Are you ready to develop your Fine Dining cookery skills? This is our most advanced course for those of you who have attended our Intermediate Extra courses or have professional cooking experience.

We will be working with intricate techniques and covering areas in-depth to create combination plates which showcase techniques and skills. A main course could be Canon of Venison with a Shallot Tarte Tatin with Celeriac Puree, a Reduced Veal glaze and a Choclolate Oil.

You will be creating assiette of desserts, infused foams, petits fours, complex sauces, advanced butchery skills - all of which enable you to create sublime and well presented food.

The emphasis, as with all of our courses, is on using seasonal produce at its very best and being aware of flavours and textures on the palate.

We work with tried and trusted techniques so that you can develop consistency in your cookery skills which will enable you to use what you have learned to build a great repertoire of your dishes

Day 1

• Advanced sauces
• Advanced veg garnishes
• Advanced dessert garnishes
• Advanced butchery
• Timed student challenge

Day 2

• Advanced shellfish prep and cooking
• Complex soup
• Chocolate work
• Further sauces/emulsions
• Vegetarian ideas
• Cured meat

Day 3

• Cold cured fish
• Consomme
• Duck butchery
• Souffle
• Sorbet
• Student palette test

Day 4

• Student starter challenge
• Further sauces
• Complex offal dishes
• Tempura fruit
• Beef cookery
• Sous-Vide Technique

Day 5

• Sushi
• Game butchery
• Amuse bouche
• Offal dishes
• Petit fours