Cooking class experience — learning Cornish Pasty properly

I took a cooking class specifically to learn how to make Cornish Pasty correctly. The instructor explained why proper beef suet is used the way it is — something I'd never understood from just eating it. The subtly sweet with caramelised elements result when you make it yourself is different.

British cuisine was shaped by the Empire, introducing curries and international ingredients into the national diet. We learned how a country house hotel shapes the way this dish is eaten. The class ended with the meal and a glass of a glass of claret with Sunday roast. I've made it three times since and each time it improves. Highly recommend the cooking class approach.