NEW FOR 2023: A two-day dive into Rick’s absolute French classics. Starters, mains, desserts (we know you’ll love tarte tatin) – there’s a new favourite dish for everyone on the menu of this course.
Warm mussel and potato salad with pistou
Grilled cod on pommes sarladaise with truffle oil
Roast rack of lamb with crushed potatoes and caramalised garlic
DEMO – The flavours of bouillabaisse with gurnard and fennel
Seared scallops with lentils and a tomato and herbes de provence dressing
Dover sole à la meunière
Hot lemon soufflès with raspberry sorbet
DEMO – Cassoulet
Selecting, preparing and cooking mussels
Filleting a round fish
Preparing and roasting a rack of lamb
Making a tarte Tatin
Filleting a selection of fish for a stew
Making a bouillabaisse
Preparing and pan frying scallops
Making a tomato reduction
Preparing raw fillet steak
Making melba toast
Preparing a whole flat fish to be cooked on the bone
Making a beurre noisette
Making a soufflé
Making a classic French cassoulet
Confiting duck legs
Salting belly pork
Arrive – 8:45am Welcome – enjoy a tea or coffee while browsing the recipes for the day and meeting your fellow chefs From 9am watch our chefs demo three dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour Lunch – At our long ‘en famille’ dining table overlooking the Camel Estuary with a glass of wine or two Afternoon demo – Time to relax with a glass of wine and watch our chef demonstrate the final dish of the day 4pm – Finish. On the second day of your course, you will be presented with a Rick Stein’s Cookery School certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.
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Absolutely incredible tutors, an inspiration! Thoroughly enjoyed my time.
Better than I expected and I knew it was going to be good. Food was tremendous and chefs were very entertaining and informative.
Excellent staff, knowledgeable, informative, new skills learnt which I will use going forward.