Ashburton Cookery School

Advanced Cookery Week

Ashburton Cookery School

Advanced Cookery Week

Would you like to cook to a fine dining standard? This course offers advanced training for ambitious home cooks.

We will be working with intricate techniques and covering areas in-depth to create combination plates which showcase techniques and skills.

You will be creating delicate consommes, creating infused foams and complex sauces, preparing and cooking fish, meat and poultry to perfection and creating exciting desserts and petit fours - all of which will be presented to a restaurant standard.

The emphasis, as with all of our courses, is on using seasonal produce at its very best and creating rich and complex flavours and textures.

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.

At the end of this fast-paced and highly practical course, you will have the experience and skills from which to you can cook and present food to a fine-dining standard.

Course Structure

Typical Recipes

The recipes you will learn are designed to give you as broad a range of cookery techniques as possible building your skills and confidence. You will leave with the ability to cook lots of delicious, well presented dishes for home cooking and entertaining.

  • Steamed crab, coriander and ginger parcel, crab bisque reduction.
  • Apple tarte fine, calvados caramel and toffee ice cream.
  • Pot roasted poussin, sweetcorn, ham and truffle galantine, leek mousse and Sauternes sauce.
  • Lobster tail, lobster ravioli, lobster broth, baby leeks and tomatoes.
  • Dark chocolate cremeaux, pistachio sorbet and tuilles, raspberry fluid gel.
  • Pineapple and Szechuan parfait, griddled pineapple, pineapple crisps and dark Cuban rum caramel.
  • Curry crusted halibut, cauliflower and coconut puree, lime emulsion and coconut foam.
  • Ballontine of foie gras, sauternes jelly, walnut vinaigrette and griddled brioche.
  • Steamed crab, coriander and ginger parcel, crab bisque reduction.
  • Compressed pickled water melon, Ricotta cheese, balsamic pearls and olive oil spheres.
  • Prune and Armagnac soufflé with Apple and pecan crumble.
  • Loin of venison in black treacle, shallot puree, cavello nero, roasted salsify and wild mushrooms.
  • Ballontine of squab pigeon, date puree, butternut squash, braised turnips and pigeon jus.
  • Slow cooked smoked ox cheek, charred leeks, pomme Anna, glazed young vegetables and Madeira.
  • Mango panna cotta, sable soldiers and champagne foam.

Note:
Since we use the best quality seasonal and local produce as possible, our recipes will sometimes change to match the produce available.

Day 1: Monday

Arrival

Meet your fellow students and chef tutor who will talk you through the week ahead over tea and coffee.

Morning Session

Skills you will learn

  • Ice creams
  • Flavoured salts
  • Mousselines
  • Shellfish preparation
  • Vegetable garnishes
  • Bisque

Lunch

  • Steamed crab, coriander and ginger parcel, crab bisque reduction.

Afternoon Session

Skills you will learn

  • Apple tart
  • Butchery
  • Caramel sauce
  • Reduction based sauce
  • Vegetable garnishes
  • Potato garnishes
  • Presentation skills

Dinner

  • Roasted saddle of lamb, basil mash, ratatouille and black olive salt.
  • Apple tarte fine, calvados caramel and toffee ice cream.

Day 2: Tuesday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

Skills you will learn

  • Pickled and compressed vegetables
  • Butchery
  • Meat based mousselines
  • Fresh Ricotta cheese
  • Balsamic caviar
  • Olive oil spheres

Lunch

  • Compressed pickled water melon, Ricotta cheese, balsamic pearls and olive oil spheres.

Afternoon Session

Skills you will learn

  • Sweet souffles
  • Vegetable garnishes
  • Pastry
  • Complex sauces
  • Sous vide cookery

Dinner

  • Pot roasted poussin, sweetcorn, ham and truffle galantine, leek mousse and Sauternes sauce.
  • Prune and Armagnac soufflé with Apple and pecan crumble.

Day 3: Wednesday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

Skills you will learn

  • Sorbets
  • Chocolate dessert
  • Butchery
  • Sauces
  • Pasta work
  • Vegetable garnishes

Lunch

  • Loin of venison in black treacle, shallot puree, cavello nero, roasted salsify and wild mushrooms.

Afternoon Session

Skills you will learn

  • Lobster prep
  • Lobster broth
  • Sweet tuilles
  • Vegetable garnishes
  • Fluid gel

Dinner

  • Lobster tail, lobster ravioli, lobster broth, baby leeks and tomatoes.
  • Dark chocolate cremeaux, pistachio sorbet and tuilles, raspberry fluid gel.

Day 4: Thursday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

Skills you will learn

  • Savoury jellies
  • Vinaigrettes and dressings
  • Sauces
  • Fruit crisps
  • Parfait
  • Terrines
  • Butchery

Lunch

  • Ballontine of squab pigeon, date puree, butternut squash, braised turnips and pigeon jus.

Afternoon Session

Skills you will learn

  • Fruit based fluid gels
  • Enriched doughs
  • Vegetable garnishes
  • Potato garnishes
  • Smoked foods
  • Natural essences

Dinner

  • Slow cooked smoked ox cheek, charred leeks, pomme Anna, glazed young vegetables and Madeira.
  • Pineapple and Szechuan parfait, griddled pineapple, pineapple crisps and dark Cuban rum caramel.

Day 5: Friday

Arrival

Tea and coffee on arrival. Recap of the week.

Morning Session

Skills you will learn

  • Enriched doughs
  • Smoked foods
  • Pastry
  • Fish preparation
  • Sauces and emulsions
  • Vegetable garnishes

Lunch

  • Entrée: Ballontine of foie gras, sauternes jelly, walnut vinaigrette and griddled brioche.
  • Main: Curry crusted halibut, cauliflower and coconut puree, lime emulsion and coconut foam.
  • Dessert: Mango panna cotta, sable soldiers and champagne foam.

Course Photos