24 Nov 2016
10:00 am - 4:00 pm
1 St Luke's Aenue
Each Cooking the Roux Way class is built around a selection of inspiring, three-course seasonal menus. Choose from the French Kitchen (focusing on meat, fish, shellfish, game or meat-free, plus dessert) or Dinner Party Entertaining. Guided by a hand-picked Roux-trained chef learn new skills, explore new ingredients and grow in kitchen confidence.
We don’t just show you how to cook a delicious three course menu, we teach you to think about the way you cook. So as your chef demonstrates how it’s done, ask lots of questions and be prepared for surprises. Like listening to the sound of sugar caramelising and knowing when not to stir a saucepan. Is there a best way to fillet a fish? How do you get a soufflé to rise every time? And just what do chefs do with all those parsley stalks in their freezers?
Throughout your cookery class your chef, and our two assistants will be on hand to guide you. But it’s not all hard work. Pause from cooking to enjoy each dish on your menu, paired with expertly chosen wines. Your chef will join you for a glass in our dining room at the end of the day. Take home the recipes and skills to replicate the dishes in your own kitchen and the confidence to experiment with new ingredients.
Discover the distinctive flavours of game and red wine as you prepare and cook two seasonal game dishes followed by dessert. A typical menu might include salad of wood pigeon and hazelnuts followed by roast venison with gnocchi and wild mushrooms.