I was given a trip to the cookery school as a birthday present and decided on the Shellfish 1 day course. Initial dealings with the school were very easy to book and the staff were helpful and informative.
Arriving in the morning you are sat down in the 'classroom' with a folder containing the days recipes and a cup of coffee and have a chance to chat to the other 'students' for the day. From that point on was a series of being shown the dish cooked by Mark, our tutor and one of Rick Steins head chefs, cooking the dish ourselves in pairs and then getting to eat your own cooked food. The teaching method is excellent and really helps you understand not only the dish you are cooking but countless other hints and tips. The facilities are excellent and every time you return to your bench to start cooking the ingredients are waiting for you, placed there by the staff - many thanks in particular to Keith who assisted throughout the day and gave plenty of help in cooking!
With a day full of excellent food the wine is also brought out around lunchtime and continues flowing throughout the afternoon. Throughout the day we cooked:
- Stir-fried mussels and clams in black bean and chilli.
- Singapore chilli crab.
- Seared Scallops with lentils and a tomato and herbs de province dressing.
- Grilled Lobster with fines herbs.
And we finished with a demonstration of mixed cooked shellfish which Mark cooked and we ate! I would highly recommend this course to anyone interested in cooking (shellfish in particular) and plan on returning to the school for another course in the future.
Thank you very much to everyone there!
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.