Kirk Haworth
Kirk Haworth
About the Chef:
Kirk Haworth leads the kitchen with unparalleled passion, inspired by his very personal journey in food and galvanised by his pursuit back to health.
After winning the North West Young Chef of the Year award at 17, Kirk went on to work under the world’s top chefs at The French Laundry, Restaurant Sat Bains, The Square, The Quay and Northcote, perfecting his craft in Michelin-starred restaurants around the world for almost two decades.
In 2016, a diagnosis with Lyme Disease led him…
About the Course:
Skills & Techniques
PastaSaucesCustardsBreadParfaitJellyIce CreamChocolate SprayingEspumaPlating
Wild Mushroom Parfait, Spiced Jelly, & Gluten Free Bread
-
Module 1
Intro to Wild Mushroom Parfait, Spiced Jelly, & Gluten Free Bread
-
Module 2
Wild Mushroom Stock
-
Module 3
Wild Mushroom Parfait
-
Module 4
Organic Gluten Free Bread
-
Module 5
Spiced Winter Berry Jelly
-
Module 6
Plating
Sweet & Sour Carrot, Rice Custard & Mandarin Granita
-
Module 1
Intro to Sweet & Sour Carrot, Rice Custard & Mandarin Granita
-
Module 2
Rice Custard
-
Module 3
Orange Carrot
-
Module 4
Sweet & Sour Sauce
-
Module 5
Pickled Purple Carrot
-
Module 6
Mandarin Granita
-
Module 7
Garnish
-
Module 8
Plating
Black Pasta Ravioli, Sprouts & Herbaceous Sauce
-
Module 1
Intro to Black Pasta Ravioli, Sprouts & Herbaceous Sauce
-
Module 2
Charcoal Pasta
-
Module 3
Urid Bean Ragu
-
Module 4
Herbaceous Sauce
-
Module 5
Cheese Sauce
-
Module 6
Plating
Cacao Cheesecake, Sour Cherry, Miso & Banana, Coconut
-
Module 1
Intro to Cacao Cheesecake, Sour Cherry, Miso & Banana, Coconut
-
Module 2
Prune & Chocolate Sponge
-
Module 3
Cheesecake
-
Module 4
Cacao Spray
-
Module 5
Cherry Gel
-
Module 6
Banana & Maple Ice Cream
-
Module 7
Coconut Espuma
-
Module 8
Spraying
-
Module 9
Plating