Stocks & Sauces
Spend half a day learning the secrets of creating the perfect stock and an array of sauces. Led by Chef Millie Simpson you will gain a deeper understanding of what works and why placing you in prime position to take your cooking to the next level.
This course will cover some key skills such as preparing an emulsion, successfully reducing a sauce and will offer insight on how stock and sauces can complement, or even transform any dish.
To conclude the day, participants will have the chance of choosing one of their creations to match a lovely roast chicken, kindly prepared by our Sauce team of chefs.
This class has something for experienced cooks and enthusiastic beginners alike and focuses on learning in a fun and inspirational way.
What you will learn
The building blocks for making –
- Chicken stock
- Chicken jus
- Anglaise vanilla
Included in this course
- A light Welcome Breakfast
- One dish (as prepared by participants) with paired wine
- The recipe pack from the day
- A Sauce by The Langham apron, cloth and tote bag
Timings: 9:15am -1:15pm