Calling all RAW FOODIES who want to transform their way of eating FOREVER.

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1 Calling all RAW FOODIES who want to transform their way of eating FOREVER

2 A 5 day intensive programme with Raw Chef Deborah Durrant Please click here for dates, locations and prices or visit

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4 INTRODUCING FEAST Feast is Level One of the Deliciously Raw Chef Training Academy. It is an intensive training that is the ultimate multi-dimensional experience, providing you with all of the technical know-how so that you can put together your own deliciously raw food that takes you way beyond chopped salads, guacamole and dips. This five day hands-on training event is suitable for raw food professionals, health professionals and anyone who loves raw food and wants to make more inspiring breakfasts, appetisers, comforting and satisfying main meals, cheeses, breads, snacks and fermented foods. This is hands-on training (not a demonstration based class) set in your choice of two beautiful locations in either Central Bath or the Forest of Dean, Gloucestershire where you will have your own workstation and learn a range of different techniques and recipes and be able to use a whole host of raw food kitchen equipment including dehydrators, high speed blenders and the sous vide (thermal immersion).

5 Over the week you will be shown how to make a range of different dishes and you will be shown how you can vary those recipes to create your own signature versions so you can develop them to suit your own palate and those of your family or clients. This is for you if... you would like to understand the range of raw food ingredients and how they perform in recipes so you can choose which ingredients to use, and what you can substitute to achieve the best results. you want to eat healthily but don t want to compromise on taste you want to impress and WOW your friends and family or encourage your family to eat more fruit and veg you are a raw food, nutritionist or health professional who wants to expand their repertoire and show people just how fabulous raw food can really be. There will be particular emphasis on elegant plating techniques and flavour balancing to bring out your inner raw chef. Breakfast and lunch will be provided everyday from the dishes that you make, and you will be able to take away the food you make for your evening meals. So you have the opportunity to eat 100% raw and plant-based for five days and have lots of delicious raw snacks and treats to take home too.

6 The training will be led by Deborah Durrant, a qualified chef in advanced raw and living cuisine. Deborah combined her interests as a lifelong passionate foodie with a keen interest in a raw plant-based diet to found Deliciously Raw. After working in the creative sector for 25 years she followed her dream to train as a chef at the Matthew Kenney Culinary School and wants to break the myth that raw food is about eating boring salad and show you can enjoy fabulously indulgent food with many nutritional benefits. Deborah holds a Masters degree in Change Skills from the University of Surrey. This may seem surprising but this is at the heart of Deborah s practice as a chef. With every healthy plantbased bite that we eat, we are committing to making a change to our health and wellbeing. MEET YOUR TRAINER

7 WHY WORK WITH ME? All modesty aside, if you ve tried any of my recipes already you ll know that everything I make is delicious first and raw second. If you haven t tried any of my recipes, you can try any of the free recipes on my website to get a flavour (sorry, no pun intended) of the kind of food I make. Since 2005, I tried to eat a high raw diet, but I kept returning to my most favourite cooked foods. What changed things for me was learning how to make the most amazing and delicious raw foods that taste so good that people don t even think about the fact that they are raw. I pride myself on making raw twists on cooked classics, and my family and friends prefer the raw foods I make, finding them much more satisfying and full of flavour. I have also developed 8 course raw tasting menus for pop ups and other events and had the pleasure of being a personal chef for private fine dining clients. I trained as a Chef with Matthew Kenney Culinary in the US (previously named 105 degrees), and I am a Qualified Chef in Advanced Raw and Living Cuisine. I am one of very few people in the world to have completed Matthew s Professional Applications programme. What that means for you is that I can teach you some pretty cool techniques. If you don t know Matthew, he founded Pure Food and Wine in New York and MAKE in Santa Monica, and currently has Plant Food and Wine in Venice, CA, White Lotus Miami and The Gothic in Belfast Maine. I worked at the Gothic in Maine after my training and can also bring to our work the experience of a professional kitchen. Matthew also has a string of raw food books to his credit. I really am proud to say that I have trained with the best.

