About
Having had a classical French culinary training through the Royal Academy of Culinary Arts, then working in fine dining and Michelin star restaurants before opening his own restaurant, The Bistro, Devizes, Peter Vaughan knows that the most popular choice on a restaurant menu is steak. Many people people say that they just can't seem to cook it properly at home. This session is on the programme by popular demand and you will learn all the tips and tricks that go towards creating this favourite dish with delicious accompaniments.
In this session you will learn:
- The difference between forequarters and hindquarters and what cuts make a great steak (not necessarily the expensive ones)
- What can go wrong (or pointers to success!)
- Sauces: wine reduction; peppercorn sauce plus variations
- Garnishes & presentation skills
The class is a busy hands-on session. All ingredients, equipment and aprons will be supplied PLUS we will do the washing up!
The small group size enables you to get plenty of attention, whether you want to be helped or stretched. You will be working in a friendly and sociable environment.
The evening will finish with supper (including wine) and you will have some goodies to take home.
Vaughan's Cookery School, Kennet
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