perfect a classic brulee at the cook schoollearn with Nick on todays classmaster the perfect souffle at the Nick Nairn cook school

Nick's New Scottish Cookery (Menu 2)

Twice baked Isle of Mull cheddar soufflé, roast duck, game gravy & Blairgowrie Raspberry Crème brulee


Twice baked Isle of Mull Cheddar Soufflé with Parmesan cream
Roast breast of seasonal duck, shredded cabbage & crispy bacon, perfectly smooth parsley mash & my rich game gravy
Blairgowrie Raspberry crème brulee

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.

Making perfect custard is key to dessert. A skill every cook should know. I'll show you how to get it right every time - no bain maries, it's stove top for me - then pour over simple crushed raspberries and we're almost there. The last thing to perfect? The thinnest caramel glaze atop your deliciously set custard. The day will pass in a flurry of activity, but the results will stay with you forever – this menu is destined to be your new dinner party favourite!

  • Where

    Port of Menteith
  • When

    May Fri 31
    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

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