£690.00pp – Full Day – 8.30am – 5pm
2 Course Lunch in The Waterside Inn restaurant – students return to Culinary School after lunch – depart 5pm
Class size limited to 6 students
Arrive 8.30am
What you learn:
• Lobster Thermidor (to enjoy on the day after preparing)
• Scallops ceviche / Pan fried scallops
• How to cook different shellfish
• Filleting round fish (seabass) and different ways of cooking
• Filleting flat fish (sole or turbot) and different ways of cooking
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.
• Lunch in The Waterside Inn restaurant including apéritif, canapés, two courses and a glass of wine.
• 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.