8 I have yet to meet anyone as infinitely creative with decadent raw food recipes as Deborah Durrant. Deborah possesses a talent for creating new and incredibly inspired recipes as effortlessly as breathing, and yet to the uninitiated her talent can seem unfathomable. For anyone who is looking to take their raw food recipes to the next level, whether for personal gratification alone (and of course impressing friends and family) or for high-level professional development, then Deborah is one of just a very few people in the UK I would wholeheartedly recommend without hesitation. Karen Knowler The Raw Food Coach

9 To work with Deborah has been one of my greatest experiences since starting with raw cuisine. She is truly a Raw Food Wizard, with an intricate knowledge and intuition when it comes to raw food! I was fortunate enough to attend her DESSERT training in 2013 and FEAST in And I went back home not only with binders full of delicious recipes, but with so much additional information and insight. I am still in awe about what I learned in just a few days. Deborah is a wonderful, warm and vibrant person, and she is very passionate when it comes to preparing and presenting food. And she is able to infuse us with this passion. She cares about our progress and is able to share all her knowledge in a simple and easy way, thus allowing each and every one to follow along, be it raw food novice or seasoned raw food enthusiast. I loved the open, relaxed atmospheres during the courses. Thank you Deborah, you are a wonderful teacher. ~ Monika Wacker, Switzerland I am still in awe about what I learned in just a few days...

10 DAY ONE BREAKFASTS, CHEESES AND FERMENTATION Day one is all about getting the fundamentals right, breakfasts and fermented foods. You will start the day with a delicious apple and pecan granola and then be introduced to the raw food kitchen and all the equipment, learn to make 10 different nut and seed milks and taste them all to understand the flavour profile and flour yield and how you might use them. Then you will create your own granola from a blueprint that will work every time, learn which sugars dehydrate well, make different textured fermented tree nut cheeses (soft, medium and firm) and learn which fermentation agents to use to make cheese. You will learn to make kefir, sprout and make fermented veggies. 9.30am Breakfast Welcome The Deliciously Raw Kitchen Kitchen Etiquette Overview of kitchen and ingredients The principles of building nut milk and smoothies Making and tasting 10 different types of nut and seed milk to understand the flavour profile and flour yield Making your own signature granola Tree nut cheese fermentation: gaining different textures Vegetable fermentation: Sauerkraut and kimchi Coconut kefir and water kefir A guide to sprouting 5.30pm Close for the day

11 NUT AND SEED MILKS Having a range of nut and seed milks at your disposal and knowing which one to choose for your recipes is a necessity and will help you to avoid expensive mistakes. The different flavour profiles of nut milks are so useful as the building blocks for different recipes. Imagine having the complete flavour profile of ten different nut and seed milks at your fingertips to create your own delicious creations. Which nuts or seeds would you use for a smoothie, ice cream, bread or pizza base? You ll know the answer to these raw culinary conundrums by the time you finish the intensive. GORGEOUS GRANOLAS Decadent raw granolas are not to be turned away first thing in the morning. Laden with fruit, oats and nuts, they are a real treat eaten with nut milk for breakfast or over yoghurt and maple syrup late at night. You ll learn how to create a delicious pecan, apple and maple granola and also how to create your own signature granola too.

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13 DAY TWO SNACKS AND APPETISERS Day two is all about snacks and appetisers so all of the gaps of your day are filled in. You start the day with some delicious raw oat porridge. Learn the art of plating a salad and making a fabulous dressing. You ferment coconut yoghurt from Thai coconuts, create an elegant appetiser, make breads, flatbreads and cookies and also practice your knife skills. 9.15am Breakfast Knife skills The art of plating a salad Elegant appetisers and plating Coconut yoghurt Creating your own signature cookies Bread, crackers and flatbreads 5.30pm Close for the day

