Have you ever been to a cookery school? I hadn’t until I got an invite from Inntravel, coming to Malton’s Cookery School and cook popular European dishes, with a Yorkshire twist. #TasteOfInnTravel is one of the best blogger events I’ve attended so far, so I’m beyond happy I said yes to go (never doubted it when first being asked).

Malton is a little village in Yorkshire, between York and Scarborough. With fellow Leeds bloggers, we got the train and met up with the other Yorkshire bloggers at the cookery school in Malton. Walking from the train station, Malton gave me the impression of being a typical, old, little village that Yorkshire has so many of. I loved it straight away and can’t wait to go back! If you like York, come here!

At Malton’s Cookery School, we were introduced to Malton’s idea of being the food capital of Yorkshire, what Inntravel is all about (slow travel) and why we’d been invited to an event like this. Gill and Sue also talked us through what to expect from the day at their cookery school and some kitchen rules for us to have a painful day; “Water is wet, knives are sharp, and ovens are hot”. None of us had to experience either of these in a bad way so we had a great day cooking away and indulging in gorgeous food and drinks.

Malton Cookery School

During the four hours we spent at the cooking school, we cooked five different courses from four of Inntravel’s different destinations (Italy, Sweden, France and Germany) and we all had a part to play in almost every dish.

We were split into different stations, with two people on each, where we had 2-3 tasks to do. I was paired together with Bethan who blogs at Bethan Vincent and we had a fab time. There’s no better way to get to know a new person than over food. We made a great team, looking good in our aprons, staying on top of what needed doing but also had time to see what else was going on in the kitchen at the same time.

Malton Cookery School supplies

For the pickle pizzas, we made the tomato sauce. It’s so easy to make and both tasted and smelled lovely. I guess the red wine has a major part to play in that. For the pork fillet we made the wild mushroom fricassee. I never buy wild mushrooms, always go for what’s on offer, but after this day I hope to change that. Lastly, for the Coq á la biere, we made the peas francaise. I wasn’t too sure about this warm salad but it was delicious and made a great compliment to the chicken stew (if I’m allowed to call it that?).

#TasteOfInnTravel Menu


Pickle Pizzas (Italy), served with an Italian wine; Doppio Passo Primitivo.

Pickle Pizza tomato sauce and doughPickle Pizza

Swedish Mackerel Toast with Cucumber and Horseradish Relish (Sweden), served with a shot of Absolut vodka Citron.

MackerelMackerel Toast


Coq á la Biére with Pommes Anna and Peas Francaise au biere (France), served with a French wine; Albert Bichot Fleurie “La Madonne”.

Coq a la biere ingredientsCoq a la biere with pommes Annas and Peas Francaise

Pork Fillet with Smoked Mushroom Dust and Wild Mushroom Fricassee (Italy), served with the same wine as the Coq á la Biére.

Wild MushroomsPork Fillet with Smoked Mushroom Dust and Wild Mushroom Fricassee


A taste of the Black Forest (Germany), served with a German dessert wine; Bon Courage Gewurztraminer.

Chocolate MousseA taste of the Black Forest

I really enjoyed this way of cooking. Gill and Sue had planned it so well; everyone had a part to play which meant we could all take credit for almost every dish and due to great timing of when everything needed doing, all dishes were ready to be eaten at separate times.

We ended the day with a short tour around Malton and a few of their independent food producers. More on that in my upcoming post this Friday.

Which of these dishes would you like to know how to make? My favourite was surprisingly the Coq a la biére.

Jennie xx