classes | december 2009 - may 2010 save twice as much when you buy online - online discount £20 per class! Image: Asian Chicken follow us on Twitter click f\xbr gormet g\xbssip! Nick Nairn Classes Savoury soufflé starter tbc, game bird with cabbage, bacon & parsley mash and raspberry brulee are on today 9s menu.
Demonstrati on - Pork Fillet with Ham & Sage, Warm Salad of Crispy Chicken. See website for full details and techniques. (Click on a class date for more information or to book online) Nick 9s New Scottish Cooking 2 Fri 26 Feb / Thu 29 Apr NNSC2 Nick selects his favourite dishes from his book to create a delicious dinner party menu.
Scallops with oriental salad & sweet c hilli dressing; peppered fillet of beef with whisky sauce; warm soft chocolate cake. Demonstration dishes - warm salad of pigeon with parsnips & lentils; steamed mussels with fresh green flav ours. See website for techniques.
(Click on a class date for more information or to book online) Nick 9s New Scottish Cooking 1 Thu 17 Dec / Thu 21 Jan / Fri 26 Mar / Thu 20 May NNSC1 Courgette, basil & parmesan soup; market fish of the day ... more. less.
with wilted greens, mussel & white wine sauce; hot raspberry soufflé. Demonstration dishes - seared monkfish with curried lentils; rocket and pine nut ravioli with tomato sauce. See website for techniques.<br><br> (Click on a class date for more information or to book online) Nick 9s New Scottish Cooking 3 Mon 21 Dec / Thu 25 Feb / Fri 21 May NNSC3 Filo basket of mussels with bacon & brie; roast loin of lamb with spinach, tomato & basil sauce and dauphinoise potatoes follow ed by bramble & almond tart, served with crème anglaise 3 that 9s custard to you and I. Demonstration dishes - spaghetti with crab, garlic, parsley & lemon; salt and pepper squid. See website for techniques.<br><br> (Click on a class date for more information or to book online) Nick 9s New Scottish Cookery 4 Fri 29 Jan / Mon 29 Mar / Mon 24 May NNSC4 Seared scallops with dressed salad, crispy pancetta & butter sauce; tarragon chicken, wild mushrooms with garden veg & new spud s; chocolate & orange pots, drambuie cream. Demonstration dishes: perfect gnocchi; crepes & lemon syrup. See website for techniques.<br><br> (Click on a class date for more information or to book online) Nick 9s New Scottish Cookery 5 Fri 22 Jan / Thu 25 Mar / Thu 22 Apr NNSC5 A simple dream dinner party dish - classic brown shrimp & smoked salmon and avocado cocktail; Loch Duart salmon with peas, lett uce & bacon served with gnocchi; berry fruit pavlova with raspberry sauce. Demonstration: monkfish and summer veg stew; spice crusted tuna carpaccio. See website for techniques.<br><br> (Click on a class date for more information or to book online) Nick 9s New Scottish Cookery 6 Mon 14 Dec / Mon 22 Feb / Fri 23 Apr NNSC6 2010 heralds very exciting times for us at the school, as we 9ll be celebrating our 10th Birthday! Since opening our doors in April 2000, we 9ve had a staggering 45,000 keen cooks, reluctant toast burners and damn nice people through our kitchen doors. The chefs have demonstrated dishes around 16,464 times, had no fires, hosted one wedding, washed in excess of 100,000 dirty pots and pans, ushered one escapee bull from the garden (nightmares still recurring on that one) and yet still only have 6 jokes on rotation& Over the past decade, we have learned truly how to teach people to cook, understand exactly what people need to learn and offer a depth of knowledge & experience simply not available at any other cookery school, which is why we are the leading cook school in the country.<br><br> Throughout our birthday year, we 9ll be running some celebration classes, have a gamut of super-dooper competitions lined up and, of course, welcoming friends old and new through our doors. How exciting! We look forward to seeing you in 2010 (p.s.