Good stock is the basis of all good soups, stews and many home-cooked dishes. Making stock is easy and something we can all do to use up left over bones and peelings.

Nowadays the shops are full of many sauces and stock options in dried or liquid form to add to your cooking experience. However making your own from scratch is very satisfying, plus you can add in your own flavours and seasoning.

Your chef tutor will take you through the preparation and making of vegetable stock, fish stock, white chicken stock, beurre blanc, bechamel sauce, Bearnaise sauce, basic brown sauce, and shallot & red wine sauce.

This three hour course will provide you with an introduction to preparing and cooking your own delicious hearty soups and stocks packed with flavour.