5 Station Road, Cippenham, Slough, Berkshire, SL1 6JJ

Transcription

1 Chef s TABLE. COOKERY SCHOOL. corporate catering events. Meeting Rooms. Private Dining Rooms COOKERY SCHOOL 2015

2 Tummies Cookery School Courses 1. Private Courses with CLAUDE Demonstration Courses British French Mediterranean Master Class Master Class Master Class Christmas Master Class Hands-on Hands-on for Beginners Hands-on for Intermediates 6 2. Corporate/ Team Building Courses Starter-Making Starter and Dessert-Making All Day Team Building (1 + 2) 9 3. Bespoke (Private) Courses Private Lessons with Claude 10 2

3 Those of Those you who of you have who met have Claude met before Claude will before recognise will recognise the total the dedication total dedication with with which he which runs he his runs business, his business, having started having Tummies started Tummies in 1988 in at 1988 the age at the of 23. age of 23. Claude is Claude originally is originally from Switzerland from Switzerland trained and at trained the esteemed at the esteemed École hôtelière École hôtelière de de 1. Private Courses with CLAUDE Lausanne Lausanne where he where acquired he acquired many of many his excellent of his excellent cooking skills. cooking These skills. days, These days, he feels more feels at home more at in home the UK in and the his UK dry and sense his dry of sense humour of and humour will to and have will a to good have a good Those of you who have met Claude before will recognise the total dedication with which he runs his laugh are laugh testimony are testimony to him having to him fully having settled fully on settled our side on of our the side Channel! of the Channel! business, having started Tummies in 1988 at the age of 23. Claude is originally from Switzerland and trained This at said, the This esteemed he is said, an École enormously he is an hôtelière enormously hard-working de Lausanne hard-working man where (Workaholic he man acquired (Workaholic springs many of to springs his mind!) excellent to who mind!) cooking who skills. These days, he feels more at home in the UK and his dry sense of humour and will to have a good is extremely is extremely precise, precise, but also but has also great has flair great and flair above and all above the knack all the to knack make to make laugh are testimony to him having fully settled on our side of the Channel! everybody everybody feel at home. feel at home. This Claude s said, he is Claude s courses an enormously are courses mainly hard-working are demonstration mainly man demonstration (Workaholic led with springs led the first with to mind!) 2 the hours first who dedicated 2 hours is extremely dedicated to precise, to but also has great flair and above all the knack to make everybody feel at home. the preparation the preparation of a 3-course of a 3-course meal, followed meal, followed by a short by break a short when break the when table the is set table is set for lunch/dinner for lunch/dinner and then and each then of the each dishes of the is dishes finished is and finished served and for served you to for eat. you All to eat. All Claude s courses are mainly demonstration led with the first 2 hours dedicated to the preparation of a 3-course of this meal, is made of this followed even is made more by a even short enjoyable more break enjoyable when by a glass the by table of a wine! glass is set for of wine! lunch/dinner and then each of the dishes is finished and served for you to eat. All of this is made even more enjoyable by a glass of wine! His Hands-on His Hands-on courses courses offer you offer the you opportunity the opportunity to get stuck to get in stuck with in the with the preparation preparation of the dishes of the and dishes you also and you get to also add get the to finishing add the finishing touches touches your meal. to your meal. His Hands-on courses offer you the opportunity to get stuck in with the preparation of the dishes and you Claude also get will to Claude add demonstrate the will finishing demonstrate and touches guide and to you your guide through meal. you Claude every through will step demonstrate every so don t step so worry and don t guide if this worry you is through if this is every your step first so your don t attempt first worry at attempt cooking! if this is at your cooking! first attempt at cooking! Please note Please that note a minimum that a minimum of 8 participants of 8 participants is required is on required private on courses private courses and a and a Please note that a minimum of 8 participants is required on private courses and a minimum minimum of 10 minimum of participants 10 participants of 10 is required participants is required for corporate/team is for required corporate/team for building corporate/team courses. building building courses. courses. Over the Over next pages the next you pages will find you the will individual find the individual course menus course and menus pricing. and pricing. Over the next pages you will find the individual course menus and pricing. * All of Claude s * All of Claude s Demo and Demo Hands-on Hands-on Courses Courses include the include following*: the following*: * All of Claude s Demo and Hands-on Courses include the following*: Complete Complete and detailed and Recipe detailed Pack Recipe to take Pack away to take away Complete Mineral and water, Mineral detailed nibbles water, Recipe nibbles Pack to take away Mineral Tea/coffee water, Tea/coffee nibbles on arrival on for arrival daytime for courses daytime courses Tea/coffee on arrival for daytime courses A glass of A wine/ glass soft wine/ drink soft for evening drink for courses evening courses A glass of wine/ soft drink for evening courses A 3 A course 3 course meal A 3 meal with course a with glass meal a of glass wine with of a (daytime wine glass (daytime of and wine evening (daytime and evening courses) and courses) evening courses) 3 2 2

