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Pâté & Terrines

£195.00

This one-day hands-on course will give you the skills, knowledge and confidence to make your own delicious pates and terrines to enjoy at home all year round.

Guided by tutor and butchery expert Chris Moorby, you’ll learn about the importance of ingredients and explore basic butchery skills including curing and smoking. You’ll also have plenty of opportunity to try your hand at producing your own selection of pâtés and terrines using a variety of meat, vegetables and fish, including:

  • Salmon terrine
  • Chicken and wild mushroom terrine
  • Vegetable terrine
  • Chicken liver pâté
  • Rillettes

Everything you make on the day 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 a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

Dates

Sat 8th Dec 2018

Places left: Limited spaces available

Sun 28th Apr 2019

Places left: YES

Sun 14th Jul 2019

Places left: YES

Sat 7th Dec 2019

Places left: YES

Summary

Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £195.00

Subjects: Butchery, Cooking

Teachers

Chris Moorby

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Student Success

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Lynda Hill turned her dream of becoming a cheesemaker into reality after taking a professional cheesemaking course at The School of Artisan Food. Today, she runs the Marlow Cheese Company from her micro-dairy.

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David Jowett - King Stone Dairy

David Jowett - King Stone Dairy

After graduating with an Advanced Diploma in Artisan Food Production in 2011, David Jowett started making his own award-winning Rollright cheese in 2015.

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