Following on from our sell out spring Chef’s Table, we will usher you into the new late summer and early autumnal season as you cook your seasonal dinner with Richard Bertinet at his intimate Chef’s table. This class will run slightly differently to our usual classes and start at 2pm, with the build up cooking continuing until you all sit down to enjoy the feast a few hours later. Of course, there will be lots of delicious tastings throughout the afternoon, before you sit down for this special dinner.
You will start with a Richard Bertinet late summer themed cocktail fizz and some accompanying canapés, pissaladière, a flatbread topped with onions, olives and anchovies that evokes all that is good from Provence.
This will be followed by Richard’s beetroot tartare with goats curd, the earthy flavours of vibrant beetroot delicately matched with an extremely versatile, light and fresh cheese. The main will be seasonal grilled gurnard a wonderful local fish that is caught in the deep waters around the South West coast. This will be served with a classic French seafood bisque to heightened the taste buds. The meal will end with Richard’s rum baba, individual servings of this classic French dessert, soaked in a rum syrup and decorated with poached orange peel, minimal decoration, maximum flavour.
The wine will be carefully chosen to match the food throughout the meal. There will be plenty of skills to learn during the class and you will take away some new skills to add to your repertoire.
Cook, talk and enjoy with us on this meal to remember.
