This new cookery course for 2020 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 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
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.