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Chef BW

I continue my collaberation with Miele with their wonderful custom designed demonstration kitchen. This lets me bring the kitchen out to you!

Our thanks for their continued support and sponsorship.

The Miele Company, founded in 1899, was built around a simple philosophy of "Immer Besser" which translates as "Forever Better" inspired the Miele founders to produce appliances which were both durable and long lasting, creating a brand which is identified with unsurpassed product quality, worldwide.


Mark Sign
Miele Red

Mark Cook Dem

The Miele Company, founded in 1899, was built around a simple philosophy of "Immer Besser". "Immer Besser" which translates as "Forever Better" inspired the Miele founders to produce appliances which were both durable and long lasting, creating a brand which is identified with unsurpassed product quality, worldwide.

The Robert Morris Inn
314 North Morris St
Oxford
t 410 226 5111 
e enquiries@robertmorrisinn.com

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2017/2018 Winter Cooking Demonstration Series

Cook Dems

Mark Salter's "Master Chef" Series Cooking Demonstrations Winter 2017/2018

In this my seventh season of Cookery Demonstrations with Miele at The Robert Morris Inn, I have brought together a series of recipes and dishes that I believe create wonderful flavor combinations whilst reflecting the seasons. I am also featuring a number of producers and friends this year, adding a true field to table feel to this season. Book early please.

Saturday 20th January The Bay Oyster a morning with Kate Livie
Kate Livie is a professional Chesapeake educator, writer and historian. An Eastern Shore native, Livie is passionate about the Chesapeake Bay's culture and landscape. She currently serves as the director of education and associate curator at the Chesapeake Bay Maritime Museum in St. Michaels, Maryland, and is adjunct faculty at Chestertown's Washington College, where teaches about the Bay's environment and heritage.
Mark prepares a seasonal 2 course lunch
The best Oysters Rockefeller
Oyster Stew and Kates favorite Oyster dish

Saturday 3rd February "My Best Fuel"
Healthy Mind and Body Strategies with Sarah Chaplin, author of Zack and Zack Chew at the Zoo. A native of the UK talks about healthy eating, benefits of eating certain vegetables and grains.
Mark demonstrates a healthy menu that not only looks good but is delicious and good for your body.

Saturday 17th February All things Pasta
Mark's Lobster Mac & Cheese with Brown Sugar Black Pepper Bacon
Homemade Angel Hair Pasta with Farmer's Market Wild Mushrooms and Parmesan
Four-cheese Ravioli with Marinara Sauce

Saturday 10th March Do Yoga
reasons why lunchtime Yoga is awesome
An hour yoga session with Eva. Mark demonstrates and adds a healthy lunch to compliment a non-strenuous Yoga session with a glass of wine to accompany
Healthy Smoothie
Egg White Omelet
Grilled Scottish Salmon with Quinoa Salad

Saturday 24th March Mark's Curry Nights
Chicken Curry Madras
Thai Shrimp Curry
Coconut Jasmin Rice, Poppadum, Mango Chutney and Raita

Saturday 14th April Spring in Mark's Kitchen
Spring Pea and Mint Soup
Mark's Signature Lamb Shank with Spring Vegetables
Pavlova with mixed Berries and Chantilly

Cooking demonstrations with celebrity Master Chef Mark Salter as he follows the seasons on the Eastern Shore and local artisan producers ripening produce. To include recipe cards, two hours demonstrations followed by a two course luncheon with a glass of wine. Each starts at 10am with lunch at 12 noon.

$68 per person with limited guest numbers.

Lunch on each occasion will be dishes similar to those being demonstrated, Appetizer and Entrée. Dietary requirements can be accommodated if we are notified a week in advance.

Demonstrations and recipies can be subject to change.