6-Part Chef Skills Course

Starts Monday 12th January 2026 | 7–9pm | Every Monday for 6 Weeks | Chelmsford, Essex
£450 per person (promotional vouchers not valid) - Book Here

We’re delighted to announce the launch of our 6-Week Chef Skills Course, taught by Ann Hood, founder of Ann’s Smart School of Cookery.

Whether you’re completely new to the kitchen or already confident and looking to refine your techniques, this hands-on course will help you master the essentials of great cooking in a fun, relaxed, and inspiring setting.

Across six weeks, you’ll learn how to handle a knife safely, prepare meat and fish like a professional, create rich sauces, make fresh pasta, and finish with elegant restaurant-style desserts. Each session includes guided demonstrations, plenty of practical cooking, and a chance to enjoy the dishes you’ve made.

Course Menu

Week 1 – Knife Skills & Preparation Techniques

Learn the essential knife techniques every cook should know — from dicing onions and julienning carrots to boning a chicken and filleting a fish.

Dishes:

• Classic chicken stir-fry with julienned vegetables and soy-ginger glaze

• Pan-fried fish fillet with herb butter and seasonal greens

Week 2 – Stocks, Soups & Sauces

Build the foundations of great cooking with homemade stocks, silky sauces, and beautifully balanced soups.

Dishes:

• Pan-roasted chicken breast with wild mushroom and tarragon cream sauce

• Celeriac velouté with truffle oil and parmesan crisp

Week 3 – Meat Masterclass

Get confident with temperature control and timing to achieve tender, perfectly cooked meat.

Dishes:

• Sticky honey-soy pork fillet with sesame greens and steamed jasmine rice

• Perfect pan-seared steak with peppercorn sauce and fondant potatoes

Week 4 – Fish & Seafood

Handle and cook fish and shellfish with confidence and care.

Dishes:

• Pan-fried seabass with lemon beurre blanc and crushed new potatoes

• King prawn and saffron risotto

Week 5 – Pasta & Vegetarian Mains

Discover the joy of making fresh pasta and vibrant vegetarian dishes full of flavour.

Dishes:

• Handmade spinach and ricotta ravioli with sage butter

• Smoked cauliflower steak with romesco sauce and crispy capers

Week 6 – Desserts

Finish on a sweet note with two elegant restaurant classics.

Dishes:

• Crème brûlée

• Light chocolate soufflé with raspberry coulis

• Poached Pears with Spiced Syrup & Almond Crumb

Taught personally by Ann, this course is suitable for all skill levels and makes the perfect start to your cookery journey — or a wonderful gift for someone who loves to cook.

👉 Book your place early — spaces are limited!

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