James Knappett
James Knappett
About the Chef:
About the Course:
Skills & Techniques
Pasta MakingAgnolotti Shape MakingUsing Siphon GunsEmulsificationPasta CookingTruffle SlicingLobster ButcherySauce MakingDehydrationEmulsificationGrillingConfitSquid ButcheryPicklingBakingHerb OilsCheese PreparationScallop ButcherySmokingInfusionJuicingCompotesPoachingMeringueIce CreamHerb OilBlanching
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Module 1
Intro to Cornish Jigged Squid, Lemon, Turnip, Peas, Wild Rose
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Module 2
Confit Lemon Zest
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Module 3
Squid Preparation
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Module 4
Tagliatelle of Squid
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Module 5
Attika Pickle
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Module 6
Pickling Rose Petals
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Module 7
Pickling Baby Turnips
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Module 8
Cooking the Squid
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Module 9
Plating
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Module 1
Intro to Hand Dived Orkney Scallop, Smoked Cream, Extra Virgin Olive Oil, N25 Caviar
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Module 2
Smoked Cream
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Module 3
Scallop Preparation
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Module 4
Plating
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Module 1
Intro to Cornish Blue Shell Lobster, Isle of Wight Tomatoes, Tahitian Vanilla, Hollandaise, Fine Herb
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Module 2
Lobster Preparation
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Module 3
Tomato Raisins
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Module 4
Lobster Butter
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Module 5
Tahitian Vanilla Butter
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Module 6
Fine Herb Salad
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Module 7
Lobster Tail Preparation
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Module 8
Lobster Hollandaise
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Module 9
BBQ the Lobster
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Module 10
Plating
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Module 1
Intro to Australian Winter Black Truffle Agnolotti, Girolle, 36 Month Aged Parmesan Aged Parmesan
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Module 2
Handmade Pasta
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Module 3
Truffle Filling
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Module 4
36 Month Parmesan Sauce
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Module 5
Rolling Pasta
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Module 6
Assembly of Agnolotti
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Module 7
Sauté Girolle
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Module 8
Plating
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Module 1
Intro to Frozen Stichelton, Fig Tart Tatin & Fig Leaf
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Module 2
Fig Tart Tatin
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Module 3
Fig Leaf Oil
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Module 4
Plating
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Module 1
Intro to Yorkshire Rhubarb, Milk Ice Cream, Tarragon, Black Pepper Meringue
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Module 2
Rhubarb Juice & Compote
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Module 3
Rhubarb Poaching Liquor
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Module 4
Poached Rhubarb
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Module 5
Black Pepper Meringue
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Module 6
Milk Ice Cream
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Module 7
Tarragon Oil
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Module 8
Plating
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