Frequently Asked Questions
THE COURSE ITSELF
How many different varieties of chillies will we cover on the course?
There will be a large selection of different chillies on the day including several fresh ones. There are also lots of dried versions available even when British fresh chillies are out of season [and
we have frozen stock to use] so we won't be short of chillies. We will use a combination of fresh and dried chillies on the day.
What do you mean when you say dishes depend upon seasonal produce available?
The menu will vary slightly according to produce in season at the time of the course. The types of fresh chilli we can use on the day also depends on which varieties are available at the time.
What if I don't like some of the things we cook on the day?
Hopefully you will enjoy eating the dishes as well as cooking them. We will cook a wide range of recipes and not all of them will be hot and spicy - so if you don't like one dish then hopefully you
will enjoy the next. You won't starve!
Do I need to know how to cook well to come on this course?
No, these courses cater for beginners and are designed to show you how to use different chillies in some simple [but often surprisingly impressive] dishes. The courses are not aimed at teaching you
'chef's skills' nor do I expect you to have them -[although it is great if you have] - just an interest in cookery and basic domestic cooking skills. The day is designed for you to have fun learning
about different chillies and their uses so if you can chop a vegetable and boil an egg - you will be fine.
How much cooking will I actually do and how much will be watching someone else cook?
A few dishes may be demonstrated [dependent on timing and the preferences of the group on the day] - but these will be the very simple ones that you will not lose out from not spending valuable time
on during the course. Most of the day will be spent 'doing' as you will prepare and cook dishes throughout and some of the dishes will be cooked as a 'team effort'. You will not be sat watching me
all day but will get a regular sit down and a break while a technique is demonstrated or background knowledge is explained. I have designed the course to give you variety but to get you cooking as
much as possible.
Will I have to wash up?
You will not be expected to do lots of washing up - only bits and pieces that are needed as we cook.
The day is only 10am to around 3.30pm or 11am until around 4.30pm - how much will I learn in this short time?
Lots of information will be given out throughout the course and there will be recipes and an information sheet for you to take away. You are welcome to take a few notes while demonstrations are
happening so you can get as much or as little knowledge as you want from the course.
Will you cover growing chilli peppers?
Briefly, yes - we have growing lots of chillies over the last 2 years and we have a large number of plants at various stages from July to October. I will definitely be able to give you some brief
information about growing chillies and can certainly tell you where to find out more. Where we have excess plants available we will also have some for sale at the end of your course if you are
interested in seeing these.
Do I need to bring anything?
Just yourself, your tastebuds and an open mind.
What do I wear?
Please wear sensible shoes [with covered toes] that are non-slip. Please also avoid wearing anything you value and don't want spoilt - we will be in the kitchen all day and inevitably things are
occasionally spilt or someone splashes you with produce. Comfortable casual clothes are best, without 'flappy' sleeves [as these have a tendency to 'dip' into the food].
FOOD AND DRINK ON THE DAY
Will all the dishes be made with very hot chillies?
No, we will use a range of hot and mild chillies throughout the day.
I'm a vegetarian, is it worth me coming on the course or will everything include meat?
VEGETARIANS WELCOME - participants need not prepare any produce they would prefer to avoid and most of the Cooking with Chillies menu is vegetarian anyway! There will be meat prepared inthe
kitchen throughout the day though.
I would be travelling down on the day and setting off early - will I have to wait until lunchtime before I get anything to eat?
No, we will be making our 'elevenses' for around 12pm so those will see off any rumbles and we will be able to keep going until lunchtime.
Will there be wine with lunch?
No. I do not have a license for serving wine. There will be soft drinks though.
BOOKING
How can I pay for the course? Can I use a credit card?
If you want to buy an Open Gift Voucher for someone then you can book online using your credit card via paypal [see the options on the Homepage]. If you want to book a particular date then please
contact us to check availability. We will then provisionally book you in and then you can pay online or send us a cheque or pay direct through online banking.
Can I book the course as a surprise for someone else?
Yes. Please either book an Open Gift Voucher through the options on the Homepage or contact me direct and I can organise what you need.
I live further away and would not be able to travel on the day - can you suggest anywhere for me to stay?
It depends on your budget but if you tell me how much you are looking to spend on accommodation I will try to advise. There are a couple of options closeby or I can give you ideas for places to stay
in Nottingham City Centre - including self catering, bed and breakfasts or hotels.
Accommodation in Nottingham - you could also try this site for places to stay in Nottingham.
I can't make the dates on offer - will there be more dates added?
I will be adding more dates according to demand where possible. Let me know when you would like to come on the course and if there is enough interest I will add a date if there are spaces in the
calendar available.