Overview of the course
This one day basic cookery course, held in the beautiful surroundings of Catton Hall Estate in the Derbyshire countryside, is a super introduction to basic cookery giving you a repertoire of new dishes and recipes to enliven your cooking at home.
The skills and recipes on the day vary from slow cooking to quick fifteen minute meals, so that you have a range of different flavours and techniques to draw on at home. Lunch is provided during the course, and throughout the day all attendees will be able to enjoy the dishes cooked, as well as sampling the chef’s demonstration dishes.
Techniques learnt on this course will be:
By the end of this basic cookery course, you will have mastered the key techniques, namely:
- Tips to make the perfect risotto
- How to make parmesan crisps
- A simple ceviche dish – simple to prepare but very impressive
- Create a smooth panna cotta
- How to slow cook belly pork to achieve crispy crackling and tender meat
This day long course is designed to give you total confidence in applying all of these techniques, so that you should have no trouble repeating the recipes when you get home.
Craig Floate: the expert chef who will take you through the course
Craig Floate, is a local classically trained chef. He has a successful private dining business, catering for clients all over the Midlands. During his career he has catered for a variety of prestigious events including Royal Ascot, Wimbledon, F1 Racing, and One of the highlights being chosen to be part of the personal chef team catering for the 2012 British Olympic sailing team.
Craig is passionate about food and teaching aspiring chefs, which makes each day he is with us a fun and vibrant experience. Throughout the day you can ask Craig questions on any element of cookery so that you leave with the inspiration and knowledge to recreate all dishes at home.
Dishes made on the day*:
Throughout the day, you will learn to cook all of these delicious recipes, and you will be able to enjoy eating your own creations:
- Seasonal vegetable & herb risotto with parmesan crisp & pesto
- Thai Noodle Soup
- Mushroom, Gruyère frittata with toasted sourdough bread
- Smokey pork and Boston beans
- Vanilla panna cotta with raspberry coulis
*Please note, we reserve the right to alter the dishes covered in the course, if required, to meet the dietary requirements or allergy concerns of our guests.
Book your place on the course today