Weekend Sample Lunch Menu Unveiled

In the picturesque town of Rye, a culinary gem is waiting to be discovered. Webbes Cookery School, renowned for its exceptional cooking classes and demonstrations, has its roots in a passion for good food and a desire to share that passion with others.

The Weekend Sample Lunch Menu, scheduled to take place on Wednesday, 4 November 2026, at Webbes Cookery School in Rye, is a testament to the school's commitment to showcasing the best of British and international cuisine. The menu boasts an impressive array of dishes, including Thai Style Cuttlefish and Vegetable Egg Noodle Salad, Wild Rabbit and Ham Hock Ballotine, and Panko Breadcrumbed Monkfish Cheeks, all carefully crafted to demonstrate the school's culinary expertise.

The main courses are equally impressive, with options such as Rare Fillet of Beef, Steamed Fillets of Plaice, and Assiette of Gressingham Duck, each one showcasing the school's ability to balance flavours and textures. The desserts are no less enticing, with Roasted Rhubarb and Lemon Fool, Cardamom Pannacotta, and White and Dark Chocolate Marquise Mousse all vying for attention. To complement the meal, a selection of British cheese and dessert wines will also be available.

For those interested in attending this culinary event, tickets are with the button beside the article. The Weekend Sample Lunch Menu is a unique opportunity to experience the best of Webbes Cookery School's cuisine, and with its diverse range of dishes, it is an event that is sure to delight even the most discerning palates.

The attention to detail and commitment to using high-quality ingredients that has gone into crafting this menu is a reflection of Webbes Cookery School's dedication to its craft. As a result, the Weekend Sample Lunch Menu is an event that promises a truly exceptional dining experience, one that will leave a lasting impression on all who attend.