Steak House. the ESSENTIALS

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Derek Cobb
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the ESSENTIALS A series of short, sharp and fun essential skill workshops for all, designed to build confidence and your repertoire on the way to preparing a simple delicious meal to eat as a group

1 the ESSENTIALS A series of short, sharp and fun essential skill workshops for all, designed to build confidence and your repertoire on the way to preparing a simple delicious meal to eat as a group at the end of the session. Steak House Cook the perfect steak! Prepare and cook your own perfect steak then eat it complete with accompanying seasonal sides and a spectacular sauce which you will make from scratch. You will learn about the different cuts, cooking methods and how to cook steak to order. Tuesday & Thursdays evenings / 6:30-8:30pm / 60 each February 7 th March 7 th April 4 th June 6 th July 4 th August 1 st October 3 rd November 7 th December 5 th We ll look at Sirloin bavette, onglet, Rump and Ribeye Mother sauces, béarnaise Triple cooked chips Seasonal side Our chef tutor will demonstrate Identification of cuts, marbling and tissue Understanding the difference between dry and wet aging Complex mother sauce How to buy, shop and store meat The art of pan frying 60 each or book any 3 places for 150 or 4 Places for 200

eat as a group at the end of the session.

scratch to impress all of your dinner guests.

You will learn new techniques and gain essential hints & tips.

November 21 st Hazelnut & milk chocolate dacquoise Roasted cherry and burdock bavarois Pear

syllabub Spiced damson baked cheesecake Methods of baking, we aim to cover three different

2 the ESSENTIALS A series of short, sharp and fun essential skill workshops for all, designed to build confidence and your repertoire on the way to preparing a simple delicious meal to eat as a group at the end of the session. Pudding Bowl Learn how to make a number of quick, simple, fun and delicious puddings from scratch to impress all of your dinner guests. We will always use a seasonal fruit and add something for the chocoholics amongst you. You will learn new techniques and gain essential hints & tips. Tuesday evenings / 6:30-9pm / 60 each January 17 th March 21 st May 16 th July 18 th November 21 st Hazelnut & milk chocolate dacquoise Roasted cherry and burdock bavarois Pear and anise tarte tatin Chocolate fondant with real ale ice cream Somerset apple cider syllabub Spiced damson baked cheesecake Methods of baking, we aim to cover three different techniques in each session The importance of local and seasonal produce Understanding the foundation of classical cookery You will get hands on with two pudding and take home any leftovers 60 each or book any 3 places for 150 or 4 Places for 200

Get great tips on planning ahead and buying quality produce as well as picking up some new skills. This includes a delicious dinner.

3 the ESSENTIALS A series of short, sharp and fun essential skill workshops for all, designed to build confidence and your repertoire on the way to preparing a simple delicious meal to eat as a group at the end of the session. Good Food Fast Learn how to make three fresh, quick, wholesome and tasty seasonal suppers from scratch. Get great tips on planning ahead and buying quality produce as well as picking up some new skills. This includes a delicious dinner. Tuesday & Thursday evenings / 6:30-9pm / 60 each February 21 st March 23 rd April 18 th June 20 th July 13 th August 8 th October 17 th November 23 rd December 14 th Lamb Shakshuka Moroccan fish tagine with Chermoula Classic sauté di Vongole Tortilla Española with grilled chorizo Sautéed chicken with fennel, cider and Somerset cream Method cooking, the art of sautéing, fan frying & roasting Knife skills with tool identification and usage Understanding the foundation of classical cookery Mise en place to put into place 60 each or book any 3 places for 150 or 4 Places for 200.

4 the ESSENTIALS A series of short, sharp and fun essential skill workshops for all, designed to build confidence and your repertoire on the way to preparing a simple delicious meal to eat as a group at the end of the session. Honestly Healthy As chefs we know more than anyone eating well can be hard to organize and plan. If you fancy a new challenge and a fresh start look no further. This creative workshop focuses on cooking with vegetables, cooking with less dairy and packing every meal with super foods. We will not only cook a three course dinner but look at meal planning and shopping. Adding plenty of tips to your new repertoire. We aim to add a bounce to your kitchen step. This course has a two rating Tuesday evenings / 6:30-9pm / 60 each January 31 st March 28 th May 23 rd July 25 th September 26 th Set polenta, grilled asparagus & green sauce Stuffed and steamed courgette flowers Cauliflower couscous, almonds and olives Celeriac & lentils, mint & hazelnuts Violet aubergine, bulgur, chermoula & yoghurt This course focuses on the produce and simplicity We want to encourage people to eat a healthier and more balanced diet Each session you have plenty of leftovers to take home 60 each or book any 3 places for 150 or 4 Places for 200

