Full Day

You will find that this class avoids the use of complex pieces of equipment that are not ordinarily found in a normal kitchen. All the dishes have won competitions and will be selected to suit the seasons. Recipes you will make during this course are as follows: Lobster ravioli Samphire and mango butter sauce New season lamb cutlets Reform garnish Red wine and rosemary Lemon posset Italian meringue, textures of strawberry