APRIL
5th April: Fully Booked
12th April: Fully Booked
19th April: Fully Booked
26th April: Fully Booked
MAY
3rd May: Fully Booked
10th May: Fully Booked
17th May: Availability
24th May: Availability - Day Courses Only
31st May: Availability
JUNE
7th June: Availability
14th June: Availability
21st June: Availability
28th June: Availability
JULY
5th July: Availability
12th July: Availability
19th July: Availability
26th July: Availability
AUGUST
2nd August: Availability
9th August: Part Booked/Places Available
16th August: Availability
23rd August: Availability
30th August: Availability
SEPTEMBER
6th September: Availability
13th September: Availability
20th September: Availability
27th September: Availability
OCTOBER
4th October: Availability
11th October: Availability
18th October: Availability
25th October: Availability
NOVEMBER
1st November: Availability
8th November: Availability
2011 Dates: Various 2011 dates available: please ask for details
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Learn how to cook pastries, breads and soups
Select and prepare the best fish and shellfish
Butcher common joints of meat
Cook classic French and Italian sauces
Construct modern dressings
Master the art of stylish contemporary food presentation
• Hands-on practical tuition with experienced friendly tutors
• All ingredients
• Utensils
• Aprons
• Breakfast
• Lunch
• Wine and beverages