Stocks, Sauces and Soups

In the Woodspeen kitchen we consider the secret to a great sauce, gravy or soup is the stocks. Stocks form the foundation of all great kitchens and add a depth of flavour to your dishes, this course teaches you to understand the importance of stock and how a sauce can impact you’re cooking. Once you have a great stock, fresh soups and risottos are quick and easy to make.

Course includes:

• Arrive at 9.45am for tea and coffee and course introduction
• Morning involves starting fresh stocks and comparing shop bought vs fresh
• Make a couple of seasonal soups using produce from our plot and local where possible
• Lunch soup from the morning and bread and salads from the restaurant
• The afternoon is all about making great sauces and risotto and the importance of building flavour
• Course comes to a close at 3pm for questions and answers 

To take home: Woodspeen apron and cooking cloth.  Sauces and stocks made on the day and course recipes and notes.