Ashburton Cookery School
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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.

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:
Next Open Evening Mon 1st Oct, 2018 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
  • Savoury glass tuille

Lunch

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

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
  • Vegetable garnishes

Lunch

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

Afternoon Session

Skills you will learn

  • Fish prep
  • 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
  • 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

Residential Cookery Course

5 Nights Accommodation just £345

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

Coronavirus Questions

To see some of the changes we have put in place to make our courses Covid-secure please click here

Customers in a Tier 3 region should not travel to us at this time. If you have a booking you should contact us to reschedule - you will not lose your booking and can reschedule to a suitable course date when the situation changes.

Customers in Tier 1 & Tier 2 can still take their course with the usual precautions. ie. Rebook if any symptoms, and observe the Hands, Face, Space protocols.

Please click here for our article on Tier restrictions.

When you arrive at the cookery school you will check-in at the Arrival Station at the front entrance where you will be registered, asked to sanitise your hands, issued with a face mask and have a quick non-intrusive temperature check (a 2 second check with temperature gun that doesn't touch you). The same procedure is followed by all staff as well. You will then be shown to your own table in the dining room and will be served tea or coffee at your table.

When you arrive you will be issued with a comfortable face mask which you should wear when travelling around the building. In the kitchens you won't need to wear a mask when cooking at your workstation as these are fitted with perspex, but if you wish you can also wear a face visor or a mask - it is your choice. We have tested the visors in the kitchen and after a few minutes you really forget you are wearing them and they don't impede your cooking or enjoyment of the course.

When you are in the dining room, you will be seated 2m from others at your dedicated table and can drink and eat without a face covering., but when you leave this 'safe zone' you would be expected to put on a face covering to move around the building.

No. We have reorganised our kitchens so that if you come as an individual on a course you will have your own isolated workstation, equipment and ingredients to work with throughout the course.

If you are coming with someone from the same household you will be able to work together on a workstation, but again you won't be sharing anything with others outside of your household.

Certainly. If you book with someone from the same household or 'social bubble' you will be stationed at the same workstation so you can enjoy the course and the experience together. You will also be seated together in the dining room so will eat together.

We are providing a Reschedule Guarantee, so if you feel unwell or need to self-isolate contact us with 24 hours notice and you will be able to reschedule to another course date of your choice. You will have 12 months to decide.

Common Questions

You will enjoy a sit-down 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 you will take-away dinner to enjoy at home.

Note: On certain courses such as Breadmaking, Chocolate Making we will provide a Buffet lunch.

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.

Yes, we have two kitchens that are wheelchair accessible. Please contact us to discuss your needs.

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.