Taste & Techniques
The secret to great cooking is understanding your ingredients and the key techniques to combine them to produce perfectly balanced flavours and textures. This course will help you to develop that understanding, so that you can create delightful food, from snacks to dinner parties, using your own intuition and taste - rather than slavishly following recipes.
This workshop will teach you a key selection of the techniques, vital skills and essential recipes to make you a confident, more successful and faster cook. You will leave with a developed understanding of why you are cooking a particular way, including learning how to cook perfect steaks, elegant French-style sweet tarts and perfect sauces. We will also practice food presentation throughout the day so that your dishes look as good as they taste. Dishes prepared on the day typically include steak with a balsamic pan juice, lamb tagine, harissa, frangipane tarts and eggs Benedict.
You will make your own lunch using some of the skills you have learned during the morning you will leave with a folder of notes and recipes and any delicacies you have created.
One day course (10am - 5pm) including lunch
Price - £125 per person
Saturday 17th February 2024, 10am to 5pm
Friday 26th April 2024, 10am to 5pm
Typical day structure:
Understanding your sense of taste
Make stock and lamb tagine
Design and make dressings
Cooking steak and pan sauces
Sauces (velouté, beurre blanc, harissa, reductions, and Hollandaise)
Finishing dishes and sampling