Workshop with Michelin-starred chef Erin Sykes & Gastrotools

Learn how to make red mullet with asparagus and sabayon

Learn directly from a Michelin-starred chef – and take your cooking to the next level: Join a hands-on workshop with Erin Sykes, head chef at the Michelin-starred restaurant Texture and gastronomic consultant, where you’ll work with a few carefully selected ingredients and get the most out of them.

Using three main ingredients and kitchen tools from Gastrotools as a starting point, Erin Sykes will guide you through the preparation of red mullet with green asparagus, fennel and a asparagus sabayon sauce. You’ll be introduced to a fish that few people work with on a daily basis, whilst also learning new techniques to elevate familiar vegetables.

The focus is on the choice of ingredients and equipment, timing in the kitchen, and how to season your dish – elements that, in practice, make the difference between a good and a great dish. The workshop is for those who wish to develop their skills in the kitchen and work with technique, flavour and ingredients at a Michelin-level, where the home cook can also follow along.

The workshop lasts approximately 40 minutes and is conducted in English.