Flower Arranging Course at The Residence **Our first evening class is taking place on Monday, May 19th from 6pm to 10.30pm. Book now on 01225 750180.
We are asked many times who is responsible for the stunning floral decorations which change weekly at The Residence and the answer is Andrew Baker of Jacaranda. Now you have the chance to learn more about the art of floristry on a one day course that is exclusive to The Residence. Come and join Andrew for a day and learn how to make your own flower arrangements, whether it is a beautiful centrepiece for every day use or something stunning for that special occasion. Under the tuition of Andrew, who has been a florist for 26 years, you will create your very own beautiful arrangement that you will be able to take away at the end of the day. He will teach you all you need to know about buying, arranging and caring for flowers, as well as which flowers go together in which vase. A meal and wine is included in the price and the evening classes, , normally run from 6pm to to 10.30pm and cost £65 per person. The next course on May 19th will concentrate on creating Dinner Party Flowers and as well as arranangements Andrew will also show you how to decorate napkins. The courses will be held at The Residence on a regular basis so if you want the dates please ring us on the number below. Numbers are deliberately limited 10 to allow Andrew to concentrate on each of you – please ring 01225 750180
Cookery Courses at The Residence Book now on 01225 750180 Come and join top chef, Paul Burrows for a series of day long cookery courses at The Residence. He will take you through all you need to know to prepare that perfect meal and share tips from more than 20 years of working in some of the top kitchens here and in Europe. Each of the sessions ends with a three-course meal and glass of wine, which will be no more than you deserve given that it is you who will have prepared the food. All our courses are suitable for both the keen amateur and the complete novice. But whether you can or you can’t, you will go home with a new set of skills. Each day begins at 10am in our open plan kitchen in front of the giant Aga with a short demonstration of the first dish to be prepared. It is then over to you under the watchful eye of Paul. Throughout the day you will be tackling a variety of dishes giving you ideas for starters, mains and desserts, all prepared in a friendly supportive environment. A list of recipes and a few reminder notes on how make them will be distributed at the end of the session. The courses cost £85 and generally run from 10am through to 4.30pm. Day 1
Sauces
March 17th 2008
The day will look at the basics of sauces you will learn to make chicken and beef stock and as a good base for some sauces for vegetarians, fish dishes and soups, a vegetable stock or nage. We will also demonstrate how to prepare hollandaise and mayonnaise. Finally we will cook a couple of dishes to illustrate good use of the sauces. Day 2
Starters
April 7th 2008
This is the first part of looking at how to construct a menu and how the starter should both excite the pallet, make you look forward to the rest of the meal and offer a balance through taste, texture and contrast. We will look at the construction of a simple game terrine or pate. A tossed salad that has all the flavours and textures but is ultimately easy to put together and finally I will give a demonstration on cooking a stunning starter with one of England’s unsung heroes of the sea. Day 3
Seafood
May 12th 2008
We will look at the purchase and preparation of fish (I would also be interested to hear your views on the wild/farmed debate). We will also look at how seafood can fit into a menu both as a starter and a main course. Looking at a mixture of West Country fish and shellfish we will construct our day around what I can purchase off the boats on the day. Day 4
Main Courses
June 9th 2008
This day will incorporate all the key themes of balance on the dish as well as the menu. Here we will focus on meat as the key element and look at a beef or pork and a poultry dish. The focus will be on seasonality and availability of ingredients and incorporating the three main elements of the meat, vegetable and a starch. We will look at methods of cooking and ways to present the three main constituents. Day 5
Puddings
September 15th 2008
Here we will construct several deserts that will incorporate key skills. So a warm chocolate tart with vanilla ice cream will give you an insight into working with pastry, chocolate and making the base of ice creams (which is also the basis for sauces). We will also look at poaching fruits such as pears and serving it with either a pannacotta or a set cream. We will also look at my favourite sticky toffee pudding. Day 6
The Great British Roast
October 13th 2008
The main focus of the day is going to be the Roast itself and here you will look at the preparation of all the ingredients and as well getting to grips with the key concept of time management and planning. We will also create a simple starter and a classic English pudding.
Day 7
The French Bistro
November 10th 2008
Here we will look at making a French onion soup with some simple composite salads. The main course will be Grilled Steak, Pommes Frites and French Beans. We will look at and compare sirloin, Ribeye and fillet and serve it with a classic Bernaise. The day will be finished with a classic crème brulee, fruit compote and tuile biscuit. Book now on 01225 750180
Visit: www.visitbath.co.uk for all the latest information on events in Bath.
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