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 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.

You will work your way through a wide range of recipes each day, enjoying a sit-down lunch and bringing various dishes together in the afternoon to take home for dinner.

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.

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.

Skills you will learn

  • Ice creams
  • Flavoured salts
  • Mousselines
  • Shellfish preparation
  • Vegetable garnishes
  • Bisque
  • Apple tart
  • Butchery
  • Caramel sauce
  • Reduction based sauce
  • Vegetable garnishes
  • Potato garnishes
  • Presentation skills

Dishes of the Day

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

Skills you will learn

  • Pickled and compressed vegetables
  • Butchery
  • Meat based mousselines
  • Fresh Ricotta cheese
  • Balsamic caviar
  • Savoury glass tuille
  • Sweet souffles
  • Vegetable garnishes
  • Pastry
  • Complex sauces
  • Sous vide cookery

Dishes of the Day

  • Compressed pickled water melon, Ricotta cheese, balsamic pearls and savoury glass tuille.
  • 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.

Skills you will learn

  • Sorbets
  • Chocolate dessert
  • Butchery
  • Sauces
  • Vegetable garnishes
  • Fish prep
  • Sweet tuilles
  • Vegetable garnishes
  • Fluid gel

Dishes of the Day

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

Skills you will learn

  • Savoury jellies
  • Vinaigrettes and dressings
  • Sauces
  • Parfait
  • Terrines
  • Butchery
  • Fruit based fluid gels
  • Enriched doughs
  • Vegetable garnishes
  • Potato garnishes
  • Smoked foods
  • Natural essences

Dishes of the Day

  • Moroccan spiced duck breast, butternut squash, braised turnips and five-spice jus.
  • 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.

Skills you will learn

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

Dishes of the Day

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

Course Photos

Residential Cookery Course

5 Nights Accommodation just £395

Relax at Ashburton Court with an en-suite room with double bed, television, free wifi, tea and coffee making facilities and a delicious breakfast.

Find out more

Partners can stay for just £20 extra per night and don't need to take a cookery course!

While you enjoy your cookery course on Saturday & Sunday, your partner can explore our wonderful Dartmoor area.

Things To Do

Common Questions

You will enjoy a lunch featuring what you have cooked in the morning session along with a glass of wine. Weekend courses (Saturdays) and 5 day courses (on Monday to Thursday) have a lunch and at the end of each day's cooking you will take home any dishes you have made.

Note: On certain courses such as Breadmaking, Baking, Patisserie, Chocolate Making we will provide a buffet lunch and whilst you will take lots home to enjoy, you will need to make provision for dinner as this is not provided.

All of our courses are highly practical and you will spend 90% of your time in the kitchen learning and cooking. We maximise your quality learning time by taking care of time-consuming tasks such as weighing and assembling ingredients and washing up.

This course is at an Advanced Level. For those looking to cook to a fine-dining level, these courses offer intricate cookery techniques and a strong focus on refining your palate and presentation skills. You should be a confident cook, with good knife skills and have some prior experience of basic butchery (such as deboning a chicken leg), fish filleting, sauces and pastry. You should be comfortable working at a fast pace.

The minimum age to take this course is 18 years old unless otherwise specified.

You will need to tell us about any food allergies or special diets at the time of booking. Whilst the course content will stay the same, we will always try and accommodate your requirements with substitutions and alternatives.

We are very familiar with common food allergies and regularly welcome coeliacs, vegetarians and those with gluten-free, dairy-free or religious diets on our courses. Please contact the Customer Service team who will be able to advise you further.

You need to wear sensible footwear with non-slip soles and covered toes. Long hair needs to be tied back; we advise wearing comfortable clothes and not your best outfit. We also recommend wearing trousers.

You don't need to bring anything else with you since everything else is provided. If you wish to bring some containers to take away food you may, but recyclable boxes are provided.

You will receive a Certificate from the Ashburton Cookery School upon completion of this course.

We source as many ingredients from ethical, local suppliers within a 25 mile radius of the cookery school as possible. All our fish, poultry, meat and dairy is sourced from local producers as well as vegetables and English fruit.
We will always prioritise locally sourced, seasonal ingredients and recipes where possible.