Stocks, Sauces and Soups

In the Woodspeen kitchen, we consider stock to be the secret to a great sauce, gravy or soup. Stocks form the foundation of all great kitchens and add a depth of flavour to your dishes. This course teaches you the importance of stock, and how a sauce can impact your 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 some seasonal soups using produce from our plot, and local where possible
• Lunch around the kitchen table will be the soup you made from the morning, served with salad and our delicious home-made sourdough bread from the restaurant
• The afternoon is all about making great sauces and risotto and learning the importance of building flavour
• Course comes to a close at 3pm

You will take home sauces and stocks made on the day and course recipes and notes.