Nicholas Rudd-Jones improves his cooking skills and has fun at the same time

Sean Hope, the Michelin-starred chef, runs a series of cookery demonstrations each year at the Olive Branch and its sister pub the Red Lion Inn at Stathern. As one fellow participant put it: “I have regularly eaten at the Olive Branch and I wanted to see how Sean does it.”

The morning starts with coffee at 10am, the demonstration begins at 10.30 and finishes around 12.30 pm, with a short break mid-morning for refreshments. Then you have the pleasure of sitting down to eat the meal you have just watched being created, in the company of other like-minded food lovers. The cost for the day including refreshments and a glass of wine at the lunch is £35.

The day I went Sean demonstrated the following three-course menu:

Red Lion Prawn & Crab Cocktail with Avocado, with Mary Rose Sauce

Roast Guinea Fowl with Butternut Squash Curry

Lemon Grass Pannecotta, Rhubarb Compote

Some of the tips I picked up on the day:

• Visual is important, but not as important as the flavour

• The little things that excel make a big difference

• Put lemon juice on the knife when cutting an avocado to minimise colouring

• When presenting on a plate, work in odd numbers e.g. three slices – it seems to work better visually

• Butternut squash seeds can be baked and used as adornment

To be a good cook you have to be something of a conjuror, resource gatherer and food scientist at the same time. Sean was very busy during the two hours the demonstration lasted although, as he advised us to do when cooking, he had got all the ingredients ready beforehand. And somehow he maintained a very engaging and unassuming style throughout.

You go away with a will to try something new and a clutch of recipe notes to ensure you have the means!

To find out when the next cookery demo is due, call The Olive Branch on 01780 410355, The Red Lion Inn on 01949 860868 or visit www.rutlandinncompany.co.uk