14 KNIFE SKILLS Learning good knife skills is a great way of really taking your appetisers and plating presentation to a whole new level. By the end of the day you ll be able to create batons, brunoise, julienne, fine julienne and supreme. ELEGANT APPETISERS Imagine having a repertoire of elegant appetisers that you can put together with ease. COOKIES There is scarcely an occasion where a hot drink couldn t be improved with a good cookie. You ll learn how to put together the most delicious oaty cookie which is perfect for serving to family and friends - if you want to share them that is! This cookie recipe can also be used as the basis for your own flavour combinations personally I like cacao and hazelnut but you might choose orange and cranberry, or apple and cinnamon if fruit is how you roll.

15 CRACKERS A good cracker is the perfect pairing for many varieties of cheeses. You ll learn how to make crackers from both nuts and seeds and how to give extra texture and flavour too. BREADS Yes you really can. Learn how to make raw bread that is wheat, gluten and heat free. No one can ever believe that these breads are raw. The perfect base for your sandwiches, the ideal snack to have on hand and there are countless uses for these delightful breads. CREAMY YOGHURTS Rich dollops of creamy coconut and nut milk yoghurts, tumbled with piles of berries or plain and undecorated just as it is. These yoghurts are essential for breakfasts and can also be used for desserts and as the basis for dips too.

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17 DAY THREE Day Three is when people start getting out the takeaway boxes as there is too much to eat - it s a day of making main meals. You start the day with a coconut Mont blanc and spend the day making some inspiring main meals and a range of sauces for all manner of meals plus you make a really rich tomato sauce which no one can ever believe is raw. And pizza. And you flavour your free nut cheeses ready for your cheese plates. 9.15am Breakfast Preparing goats tree nut cheese and cheddar Creating Italian cuisine: Pizza, sauces and toppings Gnocchi and noodles Herb and cream sauces 5.30pm Close for the day

18 GOATS, CHEDDAR AND FLAVOURED TREE NUT CHEESES If you think that you cannot have cheese, think again. These cheeses made from a blend of fermented tree nuts are completely sublime and will transform any appetiser or main course and perfect for a healthy little snack before bedtime too. TOMATO SAUCES AND PIZZA TOPPINGS A mouth-watering passata and arrabiata that is delicious on pizza (and pasta too). Learn how to build a delicious pizza sauce to suit your own palate and create your own signature pizza recipe to share with family and friends.

19 ITALIAN: PASTA AND GNOCCHI We are not just talking courgette ribbons here. Learn how to make the most decadent and mouth-watering pastas and gnocchis from vegetables that are not only delicious but will also become a much-loved cornerstone of your culinary adventures. Quick, easy and oh-so-cheap to make, whenever people tell you that it s expensive to eat raw food just make them these! SAUCES AND DRESSINGS An absolute staple for any main meal, these decadent cream-based, tomato-based and herb-based sauces will add va va voom to your noodles and salads forever. They are also brilliant building blocks for lots of different dishes and you will never reach for a boring old jar of pesto again.

20 DAY FOUR Day four focusses on comfort foods. You learn the art of raw soup making and how to make raw stocks. You make a range of soups which you also have for lunch. You use the sous vide machine and learn some techniques for thermal immersion plus you create an elegant tree nut cheese plate and make a range of Thai food including green curry and a Buddha bowl. You also flavour kefir. 9.15am Breakfast The building blocks of raw soups Soup making and soup tasting Thermal immersion Creating an elegant cheese plate Thai food: Green curry and pad Thai Creating a Buddha bowl with rice 5.30pm Close for the day

21 SOUPS Beautifully constructed soothing soups to banish the winter blues. Perfect for leisurely lunches or to take on a picnic to warm you from the inside out. These soups will become such a valuable element of your repertoire and are quick and easy to make. BAKED MUSHROOMS If you ve never had an un baked mushroom, then you haven t lived. Learn the art of creating unbaked vegetables that are so luscious that you ll think they must have seen flames! ELEGANT CHEESE PLATES These tree nut cheese plates add a stylish touch to any gathering. Learn the art of putting together a tasteful tree nut cheese plate that will really impress your guests.

