Advanced Cookery Week

Take your home cookery to a fine-dining level

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.

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 Content

Day 1

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

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

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

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

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.


You will enjoy a sit-down lunch with wine featuring some of the dishes you have prepared during the day.

Take Home

You will be able to take away the additional items you make in the afternoon to enjoy at home. Recyclable containers are provided.

A Comfortable Stay Awaits

B&B Accommodation

A bedroom at Ashburton Coirt
Customer Service Lady Shape

Contact us 7 Days
for assistance...

Throughout December

Christmas Cookery

Make this Christmas extra special with our festive classes...