Learn the fundamentals of cookery, from selecting the right knife to the techniques of creating perfect stocks and sauces. Learn to chop, slice and dice like a pro we will
Learn the fundamentals of cookery, from selecting the right knife to the techniques of creating perfect stocks and sauces. Learn to chop, slice and dice like a pro we will teach you all the tricks of the trade so that you can understand how to choose the right knife for the job and use your knife to best advantage. You will apply your skills to preparing meat and fish using the correct knives and techniques, the class culminates in creating delicious dishes for you to eat during the class and to take home.
So many of cooking fundamentals originate in French cuisine, we are lucky enough to have met Marc Mole a French chef who is brilliant at teaching and passing on his knowledge of technical cooking skills.
Combination of hands-on cooking and demonstration. Eat as you cook and takeaway your creations.
All classes can be adapted to most allergies & preferences, just let us know in the notes when booking.
What you will learn:
How to use a kitchen knife like an expert.
Learn the fundamentals of stocks and sauces, allowing you to adapt them to many different dishes
Learn the most foolproof slicing, chopping and dicing techniques while preparing a delicious dish.
Meat and fish preparation, chef will demonstrate different techniques which you will practice during the class.
Glass of fizz, beer or soft drink on arrival. We have a great bar with some amazing wines, beers, a range of spirits, soft drinks and cocktails to enjoy – additional beverages can be purchased using cash or card.
All ingredients provided, you will eat as you cook and take home the additional dishes, bring containers or use our simple ones.
Copies of the recipes will be emailed to you after the class.
The added bonus is the washing up is all done for you!
Skill Level: All Abilities
Marc Mole, French restaurateur with extensive experience in cuisines from around the world. Marc loves to share his knowledge of culinary skills, passing on the foundations of technical cooking.