22 GREEN CURRY AND PAD THAI You would be hard pushed to tell that this isn t a cooked Thai green curry and the pad Thai and satay sauce is so deliciously moreish that you will be making it every week. FLAVOURED KEFIRS Learn the crucial factors in making mellow, light and refreshing fermented kefirs - a lovely drink for grown-ups. Easy to make and even easier to drink.

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24 DAY FIVE Day five is about sweet things. You learn the art of making a perfect smoothie (actually about balancing flavours rather than chucking it in a blender). You make some sweet things including stewed apples, a delicious vanilla and custard tart and you will learn how to make the most delicious raw cacao truffles that will satisfy any chocolate craving you have, every single time. 9.15am Breakfast The art of making a smoothie Fruit tart with custard Sous vide fruit Truffles and truffle rolling Menu writing 5.30pm Close and final farewells

25 CUSTARDS Smooth and unctuous custards are super soothing and delicious for desserts. These can be warmed for wintery comfort or chilled for a summers day feast. TRUFFLES Truffles can be taken to new heights without the aid of a sugar thermometer. Smooth, melting and real proper chocs that are so worth making yourself. You ll be able to take your healthy creations home to give as gifts or eat them all on their own. TARTS Deliciously raw tarts are such a treat for teatime and can be filled with custards and fruit fillings for a satisfying and impressive treat. Made with or without nuts, these delightful tarts will become one of those fall back reliable desserts that you know will always work.

26 AT THE END OF THE TRAINING YOU WILL: Have the knowledge and technical know-how to make a range of meals for breakfast to evenings, appetisers, lunches, snacks and fermented drinks Have learned over 90 different recipes and be able to take them away in a beautiful binder to refer to forever Have learned how to make your own signature dishes including granola, cookies and truffles and packaged what you can to take home Gained valuable knowledge on the purposes of different raw ingredients so you can put together your own raw creations Know how to vary the recipes to suit different palates Gained confidence in plating techniques and learned some valuable tricks of the trade Be in no doubt that you can make raw comfort food whenever you want to WOW your family and friends with a choice of healthy recipes for every occasion If you re a raw food professional, take your skills to a whole new level and have a whole new level of inspiration Know what to keep in your raw food pantry, and how best to store it Take away your own hand made and hand wrapped granola, biscuits, crackers, truffles, fermented veggies and kefir grains! Receive a Certificate of Achievement for the Deliciously Raw Feast 5 day intensive Become part of the Deliciously Raw Academy Chef Forum a place to continue to ask questions and share with your colleagues after the training. On passing your final assessment, you will be eligible to move to Level Two of the Academy.

27 BONUS ONE... A COMPLETE RECIPE BINDER You ll receive a complete recipe binder of the 96 recipes to take away. Each binder contains an essential how to section giving you all the information you need to make kitchen essentials such as flavour balancing, making date paste, a range of raw flours, soup making, sprouting and fermenting cheeses. Participants have referred to it as their raw food bible. BONUS TWO... A LIST OF ESSENTIAL INGREDIENTS FOR YOUR RAW FOOD PANTRY Over the week you ll understand how to create these recipes, and you ll get the complete low down on what to keep in your raw pantry - and how best to store it.

28 BONUS THREE... PROFESSIONAL CHEF S APRON A beautiful embroidered Deliciously Raw professional chefs apron to use during the training and to take away.

