Join us for this hands on class with Richard Bertinet that focuses on taste and flavour and will help add a new dimension to your cooking. Master essential stocks and sauces alongside preparing and cooking 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. Correct saucing can make or break a dish.
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. This course can also be taken as part of our 2 day Kitchen Skills course.
Includes lunch with wine.
The day starts at 10am and will finish around 3.30 to 4pm.
