
Individual and Corporate Courses
Private and Corporate group courses and team building events.
We hold fun and informative courses / team building events and demonstrations at our Amersham base, or we can bring our team to your premises.
To book a course or ask a question:- Tel: 01494 726645 or email enquiries@chalfontclassiccuisine.co.uk
All courses are held at our Amersham kitchen: Unit 5, The Business Centre, Raans Rd, Amersham, Bucks HP6 6FB
Individuals
Contact us with your availability and preferences - we will group you with other students at a date convenient to you.

Guide prices for groups
Hands on 5½ hour event for up to 8 people, typically producing a 3 course meal; £645 +vat (extra people £80+vat to max 10).
Hands on 3½ hour event for up to 8 people, typically producing a 2 course meal; £520 +vat (extra people £75+vat to max 10 people).
Part Demonstration/ part hands on, up to 24 students. 5 ½ hours; £900 +vat.
Part Demonstration/ part hands on, up to 24 students. 3 ½ - 4 hours; £800 +vat.
Demonstration—2 hours—max. 30 people at our Amersham pmises; £450+vat or as a fundraiser etc at your venue (no limit on numbers).
The content of each course will be tailor made to your requirements.

Example of a 5 ½ hour Course
9.30: Coffee and welcome
9.45: Demonstration of starter.
10.15: Down to the main kitchen to make the starter, take it back to the demo kitchen to sample.
11.00: Demonstration of main course before having a go yourselves.
12.15: Time to relax with a well earned glass of wine and sample the main course.
13.30: Dessert demonstration, more hands on opportunity followed by sampling.
14.45: Final get together in the demonstration area with time to ask questions, the more competitive groups could have awards and wooden spoons given out.
15.00: Head for home with recipes and lots of ideas…time to plan that dinner party and book in for another course.
Cookery Courses
|
Course Title |
Course Details |
|
Classic Cookery A |
Make a fresh pea risotto, stuffed Chicken breast with a Mushroom Duxelle and wrapped in Pancetta. Learn how to keep the meat succulent and cooked to perfection. Make a sauce for the Chicken, and finish off with a delightful Crème Brûlée. |
|
Classic Cookery B |
Filo Basket filled with Mussels Duck Breast with Coriander and Ginger, followed by Brandy Snap Baskets and Armagnac Ice Cream. |
|
Classic Cookery C |
Goats Cheese and Red Onion Tart followed by Pan fried Fillet of Salmon. Finish off with Fresh Fruit Pavlova. |
|
Classic Cookery D |
We will make fresh pasta into Ricotta, Walnut and Lemon Tortellini, cook a Rack of Lamb and make a Green Peppercorn sauce, finish off with a melt in the mouth Hot Chocolate Fondant. |
|
Classic Demonstration 1 |
Breast of Guinea Fowl Fine Apple Tart with Rum and Raisin Ice Cream. |
|
Classic Demonstration 2 |
Spinach and Ricotta Ravioli Duck Breast with Coriander and Ginger. |
|
Vegetarian and Pasta Day |
Caramelised Onion Tart, Spinach and Ricotta Ravioli, Broad Bean Risotto just for starters and to follow….. |
|
Bread and Yeast Goods |
Warm hands ‘needed’ for this one. We will make Croissants, Rum Baba’s, assorted bread rolls, Chelsea Buns and lots more. |
|
All about Pastry |
During the day we will cover Puff and Choux Pastry, Hot Water Paste, Shortcrust and Sweet Pastry from which we will make a variety of exciting menu items e.g Chocolate Eclairs, Hand raised Pork Pies, Quiche, Salmon En-Croute and Fine Apple Tarts. |
|
Thai Cookery |
Learn how to make Chicken Satay with fresh Satay sauce, Thai Fish Cakes with a Hot and Sour Dip, Lamb Mussaman Curry, Lime fragrant Rice with Stir Fried Vegetables, Banana Tatin with Cardamom Ice Cream in a Brandy Snap Basket. |
|
All about Fish |
Learn what to look for when buying fresh fish. Open a few oysters, fillet and pan fry red mullet, taste test fresh and prepared scallops, make the best Moules Mariniere, and for main course Monkfish wrapped with spinach. |
|
Canapés |
Shredded Duck Hoisin Tartlets, Mini Salmon en Croute, Baby Thai Fish Cakes, Red Onion and Goats Cheese on a bread croute, Mini Tomato Tarts. |
|
Kitchen Basics and Speedy Suppers |
Brush up or learn knife skills. Fillet fish, bone a chicken and make fresh pasta. With these skills and ingredients make some speedy tasty suppers. |
|
Students Cookery |
Ideas for easy, budget food without poisoning yourself!! Jamie Oliver would be proud of you! |
|
3 Course Christmas Lunch |
Bring a group of 10-24 people along for a fantastic lunch or dinner, learning lots of tips along the way. Great for Christmas Group celebrations, contact us for menu options and more detail. |