![]() We arrived at 08.15 on a lovely sunny day which showed the house and gardens off at thier best. The Chef Tutor was Adam- a real treat in itself!Īn email was sent to me a week prior to the date to remind me of timings, what to wear ie flat closed toe shoes and comfortable clothing.Ī friend accompanied me on this occasion, but have attended by myself before and was ok with this. This is one of the new courses that have been introduced to the school. This course was from the TV series the Hungry Frenchman and the course was the same name. This was my 4th time at the school as a treat from Santa. I so wanted to enjoy this as I am passionate about cooking and what could be more exciting than cooking at Le Manoir? But unfortunately I was let down. What was also very baffling was that we were not told that we would not cook until the last half hour I kept wondering the whole time why we were wearing aprons just to eat and gave up completely halfway and wrote off the whole day. Which I was happy to pay if only I had actually COOKED! What this is experience is more like watching interactive TV. The class is £185 with transportation to and from London the whole experience came to more than £250. ![]() The rest of the time we were sat around the cooking station while the instructor executed every dish and plated up for us to taste. ![]() My only and biggest disappointment is that out of the 3.5 hour class, we only actually cooked around 20 minutes (and even then in teams of two so that all I ultimately did was sauté some leeks and slice the finished chicken). The menu devised was also very good fun and interesting but not too easy or obvious. I cannot the fault almost everything about the experience the place is gorgeous, the kitchen impressive and our instructor Becca was very knowledgeable as well as friendly and fun. I was really looking forward to my Let's Cook! Class. I will certainly try to return for another course and also for a meal in the restaurant. Something that struck me is that the Hotel and school doesn’t seem to be profit driven, the Gardens are aimed at nature and everything else is about giving a special experience. I will certainly be making some of the products at home and also having a go at the chouquettes which I had never heard of but really intrigued me. I was able to take some great looking cakes away at the end of the day, and we were able to sample the ones Rebecca made which were great. I was fortunate that the class size has been reduced at the moment so you are close to having personal tuition, there were only three on the course, everything is explained clearly and any questions answered no matter how silly they were. I was made to feel welcome from when I entered reception until I left the lounge ( I had a coffee before I left ) I was given a day in the Patisserie class for my birthday, Rebecca who took the course and Mike who was our kitchen fairy and chef for the day were outstanding. Michael gave us a tour of the grounds, which was quite illuminating both with the variety of items grown and the size of the estate.Īn experience which has sparked me into trying some more adventurous cooking. ![]() The cooking practical's were fun and, of course, we got to eat the fruits of our labour. His demonstrations of the various courses were first class, made all the more enjoyable by the endless information and stories about the hotel, Raymond Blanc, his personal experiences and some wonderful funny stories. We were so fortunate to be taught by Michael, the head tutor, who was brilliant. I was fortunate to be in a group of 8 interesting and sociable people which in itself made the day enjoyable. I attended the Maman Blanc Course a couple of days ago as a novice cook and this course has infused me with confidence to try and cook things that I would never had ever attempted. From arriving at the beautiful grounds of Le Manoir until the goodbyes the day was just wonderful. ![]()
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