5 the ESSENTIALS A series of short, sharp and fun essential skill workshops for all, designed to build confidence and your repertoire on the way to preparing a simple delicious meal to eat as a group at the end of the session. Spice Rack Love food with warmth and depth? Come and learn how to make a great spice dish from scratch. Build your confidence using fresh spices and herbs in your cooking. We aim to cover a different world region each session. From curries to mole, you ll cook a different dish and two sides in each workshop. Tuesday& Thursday evenings / 6:30-9pm / 60 each January 10 th, February 16 th March 14 th April 11 th May 9 th July 11 th October 10 th November 14 th December 12 th Identification and usage of regional spices Buying, storing and blending spices Recipe and plan Thailand Khao soi kai, pork laap, Indian Murgh Makhani or butter chicken, Carrot paratha, bissi bela bhath Mexico Chicken and chorizo Mole, handmade corn tortilla with chipotles en adobo, horchata You will get to take home anything you don t eat in the session 60 each or book any 3 places for 150 or 4 Places for 200

6 the ESSENTIALS A series of short, sharp and fun essential skill workshops for all, designed to build confidence and your repertoire on the way to preparing a simple delicious meal to eat as a group at the end of the session. Knife Skills Essential knife techniques to help you sharpen, slice, dice, julienne, chop, brunoise and baton like the professionals! You will watch our experienced chef-tutor deliver detailed demonstrations before getting hands-on under their expert guidance to prepare and enjoy a two course dinner. Tuesday &Thursday evenings / 6:30-9pm / 60 each January 24 th April 20 th June 27 th October 31 st November 28 th Recipes Sweet corn, smoked bacon & pink fir chowder Pickled cucumber, mackerel Tartare, rye toast Braised octopus, chermoula, blood orange Tarte Normandy, cider & salted caramel cream Knife explanation and sharpening demo Tool identification and usage Learn how to chop key vegetables and herbs that will transform your cooking Mise en place to put into place 60 each or book any 3 places for 150 or 4 Places for 200

the MASTER CLASSES A series of more in-depth workshops designed to inspire, inform and take your ability and confidence in the kitchen to a higher level.

7 the MASTER CLASSES A series of more in-depth workshops designed to inspire, inform and take your ability and confidence in the kitchen to a higher level. Includes three or more dishes to enjoy at the end of the class with a glass of wine. FISH Take the fear factor out of preparing and cooking fish from scratch and increase your knowledge at the fish counter in this series of one night fish master classes. Working with an experienced professional chef you ll focus on two/three fish per session, looking at what is in season and at its best at the time of the class. Improve your knife skills as you get hands on with filleting and preparation then cook your way to two delicious dishes enjoyed with a glass of wine. Friday evenings / 6:30-9:30pm / 85 each January 27 th February 24 th March 24 th April 15 th (Saturday) May 26 th June 23 rd October 27 th November 24 th Oat sardine fritters with blackberry mayo Salt-crust roasted sea bream & fennel Squid, chorizo, chickpea & sherry vinegar Mussels, spinach and bacon gratin Lyme bay mackerel with harrisa butter Sole en Papillote with confit fennel and sherry sauce Learn how to fillet a flat & round fish Knife skills with tool identification and usage How to prepare, cook, store shell fish 85 each or book any 2 places for 150 or 3 places for 220

8 the MASTER CLASSES A series of more in-depth workshops designed to inspire, inform and take your ability and confidence in the kitchen to a higher level. Includes three or more dishes to enjoy at the end of the class with a glass of wine. BREAD Want to learn to bake? Then this is the ideal session for you! Learn how to make great artisan bread in a hands-on workshop. Work your way through several delicious recipes used by Bordeaux Quay s master baker. You will take home everything you need to know for building your baking repertoire at home, including information on how to make a starter at home. Guaranteed to raise a smile! This course has a two rating Friday evenings / 6:30-9:30pm / 85 each Level 1 January 13 th February 10 th March 10 th April 14th June 9 th July 14 th October 13 th November 10 th December 8 th Level 2 May 12 th & 13 th Rosemary Liguria focaccia Baked bean can-maple brown loaf Mexican style tortilla breads Doughnuts with cider macerated strawberries The importance of weights and measurements An introduction to the world of white bread How to kneed, shape and prove - properly! We will together, bake, steam and fry LEVEL TWO Friday night and Saturday moring in May 150 per person - May 12 th & 13 th If you are a keen home baker or have been to level one and enjoyed it so much you re ready for the next step. We will focus on Sourdoughs and enriched breads. Learn the skills & techniques needed to bring your dough s together finished up with a pizza dinner on the Friday night. Back in the following morning ready to shape & bake your brunch treats such as pain au chocolat, brown sourdoughs & ciabatta with question and answer time with our baker. 85 each or book any 2 places for 150 or 3 places for 220

