Cooking with Star Quality – Italian Cuisine

Cooking with Star Quality – Italian Cuisine

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Chef: Stephen Bulmer
Duration: Two Day
Theme: Advanced Cooking; Italian Cuisine
Level: Advanced
Price: £310 per person

Stephen Bulmer has spent his career working in top restaurants with some of the best chefs in the world – including Georgio Locatelli, chef/owner of the Michelin-starred Locanda Locatelli in central London.

This course is a masterclass in Italian cookery, featuring some of Steve’s favourite dishes from Locanda Locatelli, together with recipes and techniques gained during visits to Italy over the last 20 years.

It will cover in depth the techniques that underpin Italian cuisine, as well as exploring the regional ingredients and recipe variations that give it such diversity. There is lots of hands-on, practical cooking, time to ask all the questions you want and plenty to inspire you.

As an advanced course, those attending the course should have a good base of kitchen skills, perhaps having previously attended cookery courses before. Steve will help you take these skills to the next level, teaching you key professional skills such as how to prepare dishes ahead of time, how to cook multiple portions at the same time and how to present your dishes with a professional, restaurant-style finish.

Dishes typically included in this course are:

Breads – Focaccia and Ciabatta
with Tomato, Pesto & Olive variations

Ravioli Florentine

Sformato di Patate, Prosciutto & Taleggio

Beef Carpaccio, Goat Cheese Dressing

Arancini
(Sicilian stuffed risotto balls)

Octopus with Tomato Caponata

Hake with Fennel and Cimi de Rappa

Pork with Mustard Fruit Crust and Borlotti Beans

Torta della Nonna 

Techniques covered in this course include:

  • Bread making – understanding roles and relative proportions of ingredients; kneading, proving and baking
  • Pasta making, rolling and filling
  • Risotto – professional technique and variations
  • Fish filleting, preparation of fresh octopus, cooking methods
  • Cooking duck – rendering down the fat, making the skin crisp
  • Italian grains and specialist ingredients as accompaniments
  • Making of sauces
  • Pastry-making and other dessert-related techniques
  • Advanced presentation skills

The above dishes are representative of the recipes taught on this cookery course. However, Swinton Park Cookery School reserve the right to change any or all of these dishes, as circumstances require.

Course Dates

Monday 15th September 2014 to Tuesday 16th September 2014
Monday 27th April 2015 to Tuesday 28th April 2015

Booking

This course cannot be booked online. Please contact the Cookery School:

Email: cookeryschool@swintonpark.com
Tel: 01765 680969

Booking Information

Please visit our Course Structure, Rates & General Info pages to find out more about partners joining courses, special accommodation rates, course timings and booking conditions.