Our Masterclasses, which have proved so popular, are now monthly and with a smaller number of guests. They will run on the first Wednesday of the month.
The Masterclasses this year are priced at £75.00 p.p. and begin at 10:30 but please arrive at 10:15 to enjoy a cup of coffee and a home-made biscuit in advance! Prior to this time we are preparing for the day, cleaning and hoovering! The session lasts 1½ hours and is followed by a 3 course lunch based around the day’s topic and is served with a glass of wine. Other beverages are available but not included in the price!
Due to last minute cancellations we have had to take the decision that places must be paid for at the time of booking. Refunds will only be given if we can re-sell the place. Your booked place is fully transferable to another person if you cannot make it yourself. We hope that you understand our position on this but with a small group losing students at the last moment does impact on us.
Each Masterclass will run provided we have a minimum of 8 guests.
Please call us on 01398 341231 Tuesday - Saturday 12-2 p.m. or 6-10 p.m. to book your Masterclass, could you please have card details to hand as we will require payment at the time of booking to secure your place.
To book a masterclass please ring 01398 341231
Wednesday 7th March
LAMB SADDLE AND ITS USES
Not the most common choice for lamb but this joint is more versatile than leg or shoulder. Learn how to prepare the saddle for stuffing and roasting whole, noisettes and loin with our wonderful boulangere potato, lamb stock, savoury scones and mint sauce. Perfect for spring!
Wednesday 11th April
STOCKS & SAUCES
One of the questions we get asked is “How did you make that wonderful sauce” when really it should be “How did you make that wonderful stock!” So, back to basics to prepare veal, chicken and fish stock, red wine sauce, grain mustard sauce, and hollandaise sauce as well as three sweet sauces. Mark will have some veal bones to hand if anyone would like to buy some!
Wednesday 9th May
HANDS ON FISH FILLETING
Mark and Jess will start the day with a filleting demonstration followed by your chance to have a guided lesson filleting round fish, flat fish and opening scallops. The kitchen team will then prepare a beautiful lunch with the fish from the morning. If you have a favourite filleting knife please bring it along (safely!)
Please enquire about…
Mark is also willing to host a private Masterclass for you with a group of friends or as team building or bonding.
You can choose the topic! Please enquire to find out more.
Further Masterclasses will be announced in due course.
We look forward to welcoming you back to the Masons Arms… Mark & Sarah
"This is a little gem in Devon. It’s worth a visit just for the pork belly alone"
Review - Restaurant-Guide.com