Learning how to handle a knife safely and efficiently is one of the most fundamental and useful skills in the kitchen. This hands-on class will take you through which types of knives to use for different tasks, how much to pay and how to sharpen. You will learn how to dice and slice various vegetables to create juliennes, batons and mire-poix as well as how to cross-chop and chiffonade herbs. We then move on to jointing whole, free-range chicken from our partner Gog Magog Hills Farm, and proceed to make stock and two delicious dinner party dishes to sample at the end of the evening.

Class includes:

• Refreshments on arrival
• All ingredients provided - seasonal and locally sourced
• Unless otherwise specified classes are 100% hands-on cooking
• Copies of recipes
• All clearing away done by our wonderful team!

Testimonials from people who took this course

The class did not turn me into a Jamie Oliver but I know how to use my expensive knives better. David

Class images