BACK FOR 2017
Make your own buttery and light puff pastry and turn it into classic creations such as vol au vents, meille feuille and cheese twists.
A crunchy sweet pastry to accommodate a rich citrus filling as well as restaurant favourites such as a grappa and vanilla panna cotta, a fragrant white chocolate and cardamom mousse and a warm and gooey chocolate fondant.
A full day will run from 9.30am until approximately 4.30pm. You will prepare and cook around 6-8 different dishes including accompanying side dishes. As well as tasting and trying the dishes throughout the day, you will sit down for lunch and dinner to experience your new found skills and an opportunity to talk about the day.