This course is hosted by our Michelin starred chef – Hywel Jones
This course will . You will then, using locally sourced ingredients (where possible) create a gourmet 3 course meal. The course will emphasise the importance of each element of the dish, its ingredients and accompaniments and the techniques in achieving the fullest flavour and overall balance.
Some course examples are-
- Pan fried lemon sole, hand rolled macaroni
- Salcombe bay crab, buttered iceburg lettuce, truffle emulsion
- Loin of Brecon venison, butternut squash and cumin puree, braised savoy, juniper berry jus
- Baked citrus yoghurt with cardamom biscuit and citrus shot
Including arrival tea/coffee, pastries, lunch, recipe folder, all ingredients, cookery school bag and use of Chef’s jacket and apron.
To book this course click on the BOOK NOW button.