Discover the true potential of home cooked Mexican food on this One Day Class, leaving with the recipes, knowledge and skills to recreate these dishes time and time again.
Recipes covered may include:
Demonstration
Practical
“Friendly, very efficient, all the staff worked really hard on the day to make it as enjoyable and educational as possible. The variety of food we used and great recipes we made, great support and enthusiasm from the staff, and enjoying the food at home afterwards – tasted great.” Louise
The recipes made on this course contain the following: GLUTEN, EGGS, MILK, FISH, SHELLFISH
This course is not suitable for vegans, but can be adapted to be gluten-free, pescatarian and vegetarian.
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.
*Please note this list is not exhaustive.
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
On the day, the school will be open from 9.30am and the class will begin at 9.45am. The class will be finished by 3.30pm, depending on the course and class size it may finish earlier.
“The cook school put me in touch with Castle Terrace, a good portion of my career was spent there… it’s great the connections you can make on the back of a course at the cook school.”
“The cookery school gave me the skills, knowledge and confidence to be able to see it through and make a living out of doing something I’ve always loved”
“…what really stood out to me was its reputation for high-level training in a supportive environment… The technical knowledge, attention to detail, and efficiency I have learned have all shaped how I think about food, whether I’m cooking myself or talking about it in my work.”
We understand the significance of this decision, and are always happy to arrange a call or tour with our Head Teacher for anyone with interest in our Professional Course Programme.
