I was given a present of a day’s course at Nick Nairn’s Cook School and attended a session on Modern Scottish Cooking where the focus was on cooking fish, shellfish and desserts. The format of the day was demonstrations by the instructor (John Webber) then we worked in pairs to do the cooking. We then ate what we cooked. The starter was Spicy Mussel Broth which was basically mussels cooked in a thai broth – absolutely delicious. This was followed by Hone, Whisky and Dill Roasted Salmon, which was good, but I thought could have been more strongly flavoured, with a dessert of Apple Sauce cake with Apple crisps. Again the dessert was outstanding. John also demonstrated some other dishes – Prawns with Mint and Cous cous and Vanilla Panna Cotta.
Overall a really good day (10-5). The instruction was excellent, I met a nice bunch of people and there was lots of wine with lunch. Some really good cooking tips.
The only jarring note was that I had to change my originally booked date (with plenty notice) and I was charged £10 for this – something of a rip-off I thought.
Visited, September 2010