Cook School


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Apricot Tart
Back Station
Beef
Bruce Rennie in the Kitchen

Central Station
Chicken Tagine
Chocolates
Choux

Coffee Creme Brulee
Cook School
Cook School at Night
Cook School at Night

Cook School Station
Cook School Station
Cook School Stations
Cook School Stations and Fans

Dining Room
Dining Room
Dish
Dish 2

Duck rillettes
Filleting Fish
Fresh Fish
Guinea Fowl Sausages

Martin and Bruce at work in the Kitchen
Martin Wishart
Martin Wishart applying the finishing touches
Martin Wishart at the Cook School

Martin Wishart in the Kitchen
Monkfish and Clams
Mussels and Almonds
Pans at the Cook School

Peach Rosemary Cream
Pork Loin
Pumkin Soup
Quail

Raspberry Trifle
Ravioli
Risotto
Sea Bass

Smoked Haddock
Smoked Salmon
Spazelli
The Shore

The Shore
View from the Dining Room

"We want to be recognised for all-round quality and value" Bruce Rennie, Head Chef