Events

Essentials 1—knife skills, deglazing, sofrittos, stocks and sauces

Essentials 2—portioning and filletting meat & fish, sautéeing, braising and grilling

Essentials 3—batters & pastry; deep-frying and baking

Essentials 4—eggs & emulsions

In this class you make two spectacular tajines. One is the classic Moroccan sweet-savoury tajine mrouzia, made with lamb, honey and spices. The second is an aromatic vegetable tajine, incorporating an array of root vegetables and a chermula base. 

Learn the techniques and flavour combinations that make tajines so moreish!

In this class you will learn about meat and poultry cuts and fish categories. You'll get hands'-on experience portioning and filletting, and then learn about the cooking techniques that best suit each cut or fillet.

Cook the best steak, pan fry fish a la menuiere, fry up a delicious tex-mex style chicken, and enjoy these all for dinner. 

Many of the classical French dishes are winter specialities. On a cold winter's night there is little more appealing that a hearty bœuf bourguignon or a flavoursome coq au vin.

You learn to make both dishes in this class, accompanied by a creamy gratin dauphinoise. In the process you will learn key techniques in chopping, braising, deglazing and seasoning.

Magnifique!

In this class you learn the foundations of batters and simple pastry making, and how to cook these perfectly using deep-frying and baking techniques. 

Make gorgeous tempura vegetables , savoury crepes, mini beef wellingtons and savoury tarts. Enjoy these for dinner with a glass of wine or two!

Mini Wellingtons