NEW FOR 2024: A one day dive into Rick’s absolute French classics. Starters, mains, desserts – there’s a new favourite dish for everyone on the menu of this course.
To be confirmed…
- Selecting, preparing and cooking mussels
- Filleting a round fish
- Preparing and roasting a rack of lamb
- Caramelising garlic
- Making a tarte Tatin
- Filleting a selection of fish for a stew
- Making a bouillabaisse
- Preparing and pan frying scallops
- Making a tomato reduction
- Preparing raw fillet steak
- Making melba toast
- Preparing a whole flat fish to be cooked on the bone
- Making a beurre noisette
- Making a soufflé
- Making a classic French cassoulet
- Confiting duck legs
- Salting belly pork
Arrive – 8:45am
Welcome – enjoy a tea or coffee while browsing the recipes for the day and meeting your fellow chefs
From 9am watch our chefs demo three dishes then recreate each 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. On the second day of your course, you will be presented with a Rick Stein’s Cookery School certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.
“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.”