9 the MASTER CLASSES A series of more in-depth workshops designed to inspire, inform and take your ability and confidence in the kitchen to a higher level. Includes three or more dishes to enjoy at the end of the class with a glass of wine. PASTA Pasta has earned its place as a classic Italian dish, and offers a delicious quick and easy staple, for all would-be chefs to master. Come and learn how to make a great pasta dish using dried and handmade fresh dough. Pick up essential hints n tips. There will be a different pasta each in session. Friday evenings / 6:30-9:30pm / 85 each February 3 rd April 7 th October 6 th December 1 st Pappardelle with girolles, garlic, parsley and crème fraiche Wild boar sausage angolotti with fresh coco beans Nutmeg and potato gnocchi with truffle butter Learn how to make the perfect dough for the softest pasta You ll have a detailed demonstraion of how to make three different shapes of pasta This class will include making and shaping a different gnocchi each session You ll be hands on making a two course dinner 85 each or book any 2 places for 150 or 3 places for 220

10 the MASTER CLASSES A series of more in-depth workshops designed to inspire, inform and take your ability and confidence in the kitchen to a higher level. Includes three or more dishes to enjoy at the end of the class with a glass of wine. MARVELOUS MEAT This essential session for all meat lovers is designed to give you the know -how and confidence you will need to butcher your own meat at home. Watch a detailed demonstration delivered by our experienced chef before getting hands-on and trying out your newly acquired knife skills. Among other things you will learn how to correctly bone, chop, slice and cook two impressive and delicious dishes. Friday evenings / 6:30-9:30pm / 85 each Poultry February 17 th & April 21 st Lamb June 30 th Beef October 20 th Game December 15 th Spring - Pork Porchetta with braised fennel & kale Summer - Lamb Confit lamb neck with musabaha Autumn - Beef Lebanese kibbeh and tahina sauce Winter - Game Pan fried rump of venison with bitter Method cooking, quick cooking pan frying / sautéing Knife skills with tool identification and usage Learn the basics of butchery for preparing your own meat at home Demonstration to preserving meats by smoke or salt At the end of the session you will produce a meaty tasting board 85 each or book any 2 places for 150 or 3 places for 220

11 the MASTER CLASSES A series of more in-depth workshops designed to inspire, inform and take your ability and confidence in the kitchen to a higher level. Includes three dishes to enjoy at the end of the class with a glass of wine. PASTRY Learn how to make real pastry as you get hands-on with creating both sweet and savory under our pastry chefs expert guidance. This class aims to inspire and give you confidence to experiment and create great pastries of your own. You will get to take home everything you ve made. Heavenly! Saturday Afternoons / pm Friday evenings /6.30pm- 9.30pm / 85 each Saturday January 21 st Friday March 17 th Friday May 19 th Saturday July 22 nd Saturday November 18 th Making short paste by hand (the most important tool) Achieving the crispest choux Apricot & almond tarts Pear bourdaloue Lemon meringue pie Shortcrust- crab & chilli tartlets Beef & oyster Cornish pasties Orange, fennel & semolina biscuits Hotwater cider, apple Pork pies Making the prefect sweet pastry, no shrinking or soggy bottoms here! Understanding the foundation of classical cookery 85 each or book any 2 places for 150 or 3 places for 220

12 the MASTER CLASSES A series of more in-depth workshops designed to inspire, inform and take your ability and confidence in the kitchen to a higher level. Includes plenty of sweet treats to enjoy at the end of the class with a G &T, tea &coffee. PATISSERIE Take your cooking to the next level as you learn to make glorious macaroons and other French delights. If you ve always wanted to make a French fancy- here it is. This workshop gives you the skills and knowledge to make a choux bun, ganache & the all mighty macaroons. There are only a limited number of spaces so don t dilly dally! Why not treat a friend to afternoon tea at it s best. This course has a two rating Friday nights / 6pm-9:30 / 85 each January 6 th March 3 rd June 2 nd July 7 th November 3 rd Salted caramel macaroons Rhubarb and custard millefeuilles Cherry & chocolaté éclairs Salted Milk chocolaté ganache White chocolaté and coconut fillings Key skills to become a MASTER HOME BAKER Sugar work - Italian meringue & salted caramel Pastry work Will cover a choux or a puff each session Chocolate work A demonstration of the perfect ganache 85 each or book any 2 places for 150 or 3 places for 220

Steak House. the ESSENTIALS

Steak House. the ESSENTIALS Steak House Cook the perfect steak! Prepare and cook your own perfect steak then eat it complete with accompanying seasonal sides and a spectacular sauce which you will make from scratch. You will learn