This cookery course is a celebration of Rick’s 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 five of Rick’s favourite dishes from the trip – including poached lobster risotto, chicken fricassée with morels and seafood gratin with caramelised apples.
If you want to book this course using a gift card, please call our reservations team on 01841 532700.
- Buckwheat pancakes with mushrooms & eggs
- Lentil, beetroot and goat’s cheese salad
- Poached lobster risotto
- Chicken fricassée with morels
- DEMO – Seafood gratin with caramelised apple
- Preparing and cooking pancakes
- Making a lentil salad
- Humanely killing, cooking and preparing lobster Making a lobster stock and reduction
- Making a risotto
- Jointing a chicken to get suprêmes
- Poaching a selection of fish and shellfish
- Making a gratin
- Caramelising apples
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 chefs demonstrate the final dishes 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.
COURSE DATES
Jul 29th 2022 - Places available
