Stock Sauces and SoupsIn the Woodspeen kitchen, they consider stock to be the secret to a great sauce, gravy or soup.
Stocks form the foundation of all great kitchens and add a depth of flavour to your dishes.
This course teaches you the importance of stock, and how a sauce can impact your cooking.
Once you have a great stock, fresh soups and risottos are quick and easy to make.
Course includes:
Arrive at 9.45am for tea and coffee and course introduction
Morning involves starting fresh stocks and comparing shop bought vs fresh
Make some seasonal soups using produce from our plot, and local where possible
Lunch around the kitchen table will be the soup you made from the morning, served with salad and our delicious home-made sourdough bread from the restaurant
The afternoon is all about making great sauces and risotto and learning the importance of building flavour Course comes to a close at 3pm
You will take home sauces and stocks made on the day and course recipes and notes.
Stock Sauces and SoupsIn the Woodspeen kitchen, they consider stock to be the secret to a great sauce, gravy or soup.
Stocks form the foundation of all great kitchens and add a depth of flavour to your dishes.
This course teaches you the importance of stock, and how a sauce can impact your cooking.
Once you have a great stock, fresh soups and risottos are quick and easy to make.
Course includes:
Arrive at 9.45am for tea and coffee and course introduction
Morning involves starting fresh stocks and comparing shop bought vs fresh
Make some seasonal soups using produce from our plot, and local where possible
Lunch around the kitchen table will be the soup you made from the morning, served with salad and our delicious home-made sourdough bread from the restaurant
The afternoon is all about making great sauces and risotto and learning the importance of building flavour Course comes to a close at 3pm
You will take home sauces and stocks made on the day and course recipes and notes.
Stock Sauces and SoupsIn the Woodspeen kitchen, they consider stock to be the secret to a great sauce, gravy or soup.
Stocks form the foundation of all great kitchens and add a depth of flavour to your dishes.
This course teaches you the importance of stock, and how a sauce can impact your cooking.
Once you have a great stock, fresh soups and risottos are quick and easy to make.
Course includes:
Arrive at 9.45am for tea and coffee and course introduction
Morning involves starting fresh stocks and comparing shop bought vs fresh
Make some seasonal soups using produce from our plot, and local where possible
Lunch around the kitchen table will be the soup you made from the morning, served with salad and our delicious home-made sourdough bread from the restaurant
The afternoon is all about making great sauces and risotto and learning the importance of building flavour Course comes to a close at 3pm
You will take home sauces and stocks made on the day and course recipes and notes.
One of the joys of being a chef is sharing your knowledge and passion with other food lovers, whether they’re amateurs or aspiring chefs.
They run a wide range of courses, from cooking the perfect steak to baking the perfect sourdough.
And they host one-off demonstrations, wine tastings, seasonal celebrations and private events in their cookery school kitchen, throughout the year.
Their cookery school kitchen also serves as the backdrop for their kitchen table private lunches or dinners – perfect for intimate business dinners, team-building exercises, birthdays, anniversaries or other personal milestones.
All their courses are run by Peter Eaton, or one of their other senior chefs.
They have all been with them for years, and each has an encyclopaedic knowledge of food.
They are also experienced teachers, who know how to put people at ease.
As in their restaurant, they use seasonal, local or homegrown produce wherever they can. In fact, their cookery school overlooks their vegetable garden, where you might even pick your own ingredients.
They keep their class sizes small, to give everyone plenty of one-on-one time and hands-on advice.
They do all of the prep work in advance, so you’re free to focus on the cooking.
They’ll give you course notes and recipes to take home with you, but they also encourage you to ask questions and make your own notes.
Above all, they hope you’ll leave feeling energised, with a headful of ideas and a sense of achievement.
Their cookery school is also available for private hire for your own events, for business or pleasure.
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