one day course from £198.00
Available from 4th May 2018
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.
- French onion soup
- Mussels with Bayonne ham and shallots
- Griddled spatchcocked quail
- Dover sole a la meunière
- Normandy fish stew: Marmite Dieppoise
Please note ingredients are subject to change, due to seasonal availability.
- Making a traditional French soup
- Cleaning, de-bearding and cooking mussels
- Spatchcocking and griddling quail
- Skinning, trimming and pan-frying Dover sole
- Making a beurre noisette
- Preparing a selection of fish and shellfish for a 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.
There is no better way to relax and unwind after a day at Rick Stein’s Cookery School than in one of our beautiful coastal inspired rooms, designed by Jill Stein.
With over 40 guest rooms and a serviced cottage in Padstow as well as self-catering properties in nearby Trevone and Martindale, we have the perfect place to stay in Cornwall.
Call 01841 532700 or click here to find out more.