So here we are again, in another week of lockdown! Patience is becoming very thin…
Mike Vandeelzen29th August 2021
Following on from our very popular mushroom master class last month. Where guests had the…
Mike Vandeelzen8th August 2021
The first time I ever made an Anchoiade sauce was while I was working in…
Mike Vandeelzen24th July 2021
Traditionally they would use an old rooster, marinating it for days in red wine to…
Mike Vandeelzen19th July 2021
What makes a good Fisherman's pie? The freshest of fish that's just been caught or…
Mike Vandeelzen10th July 2021
This chocolate dessert is the most moorish sweet you can serve as it contains: Chocolate,…
Mike Vandeelzen4th July 2021
So, I bring you Mike's Power Bar. Energy whilst looking at tractors. Energy whilst sourcing…
Mike Vandeelzen13th June 2021
At the Good From Scratch Cooking School, we make many different breads, Flatbreads, Sourdough, and…
Mike Vandeelzen5th June 2021
If you like Gnocchi, you will love this recipe. I just love cooking food that…
Mike Vandeelzen23rd May 2021
I will never forget as a young boy running into the family house from a…
Mike Vandeelzen15th May 2021
Today we bring a recipe for all those wonderful mothers! But more so a recipe…
Mike Vandeelzen8th May 2021
With another duck season on at the moment, I'm guessing there's a couple freezers in…
Mike Vandeelzen23rd April 2021
Hopefully, we all have a little more time to reconnect with our food and get…
Mike Vandeelzen2nd April 2021
This recipe is one of my favourites, with the combination of the salty ham and…
Mike Vandeelzen2nd April 2021
This week we have been harvesting the corn from the gardens and we have managed…
Mike Vandeelzen6th March 2021
Beef Wellington, a recipe I first cooked whilst working in London. It's a bit flash…
Mike Vandeelzen27th February 2021