<br><br> party hats optional on attendance, but welcome. We 9ll lamely protest at any offerings of birthday cakes and do ask you keep flowers and other sumptuous gifts to a minimum. No, no really, you shouldn 9t have&.) Explore a wide range of cuts and cooking methods on this meaty feast of a day.<br><br> There will be some seasonal variation withthe cu ts used in this class but will include salad of spring lamb with new potatoes, mint & chilli salsa, open steak sandwich with grilled vegetables and horseradish, lemon & marjoram chicken baked in a salt crust. We 9ll demonstrate the curiously named chicken with 40 cloves of garlic and some braising dishes 3 pigs cheeks & ox tail. See website for techniques.<br><br> (Click on a class date for more information or to book online) Meaty Dishes Mon 7 Dec / Mon 18 Jan / Sun 28 Feb / Mon 19 Apr MD To start you 9ll make a proper 1lb pork pie to take home and show off with. Next, roast Gressingham duck and shitake stir-fry fo llowed by roasted squab with a bourguignon sauce. The chefs will demonstrate how to make twice cooked Asian pork belly and slow-baked leg of lamb.<br><br> See website for techniques. (Please note: the re is £20 supplement for this class) (Click on a class date for more information or to book online) More Meaty Dishes Sat 20 Mar / Sat 15 May MMD Meat & Game Classes See also Modern Scottish Cooking Day 2; More Modern Scottish Cookery day 2; Kitchen Essentials 2; Masterclass Meat Game & Poult ry. If you 9re anything like us, the following will be music to your ears: seared scallops with potato fondant, bacon lentil salad.L obster thermidor.<br><br> Demonstrated will be baked whole sea bass, spring onions and soy butter. Tournedos of salmon in tomato and basil essence. Sashimi, filleting round and flat fish.<br><br> See website for techniques. (Please note: there is £20 supplement for this class) (Click on a class date for more information or to book online) Finest Feast of Fish Thu 28 Jan / Thu 18 Mar / Fri 30 Apr FFF Fish Classes Buying, preparing and cooking a wide range of fish and shellfish. Crispy fillet of sea bass with garlic salt cod mash and sauce tartare.<br><br> Roast monkfish served with pancetta, chickpea and potato stew. We 9ll also look at three fish tartar, making fish stock and sautéed scallops with stir-fried vegetables and chilli romesco sauce. See website for techniques.<br><br> (Click on a class date for more information or to book online) Feast of Fish Fri 18 Dec / 15 Jan / Sat 27 Feb / Fri 2 Apr / Fri 14 May FF See also : Modern Scottish Cooking day 1; More Modern Scottish Cookery day 1; Kitchen Essentials 1; Masterclass Fish and Shellf ish Contemporary Scottish cooking with John or Alan. The emphasis on this class is produce 3 how to buy, how to make the most of it and not forgetting the key techniques and planning required for a successful dinner menu. Smoked haddock, leek and parmesan tart; perfect steak with cabernet sauvignon & rocket a nd for dessert dark chocolate tart with crème fraîche.<br><br> Demonstration dishes - pasta making; rocket & pine nut ravioli with quick tomato sauce. See website for techniques. (Click on a class date for more information or to book online) New Scottish Cookery Tutors choice Sat9 Jan/Mon1 Feb/Sat27 Mar/Sat24 Apr/Mon10 May NSCTC Scottish Cooking John or Alan take you through a classic Nick menu.<br><br> Scallops with oriental salad & sweet chilli dressing; peppered fillet of bee f with whisky sauce; warm soft chocolate cake. Demonstration dishes - warm salad of pigeon with parsnips & lentils; steamed mussels with fresh green flavours. See website for techniques.<br><br> (Click on a class date for more information or to book online) New Scottish Cookery 1 Thu 4 Feb / Thu 1 Apr / Fri 28 May NSC1 John or Alan take you through a classic Nick menu. Seared scallops with dressed salad, crispy pancetta & butter sauce; tarragon chicken, wild mushrooms with garden veg & new spuds; chocolate & orange pots, drambuie cream. Demonstration dishes: gnocchi with goat 9s cheese cream; crepes with lemon syrup .