Winter cooking

one day course from £198.00

Available from 30th Jan 2018

From baked crab to roast monkfish with crushed potatoes, on this one day cookery course you’ll discover how to create some of Rick’s favourite winter dishes.

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Course dishes 2017

  • Cullen skink
  • Baked crab with Berskwell cheese
  • Roast monkfish with crushed potatoes, olive oil and watercress
  • Basque squid stew
  • Wild boar stew with wild mushrooms, chestnuts and chorizo

Please note seasonal dishes are subject to change.

Techniques

  • Making a smoked fish soup
  • Killing, cooking, removing meat and baking a live crab
  • Skinning, filleting, removing the membrane and roasting a monkfish
  • Cleaning, preparing and slow cooking a squid
  • Marinating wild boar and making a stew

Course overview

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.

Course dishes 2018

  • Mild potato curry topped with a poached egg
  • John Dory chowder with mussels and cider
  • Cod with puy lentils and red wine
  • Vetou’s magret de canard
  • DEMO – Cuttlefish with meatballs, prawns and peas

Please note seasonal dishes are subject to change.

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