Cooking with fire was the focus of the evening and Rupert introduced the girls to a wide range of techniques to create fire-roasted baba ganoush, flame-grilled steak and mechouia, a Tunisian grilled salad. An important part of the session was also learning how to build and maintain the perfect fire.
The masterclass is one of many for the bespoke cookery programme which this term includes masterclasses with Mariana Chaves, former Head Pastry Chef at Fifteen Cornwall; Tom Hazzledine, founder and owner of speciality bakery Baker Tom’s; Annie Sibert, fishmonger and founder of My Fish Kitchen; and MasterChef 2018 quarterfinalist and founder of Sabzi Deli, Kate Attlee.
Students are also learning a host of high-level cookery skills with course leader and Cordon-Bleu trained chef Fyonah Ferris. This ranges from perfecting a classic chalet dinner of chicken dijonnaise with duchesse potatoes to honing their technical dessert skills to make mango ice cream and chocolate fondants.
