Basic
Apricot Gel
Online Course / Single Module / Unlimited Access
3 interest-free payments of £23.33 with Klarna
Basic
Apricot Gel
Online Course / Single Module / Unlimited Access
3 interest-free payments of £23.33 with Klarna
About this course:
Online Course / Single Module / Unlimited Access
Guest Chef Jules Cooking teaches you how to make an Apricot Gel.
3 interest-free payments of £23.33 with Klarna
Basic
Chicken Mousse
£70
Online Course / Single Module / Unlimited Access
Guest Chef Sally Abé teaches you how to make Chicken Mousse.
Advanced
Dashi Emulsion
£120
Online Course / Single Module / Unlimited Access
House Chef Micail Swindells teaches you how to make Dashi Emulsion.
Advanced
Sunchoke Leaves
£120
Online Course / Single Module / Unlimited Access
House Chef Micail Swindells teaches you how to make Sunchoke Leaves.
Basic
Lemongrass Sauce
£70
Online Course / Single Module / Unlimited Access
Guest Chef Adam Handling teaches you how to make Lemongrass Sauce.
Advanced
Lobster Bisque
£120
Online Course / Single Module / Unlimited Access
Guest Chef Tom Booton teaches you how to make a Lobster Bisque.
Basic
Madeira Sauce
£70
Online Course / Single Module / Unlimited Access
House Chef Nina Wilson teaches you how to make Madeira Sauce.
Basic
Rum Gel
£70
Online Course / Single Module / Unlimited Access
Guest Chef Gareth Ward teaches you how to make a Rum Gel.
Advanced
Lobster Oil
£120
Online Course / Single Module / Unlimited Access
Guest Chef Gareth Ward teaches you how to make Lobster Oil.
Advanced
Saké Sauce
£120
Online Course / Single Module / Unlimited Access
House Chef Micail Swindells teaches you how to make Saké Sauce.
Basic
Charcoal Butter
£70
Online Course / Single Module / Unlimited Access
House Chef Micail Swindells teaches you how to make Charcoal Butter.
Basic
Poaching Eggs
£70
Online Course / Single Module / Unlimited Access
House Chef Nina Wilson teaches you how to Poach an Egg.
Basic
Soufflé
£70
Online Course / Single Module / Unlimited Access
House Chef Nina Wilson teaches you how to make Soufflé.