20th January 2027
Build essential culinary skills by mastering stocks and classic sauces such as béarnaise, peppercorn, béchamel, chimichurri, shellfish stock*. Learn how to create depth, balance, and richness that elevate any dish.
A hands-on cookery session led by a Swinton Cookery School chef tutor
Recipe cards to take home
The opportunity to enjoy your dishes with a soft drink, beer or glass of wine
All ingredients and equipment provided