Absolute Beginners
At Duns we love the thought of helping people learn to cook, if you have never really cooked don’t worry we will teach you the the basics and general understanding of food preparation, how to follow recipes, how to cook a set meal for your partner or even how to boil/poach the perfect egg if that’s what you want. We can tailor the course to the customers requests if required.
We will make it fun for you to learn in an intimate atmosphere with no more than 8 persons per class, at the end of the day we will sit down to enjoy your creations and you can even take home any dishes you have left with you.
Why not come along with your partner or children and learn together, you might not be a master chef at the end of the day, however you will go home with a good knowledge of food preparation and cooking methods to start you on the way to food heaven. Learn the simplest of techniques like how to cook spaghetti or rice properly, how to source the right cuts of meat and poultry for one or two people or even the whole family, we will look at nutritious meals, wholesome meals, even how to turn leftovers into the next dinner.
Course – Absolute Beginners
09.30 – Arrive at Duns meet Team Dun and fellow enthusiasts
09.30-10.00 – Enjoy a light breakfast of a Danish or sausage/bacon sandwiches with tea, coffee or juice.
10.00-15.30 – We begin with a short talk on the days activities including the ingredients, transport, storage and conservation, basic hygiene and health and safety in the kitchen before moving onto several basic methods of cooking, preparation, timings, following a recipe and control of appliances, our chef will show you the various cooking methods and techniques before you are guided through the process yourself. We will then sit down to enjoy the fruits of your labour accompanied by a crisp glass of wine or two or a soft drink. We will aim to prepare and cook several dishes the remainder of which is yours to take home along with the days recipes and information on storage and freezing.
| Time | 09.30-15.30 |
| Group Size | Maximum of 8 |
| Includes | Tuition All ingredients and equipment Tea/Coffee/Juice/Danish on arrivalWine with your lunch Copies of recipes Duns Fun apron |
| Cost Inc | £80 |
Dinner Party Beginners
Having guests around and don’t want to spend all your time in the kitchen, not confident enough to prepare a dinner to remember, then this is the course for you. Whether it’s a romantic dinner for two or for a full table of guests we will show you how to pre plan your seasonal menu, choosing foods that complement each other in colour, flavour and texture, prepare all your ingredients and how to set and follow a recipe. Skills covered would be making a good soup, a fish, meat or poultry course also using the pieces that are often discarded to make a stock so as to enhance your dishes flavour, the making of a centre piece dessert and how to present all dishes in a stunning way. Learn the chefs trade secrets and ask plenty of culinary questions, pick up tips from the Team to take the worry and stress out of your cooking, leaving you time to sit and enjoy your guests company. Menus for the days lesson will be tailored to the participants requirements either fish, poultry or meat, please telephone for details.
| Time | 09.30-15.30 |
| Group Size | Maximum of 8 |
| Includes | Tuition All ingredients and equipment Tea/Coffee/Juice/Danish on arrival Wine with your lunch Copies of recipes Duns Fun apron |
| Cost | £90 |
Fish and Shellfish
If you are a fish and shellfish lover then this is the course for you, never be intimidated by the preparation and cooking of fish again. Russell our resident fish “Guru” has worked at London’s famous Billingsgate fish market for over 20 years, Russell will teach you all there is to know about fish and shellfish, how to identify freshness, the different species, how to fillet, gut, skin, descale and pin bone then prepare your fish ready for cooking.
Russell will take the mystique out of the preparation of fish and after this practical demonstration he will pass you over to our chefs for the cookery procedures. They will guide you step by step through the process of fish cooking to ensure at the end of the course you will be able to produce mouthwatering dishes and never be worried about fish cooking again.
Because our courses are only to a maximum of 8 we feel you will receive the most from this course and can ask questions throughout the whole session.
Course One – Fish – Group size 6-8 persons
05.30 – Arrive at Duns meet Team Dun and fellow enthusiasts
05.30-06.00 – Coffee/Tea/Danish to get you started and short talk on stage one of today’s events
06.00-07.00 – Taxi to Billingsgate fish market where you will be guided around the market learning how to identify the many species and fish and shellfish, how to spot quality produce and then purchase the days catch to take back to Duns.
07.00-08.00 – Once back time for a light breakfast with tea and coffee or juice. Perhaps some smoked haddock or kippers or just some bacon sandwiches.
08.00-13.30 – We will start with a short talk on the rest of the days activities including the ingredients, transport, storage and food conservation, basic hygiene and health and safety in the kitchen before moving on to the basics of fish preparation, beginning with the making of a good fish stock. You will then be shown various ways to gut, skin, descale, fillet and pin bone your fish ready for cooking with our chef on hand to demonstrate the various techniques and support you as you cook your own creation. Once cooked we will sit down and enjoy the delights of your labour with a nice glass or two of wine or soft drinks. We will aim to prepare and cook several dishes, the remainder or which is yours to take home along with the days recipes and information on storage and freezing.
Course 2 -Shellfish – Group size 6-8 persons
09.30 – Arrive at Duns meet Team Dun and fellow enthusiasts
09.30-10.00 – Enjoy a light breakfast of a Danish or sausage/bacon sandwiches with tea, coffee or juice.
10.00-15.30 – We begin with a short talk on the days activities including the ingredient, transport, storage and food conservation, basic hygiene and health and safety in the kitchen before moving onto the basics of making a good shellfish stock. We will then have a practical demonstration on cleaning and preparing various types of shellfish ready for cooking including Crab, Languostine, Mussels, Clams, Razor Clams, Scallops, Whelks, winkles and oyster shucking. Once demonstrated you will be guided by our chef in the various cooking techniques after which we will sit down to enjoy the fruits of our labours with a nice glass or two of wine or soft drink. We will aim to prepare and cook several dishes, the remainder of which is yours to take home along with the days recipes and information on storage and freezing.
For more information on any of our courses, email:
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