Making Soup, Bread & 6 Course Dinner
8.45 Breakfast (to include fresh croissants, breads and preserves, cereals, orange juice, yoghurts, tea and coffee.)
9.15 Kitchen. Welcome, explore kitchen/equipment etc…
Hands-on Basic knife skills; care of knives, safety, sharpening, chop and slice onion, brunoise of carrot, julienne of leek, artichoke, ratatouille,vierge dressing,
11.00 Demonstration Leek and potato soup served with croutons
11.15 Seasoning Techniques How to bring the best out of your ingredients
11.45Hands-on Bread making; plain, focaccia, caramelised onion & thyme, mixed seed & nuts, brioche.
13.00: Lunch. Fresh soup produced from our gardens, cheese, pickles, salads and bread
14.00 Demonstration/ Hands-on Ratatouille, Chicken butchery, Stuffed chicken ballotine, drumstick confit.
15.00 Demonstration Prep salmon, Gravadlax of salmon.
Hands-on Scallop in shell lutée, oysters, trout.
15.30: Demonstration Chicken stock, (white & brown), veal glace, fish stoc
Demonstrationhome-smoked trout, smoked onion.
17.00: Aperitifs and nibbles
17.30 : Back in the kitchen to finish prep
18.00: Enjoy your well deserved dinner!
Goat cheese soufflé
Scallop in her shell lutée, leek fondue with smoked bacon
Pear williams Sorbet
Salmon filet, tiger prawn, artichoke and mini ratatouille
Iced Tiramisu parfait
Tea and coffee
Breakfast, Lunch, Dinner