Cornwall, UK
An intensive two week course designed for busy private chefs.
- 10 full days of hands-on practical teaching
- World-class guest chefs
- State of the art professional teaching kitchen
- Includes 13 nights twin accommodation at the school
- Weekend off to experience the vibrant surroundings
- Extra-curricular activities including dinners, foraging, surfs, yoga and hiking
- Includes breakfast, lunch, tea and coffee each day
- £3200 including accommodation, food and drink
It's that time of year again, Galley Gang's intensive workshops are back and this time in the gastronomic heaven of Cornwall, UK. We gather some of the world's best chefs to lead classes in a variety of topics all aimed at busy yacht chefs and private chefs. The emphasis this year is not only learning new techniques and skills, but also running a successful high-end galley so you can hit next season full of inspiration and enthusiasm.
All classes are taught in a way that is relevant to life in the galley or villa, keeping in mind that you may be short of time or space and offer plenty of tips and tricks. We know plating and presentation is important as well as how to adapt dishes for difficult guests and varying dietary requirements.
This is not an entry level course and a level of competency is required to make the most of it. Topics / classes include (but not limited to)
- Plant based fine dining
- Foraging and fermentation techniques
- Fish and seafood
- Pastries and sour dough
- Sushi, Korean and pan-Asian
- Desserts and chocolate work
- Butchery and meat dishes
- Plating and presentation
- Tuile and mold work
- Food Photography
Within this there will be a variety of techniques and practical uses demonstrated (and practiced), including sous-vide, emulsions, fermenting, dehydrating, gels and liquid gels and infusing. As well as perfecting more traditional techniques and refining plates.
One of the highlights of any workshop is the tasting menu that we all work towards and we're thrilled to say Chef Arty Williams will be hosting that one on the final evening. Using local fish and seafood, you'll work towards this 10-course Cornish menu over the last 2 days, bringing all the techniques together for a small gathering of lucky guests.
We're a small group so we can tailor the course to suit individual needs so please get in touch with suggestions. Our guest chefs are happy to work them in.
"The guest chefs are incredible, everything they teach is aimed towards yacht chefs. Heaps of useful tips and inspiration for next season."
NATHAN CLEMENTS
SY ASAHI"Friendly, fun and now an invaluable part of my progress as a yacht chef. I'd recommend Galley Gang classes to anyone in the industry."
JILLY HEWITT
MY HEAD CHEF
It's a fun couple of weeks with plenty of social events with your fellow chefs. Not only will you leave with a fistful of new recipes and ideas but some great friends in the industry. That's why we're a gang, afterall.
Our guest chefs
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Chef Lee Westcott
Find out more about Chef Lee WescottJoining us for the first time, Michelin Starred Chef Lee Wescott will be leading two full days with the aim of elevating and refining your menus and how to take your dishes to the next level. This fine-dining masterclass will include those tips and tricks that Lee uses within his own kitchens. With classical training at restaurants such as Per Se and Noma and mentorships from culinary heavyweights such as Tom Aitkins and Jason Atherton, Lee is a daring and exciting chef with plenty to share. His dishes for us will be predominantly plant-based, with some rarer meat cuts to intrigue us. It goes without saying, we will be working on plating and presentation and how to get our mis-en-place in order here - all the hallmarks of a Michelin starred chef.
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Chef Keiko Urakawa
See Chef Keiko's Sushi and Sake RestaurantBorn in Nagoya, Japan to a family of chefs and with parents who owned a Sake emporium, Chef Keiko Urakawa says her passion for sushi was pre-determined. With her skills honed under Sushi Master Mr Shimizu, Chef Keiko has spent the last 20 years teaching students across the globe. Further training at the 3 Michelin-starred Tokyo restaurant Kanda and skillfully mastering Kazarimaki has made Keiko a highly sought-after teacher, and we're thrilled to finally have her at our next Galley Gang workshop. Keiko will be leading our authentic Japanese cookery day - using recipes from her own sushi bar in London (est. 2015). The class is tailored to private chefs and superyacht chefs with plenty of tips and tricks on how to work quickly and what truly authentic side dishes and 'fillers' you can use to create the ultimate show stopping menu. Did we mention Keiko is also a Sake sommelier and will be giving a tasting? As always, we will have plenty of sushi left for dinner in the evening.
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Baker Cassio Parente
Cassio's Bakery 'Native Grain'Kicking off our two week course, Baker Cassio Parente will be joining us to teach a sour-dough and bread master class. Learning his trade at a young age and baking professionally for more than a decade, Cassio has his own bakery 'Native Grain' a few moments from our UK school in Truro, Cornwall. As an experienced teacher, Cassio will be taking us through the whole sour dough process from creating your own starter, feeding it and keeping him/her healthy, to baking and shaping loaves. The aim is to simplify and demystify the process, allowing for mistakes and practice along the way. We'll be hands on with the baking through the two week course, with plenty of time to ask questions and gain valuable insight from our local baker.
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Chef Arty Williams
Something of a star around these parts, Chef Williams, previously named Cornwall's Chef of the Year, is joining us to lead our fish and seafood workshop, culminating in the 10-course tasting menu on our last evening. Having sold his massively successful restaurant The Cove shortly before lock-down, Arty now works as a private chef and menu developer. With over two decades of experience working with local fishermen here, Arty uses only the freshest catch for our workshops. We'll be using everything from local lobster, oysters and mussels to seabass, mackerel, plaice and squid. A real chance to develop your fish and seafood repertoire from a chef that is generous with his knowledge and passion. Coordinated by Arty, we'll be bringing all our skills together for one big send off on the final Friday evening.

State of the art teaching kitchen
Located in a professional cooking school, the facilities are of an incredible standard. We only work with the freshest and best produce Cornwall has to offer. Classes run from Monday to Friday with the central weekend off to explore.

Central Accommodation
The course includes 13 nights shared accomodation at the school. With wooded grounds, an onsite gym and swimming pool, it's only a 10 minute walk into Truro town centre. Plenty of great restaurants, old Cornish pubs and decent shopping.

Food and Drink
A light breakfast, lunch, superb teas and coffee are provided each day. There's normally plenty of food from the days cooking to make a feast for dinner too.

Getting there
The nearest airport for the event is Newquay, Cornwall and a 30 mins taxi to the school. Whilst small, it has cheap connecting flights from London Gatwick twice daily. Bristol and Exeter airports are also in driving distance. Truro train station is a 15 minute walk from the school and can take you to most cities including London.
Ready to book?
Places are limited to 10 students. A deposit is required to secure your place.