At A Glance
COOK & TASTE
includes lunch in the Culinary School
- Duration: 9.00am-3.00pm
- Level Of Ability: All
- Class Size: Maximum 6 budding chefs
- Price: £390.00 per person
What To Expect
Celebrate the wonder of Spring’s seasonal ingredients as your Chef Instructor, Michael Nizzero, teaches you to master techniques that bring out the flavours from early harvest produce – think tender greens, vibrant peas and fragrant rhubarb! This immersive experience will equip you with the knowledge and skills to recreate deliciously elegant Spring cuisine at home – sure to be a hit with friends and family.
The 3-course menu you will make:
- White asparagus with gribiche sauce and parmesan tuile
- Fillet of sole Meunière with crushed peas, broad beans and new potatoes
- Poached rhubarb with vanilla Fontainbleau cheese and lychee sorbet
What Else Is Included
- Access to Michel Roux OBE’s private library
- Welcome breakfast with tea, coffee and fresh from the oven pastries courtesy of our Head Baker
- Champagne apéritif and canapés
- Behind the scenes tour of The Waterside Inn’s kitchen to witness its brigade in action during service
- Lunch in the Culinary School – enjoy your dish creations with your Chef Instructor and fellow students
- A special goody bag gift from Alain Roux including Culinary School apron, embroidered tote bag, bespoke certificate – signed by Alain Roux, cookery book, step-by-step recipe guide
What To Wear
We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided and we do all the clearing up!
