About this class

Join Holly, previously of Michelin guide restaurant Kindling, to learn chef’s tips and tricks while enjoying an evening of delicious food.

At this unique evening you will learn how to cook bavette, a surprisingly affordable yet delicious steak containing a perfect ratio of muscle and fat, accompanied by appetising side dishes – ideal for dinner parties or just a special night in.

You will cook in pairs to create a delicious menu of:

• Seared bavette
• Potato gratin
• Chimichurri sauce and homemade mustard
• Alongside demonstrations of roast guinea fowl and seasonal greens

About Holly

Previously joint Head Chef of the Michelin guide restaurant Kindling, Holly is also an experienced teacher and nutritional therapist. She’s passionate about creating amazing culinary experiences and inspiring others to learn and grow. She specialises in working with seasonal food, fermentation and preservation, cooking over fire, and catering for dietary requirements, especially gluten-free.

Dietary information: The menu for this class is gluten-free, but please note we cannot guarantee the kitchen is a fully gluten-free environment. For any allergies or dietary requirements, please contact us to discuss before booking.

Tickets for this event include:

• professional cookery tuition
• all ingredients and equipment
• hot drinks throughout the session, and you are welcome to bring your own drinks to enjoy with the meal.
• a full meal at our sociable dining table (we usually eat about 30mins before the class ends so you may wish to have a snack before you attend.)

Any profits raised from this class support our community cookery activities – where everyone can experience the benefits of cooking and eating together, regardless of finance, confidence or ability. Find out more about how we invest in people, the local community and our wider environment.