Class is currently full

Nick’s Autumn & Winter (Port of Menteith)

Twice-baked Mull Cheddar Soufflé, Roast Duck, game gravy & Crêpes Suzette.


Twice-baked Mull Cheddar Soufflé Parmesan Cream
Roast Barbary Duck shredded cabbage, bacon, game gravy with Perfect Mash
Crêpes Suzette

You’ll also make -
Homemade Brown Chicken Stock

Additional information

A wonderful restaurant-style menu. I'll help you master a perfect soufflé - it's not so difficult when I share my method. The critical points are highlighted, so you'll know just what to look for and when. Your reward for paying attention is a wondrous starter that's light and full of flavour.

For the main course I'll show you how to cook duck and get the balance of crisp skin and juicy pink flesh. Perfectly smooth mash, a lovely cabbage accompaniment and a great gravy finish it off.

  • Where

    Port of Menteith
  • When

    Nov Thu 07
    10:00 am 4:30 pm
  • Class type

    Nick Nairn Day Class (POM)
  • Chef's Club Points

    10 explain »
  • Chef Tutor

    Nick Nairn
  • Price includes

    • 6 Hours demonstrations & hands on cooking PDF Recipe pack Morning coffee Lunch Drinks Chef's Club Points
Price (each)£179.00 Class is currently full

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