I had an amazing day at the LeManoir cookery school last week. My wife had booked me on the fish course as a birthday present. Having eaten at LeManoir several times, my expectations were pretty high, and again they didn’t disappoint.
Mark Peregrine is the head of the cookery school, who I have to say was absolutely brilliant. He’s been with Raymond Blanc since his early days in central Oxford, and his experience that he shared was incredible. I cannot rate him highly enough as a calm, entertaining, knowledgeable chef showing how to make great dishes with simple techniques.
Obviously being a fish course, we cooked lots of different fish, starting with filleting of place and mackerel, making several different fish stocks, sauces to accompany fish. We made our own lunch which was pan-fried mackerel on fennel and rocket salad as a starter, followed by Plaice in a Gewürztraminer sauce on a bed of vegetables…together with LeManoir’s famous bread rolls.
We finished off the day cooking an incredible Cornish fish soup, a baked Turbot, more sauces, and finally Moules marinière.
It’s not a cheap experience, but I can defintely say, its worth every penny.
Who Dines, Wins 