Tiramisu Ingredients 300ml strong coffee 80ml Frangelico 2 tbsp. caster sugar 150g mascarpone 400ml double cream 2 tspn. vanilla extract 16 Savoiardi biscuits Cocoa powder Grated chocolate Method Whisk together the sugar, mascarpone and vanilla extract. Add the double cream and then whisk into the mascarpone mix. Whip the mix to thicken so that it […]

Graduate Story – Sara

Sara Felix graduated from our Diploma in Professional Patisserie, and has just opened her very own Patisserie in Topsham, Exeter, called Sara’s Petite Cuisine, and we wish her all the very best. 1. Can You Describe The Kind Of Cook You Were Before Taking The Course? Before taking the course I considered myself a self […]

Plaice Goujons & Tartare Sauce

Plaice Goujons Ingredients Plaice fillets Self raising flour Eggs Breadcrumbs Salt & pepper Method Cut the skinless plaice fillets into goujons. Season the flour with salt and pepper. Pass the goujons through the flour, then the beaten egg, then the breadcrumbs. Roll the goujons on the work surface to set a nice rounded shape (see […]

Christmas Meal still brings Christmas Cheer

According to the Ashburton Cookery School’s survey of home cooks there is no dampening of enthusiasm for Christmas this year. The world often feels in constant flux and 2017 has been no different, so it’s not surprising that many of us take comfort in the Christmas period as a time for friends, family and goodwill. […]

Student Story: Cat in the Kitchen

We love it when our past students drop us a line to tell us that they have gone on to realise their dreams, and so we were delighted to hear from Cat Dutton who studied with us all the way back in 2006 on a 5 day More Intermediate course.  Cat is now Chef Patron […]

Working to reduce waste

Dartmoor is an area of outstanding natural beauty and Ashburton is surrounded by inspiring individuals and businesses who run ethical and sustainable businesses. We have always tried to reduce our impact on the environment as much as possible at the Ashburton Cookery School so we were very pleased to be listed as a finalist in […]