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 three course 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.
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
The course includes arrival tea/coffee, pastries, lunch, recipe folder, all ingredients, cookery school bag and use of chef’s jacket and apron.
Course registration begins at 08:30am for a 9:00am start. The course will finish at approximately 4:00pm.
Courses available on Saturday 28th January, Saturday 25th February and Saturday 25th March, Saturday 1st April, Friday 28th April and Saturday 27th May 2017.
To book please call us on 01225 742777 or click the ‘BOOK NOW’ button below.