Wednesday 7.00pm- 9.30pm | Led by Peter Vaughan
For those of you who want to learn more about handling the more expensive cuts and stepping up your sauce making. Learn how to cope with chataeubriand and fillet steak, without making costly mistakes. Also master emulsified butter sauces such as Bearnaise, plus some interesting accompaniments. Peter Vaughan is a highly qualified and experienced chef with a teaching style that is informative, infectious and fun. This evening can be a follow-on from Steak Night but is also complete in itself.