Our much-loved Gastro Dinner Party workshop was on the menu for today’s Saturday session and it didn’t disappoint. Our chef Jack demonstrated each dish up on our demo stage where our students could sit back, relax, and watch on the TV screens.
First up was Spicy Parsnip Soup with Parsnip Crisps. The crisps give it a really interesting texture and it develops the flavour of the parsnip.
After the soup was made, attention quickly turned to the main course, which was a Duo of Beef, Cauliflower Puree, Celery, and Hazelnuts.
This was served with a side of Celeriac and Potato Mash.
After lunch, the students embraced the wonderfully satisfying world of Apple Tarte Tatin.
It was the perfect way to finish off what was a truly sumptuous dinner party line-up. Our students were dying to organise their next get-together with friends to show off their new skills.