This course will introduce you to the history of Michelin, the Michelin Guide and the meaning of Michelin stars. You will then use locally sourced ingredients, where possible, to create a gourmet 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.
Dish 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
*Please be aware that some dishes or elements may vary due to seasonality, availability and dietary requirements.