Let’s get saucy...

Taking place in our restaurant, with expert tuition from our Executive Chef Matthew Briddon, this small, hands-on masterclass is perfect for anyone interested in fermenting their own drinks, or vegetables.

Under his guidance you will learn everything there is to know about perfecting the 5 traditional French 'mother' sauces, from which you can go on to make many 'daughter' sauces. 

The five traditional sauces of French cuisine are: Bechamel, velouté, espagnole, hollandaise and tomato sauce

These sauces are considered ‘’mother’’ sauces because they are the basis for many other "daughter" sauces in French cooking for example, bechamel can be used to create mornay sauce (cheese sauce) and Espagnole is used to make demi-glace.

Learn how to make each of these mother sauces, and avoid common mistakes that are easily made.

The course will also include basic stock making which will consist of: Chicken broth and brown chicken stock, beef stock, veal stock

You will learn the art of making 'proper' gravy to accompany your Sunday roast, as well as how to turn your homemade stock into a restaurant quality jus.

The day includes refreshments, a delicious 2-course lunch in Iford Manor Kitchen’s restaurant, and all materials and ingredients required for the course. You will also be given receipes and notes to take home with you. 

Timings:
09:30 - arrival, hot drinks and pastries
10:00 - Masterclass starts
12:45 - 2 course lunch in Iford Manor Kitchen 
13:45 - Masterclass resumes, followed by Q&A
15:30 - Finish

Please advise of any dietary requirements when booking and we will do our best to cater for them.

Please note, no refunds will be given except where the event has to be cancelled or postponed by us, or where we have been able to resell your tickets to the waiting list if you have told us in advance that you cannot attend. This includes for self-isolation reasons.