<br><br> (Click on a class date for more information or to book online) New Scottish Cookery 5 Thu 10 Dec / Fri 19 Feb / Thu 6 May NSC5 An introduction to Modern Scottish Cooking - with a focus on fish, shellfish and desserts. Can be taken as an individual day, o r make a weekend of it! Spicy mussel broth; roast honey & dill Scottish salmon with vegetable spaghetti and whisky sauce; apple sauce cake with orange and passionfruit sauce.<br><br> Demonstrat ion dishes: sauté of Scottish prawns with lemon and mint cous cous; and vanilla panna cotta with gomme syrup. See website for techniques. (Click on a class date for more information or to book online) Modern Scottish Cooking: Fish, shellfish & desserts Sat 23 Jan / Sat 29 May MSC1 see also Nick Nairn Classes Day 2 of the Modern Scottish Cooking weekend focuses on meat, game, vegetables and salads.<br><br> Potato pancakes with grilled vegetab les, pesto and poached egg. Cook the perfect beef fillet, master red wine shallots, and serve both up with some stir-fried vegetables. Demonstration: roast quail with Madeira, sage & ap ples.<br><br> As it 9s Sunday, we 9ll make you a delicious vanilla panna cotta with flavoured syrup for dessert. See website for techniques. (Click on a class date for more information or to book online) Modern Scottish Cooking: Meat, vegetables & salads Sun 24 Jan / Sun 30 May MSC2 Our Modern Scottish Cooking classes prove so popular, we 9ve put together another menu on the subject.<br><br> Seared scallop and black pudding salad; eastern mixed fish served with fragrant noodles; warm soft chocolate cake. Demonstration: cranachan parfait, marmalade ice cream & cardamom custard. See websi te for techniques.<br><br> (Click on a class date for more information or to book online) More Modern Scottish Cooking: Fish, shellfish & desserts Sat 6 Mar MMSC1 Hand cut noodles with pancetta and wild mushrooms (a true taste sensation). Sunday roast? Roast lamb, boulangere potatoes & ros emary, wilted spinach with lemon, nutmeg and garlic.<br><br> We 9ll demonstrate how to joint a chicken and make you some cranachan parfait for dessert. See website for techniques. (Click on a class date for more information or to book online) More Modern Scottish Cooking: Meat, vegetables & salads Sun 7 Mar MMSC2 World Cooking Classes Here we explore the wonderful range of herbs and spices used in regional Indian cookery.<br><br> Chicken korma, tandoori chicken, perfe ct basmati rice, naan breads will be mastered & we 9ll share techniques for perfect aloo ka saag, rogan josh, goan coconut rice, raita, spicy potato breads, chapatti and gajjar ka ha lwar 3 an odd sounding but rather delicious carrot pudding. See website for techniques. (Click on a class date for more information or to book online) Indian Cookery Fri 4 Dec / Sun 10 Jan / Mon 15 Feb / Mon 15 Mar / Sun 16 May IC From fresh pastas to perfect tomato sauces, enjoy a wonderful day exploring the Italian larder.<br><br> Gnocchi piedmontaise, rocket an d walnut pesto; Italian meatballs in a tomato sauce served with freshly made egg pasta. Polish off with classic tiramisu; Mama mia! See website for techniques.<br><br> (Click on a class date for more information or to book online) Simple Italian Sun 20 Dec / Thu 14 Jan / Thu 13 May SI General Cookery Classes A class for those who 9d like to improve their cooking skills by mastering some key techniques and picking up a good few trade s ecrets! White chicken stock becomes Thai broth with coconut milk and lime; Fish preparation and roasting techniques in halibut wrapped in parma ham with roast peppers, garlic and capers, classic crème brulée covers custards and we 9ll demonstrate making pastry, lemon & lime tart & sugar spirals. See website for techniques.