Day runs courses for amateur and professional cooks in an old farmhouse on the edge of the Lake District. There are two kitchens, one modern, one historic. A rediscovered local delicacy, a juniper-smoked mutton leg, hangs from a beam. Dressers, tables and walls hold a collection of about 400 moulds, some for jellies but also ones for bavarois and other mousses. In the centre of the main room is a magnificent fireplace flanked by Day’s collection of spits, including a clockwork contraption he made using old pictures for reference that rings a bell when it needs winding up. This is no dusty display of antiques. Every­thing is positioned for use. Day takes great delight in the way his 18th-century sorbetière can make ices twice as fast as a modern machine (admittedly with more than twice the effort).