Following on from our sell out event in December you will be cooking your dinner with Richard 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 Spring themed cocktail fizz and some accompanying canapés, bread shots filled with marinated cheese, green olives, semi dried cherry tomatoes or confit garlic.
This will be followed by Richard’s seafood chowder, elevated to befit the Chef’s table. This fantastically versatile dish with its classic combination of flavours allows adaptations to suit the occasion and will become your go to favourite for elegant dinner parties or weekday suppers. The main will be rack of lamb with a herb crust. The idea here is that you have a lovely crunchy spring herby crust on top, to give a great contrast of texture with the soft lamb which is kept moist during cooking thanks to this protective topping. The meal will end with a classic lemon tart, so revered in France that it was served to the King as a symbol of wealth and goodness. Richard’s version of this tart with a rich tangy filling is truly a thing of beauty.
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.