Modern Restaurant cooking with Richard Buckley
Learn to cook a three-course dinner from the Demuths Restaurant seasonal menu with Head Chef Richard Buckley.
Richard will reveal all the technical tips, the secret of how to make the smoothest puree, rich reductions, perfect pastry and much more. He will show you how to master the skills necessary to produce the quality and presentation that goes into making restaurant food different from good home cooking.
What you cook will depend on what Eades and Castle Farm have that day, recipes such as:
with pickled carrots, carrot puree, buckwheat, toasted sunflower seeds, leaves & herbs (vg/gf)
braised fennel with roast courgette & apricots, chickpea fritters, pistachio puree & lemon (vg/gf)
lightly spiced chocolate ganache, cardamom chocolate parfait & honeycomb with orange & passion fruit gel (vg/gf)
We will finish the day with a three course meal with organic wines to match. Richard will provide a recipe folder with all his tips. This course is for accomplished home cooks and for chefs who wish to hone their vegetarian cooking skills.
Time: 10.00 - 4.30