March 24 @ 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!
• Celeriac & Apple Soup with Walnut & Bacon Sourdough Croutons
• Fillets of Sea Bass with Herb Risotto, roasted Cherry Tomatoes & Pesto Butter
• Chicken Kiev with Wild Garlic
• Chocolate Fondant with Cointreau Chantilly Cream & Orange Salad
7 people are attending Chef Skills