Vegetables grown from seed in Fernhill House’s own potting shed and planted in its sensory garden were used to help create a delicious pan-fried seabass dish as part of a cookery masterclass hosted by award winning chef Chris Williams.   

Hospitality manager Chris, who has worked with Marco Pierre White and Heston Blumenthal in the past, demonstrated how to create a simple yet stunning main course at a lunchtime demonstration in the grounds this week.   

An organic and home grown produce enthusiast Chris, who grew the vegetables himself from seed, wanted to incorporate as much of Fernhill House’s own produce as possible in the dish – with many of the other ingredients grown nearby.   

Although being the Midlands made sourcing the seabass locally a geographical impossibility of course!   Fernhill House’s own home grown produce included courgettes and courgette flowers, peas and pea shoots, while among the locally sourced ingredients were potatoes and tomatoes.   

Chris completed the masterclass with his own take on Eton Mess. The twist in his variant, ‘Fernhill Mess’, is that is contained honey infused artisan gin.