Butchery and Cooking Masterclass; The Ultimate Coq au vin
Date: February 6th 2025, 6.30pm to 9.30pm
Top level butchery and professional cooking go hand in hand. Parson’s Nose has both!
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.
Learn the butcher’s art of of jointing a chicken, then slowly browning the skin and immersing it in wine or stock until cooked to perfection.
With these skills 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.
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 butchery, cookery 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.
Included
- Butchery session
- Cooking session
- All ingredients
- All equipment
- Meal and wine
- Prepared chicken to take home with you to recreate the meal again.
