Steak Masterclass

Come join Chef Paul Niddrie for a day of tackling steak cookery in all its forms. We'll be learning about different cuts of steak, their associated muscles and how that determines your approach to cooking them. Respecting where our produce has come from, and how we can maximize the love and care we treat it with.

We'll also demystify sous vide - not just a technique for restaurant kitchens, and your secret weapon when you want to do steak for a crowd. We'll even do a 'cooking from raw' vs 'cooking from sous vide' demo for the ultimate comparison.

Pan basting, grilling and yes, steak tartare will also be covered. All of this paired with fresh sauces to compliment our hard work, a glass of good red and certainly lots of meat-fueled cheer.

Your Menu...

• Flank steak with Imam Bayildi


• Classic steak tartare


• Sous vide & pan-basted rib eye + salsa verde


• Pan-basted striploins with butter and herbs


• A cook and compare sampling of various cuts, Wagyu +9 included


• Bloody Marys & wine!