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
Since launching earlier this year, our Cook shop loyalty scheme has been going down rather well. There are some lucky, lucky folks out there would get a day at the school every Christmas, birthday & ...