The Jane Austen Picnic Experience
An online picnic making workshop that combines food history with delicious food you can enjoy outside
…in cookery escapism and make your own Jane Austen style picnic, inspired by historic recipes with me Paul Couchman, The Regency Cook.
The Jane Austen Picnic Experience walks you through the steps you need to take to create a delicious picnic that characters in a Jane Austen novel would have delighted in.
It was to be done in a quiet, unpretending, elegant way, infinitely superior to the bustle and preparation, the regular eating and drinking
Emma, Jane Austen
Dazzle your friends
Throughout the course you’ll learn the history, and you’ll learn how to make, four quintessential English picnic dishes. You can, after this course, dazzle your friends with your knowledge of Regency Food.
- Pigeon/Chicken or Artichoke Pie made with hot water crust pastry.
- Salamagundi salad. A famed mixed salad using fresh and pickled ingredients.
- Fool. A refreshing cream and fruit mix.
- Rout Cakes. Small fruited cakes flavoured with rose water favoured by visitors to Regency routs.
When you have completed this course you’ll have the ability to create a Regency picnic spread, with dishes fine enough for any Regency picnic. Fit to be seen in a Jane Austen novel or (even) to appear on Netflix’s Bridgerton.
What you will receive
- The Jane Austen Picnic Experience Workbook including essential history, recipes, methods and links to all the videos.
- 6 filmed videos (between 5-17 minutes long) demonstrating recipe techniques (including forming a hand raised pie made with hot water crust pastry)
- 5 videos (between 5-17 minutes long) of the live class.
Be guided in your adventure…
…by me, Paul Couchman, The Regency Cook. I am the founder of the successful Dine Like a Servant fundraising dinners at The Regency Town House in Hove. I have given many in person food courses in the old kitchen on the Town House. Courses such as Christmas puddings, Mince Pies and Hot Cross Buns.
I am passionate about going back in time with food, about food transporting us to other times and places.
Questions you may ponder over
Is the event suitable for beginners?
Yes. Complete beginners can enjoy this class. The recipes themselves are simple and methods and techniques are provided in written form and in two different videos.
I know a lot about food history. Will the course be too easy for me?
Perhaps. This course is aimed at beginners and those with some knowledge of food history. If you are a professor of food history you may wish to follow the course but I haven’t designed it for you.
If you are unsure about the level of the course just contact me at firstname.lastname@example.org.
How much is the online course?
What’s included in the price?
- 5 step by step videos showing you how to make each picnic dish; The Handraised Picnic Pies made with pigeon, chicken or artichoke, the Salamagundi salad, the fruit fool and the rout cakes. These are filmed from above with additional commentary and explanation in the accompanying commentary.
- The workbook. Each recipe has a background history on each of the four recipes, a modern adaptation with ingredients and methods.
- Bonus recordings of the live course arranged by recipe for extra tuition should you need it.
I’m vegan, vegetarian and/or gluten intolerant?
Contact me directly after purchasing the course for vegan, vegetarian and gluten-friendly suggestions for all recipes.
Where can I contact The Regency Cook with any other questions?
Please contact me at email@example.com.
Testimonials from the Jane Austen Picnic Experience
Thank you so much for this morning: it was an absolute delight to share the experience of cooking with everyone, and I’m very much looking forward to tucking into the Salamagundy in the sunshine. We might have to find the picnic scene in Emma first, though, for an atmospheric introduction!
It’s a true art, an enchanted kind of time travel, that you do. Thank you for welcoming us into it.– Alex Haydn-Williams, Brighton UK
Thank you Paul for the session on Regency picnic.
I made the rout cakes several times using different recipes after I first signed up for your class. I had not been aware of them before. It has become a favorite. I will use Mrs. Elton”s recipe next time.
I made the fool using blueberries…the flavor was delightful. — I usually do not like rose water, but it worked here.
I enjoyed making the meat pies. I followed your videos on Friday and consider them a success! I will do them again. The butter in the hot water paste made a wonderful crust. I had not seen that before.
I learned a lot from this class and had reason to try new ideas.– Carolyn Dilda, North Carolina, USA