Student Feedback

[Ashburton Cookery School]

Have you been to the Ashburton Cookery School?  How was it for you?  We'd love to hear your feedback here...

[Sue Matthew]

Well, in the 10 days since I attended the Intermediate Course, here's what I've done. I bought a fearsome fish filleting knife from a fishing tackle shop, and took on brill, mackerel, lemon sole and monkfish. Tried out the new techniques I learnt - so one cooked in parcel with Cornish Rattler (had to be done), one pan fried, one steamed with crab stuffing and the rest in a fish stew. I also bought a hammer and some pliers and had a go at dismantling a Newlyn crab - to reasonable effect, but I'd've been fired if it hadn't only been me eating (spitting shell only good when you're alone and not attempting conversation). I jointed a fabulous chicken from the ginger pig (waitrose doesn't cut it these days) - french trimmed wing bones of course, what else? Tried the 10-minute recipe twice so far, yep, I liked it! The resulting jellified stock now sitting in my fridge - but vying for space with the belly pork and dauphinoise potatoes being pressed ready for tomorrow. My guest better be impressed or he's dead! I think this is my 5th pot of stock in the 10 days, had a go at white chicken, veg and fish -- used them all for various alcoholic/cream sauces. Great for the hips, ta. Everything I cook now involves consideration of the addition of lemon and a drizzle of olive oil (James) and/or a touch of dried chilli (Phil). On order from Lakeland several squeezy bottles and 3 "essential" knives. From Amazon several food writers' tomes and "the only one you'll ever need" Fish book by Mitch Tonks. Cupboard already groaning under extra weight of new baking trays and large white plates. You can take all this as very good ... I'm just working out which course to do next, and when. And if I can afford all the extra expense that will come from the ingredients and utensils I'll find essential afterwards! Thanks to James and Phil for inspiring me to cook even more - my friends are already happy just with the invites (though they don't know yet what they'll get fed!)

[Mark Harrop]

Good to hear your cooking adventure continues. Crab sounds ambitious. I've also got a stock of squeezy bottles plus sparkling new baking trays dutifully lined with Bake-O-Glide. Have done the dauphinoise (a triumph) plus the pork in a bag (though my bags leaked - too much cider). Also made James's lemon tart which worked really well. Best pastry I've ever made. Spent yesterday creating the rich tomato ragu. Enough to feed the family and fill two large jars. May attempt some belly pork today if there's any at the butchers.
Have bought a pasta machine and made one batch which was turned into ravioli and some tagliatelle topped with Ashburton pesto. On the career front, have sent out 23 letters to restaurants begging for work this week and already have three interviews lined up. Starting college on Monday. Hope you are well and don't have too many cut fingers!

[Sue Matthew]

Hello there! My fingers are intact, no blue plasters this week, but it won't last. They say you only cut yourself with blunt knives, but I'm (currently) living proof that sharp ones are just as good for slicing off finger tips! My bake-o-glide is on its way too ... excellent news on your pastry, I haven't dared try that yet, it's my black hole, but maybe I'll go for it soon just to see! Dinner with 1 guest included smoked haddock, pork belly and chocpots - and went down really very well ... the chocpot set, yay! I put lots of triple sec in and tangerine in the bottom, only wish my quantities had been overestimated, dammit. Next dinner is 2 guests, I'm working up one by one until I get to restaurant quantities, haha! Pasta tomorrow ... if I can find the bit that attaches the machine to the work surface, last time I tried without was a nightmare! Good luck with responses to all those letters ... I reckon at the very least Galton B will snap you up! I wish I was starting college ... instead I'm right back to the usual rubbish at work ... ah well, at least it's a source of people to invite for dinner!! PS - is putting curry oil on chips cool and retro, or just rochdale??

[Chris Singer]

So Ashburton, two courses down (sauces and chef skills two days) and both have been fantastic. The confidence given is amazing, and the skills passed on invaluable. You are delivering a real quality product, from the helpfulness of all the staff to the surroundings and ingredients. My new skills may be used for family and dinner party guests only, but they have opened up a whole new world to me now! (Meals out will never be the same again - I turned my nose up at a creme brulee yesterday that was clearly made with vanilla essence and was pretty poor!) And to see James balancing a panna cotta on his hand trying to work out how to put it on a plate - priceless! Well done all - first class!

[Philip Hughes]

Thanks for a couple of great courses over the last few months. Gastro plus and knife skills, both led by Stuart were fantastic: informative, good humoured and inspiring. Not sure how easy translating everything onto an elderly Aga that is either a furnace or tepid will be, but at least I have started to use the ice-cream machine and blow torch I convinced my wife we needed a few years ago. My appetite for cooking has been rekindled, so many thanks again, and hopefully see you soon.

[Mark Eldor]

I did the Chef Skills course with James Aug bank holiday w/e. Really enjoyed the course and have taken so many quality tips away!!

Starting to but them into practice now and yesterday recreated the Best End of Lamb recipe. Spent the week making stocks, prepping veg and making the Boulangere Potatoes. All was going well until I got the Lamb out and the butcher hadn't cut into the bone so I could take the chine off easily. However got away with doing it myself with a bread knife!! Finished off with the Lemon Grass and Lime Leaf Panna Cotta.

So first attempt away from the classroom and it goes to show the training works!!

My next challenge is creating something as tasty for a party of 20 people October - I may well need more practice though! : )