Effortless Entertaining

Dates	08 October 19 November
Time	8.30am - 4.00pm
Chef	Matthew Benson-Smith
Cost	£140.00
Places	Book now

If you are a keen hostess but prefer to see your guests rather than the kitchen all evening, this course will teach you how to prepare meals that have all of the wow factor but less of the work factor.

By pre-preparing you can enjoy effortless entertaining but still deliver a meal that will linger long in your guests' memories. There are five of these popular courses to choose from and early booking is strongly recommended.

Friday 5 March 2010 - Sorry, no more places are available on this course. Please call us for alternative choices.

Learn how to create a Chilled Clear Tomato Soup appetizer, Potted Salmon with Lemon and Capers; Beef and Barley Risotto with Horseradish Cream and Shallot Confit.  Traditional Eve's Pudding is served with a foamy cider sabayon.

Friday 16 April 2010 - Sorry, no more places are available on this course. Please call us for alternative choices.

Create a Tian of layered crab, Aubergine and Slow Roasted Tomato Sauce; Mozzarella-stuffed Chicken with Asparagus and Herby Creamed Polenta.  Dessert is Honeyed Crème Brulée.

Friday 6 August 2010 
Saturday 14 August 2010 - PLEASE CALL TO CHECK AVAILABILITY

You will cook Duck Confit Terrine with Apricot Chutney, refreshing Pea and Mint Bruschetta and aged balsamic dressing; Crispy Salmon Filo Parcels with Secret Sauce and Steamed Leek Tagliatelle.  The Cooking School's Ultimate Summer Pudding with pink Champagne-style wine and served with Mascarpone cream follows.

Friday 8 October 2010
Friday 19 November 2010 - Sorry, no more places are available on this course. Please call us for alternative choices.

Discover how to make Quail Egg Tartlets with White Wine Sabayon Sauce, Beetroot Marinated Salmon served with Lemon Chilli Jam and Coriander Salad.  Wensleydale Cheese and Chive Stuffed Pork with Oyster Mushrooms, Olive Oil Mashed Potato and Apple Tarte Tatin with Crème Anglaise.