Don't be a fish out of water! Learn the art of filleting, curing and how to perfect your sashimi cuts and stock making skills alongside our head chef Joey Ingram in our exciting June cooking school.
Join our head chef as he takes you through the process of caring and storing the truffle, how to maximise its versatility by making oils, butters and infusions and how to make the perfect truffle pasta!
Be a champion of sustainability. Learn about preserving great produce from every season and easy ways to reduce food waste. Join our head chef Joey to learn about pickling, fermenting and preserving.
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