Short Course

Stocks, Sauces & Seasonal Soups

Regular price £70.00

In the Coghlans kitchen at Stancliffe Hall we consider the secret to a great sauce, gravy or soup is the stock. This course teaches you to understand the importance of a good stock and how once you have a great stock fresh soups, sauces & risottos are quick and easy to make. 

Typical Content

  • Traditional stock from beef bones, vegetables and herbs
  • Red Wine Jus Lie
  • Beurre blanc and cream sauces
  • Vegetable based soups with vegetable stock


  • Knife Skills
  • Texture analysis
  • Flavour analysis and adjustment
  • Hygiene practices


  • Drinks on arrival
  • Recipe sheets
  • All your dishes to take away!