BOOK THIS ‘GETTING STARTED” Class 4
This course is designed to help you develop your cookery skills
You will be making -
Fish Pie – Learn how to cook fish, mashed potatoes and a white sauce.
Chicken Marengo – A delicious tomatoey chicken casserole
Dauphinoise Potatoes – Layers of delicious potatoes baked in a creamy sauce, perfect to serve with chicken Marengo
This course is designed so that you can book to attend on your own – as a one to one, or come with a friend or create your own group of 3 or 4
This course lasts for 3 hours. Please contact Jill to arrange a suitable date and time for your class. Monday-Saturday during the day.
(If you would like to purchase this course as a gift, vouchers are available).
The cost of this course
If you are attending on your own (1 person) £130.00
If you are coming with a friend (2 people) £80.00 per person (Total to pay £160.00)
If you a coming as a group of 3 (3 people) £70.00 per person (Total to pay £210.00)
If you are coming as a group of 4 (4 people) £60.00 per person (Total to pay £240.00)
The price includes all ingredients, containers for taking food home in, refreshment included (Please inform us of any food allergies or sensitivities)
There are a maximum of 4 places available on this course so please book early
Please ring or email to book this class. Payment can be made through online banking or cheque.
To book this course
Enquire about the availability of this course through our Contact page or ring Jill on 01253 728198
Book your course by
Emailing Jill with the course you or your group would like to attend, date, time etc. Your name and address.
OR ring Jill and make your booking over the phone.
Once you have decided on the date and time for your course we will hold your place for seven days to allow payment to be made. Once we have received payment in full we will confirm your booking by post.
Payment can be made via;
- Cheque- please make payable to Jill Wilson
- Online Banking- Please contact Jill for Sort Code and Account No. Please put students name as reference.