Leave the past behind and live the life you want!
Leave the past behind and live the life you want…… Join us for our next Penninghame Process (Primal) programme starting on the 2nd November. The Penninghame Process (previously known as Primal) is a 6 day residential course focused on … Continue reading
Penninghame Programmes
Surrounded by the beauty of nature and nourished with delicious healthy meals you will see why our guests agree that we are the premier location for nutrition and well-being education in the UK and Europe.
Fish Night Full
Thanks to everyone who has enquired about our Fish Night on 31st August, the class is now full. This class is part of Dumfries & Galloway Savour the Flavours, Flavour Fortnight. There are many other fantastic foodie events in the … Continue reading
Stir Fried Vegetables – Healthy and Very Tasty
Really tasty way to cook vegetables. You can vary the vegetables depending what is in season….. Stir-fried vegetables 2 tsp cold pressed sesame oil or olive oil 1 onion cut into thin half moons 2 carrots cut into thin half … Continue reading
Dumfries & Galloway Flavour Fortnight
Dumfries & Galloway Flavour Fortnight 25th August to 9th September 2012 Scotland’s most exciting food festival “Tuck in to Flavour Fortnight 2012, Dumfries & Galloway’s region-wide celebration of delicious local food and drink. Sweeping across Dumfries & Galloway in late … Continue reading
Leave the past behind and create the life you want
Penninghame Process 2nd – 8th November 2012 “You will acquire the tools to move on in life with a sense of liberation from the past, leaving behind low self esteem, negativity, anger and self-victimisation.” We are now taking names for … Continue reading
Manna Restaurant, London, chooses Penninghame for their first Cooking Retreat
We are really excited that Manna Restaurant (London) have decided to run their first cooking retreat here at Penninghame. Co-owner Roger Swallow talks below about him and Robin’s (his wife) search for the right place to hold their retreat and … Continue reading
Venue Hire
A Scottish mansion house, the beauty of the Scottish countryside and facilities to make your event remembered for a long time!
Vegetable and Smoked Duck Spring Rolls with Sweet Chilli Dip
Vegetable and Smoked Duck Spring Rolls with Sweet Chilli Dip 1 garlic clove crushed Half a fresh chilli finely chopped Half inch piece of ginger finely chopped 2 carrots julienned Half a daikon radish (mouli) julienned (can use red radish) … Continue reading
Stir-fried Vegetables
Stir-fried Vegetables 2 tsp cold pressed sesame oil or olive oil 1 onion cut into thin half moons 2 carrots cut into thin half moons 1 cup mange tout 1 red pepper quartered then finely sliced 1 spring cabbage finely … Continue reading
Asian Marinated Baked Salmon Fillet
Asian Marinated Baked Salmon Fillet 4 salmon fillets 2 tbsp shoyu soya sauce 2 tbsp sweet white miso Juice of 2 limes 1 clove garlic – crushed 4” piece of ginger 1 bunch fresh coriander Wash and pat dry … Continue reading
Tempura Monkfish Martinis with Ginger Lemon Dipping Sauce
Tempura Monkfish Martinis with Ginger Lemon Dipping Sauce 2 monkfish tails (approx 150g each) 8 6” BBQ skewers 1 ½ cups of rice flour (or plain white flour) 1 tbsp Arrowroot 1.5 ltr chilled sparking water 2 tbsp lemon … Continue reading
Pan-Fried Sea Bass with Dill & Parsley Pesto
Pan-Fried Sea Bass With Dill & Parsley Pesto 1 tsp frying oil 2 sea bass fillets Salt Pepper Lemon cut into wedges For the pesto: 2 cups of fresh dill 2 cups of fresh parsley 2 tbsp olive … Continue reading
Mushroom & Herb Polenta
Mushroom & Herb Polenta 4 tbsp olive oil 350g mushrooms – halved 2 cloves garlic – crushed 2 tsp dried tarragon 2 tsp dried thyme 4 ½ cups hot water or vegetable stock 1 cup traditional polenta (or you … Continue reading
Puy Lentils with Sun Dried Tomatoes & Goats Cheese
Puy Lentils with Sun Dried Tomatoes & Goats Cheese 1 red onion – sliced into very thin half-rings 1 tbsp red wine vinegar salt 250g dried puy lentils (or 1 tin of pre-cooked) 3tbsp olive oil 1 clove garlic … Continue reading
Buckwheat Vegetable Pancakes
