his hands-on full-day course will explore the foundations of stocks and sauces. Learn to prepare chicken stock, rich jus, béchamel, classic tomato sauce and hollandaise. Then turn these sauces into dishes.

• Mac and Cheese
• Tomato pasta
• Roast Chicken with Jus
• Eggs benedict

Perfect for beginners and home cooks wanting to develop essential techniques, build confidence and bring professional flavour into their home kitchen.

Learning Outcomes:

• Prepare a flavourful chicken stock from scratch.
• Understand the process of making and reducing a jus.
• Prepare a classic béchamel sauce.
• Create a traditional tomato sauce.
• Make hollandaise using correct emulsification techniques.
• Understand basic sauce consistency, seasoning and flavour balance.
• Apply safe food handling and kitchen practices.

What to bring:

• Your favourite Knife (If you have one)
• Small paring knife
• 2 tasting spoons
• 1 rubber spatula
• Metal bowl
• Small pot for making bechamel
• whisk
• 2 tea towels
• 2 chux
• Paper towel
• Apron
• Take away containers

Safety First:

Please ensure you wear closed in shoes, long pants and ensure long hair is tied back.

About the Tutor:

'I am a classically French trained chef with experience across restaurants, hotels, and as the proud owner of my own restaurant for four wonderful years. Throughout my career, I have discovered that food has an incredible way of bringing people together.

As a cooking tutor, I am passionate about sharing my knowledge and helping others build confidence in the kitchen. My classes are hands-on, engaging, and tailored to suit all skill levels, from complete beginners to more experienced home cooks looking to refine their techniques.

Whether you want to master classic French cuisine, learn everyday cooking skills, or simply enjoy the experience of creating delicious food, I provide a relaxed, fun, and supportive environment where learning is both enjoyable and rewarding. My goal is for every student to leave inspired, equipped with practical skills, and excited to further explore their cooking journey.' Belinda

Other Information:

• To ensure resources are ready for you at the start of your course, we ask you ideally enrol at least one week before the course commences.
• All courses need a minimum number of students to run ("we try our hardest to get those") . If your course does not have enough students it will be cancelled before the commencement and you will be informed.