<br><br> (Click on a class date for more information or to book online) Kitchen Essentials 3 A mini masterclass in knives, stock, fish and desserts Sat 6 Feb/Sat 1 May KE1 A focus on some key techniques and lots of trade secrets. Master pasta and transform into ravioli of goats cheese & red onion m armalade. Perfect results are guaranteed after learning about pan temperatures and chargrilling.<br><br> The main course is chargrilled beef fillet with green herb salsa & stack potatoes and we 9ll make you dessert 3 lemon & lime tart. Other areas covered are the difference between boiling, poaching & simmering, perfect poached eggs, mash and breaking down a chicken. See website for t echniques.<br><br> (Click on a class date for more information or to book online) Kitchen Essentials 3 A mini masterclass in pasta, meat, veggies & salads Sun 7 Feb/ Sun 2 May KE2 Dinner Party Cooking Classes Another stylish Italian Job. Make egg pasta sheets and transform them into spinach, ricotta and parma ham cannelloni. Classic b eef escalope caponata is the main course we 9ll make clotted cream panacotta with lemon caramel and orange biscotti & share the sectret of the ultimate risotto!<br><br> See website for techniques. (Click on a class date for more information or to book online) More Simple Italian Thu 3 Dec / Thu 18 Feb / Mon 1 Mar / Thu 27 May MSI We explore a fascinating cuisine brought to life through the balance of hot, sweet, salty and sour tastes. You 9ll cook fragrant dishes such as hot and sour shrimp soup, based on a simple fusion stock, beef chiang mai curry (our favourite curry ever..), & Thai salmon fishcakes.<br><br> We 9ll also demonstrate naan bread, s ticky coconut rice, carpaccio of pineapple and red thai curry paste. See website for techniques. (Click on a class date for more information or to book online) Thai Cookery Sun 17 Jan / Mon 8 Mar / Mon 31 May TC At the time of going to print, John is testing out new recipes for this course on some very willing guinea pigs (we know, it 9s a hard life&).<br><br> Full course details and techniques covered will be posted on the website. (Click on a class date for more information or to book online) Easy Going Entertaining, Spring menu Fri 5 Mar / Sat 8 May EGESP We 9ve rebranded the Informal dinner party - a fool proof menu made for dark nights! Starting with a classic French onion soup t o warm you right through to your toes.<br><br> Followed by Osso Bucco Milanese - a traditional Italian dish from Milan of braised shanks served up with lemon, thyme and black pepper pas ta - a real winter warmer. Round off with the most drooled over dessert in the school - an almond, plum and fig frangipane torte 3 mmmm mmmm! (Click on a class date for more information or to book online) Easy going entertaining, Winter menu Sun 6 Dec / Sun 31 Jan EGEW A spring stunner: starting with Carpaccio of beef with rocket and parmesan.<br><br> The main dish for the day will be Spiced Halibut fi llet with pickled cucumber, shallot salad and a mint and coriander yogurt. We can also reveal that the dessert for this impressive dinner party menu will be a baked Normandy French app le tart with vanilla mascarpone. (Click on a class date for more information or to book online) Easy Posh Dinner Party; Spring Menu Sun 14 Mar (Mothers Day) / Mon 26 Apr / Sat 22 May EPDPSP A winter menu that most definitely wouldn 9t look out of place in a fine dining restaurant.<br><br> Kick off with delicate but oh-so-tas ty oriental pork dumplings and langoustines with chilli dipping sauce. You will cook pan roast halibut with pancetta and a shallot, fennel and red wine sauce all served up with the p erfect mash. To round off this feast: caramelised pear sponge pudding with mascarpone.