At A Glance
COOK & TASTE
includes lunch in the Culinary School
- Duration: 9.00am-3.00pm
- Level Of Ability: All
- Class Size: Maximum 6 budding chefs
- Price: £390.00 per person
What To Expect
“Absolutely brilliant – the inspiration, the atmosphere, the structure. Just so spot on.” Guest review
Discover the backbone of French gastronomy in this class dedicated to the Mother Sauces – the essential foundations from which so many timeless dishes are created. Under the guidance of Chef Instructor, Michael Nizzero, you will explore the extraordinary versatility of a wide range of sauces and their refined variations, flavours and textures. Combing unforgettable insight, learning and hands-on fun, this unmissable masterclass is ideal for those wanting to learn secrets from the family that transformed the British culinary scene.
What you will make:
- Hollandaise Sauce – and its transformations into Béarnaise, Choron, Mousseline, and a delicate glaze
- Béchamel – and its refined variations, from Mornay to Soubise to the elegant Aurora
- Veloutés – evolving them into luxurious sauces including Suprême, Mustard & Tarragon, Ivoire, Herb Veloutés and Albufera
What Else Is Included
- Access to Michel Roux OBE’s private library
- Welcome breakfast with tea, coffee and fresh from the oven pastries courtesy of our Head Baker
- Champagne apéritif and canapés
- Behind the scenes tour of The Waterside Inn’s kitchen to witness its brigade in action during service
- Lunch in the Culinary School – enjoy your dish creations with your Chef Instructor and fellow students
- A special goody bag gift from Alain Roux including Culinary School apron, embroidered tote bag, bespoke certificate – signed by Alain Roux, cookery book, step-by-step recipe guide
- A dedicated space is provided for the safekeeping of your personal items
What To Wear
We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided and we do all the clearing up!
