Friday September 20th.   11:00 am – 1:30 pm

If you are seeking more confidence in cutting and slicing, join Philleigh Way. We will look at classic vegetable cuts – julienne, brunoise, paysanne, chiffonade.

We will learn how to sharpen & store knives, how to breakdown a chicken and fillet fish. Then we will bring all of these elements together into producing a complete dish!

Being efficient and confident with a knife will change the way you cook!

Course Overview

Duration: 2.5 hours

Tutors: Head Tutor – Rupert Cooper

Maximum student to tutor ratio: 10-1

Welcome: Meet Rupert and see for yourself the Philleigh Way farmhouse cookery school and garden.

The Day: The course includes a variety of demonstration and practical elements. With a lunch included from your expertly cut produce and of course a glass of wine or fizz.

Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the activities and may vary depending on the season as well as the group’s interest.

  Book your place here