The Tatler Menu: Cook at home with Britain's Best Chefs
Collection of 4 courses
Course Description
Head chef of The Hind's Head restaurant, Peter Gray, teaches you how to make Heston Blumenthal’s famous duck and triple cooked chips. This is a showstopping main course, exhibiting a true mastery of technique and style.
During this course, you will learn to cook a duck and beetroot barley, a vegetarian/vegan alternative and finish off with Heston’s triple-cooked chips. The head sommelier at the restaurant will also suggest some wine pairings for the dish.
This course is part of the Tatler Dinner Party menu collection of courses, presented by British chefs.
You'll learn:
- how to make Heston's triple cooked chips
- cooking duck with beetroot barley
- a vegan alternative to Heston's duck dish
- wines to serve with your main course
The course includes:
- 2 on-demand video lessons - presented by Peter Gray
- lifetime access to the videos, notes and interactive class
- flexible classes - join and learn when and where you like
- downloadable lesson notes
- practical cooking assignments and recipes (with tutor feedback available)
- access on your mobile, PC, Mac or laptop
- small interactive online classroom - chat online to students from around the world and share your creative ideas
Time to complete Heston's triple cooked chips and duck course:
Every student is different but in general we think the whole course will take around 8 hours 40 minutes to complete including:
- Video lessons: 1 hours 40 minutes in total
- Course notes: 30 minutes per lesson
- Your cooking assignments: at least 2 hours per lesson
- Interactive classroom time: 15 minutes per lesson
- Tutor feedback review (Expert level): 15 minutes per lesson
You'll need:
Your lesson notes will include the full details of the ingredients you'll need, but you will be making Heston's triple cooked chips and duck, so you'll need standard kitchen equipment.
Ready to get started?
Just add the course to your basket above - choose the 'Expert' option for personal feedback from Peter on your cooking assignments.
If you know someone who'd love this course then give it as a gift - just tick "This is a gift" at the checkout.
Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.
CPD Accreditation
Course activity has been accredited by the CPD Standards Office (CPDSO). The course equates to 8 hours, 40 minutes of CPD learning.
Course outline
Duck and beetroot barley with a Vegetarian alternative
Triple-Cooked Chips
Choose how you want to learn
The Expert option
RecommendedDevelop your learning further with marked assignments and personal tuition from The Tatler Team
- Start course whenever you like
- 2 weeks tutor access for personalised assignment feedback & coaching
- 2 assignments marked by The Tatler Team
- Certificate of completion and CPD hours
- Online classroom with up to 20 classmates
- 2 lessons with expert videos & notes
- Group chat & direct message with tutor & classmates
- Lifetime access to videos, notes & classroom
$220The Peer option
Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study
- Start course whenever you like
- Practise what you learn with your peers
- Online classroom with up to 20 classmates
- 2 lessons with expert videos & notes
- 2 course assignments
- Group chat & direct message classmates
- Lifetime access to videos, notes & classroom
$75
NewBuy this course for a business or group
New
You can now buy this course through your business or organisation for individuals and groups up to 20
Food & Drink classroom - how it works
Start anytime
Watch video tutorials led by expert tutors
Test yourself
Practice what you learn with inspiring assignments
Personal tuition
Get assignment feedback from expert tutors
Share ideas
Collaborate and chat directly to classmates
Meet Peter Gray
Head chef at The Hind’s Head, Pete’s energy, creativity and curiosity make him perfectly suited for the culinary research and development that plays such an important part in the restaurant. Integral to the Hind’s Head is Heston Blumenthal’s philosophy of ‘Question Everything’ – something Pete aims to uphold every day in his kitchen. His curated menu is seasonal, and Peter constantly strives to re-imagine the best of traditional British cooking.
Pete says: ‘I have free reign to come up with ideas and put dishes forward for the menu, although it takes quite a bit of time for that to happen because we like to ensure everything about a dish is perfect before it’s served to customers. We’re always refining and tweaking existing dishes to ensure they’re as good as they can be.’
Pete has proved himself to be more than capable of the job, and The Hind’s Head continues to be a destination restaurant that serves incredible British classics with a quirky Heston twist. The dishes themselves might look simple, but the amount of work that goes into ensuring every plate that leaves the pass is perfect as can be is astounding.
Pete says: ‘I have free reign to come up with ideas and put dishes forward for the menu, although it takes quite a bit of time for that to happen because we like to ensure everything about a dish is perfect before it’s served to customers. We’re always refining and tweaking existing dishes to ensure they’re as good as they can be.’
Pete has proved himself to be more than capable of the job, and The Hind’s Head continues to be a destination restaurant that serves incredible British classics with a quirky Heston twist. The dishes themselves might look simple, but the amount of work that goes into ensuring every plate that leaves the pass is perfect as can be is astounding.
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4 Courses • 4 Expert TutorsInvite Tatler's hand picked Michelin-starred chefs into your kitchen and learn how to design the ultimate dinner party menu.
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