one day course from £198
Available from 1st Jan 1970
With recipes taken from Rick’s travels through France, learn classic French cooking techniques as well as basic fish and meat preparation skills on this cookery course at Rick Stein’s Cookery School.
- La mouclade
- Griddled spatchcock quail
- Dover sole à la meunière
- Tarte Tatin
- DEMO – Normandy fish stew – Marmite Dieppoise
- Cleaning, preparing and cooking mussels
- Spatchcocking and griddling quail
- Skinning, trimming and pan-frying Dover sole
- Making a beurre noisette
- Making a tarte tatin
- Preparing a selection of fish and shellfish for a stew
- Making a fish stew
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. 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.
If you have more questions about our courses click here.