Got friends and family coming over for lunch and stuck for ideas on what to serve? Want to impress with the perfect dinner party menu? Or maybe you simply enjoy cooking and are keen to master a few more techniques in the kitchen? Then why not spend a day at the world famous Raymond Blanc Cookery School at Le Manoir aux Quat’Saisons in Oxfordshire?

On Monday 22nd September, the expert chefs will be opening up the cookery school especially for The Thame Food Festival with a full day’s cookery class hosted by Mark Peregrine, head of the school and Raymond Blanc’s right hand man in the kitchen. TV chef, writer and food festival patron Lotte Duncan will also be making a guest appearance on the day.

Join them and find out how to create the perfect autumn dinner party menu, with simple, seasonal dishes that are sure to wow friends and family. Budding chefs and experienced dinner party hosts alike will find inspiration and ideas a-plenty on entertaining guests with minimal effort and maximum effect.

Watch the chefs in action as they show you how to master the basics, such as making your own stocks and sauces, and then move onto more complex things like pastry and pasta making and even tackling a soufflé. Then put it all into practice to create your delicious three course dinner party menu.

Mark and his team will take you through your paces as you make your own ravioli, filling it with a wonderful autumnal filling of butternut squash and parmesan, and your own fresh pumpkin soup. They’ll also teach you how to make the all-time classic coq au vin, a dish which sums up all that is good about French cuisine – simple hearty food that’s made for sharing, with rustic bread dipped into the sauce and a few glasses of heady red wine enjoyed by friends around the table. Create silky smooth pomme purée as a truly indulgent accompaniment.

After a delectable lunch, you’ll then move onto desserts, with three more classics on the menu. Mark will share Raymond’s recipe for his very special apple tart ‘Maman Blanc’, a simple but amazing dessert with Cox’s apples, cream and calvados that’s made to share. He’ll also do a superb tarte tatin, rich with dark caramel, sweet apples and crisp pastry. To end on a high, he’ll demonstrate a magnificent Grand Marnier soufflé, giving you an insight into the magic of soufflé- making.

“Join us for this fantastic day at the Raymond Blanc Cookery School and you’ll not only come away feeling inspired to cook, you’ll also get new skills and the confidence to try them out, next time you’re entertaining or simply sitting down to eat with the family,” says Lotte Duncan. “Mark and his team have a wealth of culinary talent and are great teachers, eager to share their experience in Michelin starred kitchens with you. So come along and give your food a touch of star quality,” she says.

The Thame Food Festival class at the Raymond Blanc Cookery School takes place between 9am and 4.45pm on Monday 22nd September and includes a full day’s tuition, morning and afternoon tea, lunch and a course certificate. The cost is £365 per person. To book your place, please go to www.thamefoodfestival.co.uk, where you can also find out about the fantastic foodie line-up for this year’s Thame Food Festival.

The Thame Food Festival takes place from 9am to 5pm on Saturday 27th September 2014 in the heart of Thame town centre.