Spend an inspirational day developing your culinary skills in our kitchen. This course provides a thorough grounding in the foundations of great cooking alongside passing on a wealth of hints, tips, and secrets. Taught exclusively by Richard Bertinet and his team this day is fully hands on.
You will start by honing your knife skills, working on building confidence using them. Richard will take you through a variety of different food preparation. Learn how to skin and fillet fish and how to joint and bone poultry so making the most of your meat. Plus learn how to dice, julienne, chop and turn vegetables. You will be given advice for effectively and efficiently using knives. You will be taught about the correct uses of each individual kind of knife and how to properly care for them.
However, this is only the beginning of the day. Once you have learnt all about using knives, these skills will be put to culinary use. You will be making a chicken casserole, mackerel vin blanc, and tarte aux pommes. You will be using your chopped herbs for some sauces, to make bouquet garni and make a tomato concassé before using all the vegetables that you have been practicing on for a stir fry
These recipes will utilise the range of skills built over the day, allowing you essential practice while expanding your culinary repertoire.
Suitable for beginners, experienced home cooks or those looking to pick up some insider chef skills that are usually kept for those in professional kitchens.
The day is fully hands on and includes lunch with wine.
The day starts at 10am and will finish around 3.30 to 4pm.
