Seafood Cookery Lessons

11/05/16

Your lesson will start with an introduction to seafood, which will give you the knowledge and information about the different fish species caught within UK waters.

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Hen Parties in Surrey, Sussex and Hampshire

02/03/15

This weekend we had a truffle making and bread making lesson and demo for 17 hens in Sussex.

We made two different types of truffles, stem ginger, pistachio and dark chocolate, amaretto and chocolate.

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Cookery Lessons

05/02/15

We have had a couple of lesson this week in Frimley Green and Rowledge, both in Surrey.

We met up with Jamie and josie in Frimley and had a great time cooking French onion soup, Rib eye steak with cafe du Paris butter and sticky toffee pudding, toffee sauce.
 

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Cookery Lesson in Bexhill on Sea, Sussex

14/01/15

I would like to take this opportunity to say how much I've enjoyed the lessons and your company. Bearing in mind that only a few short weeks ago I couldn't boil water let alone an egg.  

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Victorinox Chefs Knives

10/01/15

Whether for chefs or butchers: the knife is the most important tool of the trade in both professions. Victorinox professional knives stand out thanks to their high-quality

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Traditional Fish And Chips

06/01/15

Each afternoon at 1.45 last week, Radio 4 gave tips for anyone thinking of opening a chippie. This might seem a strange ambition to encourage on our most middle-class radio station, but as we learn from a book to be published later this month, Fish and Chips:

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Cookery Lesson in Surrey

09/12/14

I had a lovely day with Martin on his beginners seafood cookery lesson in Surrey this week, Back to see him again this month for his next lesson on meat. We decided on a steamed mixed seafood platter using local sussex fish with ginger, chillies, coriander, limes, finished off with a ginger, honey and soya dressing, it tasted amazing!

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Sussex Cookery Lesson

08/11/14

On Sunday we met up with Luis Seren and his lovely wife and cooked a selection of meats and fish on his cookery lesson booked for his birthday

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SMOKED BACON, TOMATO AND CHIVE SAUCE

24/10/14

This recipe for you is from our beginners cookery lesson in Surrey last week with Martin. we are going back to see him very soon for his next lesson and i look forward to it. 

This sauce is very easy to make with great taste, give it a go.

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student cookery

21/09/14

A new cookbook for students gets the thumbs up from one woman in her third year, who knows what it's like to be hungry.

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Fundraising Pasta Cookery Lesson

11/06/14

Grant Andrews, 30, from Worthing, who suffering severe head and chest injuries in France, following a 30-foot fall onto Tarmac in last May.

It is understood he fell through a hedge, and down an embankment.

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Top ten easiest meals for students (or anyone else for that matter) to cook

02/06/14

Unfortunately, as delicious as these two dietary staples undoubtedly are, they are neither nutritious nor cheap. And with money tighter than ever before for the Great British Student, it might not be such a bad idea for the old overdraft if you started diversifying your desgustational repertoire - by which I mean 'eat something else'.

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Home Grown Strawberries

04/05/14

Britain is to enjoy its first taste of spring this weekend with the arrival of Mediterranean temperatures and the first batch of home-grown strawberries.

Forecasters said the country will be hotter than Barcelona while supermarkets were racing to stock their shelves with the first English strawberries of the season.

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Peppercorn Sauce Recipe

28/04/14

This peppercorn sauce is great for steaks, burgers, etc. It has a fantastic flavour with a hint of thyme, give it a go, you wont be disappointed....

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Macaroon Making

21/04/14

Making these delicate macarons can become seriously addictive – there is no end to the colour and flavour varieties you can create. Use food colouring pastes rather than the liquid variety; a small pot will colour hundreds of macarons and the selection of colours now available is vast (Sugarflair paste colours are £1.99 for 25g from janeasher.com). Sandwich them with any number of fillings to match the colours – lemon curd, jam, buttercream or ganache are all perfect.

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Kitchen Classic - The Creme Brulee

16/04/14

Chefs agree that a perfect creme brulee should have a creamy, soft, custard filling with crisply caramelised sugar on top. How this is achieved is more contentious. Purists, including Weekend's food columnist Tamasin Day-Lewis, insist that a proper crème brûlée should never see the inside of an oven, but some of the most respected chefs, including Gordon Ramsay, bake theirs.

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Pear Tarte Tatin Recipe

07/04/14

Beautifull carmamelized pears on a sicky puff pastry base with lovely vanilla flavours and a hint of star aniise, served with clotted cream,  YUM .... give it a try.... its easy !

