The day will feature some demonstrations and some hands-on practicals. There will be lots to taste and recipes to take away from the day. A wide range of modern techniques will be covered throughout the day. We will cover new approaches to plant based cuisine and how to create completely allergen free dishes.

Delegates can choose from one of 2 different packages:-

Package 1: Residential place with accommodation at a local hotel with evening dinner in Birmingham City Centre on Monday 11 April followed by the CPD day on Tuesday 12 April.

Package 2: Non-residential places ie delegates arrive for the CPD day at 8.45 am for welcome refreshments.

The Programme

Tuesday 12 April

Starting at 9 am and finishing at 4.30 pm we will cover:

• Modern plant based recipes and techniques

• An introduction to liquid nitrogen and skills

• Elaborate garnishing methods

• Allergen free cooking

• Chocolate making and petit fours

• 40 minute Demonstration and tasting with a local Michelin Starred Chef

• Canapes/Snacks

• Plant based and none plant based

• Focusing on texture and flavour

A full menu will be produced:-

Starter: English Asparagus, Hollandaise Sauce: A modern reworking of a very classic combination

Main Course: Michelin starred chef demo and tasting (TBC)

Dessert: Raspberry Soufflé, Bitter Chocolate Ice cream: A completely allergen free soufflé and ice cream

Petit Fours: Chocolates (plant based) & Nitro lollies

Delegate Information

The course is restricted to a maximum of 16 delegates to maintain interaction.

Delegates need to bring whites