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The art of cooking: Steak

After enjoying a welcome cuppa and pastry with your fellow classmates, your day will be filled with learning about all things steak, from the different cuts and how to cook them exactly how you like it; whether that’s rare, well done or somewhere in between, to creating the right sauces and sides to accompany them.

The vast choice of steak cuts can be daunting if you don’t know what you’re looking for. In this class our chef will go through the Rolls Royce of cuts and why some are more expensive than others. You will learn how to cook your perfect steak gaining the confidence to know when it’s rare, medium or well done and why it is important for your steak to ‘rest’. You will also prepare sauces and sides to accompany your steaks including chimichurri, triple cooked chips and a béarnaise sauce so you can enjoy the steaks in all their glory!

No need to be a cooking connoisseur here…the class is relaxed, fun, informative and interactive, suiting all abilities. Sharing a worktop between two (if you come on your own we will pair you with a classmate), we will work together through the preparation and cooking of each dish, then you can enjoy the fruits of your labour, whilst our cleaning wizards do their magic and hey presto - your cooking station ready for the next dish!

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The techniques you’ll learn

  • Identifying prefect primal steaks
  • Seasoning methods
  • Cooking to temperature
  • Searing, caramelizing and flavour baste
  • Resting reasons

What you’ll cook

  • Chateaubriand with béarnaise sauce
  • Bavette with chimichurri
  • Sirloin with peppercorns and triple cooked chips

What you get on the day

  • Tea, coffee and pastries on arrival
  • All ingredients, equipment and fuel for the class
  • Use of a workstation between two participants
  • A head full of knowledge from our experts
  • Class recipes, so you can easily replicate at home
  • Soft drinks throughout the day
  • Season cookery school apron