Guest Chef Cooking Classes 2026

Menu: Spring Rolls, Larb Moo, Prawn/Chicken green curry

Menu: Chiang Pad Thai with King prawns, Thai red curry with beef (serve with rice), Laab with minced pork in lettuce cups.

Menu TBC

Menu: Malabar Prawn Curry, Chettinad Pumpkin Tamarind Curry, Goan Fish Caldinho, Mangalorean Chicken Sukka, and Beans Poriyal.

Menu: Mak Kimchi: Cut cabbage kimchi, Kimchi jjigae: Kimchi stew, Gyeran jjangajji: Soy marinated eggs, Hobak namul: Stir fried courgettes with chilli, Dak gotchi: Soy glazed chicken skewers

Menu: Vietnamese pink mango and prawn salad served with prawn crackers.

Sesame and yuzu beef skewers, and pork ribs in lemongrass and chilli.

Served the Vietnamese way with lettuce, fresh herbs, pickled carrots and daikon, and the quintessential nước mắm chấm (Vietnamese fish dipping sauce).