOTE FILMING IS NOT PERMITTED AT OUR COOKERY WORKSHOPS
Christmas Breads from Around the World with Gillian Harris
,pulla, challah,christollen, vorte limpe
and many more
Filmed by Border TV
in Dec 2008 as a
Join us for a whistle stop bread-making tour around the world.
Have a go at making and tasting some of the special Christmas breads from such places as France, Spain, Portugal, Germany, Greece, Italy, Sweden, Norway, Finland, Poland, America, Israel, etc, from very simple 'hearth bread' to very rich spicy, alcohol-soaked fruit loaves.
Enjoy the aromas and traditions of real family Christmases. With each bread you will learn a little of how the recipes were developed and what they represent.
Surprise your family with something a little different this Christmas!
All of these breads are usually made by hand but the use of a bread making machine
and/or Kenwood (or similar) mixer for making the dough cuts out some of the hard work !
We usually do a bit of both.
Vorta Limpa - a Swedish bread made with rye flour, cloves, port and ale - especially good with cheese * Julekage - A jewelled crown with lots of glace fruit
Kolach - from Russia unusually made with yoghurt& * Christopsomo - a Greek bread with a byzantine cross and walnuts for good luck * Placek Swiateczny - Polish - more like a teabread - traditionally the centrepiece of food eaten after midnight mass * Panettone - the famous Italian Christmas bread named after the baker who created it
Bolo Rei or Roscon de Reyes - fthe King's Crown - found in Portugal or Spain, also known as twelfth night bread, eaten on 6th January * Fougasse - a french hearth baked bread, again the centrepiece after midnight mass * Christollen - German Christ Cake - representing Jesus wrapped in his swaddling clothes * Pulla - a Finnish bread flavoured with saffron and cardamon * Challah - a traditional Jewish bread, similar in taste and texture to brioche, made for all festivals but in an elaborate plait for Christmas * Money Bread - from the USA - not strictly for Christmas but using the usual Christmas spice, brandy & fruit and good fun to make and eat * Spiced Christmas Bread - an English recipe although probably not really traditionally just for Christmas .
FLOORED WORKSHOP IS AVAILABLE FOR HIRE at other times for informal meeting/
workshops etc. Catering optional
Apart from cycle support vehicles, we
only have parking for those attending workshops who feel unable to walk from the village car park and ask all others to take the short walk (8 mins) around the Greystoke Castle Estate
walls (approx 350 yds) to the Cycle Café @ Poplin Dub - a map is provided.
Places may be held for a short period until full payment is made. We reserve
the right to cancel a course in the event of unforeseen circumstances and
then a full refund will be made. Please let us know if you need to cancel
or ideally send a friend.
Cycle Cafe opens on: Fridays 12 - 6pm, Saturdays 10 - 6pm & the 2nd
Sunday of the month 10 - 6pm between Easter & end September. We are a family
run tea garden on the C2C cycle route and also welcome
walkers if they are prepared to take the short walk from the village car
We serve hot and cold light lunches,
using our own organics where possible, home made cakes, large mugs of tea
& real coffee, have spacious cottage gardens ideal for families & enjoy
lovely views out over the parkland to Greystoke Castle.
times, if we are in & available we will gladly serve weary cyclists & walkers
with whatever we have- and will open for groups with notice.