August 5 @ 10:00 am - 4:00 pm| £125
Today we will cover some of the basic techniques used in the professional kitchen, including knife skills on veg prep, fish filleting and how to joint a chicken. Advice will also be given on food matching, portion size, textures and most importantly how to present your food to make it look more professional and appealing to your guests.
Full day hands on course. Includes – tuition from a professional chef, all ingredients, laminated recipe cards, aprons, three course lunch with wine, a dish for two to take home, and even someone to wash up!
• Apple & Celeriac Soup with Walnut & Bacon Croutons
• Fillets of Sea Bass with Herb Risotto, roasted Cherry Tomatoes & Pesto Butter
• Tarragon Chicken Breasts with Pancetta & Ricotta
• Chocolate Fondant with Salted Caramel Brittle & Caramel Sauce