Learn to make a refined selection of dishes from scratch. A chance to develop your skills in the preparation, cooking and serving of meat, fish and vegetable dishes as well as specialist desserts.
Other Course Dates: Friday 8 April 2016
Are you a keen home cook who is tired of cooking the same dishes? Perhaps you want to entertain friends and family with a refined set of cooking skills and new recipes? The Intermediate Cook one day course is designed to challenge keen cooks who want to improve their repertoire and broaden their skill-set quickly and effectively.
You will make four different recipes throughout the day, developing your skills in the preparation and cooking of meat, vegetables, sauces, foams and desserts. The course starts with a 45-minute cooking demonstration from chef tutor Luke. This is a great chance to ask questions and make notes.
You will then work in pairs to make the Veloute with Coconut Cappuccino Foam, which is a great appetiser for a dinner party. Then you will move on to make a Mackerel Escabeche with Saffron, a popular Spanish dish which gives you the chance to develop your skills working with fish.
Later in the morning you’ll sit down for a second cookery demonstration before starting to make the Caramel Ice Cream and the Rump of Canford Magna Lamb with Crushed Carrots and Mint. Chef tutor Luke will be on hand to answer any questions and provide guidance to develop your confidence. The morning is a great chance to develop your skills in advanced meat and vegetable preparation and cooking, as well as mastering the art of ice cream making.
The group will enjoy a sit-down lunch together with complementary hot and cold drinks.
The afternoon begins with a live demonstration of the Dark Chocolate Fondant and Nougatine Biscuit which accompany the Caramel Ice Cream. You will then make these yourself, which is a perfect time to work on your specialist dessert skills. Friends and family will be impressed! The White Pepper Cook Shop will be open at the end of the day should you wish to purchase any cook books or kitchen utensils. Each student will go home with the finished dishes and recipe packs from the day.
- Provenance of the ingredients you will be cooking with
- Refining dishes
- Butchery/meat trimming
- Knife skills
- Advanced sauces
- Accompaniments to main dishes
- Foams and veloutés
- Advanced desserts
- Ice cream
- Presentation, serving and decoration
- Cauliflower Velouté with Coconut Cappuccino
- Mackerel Escabèche with Saffron (a popular Spanish dish)
- Rump of Canford Magna Lamb with Crushed Carrots and Mint
- Fondant Potatoes
- Dark Chocolate Fondant, Caramel Ice Cream and Nougatine Biscuit
- Hot and cold refreshments (including freshly baked biscuits)
- 75% hands-on cooking
- Cookery demonstrations
- Expert tuition and advice
- Take-home recipe packs
- Sit-down lunch, enjoying dishes you have created in the morning.
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“Another fantastic day at White Pepper. Looking forward to my next course.”
“Really great format, felt quite at home, a great space.”
“Great experience in a fun and relaxed environment.”