Knowing how to use a knife well and safely can typically reduce the preparation time of a dish from an hour to ten minutes. It will also get you better end results. This workshop applies all the different methods of slicing and chopping to an inspiring range of seasonal dishes with a Provencale theme including a spring vegetable terrine, a Provencale tart, a pistou and the classic grande aioli.

All classes include tastings throughout and supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class.

£49