Modern Vegetarian 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 the season, recipes such as Miso Roast Aubergine with a seasme rice fritter, marinated tofu, carrot & star anise puree, onion oil & pickled radish or Moorish Fennel & Courgette with chickpea polenta, pistachio puree, red pepper relish, zaatar apricots & preserved lemon oil & for dessert a Cashew Cream & Coconut Praline with toffee almonds & berry compote.
This course is for accomplished home cooks and for chefs who wish to hone their vegetarian cooking skills.
Cost: £135