Spend an inspirational 2 days developing 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.
On the first day, you will hone your knife skills, working on building confidence using them. Richard will take you through a variety of different food preparation. Learn how to dice, julienne, chop and turn vegetables and segment citrus fruit. Plus, learn how to skin and fillet fish, and how to joint and bone poultry. 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. All of this will be used with the making of a casserole, mackerel vin blanc, and tarte aux pommes. These recipes will utilise the range of skills built over the day, allowing you essential practice while expanding your culinary repertoire.
On day two, you will expand on your knowledge with a detailed masterclass on saucing and seasoning. Master essential stocks and sauces alongside their accompaniments, learning how to properly match a dish and a sauce. On top of this, learn the secrets of seasoning, how it can pair with a sauce, highlight flavours, and provide a whole different food experience. There are a range of sauces to be learnt for a variety of dishes, from port velouté to salsa verde, from hollandaise to béchamel, alongside many others. There is also the inclusion of sweet sauces, such as crème patisserie and crème anglaise. Once all the sauces have been mastered you’ll sit to watch Richard cook more of the perfect pairings, such as onglet steak, mackerel and many more for you to enjoy dish by dish for lunch, with their accompanying sauces, plus wine of course!
This class will give you an intricate understanding of saucing and seasoning, as well as elevating your cooking to another level, making your dishes go from good to spectacular. You will be able to impress your friends and family with new understanding and skills, having built up your cooking repertoire and confidence.
Each day is fully hands on and includes lunch with wine.
The day starts at 10am and will finish around 3.30 to 4pm.
This course runs on Thursday 30th (Knife Skills) and Friday 31st January (Saucing) 2025.
