Tuesday Evening Four-Week Cookery Class

Sample menu:

• JUN - red & yellow pepper soup, Indonesian lambok chicken, pork fricasee, chicken stuffed with mushrooms, lemon meringue pie, bread & butter pud
• AUG - lamb with barley broth. chocolate tart, honey & lime chicken with cous cous, artichoke soup, Thai codling, banana & caramel parcels. pork with r
• SEP - leek & potato soup, chicken en croute, trout en papillotte, chorizo & pork cassoulet, sweet and sour chicken, ice cream parfait, apple tarte tat
• OCT - broccoli and mushroom soup, smoked haddock parcel, chicken saltimbocca, butternut squash risotto, goulash, chocolate fondant, sticky toff
• NOV - red & yellow pepper soup, Indonesian lambok chicken, pork fricasee, chicken stuffed with mushrooms, lemon meringue pie, bread & butter pud
• NOV 30 -XMAS - smoked salmon canapes, melon martini, parsnip capuccino, turkey escalope with caper sauce, salmon and cranberry en croute, Xmas pud ice

Please note the December 2009 course comprises three cookery sessions on Dec 1, Dec 8 and Dec 15, but you will do 3 dishes per night (starter, main course and pudding) instead of 2. Thus you will do 9 dishes rather than the usual 7 or 8. Because of this, the course will finish approx 1 hour later.

Your evening begins at 6.30pm. You will cook two dishes every night - either a starter and a main course or a main course and a pudding. The chef demonstrates each dish in turn, and then you will cook your own dish at your own cooking station. The chef is always on hand to assist. You cook the first dish and sit down and eat it and then get up again to cook the next dish. A glass of wine is served with your meal. Water is served throughout. At the end of the evening, the chef will answer any further questions. The course changes every month.

Please note that the menu listed above is only a sample from various dishes done on the Tuesday night course and does not constitute the menu for any particular course. Please also not that, due to time considerations, it is not always possible to do puddings individually - in which case, they will be done in small groups or communally.

An apron, all ingredients, knives, pots and cooking utensils are provided. At the end of the night, you will be provided with recipes.

Location

The Cookery School is based in the Peckhams Building in Glassford St in the Merchant City area of Glasgow city centre.

We are 50 yards from the Marks & Spencer store in Argyle St and 150 yards from George Square.

The Queen St, Argyle St and Central railway stations are a few minutes walk away - as are Buchanan St and St Enoch Underground stations.

There are car parks in Glassford St and St Enoch Centre.