Cook with greater confidence, master culinary techniques and develop a deeper knowledge of flavours and ingredients with this intensive two-day class.
This hands-on class is essential for keen home cooks, or anyone, wishing to learn fundamental culinary techniques to enhance their cooking repertoire.
With the expert guidance of Cordon Bleu trained chef, Justine Kanter, you will produce a selection of recipes as you also learn about seasonality and sourcing.
Over two days you will cover a range of classic techniques including:
Using alcohol in sauces
Reductions and deglazing
Making the perfect stock
Understanding soup and stews
Making the perfect gravy
Maximising flavour in classic dishes
Being confident in preparing and cooking fish
Selecting cuts of meat
Seasonal recipes produced during this class include:
Honey roasted butternut squash soup
Rack of lamb with a herb crust and lamb jus
Chicken with Pernod, clementines and fennel
Monkfish skewers with pancetta and rosemary
Roasted cauliflower and hazelnut salad
Roasted halibut with salsa verde served with baby spinach and vine cherry tomatoes
Tea smoked beetroot, tarragon and mascarpone salad
No previous experience is necessary; just enthusiasm and a willingness to learn new skills.
A selection of the dishes you make will be will be available for you to take home and enjoy. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.
Refreshments will be available throughout the day as well as freshly prepared, seasonal lunches. All ingredients, equipment and recipes are provided by the School.