The Art of Cooking: Stocks and Sauces
Stock up on skills
Want to round out your cooking repertoire? A great sauce can elevate even the humblest of meals, and it starts with a great stock.
In this technique-led class, our chef will teach you the secrets of perfecting stocks and sauces, and key techniques like sweating off and roasting bones, plus using all the right ingredients needed to create incredible flavour.
You’ll make a range of different, classic sauces that can be easily replicated at home, including brown chicken stock, Hollandaise and chimichurri. We even teach some of the sauces served in our award-winning restaurants!
Between preparing each of your stocks and sauces, our chef will give you a demonstration of dishes that pair perfectly, not only to give you some inspiration but so you can sample the sauces you’ve created.
No need to be a cooking connoisseur here: this class is relaxed, fun, informative and interactive, and suits all ability levels.
What you'll learn
- Sweating off bones
- Roasting bones
- Cyclical process
- Balancing flavours and seasoning
What you'll cook
- Brown chicken stock
- Fish stock
- Hollandaise
- Grande veneur
- Fish velouté
- Chimichurri
- Jus
What you'll get on the day
- Tea, coffee and pastries on arrival
- All ingredients, equipment and fuel for the class
- Use of a workstation between two participants
- Insight and knowledge from our experts
- Recipes you can easily replicate at home
- Soft drinks throughout the day
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