Why spend hours chained to the cooker when you could be having fun? While lesser mortals spend valuable dinner party time slaving in the kitchen, after this course you'll be the cool, calm and collected host on the receiving end of your guests gasps of admiration as you serve up a breathtaking meal. Quick, effective and entertaining!
Throughout this course we will teach you techniques to deliver a fantastic, three-course dinner party menu quickly and effectively. With a focus on presentation, and quality ingredients, you will be amazed at the quality of food that you will create.
The course will also include several ideas for canapes to serve with pre-dinner drinks.
New Menu for 2015
Amouse Bouche: Cauliflower and cumin veloute with truffle oil
Starter: Salt and pepper chilli squid with Asian slaw and dipping sauce
Starter: Steamed Halibut, spiced tomato dressing and soured lime spinach
Main: Smoked haddock welsh rarebit with tomato and balsamic salad
Main: Herb Crusted Rump of Lamb with fondant potato, ratatouille and black olive jus
Main: Roasted Chicken breast with gremolata butter, griddled leeks, watercress salad and pan juices
Dessert: Dark chocolate and orange creme brulee
Dessert:White chocolate and Pedro Ximenez trifle with basil popping candy