Introductory talk - Discussing aims and course structure, Complimentary champagne, Dinner, 6-course gourmet dinner, Breakfast (to include fresh croissants, breads and preserves, cereals, orange juice, yoghurts, tea and coffee.), Kitchen. Welcome, explore kitchen/equipment etc…

Hands-on: Basic knife skills; care of knives, safety, sharpening, chop and slice onion, brunoise of carrot, julien of leek, vierge dressing.

Demonstration: Leek and potato soup, cheese croutons, Seasoning techniques: How to bring the best out of your ingredients.

Hands-on: Bread making; plain, sun-dried tomato and parmesan, basil and olive oil, onion and