Routier Cookery School

01/05/2026

After months of cold darkness, 8:00 AM sunrises, this is the baker’s welcoming respite. Knowing that from now until the end of September, the day begins with this heavenly woodland song. The best part of a baker’s.

28/04/2026

There is a direct line from our organic rewilded pastures to your table. No chemicals, no rush—just free-roaming bees(buzzing over wild flowers shared only with Exmoor Ponies & Long Horn Cattle) plenty of organic walnuts, and Matt’s sourdough mastery. This is what happens when we let nature lead the way.

17/04/2026

Just picked the very first apple mint & tarragon of the year! 🌿✨ There’s nothing quite like that fresh, sweet scent when you brush past it—total spring joy!

I’m going to use all of it, nothing goes to waste:
🌱 The tender little tips are going straight into my salad for that bright, herby kick
🌱 The stalks and the lower leaves? They’re going in with my potatoes to cook right alongside them 🥔💚

And speaking of cooking potatoes… 🧑‍🍳 When you’re boiling or roasting yours, don’t just season the water or the tray with salt! That’s the base, but adding things like fresh crushed herbs (hello, little mint & tarragon stalks!), a clove of garlic, or even a bay leaf while they cook infuses every single bite with so much more flavour. Crushing the herb or garlic releases its flavour. Try it!💡It turns plain potatoes into something really special—give it a go next time!
What’s your secret ingredient for making potatoes taste amazing? Let me know below! 👇

11/04/2026

This Wednesday.. how about escaping to Greece for afew hours ?🇬🇷🏛️🏺🌿🍋

We have our Greek Taverna Masterclass this week and the menu is pure deliciousness:

✨ Sizzling Garlic Squid
✨ Melt-in-the-mouth Beef Stifado
✨ Authentic Horiatiki & Tzatziki
✨ Warm, handmade flatbreads

I have a couple of spots left for some hungry students. Want one?

👇 link in bio 👇

ChefSkills KitchenMagic

08/04/2026

Today’s Forecast: 100% chance of pasta. 🍝 Mastering the craft of egg & semolina dough and the deliciousness of simple Italian sauces. From Malloreddus alla Campidanese (Sardinian sausage ragu) to classic Pesto Genovese and let’s not forget B***o e Salvia and the midnight quick fix … Agli olio Peperoncino …. MAMA MIA !!!🍝❤️👩‍🍳🙌🙌

30/03/2026

26/03/2026

WE ARE BACK! 🥖🔥

The ovens are preheating and we are ready to do it all again this Saturday! We’ve been out in the woods this week foraging, and the haul was incredible. 🌿✨

On the counter this week:
🌿 WILD GARLIC FOCACCIA – Freshly picked, fragrant, and limited!
🍞 BORODINSKY IS BACK – You cleared us out last week, so we’ve baked even more this time.
🥧 QUICHE HEAVEN – Wild Garlic & Goat’s Cheese is the star of the show.
🥐 THE CLASSICS – Organic sourdough, flaky pastries, and our signature cinnamon buns.

The coffee is brewing, the sun is (hopefully!) staying out, and we’ve got the tables set up outside. ☕️☀️

📍 Open 8 AM – 12 PM
⏰ Be there at 8 AM sharp to get the best pick!

See you Saturday! 👋

21/03/2026

We are back for another Saturday morning filled with delicious freshly baked treats

Come see us before its all gone!

Organic Artisan breads
Croissants
Tarts
Cinnamon Swirls
Barista Coffee.and many more!

Sitting area outside!

Pickling Shed, Abbey Farm, West Acre PE32 1UA