29 WHAT S INCLUDED IN THE CHEF TRAINING? 40 hours of hands on raw food training over 5 days (you won t be tired but energised and happy!) Raw plant based breakfast and lunch and evening meal for 5 days so you can eat totally raw to see how it feels Raw snacks and refreshments for 5 days including green juices, nut milks, warm chocolate and nut milk chai latte Your own workstation with equipment such as food processors, blenders and mandolins (not a demo based class) All ingredients and free reign of the raw food pantry for recipe experimentation this means that you can become completely confident in recipe adaptation and creation An I m delicious chefs apron to take away and use after the training A complete recipe binders which has frequently been referred to by participants as their raw food bible containing 90 different recipes Each binder contains an essential how to guide for sprouting, making tree nut cheeses, making pesto, nut butters, using irish moss paste and so much more.. Truffles, granola and cookies galore to go plus your own kefir grains starter to make your own water or coconut kefir when you get home A Certificates of Achievement; for the Deliciously Raw Feast 5 day Chef Training approved by the Vegetarian Society Exclusive membership of the Deliciously Raw Academy Chef Forum a place to continue to ask questions and share with your colleagues after the training

30 PRAISE FOR FEAST... By attending Feast, I now have all the knowledge of what equipment to use. I know how to adapt recipes to suit my own taste and I ve learned the skills to present elegant plates of food. Deb is a relaxed trainer, clearly passionate about what she does and willing to share her secrets to make raw food delicious. This is the best start to raw food imaginable. I now have the confidence to invite friends round for raw dinner parties and can t wait! I ll certainly be attending more of Deb s Deliciously Raw courses! Sara Sanderson, UK Deborah is not only teaching us to make DELICIOUS recipes, but we are learning to create our own "signature" recipes... Well she's showing us how to be a Chef, not only a "cook! I just LOVED both training DESSERTS & FEAST. Count on me for level II! Carole Zuccatti, Geneva, Switzerland

31 MORE PRAISE FOR FEAST... The only training you need for the knowledge for your raw food journey. It will give you the confidence and the knowhow. Deb was excellent and very informative with a relaxed atmosphere. The course is very hands on. Deb explains and demonstrates throughout the whole course from recipes for breakfast, lunch, supper and treats. By the end of the course you will have a great understanding about flavour combinations, presentation and of course, raw food. Thanks Deb you are the best! ~ Debbie Pryce, Shrewsbury, UK THE ANTIGRIDDLE You will have an opportunity to explore how the antigriddle can be used for both savoury and sweet creations in raw food fine dining. After having done lot of raw food courses, Deborah gave me the tools, rules and confidence to change recipes and to start making my own. ~ Heleen Jonker, Netherlands I had a fantastic experience. It was a wonderful introduction to raw food. The course was suitable for every level and the small group size gave so many opportunities to observe as well as make the recipes. I have never tasted so many wonderful flavours and been encouraged to create my own. Thank you so much, I will be back! ~ Janet Dullaghan, UK CRUMBS & REDUCTIONS Taste sensations, these has been enjoyed with a wide variety of dishes.

32 MORE PRAISE FOR FEAST... I ve attended a number of different raw food courses and workshops over the years but nothing quite like Feast. To be fully immersed in raw food for 5 days with a passionate and inspired chef like Deb is truly a life changing experience. For anyone who s been thinking about doing something like this for a while, I would say just go for it! The course was so much more than I could ever have imagined and the knowledge gained absolutely invaluable. My Feast manual has become my raw food bible and constant companion in the kitchen. The best part is, not only did I learn so many new recipes and techniques, but more importantly I gained the confidence and knowledge to start creating my own raw food recipes. And all of this whilst having loads of fun and spending time with a fantastic group of like minded people. I can t wait to do it all again and will definitely be back for the Sweet and Pastries training ~ Cheryl Thomson "I met Deb in Santa Monica, CA in 2013 and knew then and there that if the opportunity ever came to me to study more about raw food under her that I would jump at it. Yes, she's that good! A self proclaimed "foodie" with literally years of working with raw food under her belt, she's worked hard at bringing deliciousness to this cuisine. And, she's succeeded! My opportunity to learn first hand from Deb came in October 2014 when I attended FEAST. I travelled halfway around the world to take this course and interestingly, I was not the only one that came from afar to be there. How good was it? This five-day course (and another four days of private instruction) filled in SO many holes from my previous raw food chef training (read I learned lots!). Heck, the soup template alone was worth the time and money spent! But what I appreciated most was the willingness and generosity on Deb's part to share her years of experience and hard-fought-for knowledge freely with all the attendees. The full FEAST binder that she presents to each person is a testament to that. She packed into five days what I can only describe as a gift... " ~ Janet, Canada

