Sports and Leisure courses Penrith

...somewhere between walking and climbing - once you start using your hands to aid progress you are scrambling - but the line between scrambling and climbing...

...hygiene and safety practices when dealing with patisserie products. The importance of refrigeration and storages for patisserie products. The course is 95% HANDS...

...depending on the choice of top and vice the additional cost might be between £150 and £250. The course will normally only run if at least 3 students are enrolled...

...13.00 - The Golden Age of Jelly. We will spend much of today making a variety of Victorian Jellies using copper and tin moulds. You will have a unique...

...On day 2, we consolidate on the skills learnt on day 1, and also get to grips with taking and following compass bearings, and understanding the right situations...

...We’ve been using the clean, self renewing power of water to mill stoneground organic and biodynamic flours, and bake bread from them, for over thirty years...

...a wildlife haven with the opportunity to spot otters, buzzards, eagles, deer and red and back throated divers. On the first morning, out departure point...

...Roast veal olives in caul. 15.30 - 15.45 - Tea 15.45 - 17.00 - Sauces for roast meats. 17.00 - 20.00 - Free 20.00 - Historic Dinner at Wreay Farm SUNDAY 10...

...Suitable as a refresher for people who have been on a navigation skills course before, or for anyone with existing navigation skills wanting to consolidate...

...at Wreay Farm SUNDAY 10.00 - 13.00 A Lamb Pasty - we will make a highly decorative lamb pasty based on a design in Edward Kidder's beautiful Book Receipts...

...It's amazing how many people stick to the main, well trodden mountain footpaths , when there are huge area of land which can be explored away from the crowds...

...Historic Dinner at Wreay Farm SUNDAY 10.00 - 10.45 - Hippocras and cordial waters, Hippocras Gyle, Ratafia, Usquebaugh and Rosa Solis. 10...

...this afternoon will be devoted to making and printing a fruit paste in a wooden mould.If quinces are out of season, we will be making a pippin paste...

...We will learn the technique of larding meat and prepare some wild mallard for braizing, which involves cooking the birds in a braizing pan with hot charcoal...

...so the fish does not stick 13.00 - 14.00 - Lunch 14.00 - 17.00 - The Prince of Wales Cream Ice, Prince of Wales Biscuit and Prince Regent's Punch...

...cream ices and water ices using sorbetieres and machines from the period and mould them into elaborate puddings and bombes. 13.00 - 14.00 - Lunch 14...