quick, simple and tasty Italian at the Nick nairn Cook SchoolMamma mia! Master perfect panna cottaperfect pasta on the menu at the Nick Nairn Cook School

Key Techniques

  • Pasta dough - comprehensive coverage3
  • Rice and riotto - comprehensive coverage3
  • Gelatine and jellies - comprehensive coverage3
  • Rice and riotto - comprehensive coverage3
  • Pasta dough - comprehensive coverage3
  • Gelatine and jellies - comprehensive coverage3
  • Processing using a foodprocessor - covered2
  • Whisking - covered2
  • Processing using a foodprocessor - covered2
  • Whisking - covered2
  • Shellfish, lobster - light coverage1
  • Shellfish, lobster - light coverage1

Other Techniques Covered

  • Stock - fish - covered2
  • Hot stirring and whisking - covered2
  • Stock - fish - covered2
  • Hot stirring and whisking - covered2
  • An introduction to knives - light coverage1
  • An introduction to knives - light coverage1

Nick's Italian Kitchen

Lobster raviolli, chicken saltimbocca & pasta, Panna cotta.

Menu

Lobster Raviolli
Chicken Saltimbocca with Homemade Pasta
Vanilla Panna Cotta with Poached Fruits

  • Where

    Port of Menteith
  • When

    Apr Thu 11
    10:00 am 4:30 pm
  • Class type

    Nick Nairn Class
  • 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 Places required

Class recommendations

  • Jan Fri 18
    10:00 am 4:30 pm
    Nick Nairn's peppered fillet of beef

    Nick's New Scottish Cookery (Menu 1)

    Nick Nairn Class see full details » Nick's in charge for hand-dived scallops, tender grass-fed beef fillet & lightest chocolate cake on earth!

    price each £179.00 See menu / Book
  • Jan Fri 11
    10:00 am 4:30 pm

    New Scottish Cookery (Menu 5)

    One day course Port of Menteith see full details » Hand-dived scallops with crisp pancetta to start, Nick's tarragon chicken for main, followed by the silkiest smooth chocolate orange pots for dessert.

    class is currently full + join waiting list