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34 LOCATION... Deliciously Raw Feast will be held in two locations in Autumn/Winter 2015, Demuths Cookery School, Bath and Harts Barn Cookery School, Longhope, Gloucestershire, UK. Bath: Demuths Cookery School is based in the centre of Bath in a wonderful Georgian building, with a modern purpose built kitchen, light and airy and with stunning views of Bath Abbey and Parade Gardens. Bath is a UNESCO World Heritage Site renowned for its Georgian architecture and Roman Baths. It is just 1 hour and 25 minutes from Paddington Station, London and the perfect location if you would prefer to come by public transport. There is also a direct bus from Heathrow Airport to Bath which runs 16 times a day, making Bath a great location if you are choosing to attend Feast and you live outside the UK. Gloucestershire: The Cookery School is a beautiful space with big picture windows overlooking rolling hills in the borders of Gloucestershire and Herefordshire adjacent to a farm shop and artists studios. With the ancient Forest of Dean on your doorstep and only a few miles from Wales and the breath-taking Wye Valley, if you would like to make this part of a longer stay, I can recommend local cottages and accommodation. Due to the location of Harts Barn Cookery School, it is advisable for you to bring a car so you can get the most out of visiting this beautiful and rural location.

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36 MORE INFORMATION... Please click here or visit for additional information about price, dates and locations. Central Bath, UK Places limited to 6 Longhope, Gloucestershire, UK Places limited to 10 I look forward to seeing you, Deliciously yours Deborah deborah@deborahdurrant.com

37 PRAISE FOR FEAST... I attended the week long 'Feast' course in early April 2014 to gain a better understanding of raw food and to go home with recipes and find inspiration for a new path in my career. As a Pilates Instructor and keen bodybuilder I have always found nutrition a key part of my life and was keen to learn more about incorporating raw into my training & diet plan. Deborah is knowledgable, encouraging and a wealth of information on the subject. The week was filled with delicious recipes, on hand training and practical demonstrations that were inspiring and fascinating to watch. I feel I have gained a much better understanding of why people eat raw and this I can pass on to friends & colleagues whilst making it a bigger part of my own lifestyle. Deborah is kind, patient and always there for any questions or queries which she answers with a knowledge and understanding that demonstrates her total immersion in this subject. I would definitely recommend this fantastic week! Natalie Bawarchi, Pilates Instructor/Body Builder London Deborah is knowledgable, encouraging and a wealth of information...

38 PRAISE FOR DEBORAH... I have to admit I felt slightly guilty investing in Deb Durrant s Feast Course. As I was already a Certified Raw Food Chef could I justify it to myself and more importantly my partner? I really wasn t sure what I d get out of the course especially as Deb had already given me loads of free advice. Sod it. I loved Deb and her food and wanted to go. So I went anyway. What I got was an amazing 5 days in a really tranquil setting surrounded by like minded people. All I had to do was enjoy myself messing with food, playing with ideas with no pressure to create the perfect product. It was just indulgent playtime. It is so worthwhile investing, time, money and energy sharing with people who are on a similar path. An unfamiliar ingredient is mentioned and a whole knew train of thought is generated. A huge unexpected gain was learning about the fine dining aspect of raw food. I had sort of dismissed it as not really being for me and not something I could use in my own business. How wrong was I? I loved the plating and realised how incredibly useful it is. Anyone who is selling food needs to be able to make it look good. Have you seen some of Deb s photos? She knows how to do it and although it might take a bit more practice before I can kneel at her photographic altar I now have some idea. Thanks Deb. Loved it. Rosie Tait,

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