The Balmy Kitchen: inspirational food

Laraine Hare worked at Bath Spa University for 20 years before setting up a business on her own. Now she teaches people of all ages how to cook and enjoy food in her own kitchen in Bath and called it The Balmy Kitchen.

What first inspired you to set up on your own?

I have taught for many years, and have come to a point where I want to work independently. I love cooking, and have taught international students to cook over the years. I found that they relaxed and bonded socially when involved in cooking activities, and I believe this to be the case with many people. It is such fun to be with a group of people who are all enjoying themselves, making something delicious that we can all enjoy eating together.

What do you love the most about cooking?

It is an extremely creative activity, as well as being a crucial skill, which helps to enrich our lives. If we eat well, we bring more energy and positivity to all we do. I also love using good quality seasonal ingredients, using food produced by local growers. This contributes to the local economy, as well as providing delicious food to be shared with friends and colleagues.

Who can come on your courses - just beginners, or can experienced cooks learn something too?

My courses are suitable for all levels. I have worked with teenagers, and with people in their 70s. I talk to people before they come on a course to find out what they want from it, and ensure that everyone’s needs and interests are met. I have been on a range of courses, learning about techniques used in various countries, and by a range of experts. I enjoy sharing this information, adapting the level according to a person’s experience and level of confidence.

Can you give us a couple of examples of menus that you can cook on the courses?

January programme
Using local, seasonal foods to create delicious dishes to comfort you through the winter months.

Tuesday 5th January, 6.0 - 10.0: Crispy mushroom croustade, followed by monkfish with saffron and roasted red pepper sauce. Lovely sticky pear tart tatin for pudding.

Sunday 17th January, 10.0 - 2.0: Parsnip and pine nut cakes to start with, then duck breasts with Madeira sauce. Apple and chocolate pudding as a total indulgence.

Thursday 21st January 6.0 - 10.0: Roasted garlic with goat’s cheese from Nibbles cheeses in the Guildhall market in Bath. Scallops with ginger and lime butter. Sussex pond pudding, with a whole lemon in the middle.

Tuesday 26th January, 6.0 - 10.0: Baked marinated sheep’s cheese from Tim Homewood in Bath Farmers’ Market. Pheasant with mushrooms from Dorset Down, in a creamy sauce. Crepes suzettes with seasonal orange sauce and Grand Marnier.

What does a course entail - how long is it, is it just cooking and so on? Do you supply all the ingredients?

A session lasts for four hours. I supply all of the ingredients, and we cook the meal together. I provide a folder of recipes for each person to take home, and I encourage people to make notes as we go along. At the end we eat the meal with wine or home made fruit juice.

What’s the best thing about setting up on your own? And the worst?

The best thing is being independent. The worst thing is dealing with finances and tax etc.

Was it a wrench to leave a full time job to set up on your own?

No it was not a wrench. Bath Spa University was no longer providing adequate support for its international students, and so I was no longer proud to be part of the institution.

Where do you source your ingredients and why?

I use Fussels Somerset rapeseed oil. They are very local, and their approach to the environment is excellent.

I use Tim Homewood’s sheep’s cheeses because they are local and delicious. He has a stall in Bath Farmers’ Market.

I also buy cheeses (local) from Nibbles, a cheese stall in the Guildhall, Bath. They are really helpful, and have a good range of sheep and goats’ cheeses.

I use Dorset Down mushrooms, available in Bath Farmers’ Market, because they are local and completely gorgeous!

Meat is also from the Farmers’ Market - I only use local organic free range / outdoor reared meat.

Fish is from Waitrose or M&S, and is always caught in a sustainable way.

How much would a cookery course cost per session per person?

£50, but there are offers for groups (one person goes free in a group of five).

What is next for The Balmy Kitchen - will you be writing recipe books/ setting up courses elsewhere and so on?

I am expanding into running weekend courses for people who want to visit Bath and who want a culinary experience. We will visit local suppliers and the Farmers’ Market, as well as cooking and eating together.

I am also interested insetting up courses for small local businesses who want to set up team-building events.

Tags: Entertainment & food, Inspirational Women, Women in business