Daily Classes

Having good knife skills will make light work in the preparation of food you wish to present in your dishes. 

In the Knife class you will learn about the range of knives available to you and I will show you the ones you really need, and believe me, you do not need many. You will learn how to chop, slice and dice and perfect your julienne, and baton skills and become more confident in your cooking. You will also gain experience with both meat and fish cuts.

In this Master Class I will teach you how to use a knife proficiently, prepare vegetables, joint a chicken, filet a fish and create dishes such as a stir-fry, and make a juicy tomato and chicken linguine. 

If you are looking to create the perfect starter with bundles of flavour, soup is the ultimate! You will learn how to master easy fresh vegetable soups, intricate French Soupe de Poisson, (without having to go to La Côte d'Azur) hearty meat broths, as well as learning the essential basics of how to make a wonderful stock. I will teach you how different cuts of ingredients are essential to the texture of soup and I will explain the secret of the perfect sauce to go with your suprême de volaille aux morilles. 

In addition we will create other dishes to compliment the soups and sauces we cook.

You’ll gain invaluable experience on a range of soups such as; watercress soup, fish soup and a hearty meat broth. In addition, you will cook a chicken breast in mushroom sauce.

How to serve up several seasonal dishes, prepared in advance, to allow you the comfort of no stress entertaining. From locally sourced (where possible) ingredients you will gain enviable experience on how to manage your fridge and discover what to do with all those leftovers. We will discover soups, pastas, risottos, pies, stir-fry’s and many other exciting dishes. Your knife skills will be exercised to their full potential and you will allow your imagination to run wild. 

You’ll learn to create a range of dishes such as; a stir-fry of sorts, a rich moist risotto, a wonderfully colourful couscous, hearty bean casserole, accompanied by some exciting salads. To round off, a dessert based fresh fruits.

We all know fish is good for you, but being faced with cooking the various different varieties can be difficult. If you feel you need more fish in your diet, gain experience on how to buy your fish, I will guide and help you explore the different varieties of seafood with confidence.  

You will learn to make a delicious fish stock and how to marinade, ceviche, poach and pan fry fish, as well as creating exciting sauces. 

You’ll learn to create a range of dishes such as; a very special fish pie, pan-fried sea bass with a selection of vegetables, langoustine risotto and marinated salmon.

How often are you confused by when a piece of meat is ‘done’ and when it isn’t quite yet? I will show you the tricks and how to perfectly cook your chicken sauté, pork chop, casserole or your Sunday roast. In this class, you will learn the art of selecting the right meat, for the right meal and I will guide you through the various cuts and joints. Together we will add a few additional sides to compliment the dishes we create.

You’ll learn to create a range of dishes such as; a slow roasted leg of lamb, boeuf bourguignon, chicken sauté with tomato and basil, escalope of pork.

Gone are the days of boring vegetables, we are very fortunate to have a variety wonderful veggies to choose from; I use lots of them in my cooking. We will play with roots, flowers, stems, ferns, fruits combining them with various herbs and seasonings. We will prepare some weird and wonderful examples of veg. what works with what, and we will cook a few meats and fish to compliment.

During the lesson, you and your colleagues will learn to create a number of veg based dishes such as; a proper French onion soup, artichoke hearts with mushroom duxelle and hollandaise sauce, the perfect mash.