January 7th, 2015 – January 7th, 2015

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Description:

Running six consecutive Wednesday evenings – January 7, 14, 21, 28 and February 4, 11 

THIS COURSE MAKES A PERFECT PRESENT FOR ANY FOODIES!

We offer a friendly atmosphere in a state-of-the-art training kitchen and a practical hands-on approach to learn new skills and achieve PROFESSIONAL STANDARDS within a short time.  We teach modern methods methods of preparation, cooking and presentations whilst maintaining very high culinary standards.

Throughout the course we will recreate restaurant dishes that will excite your palate and, at the end of each evening, you will be able to sample the dishes created.  Each week we will cover a different area of the kitchen and menu.  Below are a few examples of the food you will recreate plus a lot more:

  • Hot and cold starters – Ploughmans terrine with single Gloucester cheese and sweet onion relish
  • Fish – Crisp fillet of Seabass with roast scallops and a red wine sauce
  • Meat and Poultry – Roast duck breast with leg meat dumplings, fondant potato, confit of vegetables and a port wine
  • Desserts – Rice pudding souffle with apple and sultana compote

Each person on the course will be issued with recipes and methods of work at every training session so you can build your own portfolio which you will be able to add to in the future.  After the six weeks you will have the confidence to continue your gastronomic adventure at home with family and friends and to further develop your culinary knowledge.

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