Join us for this wonderful hands on class with Alex Mackay celebrating some of the great French classics. Start by preparing Globe Artichokes from Provence, then bring the best flavour out of vegetables including making Aubergine Caviar and a fabulous basil pistou, make the legendary sauce, beurre blanc to accompany slow cooked salmon and fondue of leek and asparagus. You will then make the iconic Coq au Vin from Burgundy with puy lentils as well as Oeufs en Meurette. Finish this tour of the classics with an indulgent Strawberry Vacherin.
Alex Mackay has worked for Raymond Blanc running his cookery school at Le Manoir aux Quat Saisons and for Delia Smith running cookery workshops at Norwich City Football Club. His book “Cooking in Provence” won The Guild of Food Writers Cookery Journalist of the Year in 2006. He appears regularly on TV and teaches in cookery schools around the UK.
“Alex Mackay is.. a brilliant chef (with) the ability to teach, inspire and enthuse others who want to learn how to cook.” Delia Smith
