Marvellous Meat

Dates	07 September 22 October
Time	8.30am - 4.00pm
Chef	Matthew Benson-Smith
Cost	from £140.00
Places	Book now

Using locally and responsible sourced meats, these courses will ensure you have a new range of cooking skills when it comes to preparing a variety of meats and poultry.  We aim to make poaching, steaming, braising, stewing, roasting easy to create sumptuous stews, hot pots and juicy platters accompanied with mouth-watering gravies and sauces.

This course will also include an understanding of the meat, the best cuts to buy or the most economical ways to use different meats.  There are two courses to choose from.

Friday 4 June 2010 - Sorry, no more places are available on this course. Please call us for alternative choices.
Friday 22 October 2010

You will joint a chicken for Citrus Chicken en Papilotte and the Moroccan classic, Chicken Tagine; tender Seekh kebabs will be followed by a demonstration of a Summer Buffet Ham Terrine and how to create perfect Chicken Stock.

Tuesday 7 September 2010 - Sorry, no more places are available on this course. Please call us for alternative choices.

You will joint a chicken and prepare Chicken in Red Wine; Steamed Ginger Chicken; learn how to cut fine slivers of beef for Teriyaki Beef with Noodles and Vegetable Stir Fry; make Beef and Ale Casserole.  A demonstration of Turkey Escalope with Cranberry and Tarragon jus will follow.