<br><br> (Click on a class date for more information or to book online) Easy Posh Dinner Party, Winter menu Sat 19 Dec / Mon 25 Jan / Sun 21 Feb EPDPW World Cooking Classes continued The Cook School Cook Book live, this class is strong on key techniques and basic recipes for the freezer or store cupboard. Ma ke & take home some essentials: chicken stock, pesto, café de Paris butter, Thai red curry paste & escoffier paste 3 all ready to pop in your freezer and whip out when cooking at home. Learn how to poach the perfect egg every time, and make potato and herb pancakes with smoked haddock, poached egg and a speedy hollandaise for lunch and we 9ll serve dessert 3 apricot tart, leavi ng you plenty of time to make your take-home goodies.<br><br> We 9ll also share how to make a custard base that can become ice cream or brulee. (Click on a class date for more information or to book online) The Cook Book Class Sat 30 Jan / Fri 19 Mar / Mon 3 May TCBC The dishes on this menu prove you don't need meat and will tempt even die-hard carnivores. Parmesan crackling biscuits with cha rgrilled veg salad.<br><br> Master pasta making and make butternut squash ravioli. Demonstrated on the day are carrot and lemongrass broth; filo pastry flan of courgette and tomato, fe ta cheese and tomato & potato & goat 9s cheese brulee with mushrooms & baked potato crisps. An inspirational day of fresh flavours.<br><br> See website for techniques. (Click on a class date for more information or to book online) Contemporary Vegetarian Sat 3 Apr CV Enjoying good food when time is of the essence shouldn't be a problem - most of us just need a little inspiration once in a whi le. How does Moroccan charmoula chicken with lemon and coriander cous cous sound?<br><br> Well make it & take it home. Cumberland sausage with curried lentils. Linguine with clams and pi quillo peppers.<br><br> In addition we 9ll demonstrate potato and chorizo tortilla, French toast sarnies (wait till you taste them!) and oven baked brie with parma ham & red onion marmalade . See website for techniques. (Click on a class date for more information or to book online) Super Suppers Fri 11 Dec / Sat 16 Jan / Sat 13 Mar / Sun 9 May SS Explore the essential tapas larder including orange and sherry chicken, spiced beef parcels, shrimp fritters (moreish!), clams, ribs and more.<br><br> To complete the picture at home, all you'll need is some Rioja, perhaps some cool cerveza and some sun-kissed friends to invite over. Olé! (Click on a class date for more information or to book online) Tapas Sun 28 Mar / Sun 23 May TA A class for our cash conscious times 3 you don 9t have to spend a lot to enjoy the finest foods on offer, nor do you have to spe nd for ever slaving in the kitchen.<br><br> This class shows you how to make your meals go further; revealing practical (without being dull!) ways to have good food on a budget. We 9re talking skillfu l shopping, and making a number of delicious meals all from the purchase of a chicken and pork fillet. There will be Caesar style warm salad of crispy chicken, chicken stock, roast pork fille t, pork sloppy joes and both meats collide in a jaw dropping paella.<br><br> Inspiring, practical and oh, so tasty. (Click on a class date for more information or to book online) Canny Cooking Sun 21 Mar CC If you want to build teams, reward staff or simply impress the socks off your clients, there is no better place to do it than o ur 5 star rated cook school. Our corporate and private event programmes have been rated as the most original and unforgettable incentive, reward and hospitality days in the U K today.<br><br> To see what 9s on the menu, call 01877 389 900 and request a brochure. Corporate and Private Events Corporate and Private Events A stress free Christmas day? Well we can 9t guarantee the in-laws will be on best behaviour, but we 9ll show how to make a sumptu ous Christmas feast and cover a timing plan that will allow you to enjoy a hassle free day.