Led by pepper expert Michael Michaud, "What’s hot, what’s not" explores the unique and diverse world of peppers, revealing the gardening and cooking secrets of these unique plants. For keen gardeners and cooks looking for a new experience, this is the chance to discover the scorchingly hot chillies used by Bangladeshis, Mexicans and West Indians; the gentle sweet peppers perfect for stuffing and frying; and the in-between kinds that give ordinary dishes a new lease on life.

The course begins with the "how to" of growing, and then moves onto other subjects such as variety selection and harvesting. If finishes with tutored tastings and a cooking demonstration that displays the versatility of peppers in all their forms.

Outline of activities:

• Classification: species and pod types
• Cultivation: starting from seed; growing on; fertility management; pest control; harvesting.
• Variety selection and seed sources
• Tutored tastings
• Cookery demonstration and kitchen hints

‘What’s hot, what’s not’ assumes that participants have some gardening experience and an interest in the garden/kitchen interface. It will cover growing in both containers and garden soil, and no-one needs to have a vegetable garden area in the traditional sense to benefit from this course. However, since we do not recommend growing peppers outdoors, participants will need access to some form of protected cropping area (a tunnel, greenhouse or conservatory).

Course details for ‘What’s hot, what’s not’  

Cost: £300 (including VAT), irrespective of the number in the group (limited to 2 to 15 people)

Date: To be arranged.

Time:  8:30 am for coffee, start 9:00 am – 1:00pm

Refreshments will be provided. Although it is not our intention to provide a full lunch, the course will finish with several recipe demonstrations, that will then be consumed by the group. Few people will want to eat much lunch after a course.

Courses will be conducted irrespective of the weather; so come ‘rain or shine’. Remember, though, we spend part of the day inside tunnels, and on sunny days it can get excessively hot – so dress accordingly.

For further information or to book please click on the booking icon (left) or contact Joy or Michael Michaud at:

email: info@growandcook.biz

Tel:  01308 897766
Fax: 01308 897735

Mail:     Grow and Cook
            Sea Spring Farm
            West Bexington
            Dorchester, Dorset  DT2 9DD

Please note: Due to the risk of infection from tobacco mosaic virus in peppers, tomatoes and aubergines we have a strict ‘No Smoking’ policy on the market garden. Anyone who has had a cigarette up to two days before the course will be asked to wear plastic gloves (provided by us) when handling the plants. However, we are not anti-smoking – there will be breaks during the morning when those who wish to have a smoke are welcome to do so.