Christmas Essentials

About this course

Participants work through a seasonal menu spanning savoury cookery, pastry and breadmaking. Practical sessions cover dishes such as soufflé, seabass en croûte, quail, lobster, scallops and duck, alongside a mandarin and chestnut roulade, laminated pastries, crackers and rye bread.

What you'll learn

• Prepare and cook fish, quail, lobster, scallops and duck using techniques including filleting, deboning, pan-frying and roasting.
• Make savoury soufflé mixtures, crêpes, pasta dough and sauces including jus, beurre blanc and wine sauce.
• Produce a roulade sponge with chestnut cream, mandarin crème mousseline, fruit gel, cocoa nib tuile and simple chocolate decorations.
• Use fresh yeast, straight dough mixing and lamination techniques for enriched and laminated doughs.
• Shape, chill, prove and bake Christmas pastries and breads, including cinnamon pastries, seeded crackers and rye tourte.

Is this course right for you?

The course is suitable for complete novices as well as cooks with some experience, and no prior knowledge is required. Teaching combines chef-led demonstrations with guided practical work, with participants working at their own station.

Before you go

• Food created during the day can be taken home.
• Participants work at their own station.
• The course has a maximum of 16 participants.