<br><br> Imagine it now 3 impress all with potato pikelets, smoked salmon and crème fraîche. The m ain event will star roast turkey breast stuffed with herbs and your choice of stuffing 3 chestnut or skirlie, roast potatoes with lemon and red onion, even a delicious bread sauce. And t o finish?<br><br> Helston pudding 3 a lighter Christmas pud served with clotted cream. (Click on a class date for more information or to book online) Stress Free Traditional Christmas Sat 12 Dec SFTC Stuff the turkey! We 9ll look at sleek and contemporary alternatives to the traditional Christmas bird.<br><br> Chargrilled scallops wit h potato, bacon and lentil dressing, sautéed medallions of venison with green peppercorns & apples, dauphinoise potatoes, red cabbage slaw. Dessert options are panettone br ead and butter pudding with mango coulis and amaretto trifle. Not only can you take home and freeze/keep many elements of this class for the big day, it also includes a full timing plan to ensure there 9s all the more time for opening pressies!<br><br> (Click on a class date for more information or to book online) Stress free Modern Christmas Sat 5 Dec / Sun 13 Dec SFMC General Cookery Classes continued Aimed at those working in a professional kitchen 3 with classes ranging from butchery courses, B&B owner days and otherswho nee d to truly understand Mise en place and preparation for volume cooking. Non trade, keen cooks also welcome. Pro days MC Single day course with in-depth subject matters ranging from Game Birds, Pastry, Tarts & Baking through to specialist dessert d ays, designed to supplement masterclasses and pro days.<br><br> See the website for more details. Masterclass Plus MC Our new style masterclasses. These are three day in-depth masterclass covering essential preparation, including filleting, stoc ks and associated sauces.<br><br> Focus on Fish & Shellfish, meat, Game & Poultry or Desserts & baking plus a special course on accompaniments & presentation. The specific content on dates will be on the website, but our coded calendar will confirm when these are taking place. See the classes section of the site for more details.<br><br> Suitable for the keen cook or t hose who cook for a living. 3 day Masterclass course MC Masterclasses, Masterclass plus and pro days We 9ve left some gaps in the schedule to allow us to accommodate for additional popular courses. If you see TBC, this means a cl ass will be scheduled on this date but the course yet to be determined at time of going to print.<br><br> New classes will be posted on the website, & e-mailer subscribers and Twitter followers w ill be first to be notified. TBC dates TBC A class suitable for soon to be students, the can 9t cook won 9t cooks, and those wanting to just be able to cook for themselves. Lots of basic techniques that everyone assumes you should know, some other things to make you the roomie from heaven.<br><br> Pasta sauces, sautés, and good building blocks you can just add chicken/fish o r whatever takes your fancy to. Cooking for Life June & August 2010 CL On this year in history&.or 2000 to be precise, John took our first class at the cook school. The class was called cIsland Harv est d featuring recipes from Nick 9s current TV series.<br><br> 5 ladies took part in this momentous occasion and they are still our customers today. To celebrate, we 9re planning something big, something woo-hoo, something not to miss, although we 9re keeping it under wraps for now. Subscribe for updates to be 1st in the know&.