Bristol Cookery School

I really enjoyed my afternoon with Clive learning how to make the perfect Beef Wellington. Clive was a lovely chap, very patient with me. Would highly recommend.

I wanted to do something different for my 44th Birthday and was looking online. My friends and I are real foodies and thought a cooking masterclass would be a wonderful experience. The afternoon was led by Clive, who was an amazingly articulate, erudite, classically trained chef. Clive had spent the day before foraging for locally produced ingredients and took us step by step through the culinary arts of a four course extravaganza. Starting a with a chicken liver dish from Somerset, a main course of organic lamb from Exmoor, moving onto an Eaton Mess and local cheeses. Clive paired these with wines that were sourced from a family friend that had been maturing in his own cellar. It was a tour de force, although I would recommend that the music soundtrack could be updated with a little less Queen. Sante du Chef!

I thoroughly enjoyed my day with Clive and came away a lot more confident in the kitchen. He took time to understand my needs and skill level, adapting his tuition accordingly.The knife skills I picked up were a game changer as were tips for a perfect souffle, which I've always struggled with. The twice baked crab and chive souffle has now become staple at our dinner parties.

I've done a few cooking courses in England including a few that were pitched as masterclasses. Today was the most value I have got out of any of them.There was a great choice of items cooked on the meat course and the knowledge of the tutor (not just in terms of what was taught - it is all the little nuggets you pick up along the way as hints and tips) like the different cuts of meat to cook in a certain way,cooking times and of the equipment to use was fantastic.