The art of creating one bite finger-food is broken down into step by step methods for making a range of canapés and hors d’oeuvres. Comprising almost of a dish within itself, these small bites are full of flavour and can make a great buffet accompaniment or beginning to a meal. You will learn the combinations of flavours used, how to make some of the canapés served in the Michelin starred Park restaurant, how to make meat, fish and vegetarian canapés and present a buffet.
Some course examples are
- Smoked salmon and dill cream cheese ‘mille feuille’, beluga caviar
- Parmesan gougeres, ricotta and tarragon
- Butternut squash and smoked bacon risotto fritters
- Beetroot fondant, white balsamic jelly, crème fraiche
Including arrival tea/coffee, pastries, lunch, recipe folder, all ingredients, cookery school bag and use of Chef’s jacket and apron. This is a full day course which costs £175 per person.
The dates for this course are to be confirmed.
8:30am arrival; course starts at 9 am. Course finishes around 4:30pm.