Yhdessä kokkaaminen tai juomiin tutustuminen ammattilaisten opastuksella on aina elämys

Welcome to the Culinary Academy of Svartå Manor

Cooking together with the guidance of professionals is always an experience. In our atmospheric and functional educational kitchen delicacies are created. They are designed to be successfully prepared also at home. We take the wishes of the customer into account.

The course includes:

  • training in a well supplied teaching kitchen
  • ingredients
  • renting of premises
  • apron for borrow
  • recipe booklet

Course price: 189 €/participant

The minimum charge will be for 8 participants per course. Maximum number of participants is 16, if nothing else is agreed.

The chef has an assistant who can also advice the participants.

The courses will take up to 3 to 4,5 hours, depending on the course and the size of the group.

The course language is Finnish, Swedish or English.

Seasons/ packages:

Festive weekday
(11.1–9.5)

Let´s renew the weekday menu to a festive level!

Menu 1:

Blini, whitefish roe
Potato and leek soup
Deer Wallenberg
Berry pie

...or Menu 2:

Creme ninon
Quiche Lorraine
Char Walevska
Pannacotta

It´s growing again
(11.5–30.6)

The spring is upon us, time of the seasonal vegetables is now! Let´s go outside and gather i.a. spruce shoots, rhubarb, and wild herbs according to availability.

Menu:
Perch, spruce shoots
Asparagus, poached egg
Organic chicken, sorrel (wild herbs)
Rhubarb

Wonderful summer
(1.7–31.8)

The sun is shining, flowers are blooming, the loveliest time of the year is now!
Let´s bring this season’s best ingredients to the table.

Menu:
Fresh peas, yoghurt
Tomato, halloumi cheese
Smoked fish, fresh potatoes
Strawberry, elderflower

Harvest festival
(1.9–18.10)

Let´s cook delicacies out of the finest the harvest brings us!

Menu:
(bread + pumpkin humus)
Corn
Beet, honey, and onion
Beef Wallenberg, cabbage, and carrot
Apple and oats

Pantry of the woods
(19.10–20.12)

The hunting season is on, and the forest has produced loads of amazing ingredients for us.

Menu:
Smoked pheasant, roasted juniper berry
Forest mushrooms, herb foam
Deer Wallenberg, lingonberry, and root vegetable mash
Blueberry, sour milk pancakes