This class is designed to help you turn simple ingredients into restaurant-quality dishes using a few key techniques and thoughtful presentation.
This class is designed to help you turn simple ingredients into restaurant-quality dishes using a few key techniques and thoughtful presentation.
You’ll be guided step by step through each dish, learning how to add flavour, balance, and visual appeal to your cooking.
A relaxed and interactive session with plenty of tips you can use every day.
Ingredient list sent in advance
Equipment list
Recipe pack
Live step-by-step guidance
Opportunity to ask questions
You will need to purchase the ingredients from the ingredients list.
Menu:
• Cauliflower purée with Cajun prawns
• Baked seabass with wild mushroom risotto
• Sweet potato confit with guacamole
If this class is fully booked, we run it regularly. Please check our upcoming courses page for the next available dates, or contact us if you would like to be notified when new dates are released.

Minimum order for 10 people
All main courses include a choice of potato or rice (baby potato and plain rice),
vegetable fried rice and garlic potato is 2.50 euros per portion
Allergens: 7
Fragrant and spicy
Allergens: contains no listed allergens
Creamy beef dish with mushrooms
Allergens: 7, 9
Mildly spiced creamy curry
Allergens: 7
Classic layered pasta dish
Allergens: 1, 2, 7, 10
Rich and aromatic
Allergens: 5, 11, 12, 13
Layers of vegetables and béchamel
Allergens: 2, 7
Suitable for vegans
Allergens: contains no listed allergens
A hearty vegetarian layered pasta dish
Allergens: 1, 2, 7
Served with garlic potatoes and roast vegetables
Allergens: 2, 5, 6, 7, 14
Served with red wine sauce, garlic potatoes, and roast vegetables
Allergens: 2, 6, 7, 14