Join me in the beautiful studio of interiors shop The Forest Bailiff, Raynes Park, for a two-part series where I provide you with know-how to help you rely on your own judgement in the kitchen instead of step-by-step instructions. We won’t be doing any ‘hands-on’ cooking, but, through a combination of explanation and fun practical exercises, I will help you become the sort of cook who can just open the fridge and rustle up a delicious mid-week meal.  Classes are for all levels of ability and experience, whether you’re a complete novice in the kitchen or a practised cook looking to make life easier. You can do both classes in one day, spread them across several weeks, or just try the one class. Class is being offered at a special introductory rate, valid for November 2018 only.

CLASS 1:  HOW TO DECIDE WHAT TO COOK
£40 PER PERSON PER CLASS (INCLUDES LEARNING MATERIALS & REFRESHMENTS)

9.30AM – 12.30PM

In this class we look at the elements which go into making a delicious meal, and get to grips with flavour, texture, colour and form.  I help you understand the purpose of different ingredients, which ingredients go together and how they can be combined.

I cover:
·     what makes food taste good
·     why some flavour combinations work better than others
·    what makes certain ingredients crunchy, tender or tough
·     why some colours work better together than others and how to apply that to food
·     why we alter the size and shape of ingredients and the many possibilities when it comes to changing form
·    what we mean by balance and harmony
·     how to make sense of the thousands of ingredients on the supermarket shelves
·     how to work out what to do with your ingredients

CLASS 2:  HOW TO TRANSFORM YOUR INGREDIENTS
£40 PER PERSON PER CLASS (INCLUDES LEARNING MATERIALS & REFRESHMENTS)

1.30PM – 4.30PM

In this class we cover the practicalities of changing flavour and texture using heat, blades and other ingredients, as well as how to sequence tasks so you spend less time in the kitchen at the end of the day.   

I cover:
·     how to enhance the flavour of certain ingredients
·     how to add flavour to your dish
·     how to create crunch
·     how to cook meat so that it’s tender, not tough as old boots
·     how to use gadgets which make changing the size and shape of your ingredients easier
·     how to decide time, temperature and cooking method for yourself
·     how to feel confident judging quantities
·     how to work out the order of steps
·     how to avoid food poisoning!

HOW TO BOOK

Booking is via the third-party ticketing and registration platform Eventbrite (www.eventbrite.co.uk). You can access the relevant pages on their website by clicking on the dates below.  Full payment must be made at the time of booking.  If you'd like to be notified as soon as I release new demo dates, please sign up to my newsletter, or follow me on Instagram.

CLASS 1:  HOW TO DECIDE WHAT TO COOK

Saturday 3 November 2018, 9.30am-12.30pm

Saturday 10 November 2018, 9.30am-12.30pm

Saturday 24 November 2018, 9.30am-12.30pm

CLASS 2:  HOW TO TRANSFORM YOUR INGREDIENTS

Saturday 3 November 2018, 1.30pm-4.30pm

Saturday 10 November 2018, 1.30pm-4.30pm

Saturday 24 November 2018, 1.30pm-4.30pm

Testimonials

Coming soon.