Do you know the difference between your knives and how to use them?

Do you know how to best keep the edge and how to sharpen your knives?

In this full day class Nick will explain what is the right knife for the right job and then demonstrate exactly how they should be kept and used to chop, slice, mince and fillet fish.

Then, after your lunch, you get into the kitchens to copy what you have seen and create a delicious takeaway.

On the menu…

Sweet and Sour Fish

Veggie Chow Mein

Chinese Pickles

N.B. Recipes and ingredients may change due to availability of ingredients.

All tuition, factsheets, recipes, ingredients, aprons and utensils are provided and you don’t even have to do the washing up!If you can bring takeaway boxes with you to try to reduce waste that’s great. If not boxes are provided!