February 3 @ 9:30 am - 12:30 pm| £60
Don’t know your filleting knife from your chef’s knife? Not sure which knife to use or how to sharpen your knives? Then this is the course for you.
Today, our professional chef, Jack Balchin, will cover a wide range of culinary techniques, including segmenting, boning, filleting and chopping vegetables. You will be able to take all the dishes you prepare home with you.
Half day hands on course. Includes – tuition from a professional chef, all ingredients, laminated recipe cards, aprons, boxes to take your dishes home in, and even someone to wash up!
• Smoked Mackerel Pate
• Asian Coleslaw
• Chorizo stuffed Poussin