Advanced Cookery

Are you ready to develop your Fine Dining cookery skills? This is our most advanced course only for those of you who have attended our Intermediate Extra courses.

We will be working with intricate techniques and covering areas in-depth to create combination plates which showcase techniques and skills. A main course could be Canon of Venison with a Shallot Tarte Tatin with Celeriac Puree, a Reduced Veal glaze and a Choclolate Oil.

You will be creating assiette of desserts, infused foams, petits fours, complex sauces, advanced butchery skills - all of which enable you to create sublime and well presented food.

The emphasis, as with all of our courses, is on using seasonal produce at its very best and being aware of flavours and textures on the palate.

We work with tried and trusted techniques so that you can develop consistency in your cookery skills which will enable you to use what you have learned to build a great repertoire of your dishes

Day 1

• Advanced sauces
• Advanced veg garnishes
• Advanced dessert garnishes
• Advanced butchery

Day 2

• Advanced shellfish prep and cooking
• Complex potato garnish
• Chocolate work
• Further sauces/emulsions
• Vegetarian ideas

Day 3

• Cold cured fish
• Consomme
• Venison butchery
• Souffle
• Sorbet

Day 4

• Duck butchery
• Filled pasta dishes
• Further sauces
• Sashimi
• Sous-Vide
• Tempura fruit

Day 5

• Sushi
• Game butchery
• Offal dishes
• Petit fours

• Intricate butchery and fish preparation
• Working daily with restaurant style reduced sauces
• Advanced soups such as consommes and shellfish bisque
• Working at pace
• Presenting food to a fine dining restaurant standard

• Crab and Lobster Cocktail with Avocado Mousse
• Gravalax Salmon
• Teriyaki Duck with Marinated Cucumber and Sesame Oil
• Pan Fried Rabbit Loins, Potato Cake, Mustard Sauce, Griddled Seasonal Vegetables and Crispy Lamb Sweetbreads
• Rhubarb Souffle, Rhubarb Sorbet, Rhubarb Smoothie and a Vanilla Straw
• Balsamic Ice Cream