4 1.1. Demonstration Courses 1.1. Demonstration Courses British British Scottish Salmon & Mackerel Cushion Steak & Mushroom Pie Homemade Coarse Parsnip Mash Glazed Carrots with Fresh Ginger & Coriander Individual Bread & Butter Pudding per person* French Scottish Salmon & Mack Steak & Mushroo Homemade Coarse Pa Glazed Carrots wi Ginger & Coria Individual Bread & But per per French Mussels with White Wine, Garlic & Tarragon Cream Slow roasted Confit of Duck with a Port & Orange Jus, Homemade Coarse Spring Onion Mash Homemade Raspberry Crème Brulée per person* Mediterranean Mediterranean Wild Mushroom & Spinach Risotto Seared Tuna with Vine Tomato, Avocado & Coriander Salsa, Roasted Mediterranean Vegetables Couscous Rich Dark Chocolate Cup with Amaretti Biscuits Master Class per person* Wild Mushroom & Sp Seared Tuna with Vine T & Coriander S Roasted Mediterranea Couscous Rich Dark Chocolate Cu Biscuits per pe Seared King Sc With Chilli, Coriander Fillet Steak Topped with Wine Jus 4 Buttered Green Thyme Scented Po White Chocolate Lime

5 Master Class 1 Seared King Scallops With Chilli, Coriander and Ginger Fillet Steak Topped with Stilton & Red Wine Jus Buttered Green Beans Thyme Scented Potato Tartlet White Chocolate Lime and Mango Panna Cotta per person* Master Class Master Class Master Class 3 Lemongrass Skewered Monkfish with Ginger, Coriander & Coconut Salsa Roasted Rump of Lamb with Mint & Garlic Jus Dauphinoise Potatoes Roasted Mediterranean Vegetables Lemongrass Skewered Monkfish with Ginger, Coriander & Coconut Salsa Roasted Rump of Lamb with Mint & Garlic Jus Dauphinoise Potatoes Roasted Mediterranean Vegetables White Chocolate & Baileys Mousse White Chocolate & Baileys Mousse per person* per person* Thai Style Fishcake with Sweet Chilli Dipping Sauce Master Class 3 Pan Fried Venison with Blackberry, Port & Red Wine Jus Roasted Sweet Red Peppers Thyme & Onion Potato Cake Hot Raspberry Soufflé per person* Thai Style Fishcake with Sweet Chilli Dipping Sauce Pan Fried Venison with Blackberry, Port & Red Wine Jus Roasted Sweet Red Peppers Thyme & Onion Potato Cake Hot Raspberry Soufflé Christmas Master per person* Class Chicken Liver, Port & Stilton Pate Roasted Whole Fillet of Beef, Red Wine & Port Jus Caramelized Onion & Parsnip Potato Rosti Brussels Sprouts with Thyme & Pancetta Glazed Carrots with Fresh Ginger & Coriander Dark Chocolate Fondant per person* 5

6 Christmas Master Class Chicken Liver, Port & Stilton Pate Roasted Whole Fillet of Beef, Red Wine & Port Jus Caramelized Onion & Parsnip Potato Rosti Brussels Sprouts with Thyme & Pancetta Glazed Carrots with Fresh Ginger & Coriander 1.2. Hands-on Dark Chocolate Fondant Hands-on for Beginners per person* 1.2. Hands-on Hands-on Warm Roasted for Beginners Vegetables & Goat s Cheese Tartlet Warm Roasted Vegetables & Fillets of Pork Goat s with Cheese a Cream Tartlet & Coarse Grain Mustard Sauce Coriander Fillets scented of Pork Basmati with a & Cream Wild Rice & Coarse Grain Mustard Sauce Coriander Simply scented Tiramisu Basmati & Wild Rice Simply per person* Tiramisu per person* Hands-on for Intermediates Hands-on for Intermediates Smoked Salmon & Guacamole Cushion Smoked Salmon & Guacamole Cushion Chicken Supreme stuffed with Mozarella & Rosemary and wrapped in Chicken Parma Supreme Ham stuffed with French Style Ratatouille Mozarella & Rosemary and wrapped in Parma Ham Individual Raspberry Torte French Style Ratatouille per person* Individual Raspberry Torte 2. Corporate/ Team Building Courses per person* 2.1. Starter-Making (Min. 10 people/ Max. 14 people) This is an opportunity for a mini team building event, which would suit a team of business people who have been in meetings all day and only wish to get involved to 6 5

