FOODCOURSES
APPLIANCECOURSES
FOOD
APPLIANCE
If you’re going to transform even the simplest of dishes into a little piece of culinary heaven, you’ll need to know your way around a wide range of ingredients and techniques. Our Simply Cooking courses are designed to teach you everything you’re likely to need.
This course is designed to teach the fundamentals of Indian cooking and we’d welcome everyone with a passion for good food.
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Always squeeze a little lemon twice over any fish when it is cooked just before you serve it to lift the flavours.
Nigel Smith
Executive Chef
This course is suitable for a variety of different skill levels and you will enjoy some of the breads with a ploughman’s lunch. Best of all, everything you bake can be taken home with you to share with friends and family.
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You will be hands-on with the dough, discovering different kneading techniques as well as picking up hints and tips while you bake. You will take away new skills to create a wide range of bread-based delights – plus you can enjoy what you bake on the day!
Course details Find dates and bookWhen cooking roast pork and crackling, to get the best crackling rub the fat with lemon and salt – the lemon juice evaporates creating a crisp crackling.
Nigel Smith
Executive Chef
This Simply Cooking course is designed to uncover all of the little tricks behind effortless entertaining so you can enjoy staying in as much as you can going out!
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Discover how to make your cupcakes look too good to eat. Master the art of sugar craft, try your hand with sugar paste, fondant and royal icing and learn which to use and when.
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When glazing crème brulee, sprinkle the sugar on and off to leave only a thin layer of sugar. This gives even glazing of sugar which is crisp and thin. Repeat twice to get the best results.
Nigel Smith
Executive Chef
Discover that there’s more to chocolate than you might think. Learn a little of its history, understand when to use different cocoa percentages and start to match savoury foods with chocolate.
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This course uncovers the foundations to great food using a combination of classic French techniques, secret shortcuts and delicious flavours. With the basics mastered, your creativity will flow enabling you to prepare amazing everyday meals and show-stopping spreads for special occasions.
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When cooking any meat or fish always allow it to rest for 2 to 3 minutes.
Nigel Smith
Executive Chef
That’s why they call it amore! From Milan to Palermo, no table is complete without crunchy focaccia and bruschetta, sun-kissed olives and perfectly cooked pasta.
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Everyone is wowed by a beautifully decorated cake, why not come along and learn a new skill and impress your friends and family.
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When cooking hollandaise or béarnaise sauce always cook the egg yolks with a little water, make sure you can form a figure of eight to sit on top of the eggs without sinking before you add your melted butter.
Nigel Smith
Executive Chef
Learn to make a selection of chocolate decorations and master the complexities of chocolate work from some of the country’s top chocolatiers.
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