The French masters have really help shape the way we cook today.  Now you can spend a day in our kitchen cooking up some delicious classis with Angela.  Start with fresh asparagus and sauce mousseline, rillettes of two salmon with pickled cucumber, cheese soufflé with summer herbs and a tomato veloute, Lamb Nicoise, and a fresh peach and raspberry daquoise (brown sugar and almond meringue with Chantilly cream).

£150 per person.