Northcote Cookery School Diploma Courses
Transform your culinary capabilities in just five days
Immerse yourself in the world of professional standard cooking at Northcote with a week dedicated to revolutionising your culinary prowess.
These bespoke courses have been created by Nigel and the cookery school to transform you into a Master Chef in your own right, covering everything from knife skills and sauces to elegant desserts. Presentation skills are honed to perfection and you'll be introduced to the trade secrets of professional chefs.
Courses are run from Monday to Friday by the cookery school tutor, along with master classes from Nigel himself or Executive Head Chef Lisa Allen.
Ingredients are an integral part of the experience and this course showcases the region's best suppliers - putting the finest local produce at your fingertips. This is complemented by a comprehensive introduction to wine matching, ensuring your friends and family will be suitably impressed when you host your next dinner party.
5 Day Practical Diploma Course
5 consecutive days run by the cookery school tutor and selected Masterclasses with Nigel Haworth.
Courses commence at 9:00am and finish at 4:30pm.
Different training modules each day.
Masterclass with the Northcote Sommelier on food and wine matching.
Lunch served at The Chef's Table, either enjoying the dishes you have created or a 2-course menu prepared by the brigade with a complimentary glass of wine.
Tea, coffee and soft drinks throughout the day.
Students are provided with cookery school aprons.
On course completion, students will receive a certificate, course folder with recipes from the week, Cookery School apron and bag.
5 Day Practical Foundation Diploma Course
Mon 12th Mar, 2018
Mon 18th Jun, 2018
£795 per person
5 Day Intermediate Course
Mon 21st May, 2018
£950 per person
Residential packages available on request.
Foundation Level Course Topics
Baking Bread, Cakes and Pastry
Cooking with Spices
Fish and Shellfish
Dishes May Include
Slow Braised Lamb Shank, Moroccan Flavours
Pan Roast Fillet of Sea Bass, Shiraz Sauce, Mashed Potato
Chicken and Avocado Salad, Tarragon Dressing
Homemade Ravioli, Sheep's Milk Ricotta
Melting Chocolate and Tonka Fondant, Creme Anglaise
Almond Tart, Blackberry Jam, Lemon and Wild Flower Honey, Clotted Cream