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Have you ever wondered if our chef's have a favourite course? Read on as we put the spotlight on and get grilling....

First up is Tristan....

NNCS: Tell us your favourite class and why?

TC;  This is like asking me to choose a favourite child. My favourites to teach are the dinner party classes, as I love to see people get enthusiastic and excited about entertaining and showing off new skills to their friends but if I had to pick just one class I’d go French. I lived in France for 4 years, so French cooking is a big thing for me.

NNCS What’s on the menu?

TC We start by making that Marseille classic, Bouillabaisse. Fish and shellfish with tomato and a little chilli, it’s hard to beat. We also make rouille, staring with a home made harissa paste, which is the secret ingredient in a really good rouille.

Next up is confit duck legs, served with puy lentils and of course a red wine sauce– possibly one of my favourite all-time dishes. Dessert is fun – crepes suzette.

NNCS: Nice menu..

TC: it’s the techniques that really make this class. Flavour building to make a classic fish broth, cooking fish to perfection; the rouille, mastering confit, fool proof crepe batter, caramel sauce and a little bit of flambé to finish things off.

NNCS. Thanks TC