From £175 ppTo celebrate Hywel Jones retaining his Michelin star for the twelfth consecutive year, participants are invited to sharpen skills and discover the secrets of Michelin cooking.
Participants will be using locally-sourced ingredients wherever possible to create a spectacular three-course gourmet meal. You will explore the importance of each element within a dish and how to create the fullest flavours and best overall balance.
• Pan-fried lemon sole, hand-rolled macaroni, Salcombe Bay crab, buttered iceberg lettuce, truffle emulsion
• Loin of Brecon venison, butternut squash and cumin purée, braised savoy, juniper berry jus
• Baked citrus yoghurt with cardamom biscuit and citrus shot
Wednesday 2nd November 2016. £175 per person including arrival tea/coffee, pastries, lunch, recipe folder, all ingredients, cookery school bag and use of a chef’s jacket and apron. The course is from 9am until around 4:30pm – you will need to arrive at 8:30am for course registration.