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£450.00pp – ½ Day – 8.30am – 4pm

Students depart after lunch in the Culinary School

Class size limited to 6 students

Arrive at 8.30am

What you learn:
Canapes: Gougeres with truffle bechamel / Smoked salmon and crème fraiche ballotine with caviar
Starter: Lobster bisque with winter vegetables and lobster ravioli
Main course: Beef Wellington with glazed carrots, fondants potatoes and red wine jus
Dessert: Black Forest gateau roulade with Drambuie sauce

In the break there will be Mince Pies and Mulled Wine

What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• 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.
• Tour of The Waterside Inn kitchen.
• Champagne aperitif and canapes.
• Lunch in the Culinary School: Eat what you cook
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipe wallet to take home.

What to wear and bring with you:
We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.