Buckwheat Vegetable Pancakes 2 cups buckwheat flour 1 tbsp olive oil 1 tbsp lemon juice Salt 2 tsp curry powder ½ tsp bicarbonate of soda water 1 carrot cut into thin strips 1 red pepper cut into thin strips 1 … Continue reading
Squash Risotto
Squash Risotto 4 cups cooked brown rice 1 tbsp olive oil 2 onion, finely diced 4 clove garlic, minced 2 cups squash, peeled and cut into small cubes 1 tsp marjoram Salt ½ glass white wine (optional) 1.5 ltr hot … Continue reading
Roasted Squash with Rosemary
Roasted Squash with Rosemary 1 medium squash sliced (butternut squash, pumpkin) 2 tablespoons olive oil 2 tablespoons rosemary Salt to taste Toss the squash with the salt and rosemary in a baking tray. Leave to stand for as long … Continue reading
Courgette & Pea Soup with Fresh Mint
Courgette & Pea Soup with Fresh Mint 1 onion, diced 2 medium sized courgette, sliced 2 cups of fresh or frozen peas 10 – 15 mint leaves Salt to taste 1ltr (approx.) hot water or veg stock Fresh ground pepper … Continue reading
Stir-Fried Spring Greens
Stir-Fried Spring Greens 2 heads spring greens finely sliced 1 tbsp sesame oil 1 garlic clove finely diced and crushed A pinch of turmeric A pinch of sea salt Heat the oil in a wide bottomed pot, sprinkling in … Continue reading
Curried Rice With Vegetables
Curried Rice with Vegetables 2 cups cooked rice 4 spring onions, finely chopped 2 small carrots, cut into matchsticks 1 tsp medium curry 2 tbsps fresh parsley or coriander, finely chopped 1 tbsp olive oil ½ tsp salt 1 tbsp … Continue reading
Quick Miso Soup
Quick Miso Soup 1 onion, sliced in half moons 1 carrot, sliced in half moons 1 celery stick, finely sliced 2 strips of wakame, soaked then chopped finely Pinch of salt 3 teaspoons of barley miso Parsley or spring onion, … Continue reading
Healthy & Vitality Workshop Launched
October sees our first Health & Vitality Workshop take place. On the 13th October our four night, five day programme starts. The workshop includes five days of cooking classes, talks and hands-on learning about food and health. Whether someone has … Continue reading
Penninghame House plays host to Europe’s most exclusive weight loss & fitness boot camp
Penninghame is very pleased that The Camp will be using Penninghame House and Estate as the new Scottish venue for their boot camps. The first camp at Penninghame starts on the 30th June, with future dates in 2012 being 28th … Continue reading
Special Tapas and Paella Demonstration and Dine
We are delighted to offer a very special Demonstration and Dine evening at Penninghame House Cooking School. Our visiting Spanish chef, Ioel Ezkurra, will be cooking for the evening showing how to make authentic Spanish food. Ioel has worked in … Continue reading
Seed Crunch Recipe
Great tasty and healthy snack for lunch boxes or picnics……… Seed Crunch ½ cup sesame seeds 1 cup sunflower seeds ½ cup pumpkin seeds ½ cup brown rice syrup Lightly toast seeds separately in a medium hot oven or in … Continue reading
Men’s Cooking to Survive!
Tuesday night saw our first ‘Men’s Cooking to Survive’ class. One of our chef’s Jack Lambeth demonstrated the recipes before the gentlemen of the class went to their own cooking station to try them out themselves. The focus of the … Continue reading
QVC’s Debbie Flint blogs about Penninghame “one of my highlights of the year”
Debbie Flint from the shopping channel QVC joined us at Penninghame for our April Ultimate Health Experience. “At Penninghame in Scotland, I learned how to cook delicious macrobiotic food every afternoon, had some fabulous therapies every lunchtime, did lots of … Continue reading
Penninghame introduces a Pasta Class with local Chef, Douglas Lisi
Penninghame is delighted to announce that we are offering a fresh pasta class in the Cooking School in conjunction with Douglas Lisi. Douglas is a local “celebrity” chef who owns the Italian restaurant, L’Aperitif, in Stranraer with his family. Douglas … Continue reading
Penninghame makes it into the Telegraph’s 10 best health and fitness retreats
We are delighted to have made it into the Telegraph’s top ten of health and fitness retreats. Here is the link to the online article. Telegraph Article In November last year Jason Morris, who writes for the Sunday Telegraph’s magazine … Continue reading
