Now bigger and better! This is a comprehensive course for those who barely cook at all as well as those who cook, but wish to consolidate technique and improve comcidence. PLEASE NOTE: NO CLASS 25/10 DUE TO HALF TERM

The course covers:
Week 1 27/9: Knife Skills, boning, health & safety in the kitchen
Week 2 4/10: Stocks, soups and vegetables – the classic kitchen basics
Week 3 11/10: From Pastry to Panade – flour in baking, pastry, sauces and soufflés
Week 4 18/10: Everyday cooking – speed, health, seasonality
Week 5 1/11: Meat master class – prime cuts and slow cooking
Week 6 8/11: Fish master class – freshness, filleting, cooking methods
Week 7 15/11: Bread master class – all about bread, flour, yeast
Week 8 22/11: Italian master class – pasta, classic sauces, desserts

Testimonials “A fabulous, well-structured course exploring a broad range of culinary skills and providing an interesting challenge for novice and seasoned cooks alike. All conducted in a professional and good natured environment with just the right element of competition …or was that just me? Would wholeheartedly recommend to anyone with an interest in food, whatever their ability.” John Adamson

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Testimonials from people who took this course

A great course for beginners like me, although we had some quite competent cooks in the group. I caught up with them though! Andy, 43

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