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The art of cooking: Stocks and sauces

After enjoying a welcome cuppa and pastry with your fellow classmates, our chef will teach you the secrets to perfecting stocks and sauces, as well as different techniques including sweating off and roasting bones and all the right ingredients needed to create incredible flavour. 

A great sauce can elevate even the humblest of meals and the key to a great sauce is a great stock.  This technique led class will educate you on the science behind stocks and sauces. In your pairs you will make a range of different sauces that can easily be replicated at home, we even use some of the sauces on the class menu in our very own award winning restaurants! Between preparing each of your stocks and sauces, our chef will give you a demonstration of dishes that pair perfectly, not only to give you some inspiration but the chance for you try the sauces you have created.

No need to be a cooking connoisseur here…the class is relaxed, fun, informative and interactive, suiting all abilities. Sharing a workstation 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

  • Sweating off bones
  • Roasting bones
  • Cyclical process
  • Balancing flavours and seasoning

What you’ll cook

  • Brown chicken stock
  • Fish stock
  • Hollandaise
  • Grande veneur
  • Fish veloute
  • Chimichurri
  • Jus

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