One-Day Rick’s Christmas
This one-day cookery course offers a chance to explore a selection of recipes from Rick Stein’s Christmas in a relaxed, hands-on environment. Learn to make filo tartlets with salmon and wasabi cream, and Camembert and spinach filo parcels, plus a comforting smoked haddock and mussel chowder, before moving on to a roast duck with blackcurrant sauce. Your day concludes with a rich chocolate fondant with chilli and cinnamon, a warming, slightly unexpected finish.
The course focuses on technique and flavour, with plenty of guidance for each step. Along the way, there’s room for the occasional story or tip about festive cooking. By the end of the day, participants will leave with practical skills, confidence in the kitchen, and ideas for making the season a little more special.
- Filo tartlets with raw salmon, wasabi cream and capers
- Camembert and spinach filo parcels with a beetroot and pomegranate salpicon
- Smoked haddock and mussel chowder
- Chocolate fondant with chilli and cinnamon
- DEMO – Roast duck with blackcurrant sauce (with a selection of sides)
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. 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.
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COURSE DATES
