Afternoon TeaElegant and pretty afternoon tea, sweet and savoury
This workshop will be run by Graham Dunton, a close friend and colleague I have known for 35 years. Expect to make Salted caramel cake with pecans, Lime tarte scented with lemon thyme, A cigarette biscuit rolled and filled with whipped ganache, Spiced glazed biscuits, Mediterranean savoury scone (tomato, olives, courgette, spring onions, thyme, cheese.
You will learn professional skills and techniques that will enable you to produce a simply stunning afternoon tea – beautifully presented.
Graham has been a patissier for 35+ years working in some of the most prestigious hotels in London. He has also worked in Switzerland and France. A self confessed lover of all foods but most at home with patisserie and baking with the best ingredients he can find.
Graham trained with Swiss Patissier John Huber and then with Anton Mosimann at the Dorchester Hotel. The Hyatt Carlton Tower Hotel in Knightsbridge followed working under French Chef Patissier Robert Mey and then the Hotel Baur au Lac in Zurich.
Having crossed paths several times over the preceding years Graham and I both worked together at the 2*Michelin Connaught Hotel where Graham had been appointed Executive Chef pâtissier. Graham has also acted as consultant for the House of Albert Roux and spent many years in bakery and patisserie manufacturing and development.
A true master craftsman, this workshop is a rare opportunity to learn with one of the UK’s finest pastry chefs.
Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes. However, a booklet containing the course recipes will be given to you at the end of the day / course.
Everyone has their own set of ingredients sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
We will stop and eat as we go along so that you taste dishes at their best and we can discuss. There may be food to take home with you, but not always.
The small print bit – please read
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.
It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.
Dishes prepared may vary from examples above.