Moro–
Sam Clarke
Head
Chef / Proprietor,
34 Exmouth Market, EC1
Sam
and Sam Clarke’s crossover Spanish/ Moroccan restaurant has been
hitting the high notes for several years, displaying a rare perception
and understanding of this stunning cuisine which has kept the tables
full and the reservation line ringing off the hook. Sam will be demonstrating
some of the dishes that have made Moro famous and that appear in their
best-selling cookbook. Classic cuisine with a modern twist.
24
Apr, 8 May, 25 Sept, 13 Oct 2004
Time: 10.00 - 12.30 followed by lunch.
Maximum
numbers: 12 Price:£145
Bibendum
– Matthew Harris
Head
Chef,
The Michelin Building, 81 Fulham Road, SW3
 Bibendum
was the opening salvo in Sir Terence Conran’s canon of work, beautifully
designed, impeccable service, and incredible food. What has only become
apparent with the passing years is the enduring quality and consistency
of the kitchen and dining room. Matthew Harris started as a Chef de
Partie when the restaurant opened in 1987 and took over the kitchen
reins as Head Chef from Simon Hopkinson in 1995. He not only maintains
the standards set by his illustrious predecessor but breaks new ground
in flavour and style. Demonstration class from the classic daily menu.
26
Jan, 26 July, 1 Nov 2004
Time: 10.00 - 12.00 followed by lunch.
Maximum
numbers : 8 Price:£175
Blue
Print Café – Jeremy Lee
Head
Chef,
Design Museum, Butlers Wharf, SE1
The
Blue Print Café is one of Sir Terence Conran's most successful
restaurants overlooking the River. Jeremy worked with Simon Hopkinson
at Bibendum before becoming head chef at Alastair Little in Soho. He
is a columnist for The Guardian, The Independent and Food Illustrated.
Jeremy will conduct a mostly
demonstration class of some of The Blue Print Café's classic
dishes and some of Jeremy's favourites. This proves to be a fantastically
entertaining and informative morning and last year’s group have
already had a re-union. There will be a coffee break and the class will
be followed by lunch in the restaurant.
20
Jan, 5 Oct, 9 Nov 2004
Time: 10 to 12 followed by lunch
Maximum
number: 7 Price:£140
The
Providores – Peter Gordon & Anna
Hansen
Chef
/ Proprietors,
109 Marylebone High St, W1
 Unique
in his vision, Peter was head chef at the groundbreaking Sugar Club,
consultant to Air New Zealand and Marks & Spencer’s before
turning chef/proprietor with Anna Hansen at The Providores. Bringing
to central London the only Fusion cooking worthy of the name, Peter
and Anna will be demonstrating some of The Providores best known dishes
and giving a glimpse into their personal cooking style at this critically
acclaimed restaurant.
7
June, 5 July 2004
Time: 9.30 - 11.30 followed by lunch
Maximum
numbers: 10 Price:£145
Le
Caprice - Kevin Gratton
Head Chef,
Arlington House, Arlington St, St James, SW1 (Behind the
Ritz)
Le
Caprice is probably London's most nduring chic establishment. The contemporary
black and white décor, black and white David Bailey prints and
the sophisticated menu are an ageless little piece of Manhattan. Kevin
Gratton will conduct an informative, demonstration class including some
of the restaurant's best known dishes. The class will include a coffee
break and be followed by an early dinner in the restaurant.
15
Mar, 21 Jun, 27 Sep 2004
Time: 3.30 through to an early dinner
Maximum
numbers: 7 Price:
£170 |
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Benares
– Atul Kochhar
Chef / Proprietor,
12 Berkeley Square, W1
 Atul
was head chef at the Mayfair restaurant Tamarind where he was awarded
one of the rare Michelin stars given to Indian and Asian restaurants.
Atul will conduct the master class in the kitchen of his new restaurant.
His cuisine is boldly flavoured and original. He returns regularly to
India for inspiration and as grounding for the spices and herbs that
flavour his aromatic and exciting style.
10
Feb, 15 June, 16 Nov 2004
Time: 9.45-11.45 followed by lunch
Maximum
numbers: 8 Price:£145
The
Aga Workshop – Amy Wilcock
The
George Hotel,
Quay Street, Yarmouth, Isle of Wight
 Okay,
okay, we said classes in London restaurants and this one obviously isn’t,
because there aren’t any that rely on the Aga for their cooking
power. But the price includes a night at the sumptuous 3 star George
overlooking the Solent with dinner in the brasserie, breakfast, transfers
to Amy’s home kitchen, and a demonstration followed by lunch.
Cooking techniques such as grilling, roasting and baking will show how
well the much-maligned AGA performs when using the right techniques
and why it so richly deserves a place in our hearts and homes.
23/24
Feb 2004
Maximum
Numbers: 8 Price:£275
Nobu
– Mark Edwards
Head Chef
Metropolitan Hotel, W1
Nobu
chef/director Mark Edwards will be leading a combination class with
lots and lots of tastes from the groundbreaking Japanese Peruvian crossover
restaurant that has wowed London, New York and Milan with its intense
flavours and textures. Mark worked with Jean George at Vong in London
before he was head hunted by Nobu Matsuhisa to open the London branch
at the ever stylish Metropolitan Hotel. The class will take place in
a penthouse apartment in SW7 with stunning views over London and not
in the restaurant. Mark will be revealing some of the kitchen secrets,
including the famous black cod in miso.
15
Sep, 10 Nov 2004
Maximum
Numbers: 10 Price:£150
Racine
– Henry Harris
Chef
& Co-Proprietor,
239 Brompton Rd, SW3
 Racine
opened to astonishing critical and popular success highlighting Henry’s
signature style of cooking; seasonal and robust regional French. A repertoire
garnered from working at Bibendum, Hush and as long time Executive chef
at Harvey Nichols. Henry will give a mostly
demonstration class in the kitchen of some the highlights from his menu
followed by dinner.
8
Mar, 20 Sept 2004
Time: 3.30 - 5.30 early dinner
Maximum
numbers: 8 Price:£140
The
Capital – Eric Chavot
Head
Chef, 2 Michelin*,
22 – 24 Basil Street, Knightsbridge, SW3
 One
of London’s most elegant dining rooms, designed by Nina Campbell,
was graced by being awarded a second star from the prestigious Michelin
guide in 2001 thanks to the exceptional cooking of Head Chef Eric Chavot.
According to the Good Food Guide “the ability to combine indulgence
and lightness is a particular strength.” Guests will be able to
recreate their lunch menu in the afternoon class, having started the
day at a tasting session with The Capital's head Sommelier of the accompanying
wines. A full and varied showcase.
3
Feb, 11 May, 26 Oct 2004
Lunch
followed by hands on class
Maximum
numbers: 7 Price:£175
Nahm
Halkin Hotel – David Thompson
Head
Chef,
Halkin Hotel, Halkin St, Belgravia, SW1
In
2001 celebrated Australian chef David Thompson closed his famous Sydney
restaurant Darley Street Thai and opened Nahm at the Halkin to rave
reviews. Since which time, Nahm has been awarded one Michelin star –
the first Thai restaurant in Europe to achieve such an accolade. David
will conduct a morning combination class in the kitchen at Nahm with
fantastic ingredients flown over from Bangkok exclusively for the restaurant.
Lunch will be served in the chic hotel dining room.
6
Mar 2004
Maximum
numbers: 10
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