A really important part of creating stunning dishes is being able to produce great tasting sauces and stocks. We will cover a range of essential base stocks including beef, chicken and fish stock and then how to use them to create soups and sauces to really make your dishes come to life at home.
Course examples include:
- Cornish lemon sole, crushed potatoes, truffle beurre blanc
- Roast rack of lamb, warm pea salad, tomato and rosemary jus
- Chicken Chasseur
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.
Course available on Thursday 25th January and Thursday 1st March 2018.
Arrival at 8:30am; course begins at 9:00am and finishes at approximately 4:30pm.
To reserve a place on this course please click on the book now button.