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Using as many locally produced seasonal ingredients as possible, you will learn anything from how to make a perfect soufflé to filleting fish, boning a duck or even brush up on your pastry skills with a classic French tarte.
Below is just a few examples of our most highly requested recipes from Grahams archive of tried and tasted menus:
Roasted Beetroot Risotto with Goats Cheese
Using the King of risotto rice, Carnaroli, you will learn how to prepare authentic Italian risotto whist using locally grown, earthy beetroot, then topped with locally produced goats cheese.
Tempura Prawns with a Chilli, Garlic and Corriander Dipping Sauce
Here, you will prepare large fresh prawns whilst learning the Japanese art to making a perfectly crispy tempura batter. With many varieties of soy sauce, you will also learn about these types, and which dishes to use them for.
Individual Monkfish Wellingtons with Mussels and Fish Velouté
Meaty Monkfish is ideal for this style of dish because of its firm texture that stands up well to, and compliments other flavours. You will prepare a local Monkfish tail, wrap in basil leaves, parma ham and filo pastry. Steamed mussels in Velouté sauce are served to compliment.
Fillet of Sussex Beef Stuffed with an Exotic Mushroom Duxcelle, Potato Rosti & Red Wine Reduction Sauce
Using the best local aged beef you'll learn how to cook the perfect steak dish and make a reduction sauce, with fresh beef stock & red wine. During this, you'll also learn how to make a fresh beef stock.
Orange & Almond Polenta Cake
A deliciously moist almond cake, drenched in orange syrup, served with Crème Fraîche and garnished with candied orange peel; making a really special dessert.
Individual Date & Ginger Puddings with Salted Caramel
Baked with tea steeped dates and a hint of ginger spice, cooked in individual pots, served with a sticky toffee salted caramel sauce.
Can't see what you're looking for? Get in touch with Graham and he'll put together something just for you!