Bone Broth Masterclass
Bone broth (otherwise known as stock), has been making the headlines in recent years for it’s health boosting benefits. But the power of this simple ingredient has been known for centuries. From a Jewish chicken soup to cure a cold, to an energising Thai tom yum, almost every culture has recognised the worth of slow cooked bones and vegetables, as well as the depth of flavour you can achieve by learning to make your own.
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Join Camilla Schneideman at Parson’s Nose HQ for a masterclass on bone broth and its many uses. She’ll teach you to make a white and brown stock, and cooking with the group, you will help to create quick and easy dishes that highlight the flavour you can achieve by enhancing a simple broth, such as Chicken, miso and soba noodle ramen; or French onion soup.
You’ll learn about storing your stock, and lots of tips on easy recipe swaps. And the best part? Sitting down with the group to enjoy the nourishing lunch you have helped to create, with a glass of something delicious to match, chosen by the experts at Lea and Sandeman.
The Parson’s Nose Masterclasses are a blend of demonstration and hands-on cooking. You will take an active part in the preparation and cooking, and best of all, you’ll take home the prepped ingredients to recreate a feast in your own home.
Date;
March 13th 2024 (11.30am to 2.30pm)
May 8th 2024 (11.30am to 2.30pm)
Bistro masterclass: Coq au vin
Join Camilla Schneideman in our brand new Parson’s Nose HQ kitchen, as she teaches you to cook one of the ultimate classics of the French Bistro. Once you have mastered the art of jointing a chicken, slowly browning the skin and immersing it in wine or stock until cooked to perfection, you will unlock a whole new culinary repertoire, as you’ll soon discover more dishes to cook from all over the world using the very same skills.
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In this hands-on masterclass, you’ll also learn to make a delicious Pomme dauphinoise, the ultimate accompaniment. At the end of the class, you’ll sit down to enjoy your bistro feast together - and no French Bistro meal would be complete without wine, chosen by our friends at Lea & Sandeman to compliment the dish to perfection.
The Parson’s Nose Masterclasses are a blend of demonstration and hands-on cooking. You will take an active part in the preparation and cooking, and best of all, you’ll take home the prepped ingredients to recreate a feast in your own home.
Dates:
February 6th 2024 (6.30pm to 9.30pm)
March 20th 2024 (6.30pm to 9.30pm)
Mastering Steak and Sauces
Learn once and for all how to choose the best cut of steak for your menu and budget, and how to guarantee a perfect cook every time.
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When the provenance of your Parson’s Nose meat is guaranteed, you don’t need to choose fillet every time to achieve steak perfection. In this masterclass with cookery school aficionado Camilla Schneideman, you’ll discover the differences between the cuts, uncover their superpowers (it’s all in the cooking!) and learn to perfect some classic and modern sauces, including a bearnaise of course!
When the hard work is done, you’ll sit down to enjoy the fruits of your labour with a glass of wine specially chosen to match by our friends at Lea & Sandeman.
The Parson’s Nose Masterclasses are a blend of demonstration and hands-on cooking. You will take an active part in the preparation and cooking, and best of all, you’ll take home the prepped ingredients to recreate a feast in your own home.
Dates:
February 14th 2024 (11.30am too 2.30pm)
April 2nd 2024 (6.30pm to 9.30pm)
Course Detail
Limited to 6 people, the sessions will cover skills and repertoire that every good cook needs, like mastering steak and sauces, how to make the perfect flavour enhancing stock, and French bistro classics.
The 3 hour sessions will take you through everything you need to know from start to finish and ensure that you can repeat time and time again.
These classes combine demonstration and hands-on cooking, and at the end you get to enjoy the meal that you and Camilla have produced.
Each session is limited to 6 people and they will get booked up very quickly. They are a permanent fixture and will be running every month.
If you want to learn from the very best, reserve your spot now.
Terms and Conditions
As there are very limited places on our courses, it is difficult to deal with last minute cancellations.
Courses can be cancelled or transferred to another available date in writing up to 1 week (7 days) before the course date. Please email info@parsonsnose.co.uk if you need to cancel or change your booking.
After this, courses are non-refundable & non-transferrable, but you may send someone in your place.
Please inform us of any allergies on booking. If we cannot accommodate you on the class (for example if the whole menu would need to be different) we will let you know.
Students must be 18 or over. 14 -17 year-olds may attend with an adult who is also taking the class.
Our teaching kitchen is reached by climbing stairs. We therefore regret that our courses are not suitable for students who would not be able to easily climb to the second floor.
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