Master your slicing, dicing and chopping techniques in 3 hours.
With help from our experts, you’ll learn how to sharpen and maintain knives. You’ll learn which knives are recommended for which tasks and work through a variety of practical activities to develop your skills.
By discovering the correct and various cutting techniques, you’ll develop skill and speed in your cooking. We start by working through a range of vegetables, then it’s speed chopping herbs for Salsa Verde, fish filleting and carving a cooked chicken.
This is also great introduction to the wider portfolio and the style of our courses, although it is activity based rather than recipe focused.
We are also passionate about carbon steel knives and offer a range of Japanese blades of varying sizes and prices in the Cook Shop. We also have our own knife sharpener for stainless steel blades, also available in the Cook Shop.
- Sharpening and maintenance
- Cutting skills
- Filleting fish
- Salsa Verde
- Chop, dice, brunoise, julienne, slice, paysanne
- Mandolin cutting
- Filleting flat fish
- Carving cooked poultry
- Expert tuition and advice
- 75% Practical experience on behalf of the student
- Short cookery skills demonstrations
- Take-home recipe packs
- Hot and cold refreshments from the bar (including freshly baked biscuits)
- Sit-Down meal, enjoying dishes you have created.
This course is suitable for the amateur and enthusiast.
Take a look at our FAQs which include useful tips.
“Friendly and professional teaching. Brilliant session. Learnt something new within the first 5 minutes.” D.Chamber
“The hands on experience following expert tuition was very enjoyable and I suprised myself with results.” J.Harberfield
“Really enjoyed it. Friendly people, great tutor, highly recommend.”