•   Brad returns to combine classic French training with his love of Asian flavours, proving again that culinary genres have no boundaries. He’ll be looking at roasting – chicken, pork and beef – including the best cuts and the importance of brining and trussing. To finish, his sauces, with both French and Asian flavours, introduce…

  • Yorkshire puds, good gravy, crunchy spuds and lively greens, they’re all part of what makes a great Sunday roast. Classically trained chef, Michael Slade – chef and owner of Brit restaurant, Northern Git – is holding a class on not only how to cook your meat beautifully but will also turn your attention to how…