An introduction to basic techniques.

Food safety and hygiene.

Being kitchen confident.

Sourcing your ingredients.

Close supervision and training during the class.

You will prepare a selection of delicious dishes so you can create inviting meals.

We will sit down at the end of the class to enjoy the dishes that you have prepared together with a glass of wine or so. 

Cooking classes and courses can be tailored to individual requirements on request, so long as I have a minimum number of participants dependant on the chosen class, please enquire.

Hectic lives doesn’t mean that you can’t find time to prepare speedy delicious family suppers, you will prepare five delicious suppers.

Seared Scottish salmon, pink pepper, coriander & cumin crust, sauce Vierge

Wild mushroom “Stroganoff’, sour cream, pickles, vintage basmati pilau

Chicken escalope’s, lemon & white wine, Parmentier potatoes

Spiced lamb kebabs, roast pepper & aubergine salsa, vintage basmati, burnt banana raita Seasonal dish of the day

Cooking classes and courses can be tailored to individual requirements on request, so long as I have a minimum number of participants dependant on the chosen class, please enquire.

My passion from a very young age has been principally classic French Bourgeois cuisine, a wonderous repertoire that never goes out of fashion or popularity, for over 4 decades my reputation as a chef and restaurateur has garnered many awards including a Michelin Star I am regarded as one of the best French chefs in England.

My courses will teach you a wide selection of dishes and techniques from the simplest to the more elaborate restaurant quality dishes, some take a few minutes to prepare others taking a little longer however the joy of sitting down and enjoying your chosen dish with family and friends is well worth the effort, importantly all are achievable in your home kitchen and I will show you how to take the stress out of preparing a lunch or dinner so you can enjoy the occasion as well.

Cooking classes and courses can be tailored to individual requirements on request, so long as I have a minimum number of participants dependant on the chosen class, please enquire

How to choose the ideal knife.

How many knives do you actually need and what should you spend on your knives.

Keeping your knives in good condition & sharpening.

You will learn how to confidently slice, chop vegetables, potatoes, herbs and bone out a chicken.

We will prepare using the ingredients that you have prepared –

a delicious Poulet basquaise with pommes Anna

We will sit down at the end of the class to enjoy the dish that you have prepared, together with a glass of wine or so. 

Cooking classes and courses can be tailored to individual requirements on request, so long as I have a minimum number of participants dependant on the chosen class, please enquire.

An in depth look at all aspects of fish and shellfish cookery.

Sourcing the freshest fish and shellfish.

Seasonality.

How to correctly clean fillet, pin bone and prepare your fish or crustacea

The principals to correctly cook fish and shellfish

Sousing – a delicious “pickled” mackerel starter

Cured fish – preparing salmon Gravad Lax

Mastering a Michelin star fish and shellfish mousse, Noilly Prat velouté 

Roasting a fillet of fish with a classic beurre blanc

We will sit down at the end of the class to enjoy the menu that you have prepared together with a glass of wine or so…

Cooking classes and courses can be tailored to individual requirements on request, so long as I have a minimum of 4 to 6 participants dependant on the chosen class, please enquire.

These eternally popular dishes have never fallen out of fashion

but frequently are a travesty of how they should taste.

.

The class will lead you thru all the steps on how to prepare and cook these delicious dishes that are so evocative of the period. The perfect shellfish cocktail, a beautiful shiny peppercorn sauce a well seared seasoned steak, creamy gratin potatoes balanced with a crisp green salad, and the piece de la resistance  to finish the regal Crêpes Suzette.

These will wow your guests….

Classic shellfish cocktail, sauce marie rose

Steak au poivre flambée

Gratin dauphinois

Green salad, picked soft herbs, mustard vinaigrette 

Crêpes Suzette au Grand Marnier

We will sit down at the end of the class to enjoy the menu that you have prepared together with a glass of wine or so…

Complete sauce making course over five lessons

Demystifying sauce making at home 

Why you should make your own meat, fish, vegetable and vegan stocks.

Buying in ready-made stocks which are restaurant quality and how to get the best out of them.

How to master the basics of sauce making ‘mise en place’

The course will teach you how to perfect the following sauces :-

Béchamel’s, Emulsion Sauces, Fish Veloutés, Classic Meat Sauces,

Contemporary Modern Sauces, Japanese, Asian, South American etc  & Compound Butters

Professional cheats to create a great 10 minute sauce.

How to store your finished stocks, sauces & butters

Easy and delicious Canapés & Nibbles don’t need to take hours, most can be prepared in advance, some even frozen with finishing touches at the last just before serving. I will show you how to prepare a selection that will wow your guests either before lunch or dinner or as a sumptuous canapé party.

Hot smoked salmon puffs, black sesame seeds

Gruyère & caraway Palmiers

Warm potato, anchovy & basil crisps

Free range pepper & sage pork sausage rolls

Homemade chicken liver parfait, sweet & sour confit shallot, semolina puffs  

Aubergine ‘Iman Bayildi’, roast red pepper salsa, yoghurt

Black olive tapenade puffs

King prawn ‘shot’, Bloody Mary mayo

Smoked duck breast, celeriac rémoulade, roast tartines

and many more….

Please Note

Some stated menu dishes maybe subject to change, depending on seasonality & availability. Menus are a guide only, final menus will be provided before the course begins.