A two-day dive into Rick’s absolute French classics. Starters, mains, desserts (we know you’ll love tarte tatin) – there’s a new favourite dish for everyone on the menu of this course.
Allergen advice
This course contains; Nuts, Molluscs, Fish, Eggs, Milk, Gluten, Celery & Sulphites.
In most cases we can make adjustments to courses for allergies. Please contact us to discuss any dietary or allergy requirements.
2026
Day 1
- Frogs legs with ailoi
- DEMO – Tarte aux moule
- Bavette bordelaise with pommes Coq d’Or and cheesemaker’s salad
- Baked apple and almond puddings with crème anglaise
- DEMO – Salad of poached chicken, red rice and peaches
Day 2
- Ray with black butter
- Escalopes of salmon with Champagne and chive sauce
- DEMO – Duck parmentier
- Passion fruit crème brûlée with passion fruit jellies
- DEMO – Turbot fillet with Montpellier butter and creamed cabbage
2026
Day 1
- Cooking frogs legs
- Making an ailoi
- Making a bordelaise
- Making pommes Coq d’Or
- Cooking a bavette steak
- Making a short crust pastry
- Making crème anglaise
Day 2
- Poaching ray wings
- Making a black butter
- Making a Champagne sauce
- Confit duck legs
- Making a parmentier
- Making a set custard
- Making passionfruit jellies
- Making a compound butter
- Learning to fillet a flat fish
Arrival and welcome – Enjoy a tea or coffee while browsing the recipes for the day and meeting your fellow chefs
Start – Watch our chefs demo a selection of dishes then recreate some of the dish in pairs at your workstation enjoying the fruits of your labour
Lunch – At our long ‘en famille’ dining table overlooking the Camel Estuary with a glass of wine or two
Afternoon demo – Time to relax with a glass of wine and watch our chef demonstrate the final dish of the day
4pm – Finish. You will be presented with a Padstow Seafood School certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.
If you have more questions about our courses click here.
Absolutely incredible tutors, an inspiration! Thoroughly enjoyed my time.
Better than I expected and I knew it was going to be good. Food was tremendous and chefs were very entertaining and informative.
Excellent staff, knowledgeable, informative, new skills learnt which I will use going forward.