This classic dish is a permanent fixture on many of our restaurant menus and now you can learn how to recreate it at home to impress your family with a Rick Stein favourite in this one dish workshop.
Roast Troncon of Turbot with Hollandaise Sauce
The turbot tronçon, a steak cut from a big fish, is accompanied by not only the hollandaise but also a thin, very well-seasoned liquor which is flavoured with chopped fresh parsley, tarragon, chervil and chives.
Arrive – 5.50pm From 6.00pm – Watch our chefs demo the dish then recreate at your workstation 7.30pm – Enjoy the fruits of your labour with a glass of wine at our ‘en famille’ dining table overlooking the Camel Estuary 8.00pm – The evening draws to a close at 8pm. You’ll leave with recipe cards and an exclusive voucher to use at our deli so you can try re-creating the dish at home.
If you have more questions about our courses click here.
It was perfect! Good balance of serious knowledge and fun.
Staff are great, friendly and always on hand.
Very well organised and the staff are very knowledgeable and funny.
The whole event was excellent and the chefs were fabulous teachers. Clearly passionate but also incredibly patient.