Orchards Cookery

Product Information

Students learn a huge variety of dishes, including roast meals, curry, salads, soups, mince and all the meals you can make with it (spaghetti bolognaise, cottage pie, lasagne, chilli), cooked breakfasts, cakes and biscuits, ice creams and sorbets, meringues, sushi, quiches, dinner party foods, vegetarian options etc. We recommend the two week course to Gap Year students wishing to do a ski season (if time and money permits). The extensive kitchen garden where we grow our own herbs, fruit and vegetables. Most other ingredients are sourced from local suppliers. Students are taken on a tour of the kitchen garden to see how some of the produce they use during their course is grown and harvested. She returned from the course with a new cookeryenthusiasm and confidencethat was unstoppable. Priorto heading off forVal d'Isere with Snowline VIP two weeks later,we hadbeentreated toa host of delicious meals from your great book. She, along with her friend, thoroughly enjoyed every aspect of the course - from the lovely settingand accommodation, the darts in the pub, the fun at the evening meals, but especially the intense acquisition of so much proper cookery knowledge...

Other facilities include a licensed bar and dancefloor, pool table, football table, outdoor table tennis tables, and two pianos and guitars for the musically minded. Courses qualify forThe Residential Project of The Gold Duke of Edinburgh’s Award (we are an Approved Activity Provider)I have been meaning to write every since Nancy came home from her 5 day Chalet Cook course with you to say a huge thank you for everything you gave her during her time with you. When I collected her off the train on the Friday evening I wasn't quite sure what to expect! As it was - even though she'd had a pretty long and tedious journey with a couple of changes, and it was late in the evening - she didn't draw breath (that might not surprise you!) about what a fantastic week she'd had, and how much she had achieved and hugely enjoyed achieving during that time! And the fun she'd had with the other people on the course. The car smelt of garlic for the next couple of days (which was lovely!), and we have been absolutely bowled over by her confidence and enthusiasm in the kitchen since her return. The course is designed so that we can train groups of mixed abilities, so they are suitable for complete beginners as well as more experienced cooks. Students involved in the International Baccalaureate Diploma programme can do one of our five day courses to fulfil the creativity requirements of their CAS. Pudding : Coffee Profiteroles filled with Tia Maria Cream / Chocolate Eclairs filled with Ice Cream Our short courses have proved to be extremely successful - short enough for students to remain focused and enthusiastic about cooking but long enough to turn a complete beginner into a competent cook.

The course provides a life skill with immediate earning potential. Some students go on to cook in chalets, villas, hunting, shooting and fishing lodges and on yachts etc. The One Day Course starts at 9.30am with a brief introduction, followed by knife skills and then preparations for a five – six course lunch (sample menus below). The lunch party starts with a glass of bubbly and canapés, wine is served during lunch and the meal concludes with cheese and port followed by fresh coffee and petits fours. After lunch there is a tour of the kitchen garden, for those who are interested. During the afternoon students can bake cakes, biscuits etc. to take home. Henry’s Avalanche Talk. Henry is well known and experienced Mountain Safety expert in Val d’Isere and he has prepared a bespoke training video for Orchards students to introduce them to the real risks of skiing off piste and the dangers of avalanches.

Cheese board & Port :Five different cheeses eg. Stilton, Pie D’Angloys, Wensleydale with cramberries The course is delivered during the chalet cooks course by our Tutors and is overseen by an independent Chartered Environmental Health Practitioner who runs an accredited training centre meeting strict teaching standards required by the Chartered Institute of Environmental Health. On the Wednesday afternoon of the second week of the course (during a break from cooking) students will have a training / revision session with the independent Environmental Health Officer, and will then sit a short multiple choice paper. Upon successful completion students are issued with a Chartered Institute of Environmental Health Award. We will show you short cuts and pass on valuable tips of the trade, teach you how to handle disasters and equip you to cope with the unexpected problems you may come across while cooking at altitude (exploding cakes being the most memorable one!). Students have a tour of the kitchen garden to see how some of the produce they use is grown and harvested. There is an art to being a great Chalet Cook. We will show you how to master it, enabling you to get the most out of both your job and life in the mountains. With many seasons of experience in the chalet industry and working alongside ski companies we have designed a course to train the perfect chalet host.