A warm welcome and a cup of coffee or a glass of Bucks Fizz await you as you arrive for your Spanish Cookery Experience. (As featured on the BBC's Cash in The Attic television show back in 2009). There is a great emphasis on the culture and background behind the food and what better way to learn from expert chef Francisco Valles Gomez. With his knowledge of Spanish, Mexican and Latin American Cuisine, you will be learning some traditional and authentic recipes ranging from more conventional paella to chicken cooked in spicy chocolate sauce! Francisco brings to the class years of experience and more importantly a love and passion for food. He will be more than happy to answer any questions you might have during the course of the day. He will also be able to give you all sorts of tips such as where to source a number of the food products used in the cookery classes, ready for when you have a go at home. What makes this cookery course really special is that you can all sit down at the end and enjoy the tasty meal you have been preparing on your cookery course in Kent. A glass of wine or beer will be offered during the meal, however you are welcome to bring a bottle with you or quickly pop round the corner to the off license. Spanish Cookery Sample Menu: This day will focus on preparing a selection of both hot and cold tapas dishes. The menu will include meat, fish and vegetarian dishes. Paellas De mariscos (Seafood Paella) Mixta (Chicken and seafood) Tapas Anchoas rellenas de piquillo y queso (Stuffed anchovies with piquillo and cheese) Arroz negro con calamares rellenos (Black rice with stuffed squid) Salsa romesco con merluza (hake served with Catalan pepper sauce) Albóndigas de pescado (fish balls) Tortillas Españolas (Spanish Omelletes) De Patatas (Tortilla made with potatoes) De Espinacas y Garbanzos (Toritlla made with spinach and chickpeas) Latin American Cookery Sample Menu: This day will focus on the preparation of a variety of dishes whose origions come from a number of South American countries. The students will have the opportunity to prepare and taste a number of special vegetables and fruits. The dishes include fish, meat and vegetables.
Akhaya Cookery School (Akhaya meaning unique) has revolutionised the ordinary cookery class approach by being the UK’s first cookery school solely dedicated to food from across Africa. We attract people with a passion for culture, travel, discovery, an interest in healthy eating and the freedom to indulge their love of cookery. Our ‘Taste of Ghana’ cookery class is an exploration of the diverse food that can be found across Ghana. Discovering Ghanaian variations of West African flavours and using local ingredients you can adapt these dishes to suit you and your family. This class will leave you a confident cook of the most popular and delicious meals from Ghana. Typical dishes include Ghanaian-style Jollof Rice, Kelewele (Ghanian spicy plantain) and Peanut Soup and Fufu.
Get stuck in with the ultimate gourmet cookery class for budding chefs! Suitable for four participants, the Chef's Table Master Class takes you behind-the-scenes at Petrus - world class, Michelin star awarded restaurant. Your group will join the brigade and cook a mouth-watering three course lunch, with guidance from the Head Chef and his team. After your session in the kitchen, sit at the Chef’s Table and enjoy the food that you've prepared. A real treat for aspiring chefs and food lovers alike!
This course will reveal how to prepare various aspects of a typical Moroccan feast. Moroccan cuisine is very diverse, with many influences including Berber, Moorish, Mediterranean, Arab, and African. A Moroccan feast is great fun to cook and ideal for large parties, suitable for vegetarians and meat eaters alike. After a warm welcome on arrival, you will get to meet your expert cookery teacher who will talk you through the day's programme and what you will be cooking during your lesson. Then it will be your turn to get your apron on and get cooking. On this course you'll start with the Mezza course, small treats to excite the palate, and then create a starter such as the legendary Pastilla, a filo pastry pie of pigeon or fish. The theatre of the feast comes alive with a main course tagine and couscous, followed by a traditional dessert. At the end you will sit down and sample what you have made over a relaxed meal with the other attendees. The exact format varies depending on the class chosen.