Peter Gray

Heston's Duck and Triple-Cooked Chips

  • Recommended


    Includes personal feedback and tuition. More

  • $75

    Learn in an online classroom with no more than 20 classmates. More

Course Description

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.

You'll learn:

  • how to make Heston's triple cooked chips
  • cooking duck with beetroot barley
  • a vegan alternative to Heston's duck dish
  • wines to serve with your main course

The course includes:

  • 2 on-demand video lessons - presented by Peter Gray
  • lifetime access to the videos, notes and interactive class
  • flexible classes - join and learn when and where you like
  • downloadable lesson notes
  • practical cooking assignments and recipes (with tutor feedback available)
  • access on your mobile, PC, Mac or laptop
  • small interactive online classroom - chat online to students from around the world and share your creative ideas

Time to complete Heston's triple cooked chips and duck course:

Every student is different but in general we think the whole course will take around 8 hours 40 minutes to complete including:

  • Video lessons: 1 hours 40 minutes in total
  • Course notes: 30 minutes per lesson
  • Your cooking assignments: at least 2 hours per lesson
  • Interactive classroom time: 15 minutes per lesson
  • Tutor feedback review (Expert level): 15 minutes per lesson

You'll need:

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.

Ready to get started?

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.

CPD Accreditation

Course activity has been accredited by the CPD Standards Office (CPDSO). The course equates to 8 hours, 40 minutes of CPD learning.
The CPD Standards Office. CPD Provider: 50276.

Course outline

  • Duck and beetroot barley with a Vegetarian alternative

    In this lesson Peter will walk you, step by step, through the process of creating his renowned duck and beetroot barley dish. The nuttiness of barley complements the earthiness of beetroot. You will then learn how to make a vegetarian alternative using Fable, a meat alternative derived from mushrooms.

  • Triple-Cooked Chips

    Heston became obsessed with chips around 1992, before he had even opened The Fat Duck. Imitations of Heston’s legendary triple-cooked chips have since cropped up, but in this lesson you will learn how to make them the right way, resulting in a crisp, glass-like exterior with the perfect crunch. To finish off, Lowri Jones, Head Sommelier at The Hind’s Head will take you through wine pairings for these dishes.

Its given me a huge boost, and a lot more knowledge - I'm so glad I took part.


Choose how you want to learn

  • The Expert option


    Develop your learning further with marked assignments and personal tuition from The Tatler Team

    • Start course whenever you like
    • 2 weeks tutor access for personalised assignment feedback & coaching
    • 2 assignments marked by The Tatler Team
    • Certificate of completion and CPD hours
    • Online classroom with up to 20 classmates
    • 2 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course whenever you like
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 2 lessons with expert videos & notes
    • 2 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more

Buy this course for a business or group

You can now buy this course through your business or organisation for individuals and groups up to 20

Food & Drink classroom - how it works

  • Start anytime

    Watch video tutorials led by expert tutors

    Watch video tutorials led by expert tutors
  • Test yourself

    Practice what you learn with inspiring assignments

    Practice what you learn with inspiring assignments
  • Personal tuition

    Get assignment feedback from expert tutors

    Get assignment feedback from expert tutors
  • Share ideas

    Collaborate and chat directly to classmates

    Collaborate and chat directly to classmates

Meet Peter Gray

Peter Gray - Food & Drink
Head chef at The Hind’s Head, Pete’s energy, creativity and curiosity make him perfectly suited for the culinary research and development that plays such an important part in the restaurant. Integral to the Hind’s Head is Heston Blumenthal’s philosophy of ‘Question Everything’ – something Pete aims to uphold every day in his kitchen. His curated menu is seasonal, and Peter constantly strives to re-imagine the best of traditional British cooking.

Pete says: ‘I have free reign to come up with ideas and put dishes forward for the menu, although it takes quite a bit of time for that to happen because we like to ensure everything about a dish is perfect before it’s served to customers. We’re always refining and tweaking existing dishes to ensure they’re as good as they can be.’

Pete has proved himself to be more than capable of the job, and The Hind’s Head continues to be a destination restaurant that serves incredible British classics with a quirky Heston twist. The dishes themselves might look simple, but the amount of work that goes into ensuring every plate that leaves the pass is perfect as can be is astounding.

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Awards & Accreditations

  • Royal Horticultural Society - Approved Centre 2023-2024
  • Royal Horticultural Society
  • CPD Accredited (provider 50276)
  • Digital Education Awards 2023 Winner for Digital Health and Wellbeing Learning Product of the Year
  • Digital Education Awards 2023 Winner for Adult Home Learning Product of the Year