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

New Menu for 2018

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.

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

  • Gallantine of quail, sweetcorn, ham and truffle, 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

  • Roasted monkfish tail, smoked pancetta, confit fennel, tomato and sauce Maltaise.

Afternoon Session

Skills you will learn

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

Dinner

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

  • Moroccan spiced duck breast, butternut squash, braised turnips and five-spice 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 beef short-ribs, leek ash, pomme Anna, glazed young vegetables and Madeira.
  • Pineapple and Szechuan parfait, griddled pineapple 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

  • Lunch:Rilletes of Duck, sauternes jelly, walnut vinaigrette and griddled brioche.
  • Main: Curry crusted Ling, cauliflower and coconut puree, lime emulsion and coconut foam.
  • Dessert: Mango panna cotta, sable soldiers and champagne foam.

Course Photos