The Tatler Menu: Cook at home with Britain's Best Chefs
Collection of 4 courses
Head chef of The Hind's Head restaurant, Peter Gray, teaches you how to make Heston Blumenthal’s famous duck and triple cooked chips. This is a showstopping main course, exhibiting a true mastery of technique and style.
During this course, you will learn to cook a duck and beetroot barley, a vegetarian/vegan alternative and finish off with Heston’s triple-cooked chips. The head sommelier at the restaurant will also suggest some wine pairings for the dish.
This course is part of the Tatler Dinner Party menu collection of courses, presented by British chefs.
Every student is different but in general we think the whole course will take around 8 hours 40 minutes to complete including:
Your lesson notes will include the full details of the ingredients you'll need, but you will be making Heston's triple cooked chips and duck, so you'll need standard kitchen equipment.
Just add the course to your basket above - choose the 'Expert' option for personal feedback from Peter on your cooking assignments.
If you know someone who'd love this course then give it as a gift - just tick "This is a gift" at the checkout.
Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.
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Collection of 4 courses
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4 Courses • 4 Expert TutorsInvite Tatler's hand picked Michelin-starred chefs into your kitchen and learn how to design the ultimate dinner party menu.
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