Courses in Ashburton

...of provincial French cooking. Course Times: 9.30am to 6pm on Saturday 9.30am to 4pm Sunday Typical Recipes Seafood Bouillabaisse Stuffed Quails French...

...to the Cookery School kitchens to prepare dishes which are designed to focus on the fresh ingredients and natural flavours, adds an extra dimension...

...Our menu changes to reflect seasonal ingredients so you can take this course across the seasons and expand your repertoire of great Gastro cuisine...

...new ingredients in a modern way. You will be inspired on this sensational day of cookery. Our Gastro! course is so popular that many of our students...

...(either meat or fish) Typical Recipes Baked Flat Mushrooms with Sauteed Chicken Livers, Pigeon Breast and Lentils Roast Loin Venison with Caramelised...

...including plucking and drawing game birds. Using the best local, seasonal game we can find, we will be turning them into Gastro style dishes with ingredients...

...recipes and techniques than the one day Gastro! course, but to work on more complex dishes that require longer preparation time. We will be using...

...confidence and enjoyment of cooking for yourself and others. By the end of the course you will be able to cook a great three course meal, a perfect Sunday...

...and provides a comprehensive introduction to all aspects of cooking and the kitchen. This course has been used by many of our students to successfully...

...soups such as consommes and shellfish bisque Working at pace Presenting food to a fine dining restaurant standard Typical Recipes Red Mullet Nicoise Salad...

...This course enables you to take your favourite style of cooking to the next level with new recipes and skills. Our Italian course is so popular...

...be involved in preparing dishes throughout. Over the course of the two days you will be absorbed in the simplicity of Italian food, both in the preparation and the presentation...

...boning, filleting, julienne, macedoine, mirepoix as well as reinforcing the artistry and skills that provide the foundation for success in the kitchen...

...cake with vanilla macarpone and marsala soaked sultanas Course Times: 9.30am to...

...with Preserved Lemons, Olives and Cous Cous Lamb Tagine with Almonds Baked Trout with Rocket Pesto Grilled Vegetable Salad with Sherry Vinegar and Halloumi Cheese Course Times...

...we'll show you haute cuisine vegetarian-style! Course Times: 9.30am to 6pm on Saturday 9.30am to 4pm Sunday...

...to spend a whole day working on sauces. Sauces! They are the heart of French cuisine and without a reduction or sauce on the plate to enhance the...

...Coriander Salsa Local Berry Sabayon Course Times: 9.30am to...