Basic
Focaccia
Online Course / Single Module / Unlimited Access
3 interest-free payments of £23.33 with Klarna
Basic
Focaccia
Online Course / Single Module / Unlimited Access
3 interest-free payments of £23.33 with Klarna
About this course:
Online Course / Single Module / Unlimited Access
House Chef Nina Wilson teaches you how to make Foccacia.
3 interest-free payments of £23.33 with Klarna
Advanced
Duck Preparation
£120
Online Course / Single Module / Unlimited Access
Guest Chef Jules Cooking teaches you how to prepare a Duck.
Advanced
Foie Gras Sabayon
£120
Online Course / Single Module / Unlimited Access
House Chef Micail Swindells teaches you how to make a Foie Gras Sabayon.
Advanced
Brioche
£120
Online Course / Single Module / Unlimited Access
Guest Chef Jules Cooking teaches you how to make Brioche.
Advanced
White Chocolate Cremeux
£120
Online Course / Single Module / Unlimited Access
Guest Chef Tom Booton teaches you how to make a White Chocolate Cremeux.
Basic
Chicken Mousse
£70
Online Course / Single Module / Unlimited Access
Guest Chef Sally Abé teaches you how to make Chicken Mousse.
Basic
Pomme Purée
£70
Online Course / Single Module / Unlimited Access
House Chef Micail Swindells teaches you how to make Pomme Purée.
Basic
Red Thai Curry Paste
£70
Online Course / Single Module / Unlimited Access
House Chef Nina Wilson teaches you how to make Red Thai Curry Paste.
Advanced
Nahm Jim
£120
Online Course / Single Module / Unlimited Access
Guest Chef Gareth Ward teaches you how to make a Nahm Jim.
Basic
Apricot Gel
£70
Online Course / Single Module / Unlimited Access
Guest Chef Jules Cooking teaches you how to make an Apricot Gel.
Advanced
Fermented Mushroom Powder
£120
Online Course / Single Module / Unlimited Access
House Chef Micail Swindells teaches you how to make Fermented Mushroom Powder.
Advanced
Vanilla Gel
£120
Online Course / Single Module / Unlimited Access
House Chef Micail Swindells teaches you how to make a Vanilla Gel.
Basic
Maitake Mushroom
£70
Online Course / Single Module / Unlimited Access
Maitake Mushroom with Guest Chef Tom Booton.