Course Programme
Master the rudimentary and essential skills of knife maintenance and safety before learning how the professionals slice, dice and finely chop with such ease and without looking!
£75.00Book now
During this 3 hour course, you’ll learn which knives are recommended for which kitchen tasks and work through a variety of practical activities to develop and hone your skills.
By observing the correct and various cutting techniques first hand, you’ll be able to develop skill and speed in your cooking.
You’ll start by practicing on a range of vegetables, then it’s speed chopping herbs from the garden, filleting and skinning fish and finally carving a roast chicken.
£75.00Book now
This is also a great introductory course to the wider recreational portfolio of courses and our dynamic style of delivery. Although this particular course has a high practical content it is activity based rather than recipe based.
We are hugely passionate about sharp knives and have a unique partnership with a Japanese knife importer. These knives are approximately 3 times as sharp as a stainless steel blade and have great authenticity.
It is our opinion that this range of knives are at their zenith. Take a closer look in the Cook Shop.
£75.00Book now
Skills Covered
- Safety
- Sharpening
- Maintenance
- Cutting skills (various)
- How to prepare fish
- How to carve
Activities Covered
- Salsa Verde
- Chop, dice, slice
- Paysanne, chiffonnade, julienne, brunoise
- Mandolin cutting
- Filleting/skinning flat fish
- Carving cooked poultry
What’s Included
- Hot and cold beverages from the bar and warm biscuits
- 75% hands-on practical
- Live and interactive demonstrations
- Expert tuition and advice
- Sit-down meal
- Complimentary glass of wine (or non-alcoholic alternative)
- Local Dorset ingredients
- Use of WhitePepper training kitchen
- No weighing up
- No washing up
- Colour recipe packs to take home
Frequently Asked Questions
Please take a moment to look at our FAQs before your visit. Here you’ll find tips on location, free parking and what to bring.
