Classes kick off on 12 September with a session covering everything you need to know to cook the perfect steak, from choosing a good value cut to whipping up a variety of mouth-watering sauces including Béarnaise and a red wine reduction. You’ll also learn how to make some favourite steak accompaniments: pommes dauphinoise and pommes boulangère, plus some simple but tasty salads and greens on the side.
Next up, on 14 September, discover how to master the notoriously tricky art of French pastry making in a five-hour course, which includes ‘foolproof’ croissants, pain au chocolat, brioche and baguettes Viennoise with a variety of fillings. On 23 September, Seasonal Italian, one of the Cookery School’s most popular courses, makes a return, helping you transform seasonal British produce into healthy and delicious Italian classics. On the menu are red pepper and red onion crostini, pumpkin and sage focaccia, wild mushroom ravioli, aromatic sea bass and zuppa inglese – rounded o with a sit-down meal accompanied by a few glasses of wine.
Completing the month’s o fferings on 27 September will be E ffortless Autumn Entertaining; a class brimming over with ideas for lovely seasonal suppers. Recipes include black fig, pear and blue cheese salad, filled organic chicken breasts with tarragon sauce, quick-cured Swedish salmon with celeriac puree and vanilla scented roasted pears.
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