<br><br> Cook School 10th Birthday Mon 12 Apr CSB Special days & Coming soon&.. classes december 2009 - may 2010 Click on a class date for more information or to book online December 2009 MON TUE WED THU FRI SAT SUN 01 TCBC 07 MD 14 NNSC6 21 NNSC3 28 CPE 01 CPE 08 CPE 15 NNSC3 22 CPE 29 FF 02 CPE 09 CPE 16 NNSC5 23 EGEW 30 CPE 03 MSI 10 NSC5 17 NNSC1 24 NNSC2 31 CPE 04 IC 11 SS 18 FF 25 CPE 27 FFF 05 SFMC 12 SFTC 19 EPDPW 26 MSC1 28 KE1 06 EGEW 13 SFMC 20 SI 27 MSC2 29 KE2 January 2010 MON TUE WED THU FRI SAT SUN 01 TCBC 04 SS 11 NNSC6 18 MD 25 EPDPW 01 CPE 05 CPE 12 NNSC3 19 CPE 26 FF 02 CPE 06 CPE 13 NNSC5 20 EGEW 27 CPE 03 CPE 07 MC 14 SI 21 NNSC1 28 FFF 01 CPE 08 MC 15 FF 22 NNSC5 29 NNSC4 02 NSC1 09 NSCTC 16 SS 23 MSC1 30 TCBC 03 MD 10 IC 17 TC 24 MSC2 31 EGEW February 2010 MON TUE WED THU FRI SAT SUN 01 NSCTC 08 TBC 15 IC 22 NNSC6 28 CPE 02 CPE 09 CPE 16 NNSC3 23 CPE 29 FF 03 CPE 10 CPE 17 NNSC5 24 EGEW 30 CPE 04 NSC1 11 MC 18 MSI 25 NNSC3 31 CPE 05 TBC 12 MC 19 NSC5 26 NNSC2 27 FFF 06 KE1 13 MC 20 TBC 27 FF 28 KE1 07 KE2 14 MC 21 EPDPW 28 MD 29 KE2 March 2010 MON TUE WED THU FRI SAT SUN 01 MSI 08 TC 15 IC 22 MC 29 NNSC4 02 CPE 09 CPE 16 NNSC3 23 CPE 30 FF 03 CPE 10 CPE 17 NNSC5 24 EGEW 31 CPE 04 TBC 11 CPE 18 FFF 25 NNSC5 31 CPE 05 EGESP 12 TBC 19 TCBC 26 NNSC1 27 FFF 06 MMSC1 13 SS 20 MMD 27 NSCTC 28 KE1 07 MMSC2 14 EPDPSP 21 CC 28 TA 29 KE2 April 2010 MON TUE WED THU FRI SAT SUN 01 TCBC 05 SS 12 CSB 19 MD 26 EPDPSP 01 NSC1 06 CPE 13 NNSC3 20 CPE 27 FF 02 FF 07 CPE 14 NNSC5 21 EGEW 28 CPE 01 NSC1 08 FFF 15 MC 22 NNSC5 29 NNSC2 02 FF 09 TBC 16 MC 23 NNSC6 30 FFF 03 CV 10 CPE 17 MC 24 NSCTC 28 KE1 04 MD 11 TBC 18 MC 25 TBC 29 KE2 30 T2 31 GCMC 01 CPE 01 CPE 01 CPE 01 CPE 01 CPE May 2010 MON TUE WED THU FRI SAT SUN 01 TCBC 03 TCBC 10 NSCTC 17 TBC 24 NNSC4 01 CPE 04 CPE 11 NNSC3 18 CPE 25 FF 02 CPE 05 CPE 12 NNSC5 19 EGEW 26 CPE 03 CPE 06 NSC5 13 SI 20 NNSC1 27 MSI 04 CPE 07 TBC 14 FF 21 NNSC3 28 NSC1 01 KE1 08 EGESP 15 MMD 22 EPDPSP 29 MSC1 02 KE2 09 SS 16 IC 23 TA 30 MSC2 31 TC 31 GCMC 01 CPE 01 CPE 01 CPE 01 CPE 01 CPE Key Rates Nick Nairn classes £315 per person. Fish & Shellfish 3 day masterclass £490.<br><br> All other classes £185 per personunless otherwise stated. All classes are hands-on and cost includes all food cooked on the day, with accompanying wine, your apron and a recipe folder to take home. Cook school vouchers make excellent gifts for any occasion.<br><br> Buy online and save £20 on class prices. Nick Nairn Classes Fish Classes World Cooking Classes General Cookery Classes Dinner Party Cooking Classes Meat & Game Classes Scottish Cooking Masterclasses Special days and coming soon... Corporate/Private Event Closed Terms & Conditions Printed prices are correct at time of going to press.<br><br> We reserve the right to change prices or class content at any time, which will be published on our website. E&EO. Copyright © 2009 Nick Nairn Cook School.<br><br> For bookings more than 28 days notice a cancellation administration fee of £10 per class will be charged. Between 7-28 days notice 25% of the full fee, between 3-6 days 50%. For no-shows and cancellations of less than 72 hours, the full course fee will be forfeited.<br><br> This cancellation policy stands for all bookings being cancelled, even if transferring to another date. For cancellation of a booking made using a class voucher, the cancellation charge must be made at the point of cancellation or will be deducted from the voucher value. All refunds will be made in cook school vouchers; no cash refunds.<br><br> If you are unable to attend last minute due to illness or other unforeseen circumstances, your place can be transferred to another person but not to another date. For longer visits and those incurring travel and accommodation costs, we recommend obtaining relevant travel insurance. Minors attending classes.<br><br> Our general classes are for 16 year olds upwards. Being a licensed premises, guests aged under 18 must be accompanied by a responsible adult or we will be unable to provide tuition. We schedule classes specifically for 12-16 year old to attend with the parents.<br><br> We are unable to provide tuition to children under the age of 12 years. follow us on Twitter click f\xbr gormet g\xbssip! <br><br>