two day course from £360
Available from 27th Oct 2020
NEW FOR 2020: This two day course is a celebration of Rick’s new book and BBC series, where he explores hidden parts of France’s culinary landscape, from Dieppe down to Cassis. With Head Chef Lecturer Nick and our team, you’ll discover how to cook ten of Rick’s favourite dishes from the trip – including scallops with green beans, clams a la plancha and fig and frangipane tart.
If you want to book this course using a gift card, please call our reservations team on 01841 532700.
- Salad of scallops with green beans
- Sautéed trout with savagnin
- Crab and Emmental soufflé
- Coq au Riesling
- DEMO – Coffee, almond and hazelnut dacquoise
- Clams a la plancha
- Octopus with mash and gravy
- Medallions of pork with prunes and cognac
- Fig and frangipane tart
- DEMO – Fatteh salad with confit duck
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.
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.
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.