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From Sea To Plate, Brighton

30/03/14

The sky is clear and the sea calm as the Libby Lou sails out of Brighton marina with the sunrise. Skipper Steve Eason steers his 10-metre day boat out to where he laid eight 500-metre-long nets the day before, a mile off the Sussex coast. He is after slip sole, a smaller fish than Dover sole – its size means it is unsuitable for the UK market so it is exported to France and Holland. It has been a big tide and he is not optimistic. I'm just hoping that we catch something that will be of interest to a local restaurant as I try to follow one fish from sea to plate

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Support Your Local Producers

24/03/14

You just can’t beat some of the fantastic produce we have right on our doorsteps. Not only are you keeping down your carbon footprint by buying local but you are also guaranteeing yourself some great taste sensations.

 

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Pesto Sauce Recipe

23/03/14

Pesto sauce recipe works fantastically with fish dishes, pasta, potatoes or fresh summer salads, adds a uplifting, nutty, freshness to foods.    

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The Joy of Pasta

20/03/14

People say that Italy has a conservative food culture and, in a way, this is true. Compared with London, Rome has few ethnic restaurants. Then again, you can afford to be a bit unadventurous when you are blessed with a cuisine as inventive and varied as that of Italy.

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Local Sussex Produce Company, Steyning, Worth a Visit!

15/03/14

The name says it all really. This fab, award-winning shop – with an equally great little café squeezed in at the back – specializes in local produce from Sussex, and was named one of the best food shops in the south in The Observer’s 2013 Food Awards. 

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Beurre Blanc Cookery School Client Testimonial

09/03/14

Ally and Andy came to my home to give myself and 2 friends a cupcake course where we went through 3 different types of cupcakes.  They were very professional and well organised, apart from just being nice guys :)   

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New Business Teaches Cookery In Your Own Home

02/03/14

Congratulations to Angela Stapleton of Worthing, who received a complimentary home cookery lesson, courtesy of Beurre Blanc Cookery School – a new business which teaches cookery in your own home.

She was also presented with a bottle of bubbly and a Beurre Blanc cookery apron by the Mayor of Worthing, Bob Smytherman, who also took part in the lesson to show his continued support of Small Businesses in Worthing.

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Hollandaise Sauce recipe

25/02/14

This easy, creamy sauce is not as difficult as you may think! perfect for that fillet of salmon or Brittish Asparagus in early May.... 

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Delicious Risotto Recipe

22/02/14

Delicious rice dreams from Italy: Just one risotto recipe and the right kind of rice are all you need to create one of the world's great dishes. After that the permutations are endless

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Passion Fruit Syrup

12/02/14

Beautiful passion fruit syrup - drizzle it on ice cream, desserts or anything that takes your fancy!

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Valentines Gift For Foodies

05/02/14

They say the best way to a mans heart is through his stomach and there are many woman who feel the same way. Beurre Blanc Cookery School might just have the solution, a fun and eduacational cookery lesson with your partner without having to leave the house. A professional chef brings the ingredients and equipment (so you dont have to go to the supermarket or wash up) and transforms your kitchen in to a mini cookery school within minutes.

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Winter Puds

31/01/14

We’ve surely done with fasting and food penance, now that January’s over. It’s time for us to loosen our belts and tuck into a bit of old-fashioned stodge. And by stodge I mean glorious, luxurious, rich, heavy, sticky, proper British puddings. There is nothing more happy-making, and I love them all: Sussex pond, spotted dick, crumbles, steamed puds and pies. Great stodgy puddings, such as jam roly poly, often involve suet and I urge you to use the real stuff rather than the vegetable equivalent. Vegetable suet is to the beef version as margarine is to butter: pale, miserable and tasteless compared to the rich, meaty fat taken from around the kidneys of beef cattle. Using the real thing improves the desired stodge factor no end, adding a wonderful rich flakiness to the dough that cannot be achieved by butter or veggie suet.

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Cookery Lesson Thank you Letter

29/01/14

 

Thank you so much for the photos, they're a lovely memento from a great day. My husband was seriously impressed with today's efforts, particularly the Victoria Sponge which is absolutely divine!  

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Foodie Brits

14/01/14

A poll of 1,000 adults found a third of UK adults regularly turn to basic pasta for their evening meal.

We may claim to be a nation of foodies, but a quarter of Britons admit they tuck into cereal for dinner at least once a week while just over a fifth rely on the contents of the biscuit tin for sustenance, new research reveals.

Despite the huge popularity of TV cookery shows and celebrity cookbooks, almost half of British adults have just a handful of meals that they rely on in the week, with a third regularly turning to basic pasta for their evening meal.

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We Have a Winner

10/01/14

Congratulations to Angela Stapleton. She was randomly selected from our Facebook fans to win a FREE one-to-one lesson with Beurre-Blanc home cookery school. 

Become a fan of Beurre-Blanc on Facebook here.

For further details about our cookery lessons please contact us at info@beurre-blanc.co.uk

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Beurre-Blanc© Cookery School - 2014
14 Stone Close - Worthing - West Sussex - BN13 2AU
0190369383107722087437info@beurre-blanc.co.uk