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  • Meats & Sauces – 19 November 2017

    Over the past few years at the cookery school lots of people have asked us to put a sauce making and meat cooking course on the courses calendar, we listened and hear it is – not only that we are pretty excited about it! From the making of stocks all the way through to make reduction sauces this course covers it all. We know what you are thinking what do we do while the stocks are cooking? We have combined this course with meat cookery and butchery.

    What will I make on my course?

    From chicken stock to mayonnaise there is so much to learn about the art of making sauces. We will make our stock in the morning and then turn it into an array of different sauces. Not only that but we will turn our attention to the butchers block and learn how break down joints of meat and then braise them in the oven, ever wondered how to cook the perfect pork belly? It’s one of our favourites and you will be sure to see it on the courses!

    We change the courses recipes every two months so they stay nice and seasonal and so we cook everything when it is at it’s best, if while this gives you a good idea of what we will make if you would love add something to the recipes (maybe something you have always wanted to make) then give us a call – we are really flexible and will add it into the days recipe pack.

    What do I need to know?

    All you need is you, a big smile and a big appetite! We make between 6-9 recipes on all the courses and you take lots home so you will be all sorted for dinner… The course runs from 10am through until 2.30pm and it’s as much fun as anything else, we don’t take ourselves to seriously!


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