Italy with Adam Banks
11 July 2020
Philleigh Way Cookery School are delighted to have Adam host what will be a great day, regarded as one of the finest Chefs in the South West.
Adam took up the post of Head Chef at Fifteen Cornwall in April 2017. He worked with them previously as a Senior Sous chef for five years before leaving to follow his love of food in Australia. He will be applying his extensive and rounded Italian knowledge using great Cornish ingredients.
Returning to the UK in 2015, Adam joined the team at the Star and Garter in Falmouth alongside two other former Fifteen chefs. Adam played a key role in shaping the Star and Garter menus and style of food in the restaurant, contributing to the accolade of Best Foodie Pub in the South West as voted for by the readers of Food Magazine.
During this day Adam will take you through some innovative dishes seen across his menus. Adam’s considered approach to cooking and nose to tail ethos has been inspiring our chefs to make the most of this produce, whilst encouraging them to ferment, pickle, preserve and cleverly use every edible part of our beautiful ingredients.
Step into Philleigh Way’s kitchen and get transported to Italy...
Course Overview
Duration: 10:00-16:00
Tutors: Adam Banks
Maximum student to tutor ratio: 8-1
Welcome: Meet Adam and see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a morning tea or coffee and tasty Philleigh Way treat.
The Day:The course includes five demonstrations and four practical sessions. All equipment, aprons, food and drink is supplied with a wonderful lunch, keeping your glass topped up throughout the day.
Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the days activities and may vary depending on the season as well as the group’s interest.
Sample dishes: Gorgonzola and walnut risotto, Roasted squash profiteroles with goats cheese dressing, Pici con ragu, Agnolotti of ricotta, sourdough,leek & hazelnut, Borlotti beans, Cornish crab, almond & nasturtiums, Tortelli stuffed with ricotta, sorrel & marjoram, John dory, hispi cabbage, cockles, preserved lemons & lovage
Skills
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Pasta making
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Bread Baking
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Fishmongery
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Sauves
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Preparing a vegetable stock
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Preparing a dessert
Age suitability: 16+ or 13+ if accompanied by a paying adult.