At A Glance
COOK and take your freshly made dishes home to enjoy
- Duration: 9.00am-1.00pm
- Level Of Ability: All
- Class Size: Maximum 6 budding chefs
- Price: £220.00 per person
What To Expect
“I can’t think of anything you could do to improve the experience. Just amazing.” Guest review
All great cooks understand that sauces make the dish and in this technique-driven class, Chef Instructor Michael Nizzero will teach you the foundations behind perfectly balanced cold sauces and dressings. From classic emulsions to vibrant seasonal variations, learn secrets from the Roux culinary dynasty and how to transform simple ingredients into something exceptional.
What you will create:
- Sweet & sour fish marinade
- Citrus vinaigrette for salmon ceviche
- Classic vinaigrette with variations to liven up salads
- Flavoured vinegars and herb oils (finishes & cold emulsions)
- Mayonnaise and variations: curry, tomato, bagnarotte, rémoulade, tartare (ideal with tempura prawn & pak choi)
- Compound butter for grilled steak
What Else Is Included
- Welcome breakfast with tea, coffee and fresh from the oven pastries courtesy of our Head Baker
- Alain Roux Culinary School apron to wear in class and take home with you
- A certificate and “goodie” bag, a special present from Alain Roux
- Take away what you have cooked
- Recipe wallet to take home
- A dedicated space is provided for the safekeeping of your personal items
- 10% discount on lunch at The Waterside Inn following your class on the day
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!
