Lochgreen House Hotel

The Course was tutored by our very own Willie Pike when he was
the Executive Chef and Head of Craft Training for the Costley Group.

The Course runs on a Tuesday Evening from 5.30 p.m. till approximately 9.30 p.m.
Arrive any time after 5 p.m. and enjoy complimentary coffee and Annie’s shortbread (recipe provided)
 
Each student is provided with their own professional Chefs Striped Apron

Detailed Recipes packs are provided for each Lesson
 
Each Lesson is broken down into 3 parts.

Introduction / Demonstration
Issue of Recipe Packs
Willie Demonstrates techniques and delivers the theoretical understanding of why and how it works.

Kitchen Activity
The students are divided into 4 groups
Within the kitchen there are 4 interactive activities led by Willie and three of his Key Chefs
Each group visits each of the chefs for a 15 minute session before moving on to the next activity

Tasting Session
What a nice way to finish the evening
Importance of exact Cooking, Seasoning, Presentation and appreciating ingredient and flavor combinations 

Week 1

Canapé’s and Finger Food

Week 2

Appetizers / Starters and Amuse Bouche

Week 3

Fish and Shellfish

Week 4

Meat, Poultry and Game

Week 5

Desserts