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.
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.