7 2. Corporate/ Team Building Courses 2.1. a certain Starter-Making degree before enjoying an evening at leisure. It is also a great opportunity (Min. for new 10 people/ teams Max. to 14 get people) to know each other prior to starting their working relationship. This The is an Format opportunity for a mini team building event, which would suit a team of business people who have been in meetings all day and only wish to get involved to a certain degree before enjoying an evening The course at leisure. takes It is also approximately a great opportunity 1 for hour new and teams can to get start to know from each 10.00am other prior (latest to starting their time working 11.30am) relationship. in order to have the meal at lunch time or it can start from 4.00pm (latest start time 6.00pm) for the meal to be had at dinner time. The Format The course takes approximately 1 hour and can start from 10.00am (latest start time 11.30am) in order to After Claude, the Chef, has given a brief introduction and demonstration, the team have the meal at lunch time or it can start from 4.00pm (latest start time 6.00pm) for the meal to be had will prepare their own starter: at dinner time. After Claude, the Chef, has given Option a brief 1) introduction Warm Goat and demonstration, Cheese Tartlet the team will prepare their own starter: with Caramelized Red Onion & Sweet Peppers Option 2) Option Smoked 1) Warm Salmon Goat Cheese & Guacamole Tartlet Parcel with Caramelized Red Onion & Sweet Peppers The team then proceeds to have lunch/ dinner in the restaurant where they will be served a main course Option and a 2) dessert Smoked from Salmon our & group Guacamole menu Parcel (a pre-order is required for this part of the meal). The team then proceeds to have lunch/ dinner in the restaurant where they will be served a main course and a dessert from our group menu (a pre-order is Price required for this part of the meal) per Price: person + VAT* *A 10% service charge per will person be added + VAT* to the drinks bill* *A 10% service charge will be added to the drinks bill* Starter and Dessert-Making (Min. 10 people/ max. 30 people)

8 2.2. Starter and Dessert-Making (Min. 10 people/ max. 30 people) The course takes approximately 2 hours and can start from 10.00am (latest start time 11.00am) in order to have the meal at lunch time or it can start from 3.00pm (latest start time 6.00pm) for the meal to be had at dinner time. This is a two part event, each team having a chance to make their own starter: and then their own dessert: Warm Goat Cheese Tartlet with Caramelized Red Onions & Sweet Peppers Tiramisu The main course will be pre-selected (by each team member) from the group menu and produced from the main kitchen. The complete meal will be served in the main restaurant. Please note for parties of 14 or more, the teams will need to be split into two groups. Price: per person + VAT* *A 10% service charge will be added to the drinks bill* * The Starter-Making and Starter/Dessert-Making Courses include the following: Complete and detailed Recipe Pack to take away Mineral water, nibbles Tea/coffee on arrival for daytime courses A 3 course meal 8

9 2.3. All Day Team Building (Min. 8 people/ max. 12 people) The format for this day/evening event revolves around Claude demonstrating a three course Menu, over a period of 1 ½ hours. It s then over to the team to replicate the three courses in a 2 hour period so that it is ready for them to eat, Claude gives the Team his top tips and then supervises the chaos, laughs and general Team spirit that prevail. He isn t without a few surprises up his sleeve to make sure the session goes with a BANG! Note; You need approximately 5 Hours for this course * Team Building Courses 1 and 2 include the following: Complete and detailed Recipe Pack to take away Mineral water, nibbles Tea/coffee on arrival for daytime courses A 3 course meal with a glass of wine (daytime and evening courses) Team Building Course 1 Warm Roasted Vegetable & Goats Cheese Tartlet Roasted Rump of English Lamb with Minted Garlic Jus Rosemary Scented Potato Tartlet Buttered Green Beans Homemade White Chocolate, Lime & Mango Panacotta per person +VAT Team Building Course 2 Smoked Salmon and Mackerel Parcels Pan-Fried Venison, with Blackberry, Red Wine and Port Jus Caramelised Onion and Parsnip Rosti Roasted Red Pepper Dark Chocolate Pot with Amaretti biscuit per person +VAT 9

10 3. Bespoke (Mix and Match) Private Courses Are you looking to organise a different kind of Hen Party or treat yourself to a fun day/ evening with friends which promises lots of laughs and great food? Then our bespoke courses may just be the right thing for you! Under the guidance of Claude, our Head Chef, you and your guests will prepare and cook your own meal in Tummies comfy Cookery School. You will select 3 courses from Claude s personal selection of most popular dishes and then get stuck in the making of the food. This is the perfect recipe for an entertaining day or night and, as the name suggests, it is bespoke so YOU decide the theme of your course and as the Cookery School will be booked exclusively by you, room decorations etc are not a problem! Price: From per person* * All Bespoke Courses include the following: Complete and detailed Recipe Pack to take away Mineral water, nibbles Tea/coffee on arrival for daytime courses A glass of wine/ soft drink for evening courses A 3 course meal with a glass of wine (daytime and evening courses) 4. Private Lessons with Claude (1 2 people) Looking to improve your cooking skills but prefer to do it on a One-to-one basis or as a couple? Head Chef Claude can teach you anything from filleting fish perfectly to planning and cooking a special meal for that special someone in your life. Just contact us with your requests and we assure you that your confidence and knowledge will grow with Claude s help and guidance based on years and years of experience! us at admin@tummies.net or call (Option 4) 10