Beef Wellington & Prune Armagnac tart Demonstration & tasting
Sat, 14 Dec
|Perry Court Farm
Chef Ian, a former teaching Chef at the prestigious Le Cordon Bleu Cookery School will be demonstrating how to create a festive Beef Wellington followed by a Prune Armagnac tart for dessert, with canapes & a tasting of both dishes to finish the event.
Time & Location
14 Dec 2024, 18:00 – 21:30
Perry Court Farm, Canterbury Rd, Ashford, Wye, Ashford TN25 4ES, UK
About the event
Start the event by joining us for a glass of warm mulled wine canapes and some mince pies. Chef Ian will begin the demonstration at 6:15pm.
During the event, Chef Ian will showcase the preparation of a Beef Wellington using premium Broxhall Farm 100% Grass Fed Beef fillet sourced from the butchers at Perry Court Farm. During the demonstration he will be available to answer any questions you may have. Additionally, Chef Ian will provide a presentation on creating a prune Armagnac tart, a delightful Christmas treat for your guests.
To conclude, there will be a tasting session of each dish after the demonstration ends.
