Chefs finishing flourishes (Chefs Skills) (SOLD OUT)

Darren Goodwin will show you through the course of preparing this 3 course tasting menu how aspiring cooks and chefs can take their food to the next level using a range of simple & innovative cookery techniques.  Learn how you build up plates of food and flavours to create a series of show stopping dishes. Darren will unleash the "Heston' in you allowing you to create stunning looking plates of food at home or in a professional kitchen.

On the day Darren will take you through the following techniques:

• sous vide
• create your own watercress caviar
• riceless risottos (perfect for freezing)
• pickling techniques
• producing stunning flavoured jellies
• working with dry ice and making your own ice-cream
• creating a melting sauce
• making your own flavoured soils
• producing scented aromas
• usiing a blow torch in cooking

On the day you will make and take home the following show stopping menu:

• Sous vide mackerel, watercress and horseradish 'sauce' beetroot jelly (Sous vide mackerel blow torch skin, beetroot jelly, horseradish melting sauce, watercress caviar)
• Rump of Lamb, pickled red cabbage ketchup, shallot, broccoli, celeriac risotto (Marinate & poach sous vide, making cabbage gel, pickle shallots, broccoli melting sauce, celeriac purée and fine dice risotto)
• Rhubarb 'crumble', and custard (Poach rhubarb sous vide,  make a crumble, milkshake, vanilla ice cream with dry ice, rhubarb and vanilla aroma white chocolate soil)

Course times: 10.00 - 4.00 pm

All ingredients, equipment and recipes are provided by Hartingtons.



This course includes all refreshments and a light lunch.

To see the photos of a recent chef finishing flourishes course.