Harvey Nichols is a name synonymous with luxury, whether it’s fashion or food they believe in only providing the best for their customers. This philosophy is why Harvey Nichols have found success and why its store restaurants are sought after venues in which to dine.
Paul Cunliffe Head Chef at Harvey Nichols Fourth Floor Café is joining The Cooking School at Dean Clough this September to offer a master class in fine dining. Paul will teach how to create great modern British food with a twist.
On the menu is Cornfed Chicken poached with truffled wild mushroom mousse, char grilled leeks, champ potatoes and red wine jus and for dessert a dark chocolate and hazelnut delice, tonka bean cream, spiced plum coulis and praline biscuit.
Paul Cunliffe says, “At Harvey Nichols we believe food should be exciting- not just for the taste buds but also visually. That’s why we use only the finest ingredients and make sure our presentation is impeccable. We know The Cooking School at Dean Clough is as passionate about food and that’s why we can’t wait to teach our course there.”
Matthew Benson-Smith, director of The Cooking School said, “Paul has experience in some of the most respected kitchens in the UK. We are glad to have him at The Cooking School and we are sure those attending the class will take a lot away from his expertise.”
The course will take place on Saturday 1 September and costs just £155 per person for more information or to book visit www.thecookingschool.co.uk.