Our workshop series which commenced in March will continue through the year. A total of 11 workshop sessions were carefully design for you to learn the best culinary skills and recipes to share with your family and friends. We bring back by popular demand in our series on how to handle and cook Crustaceans – Lobster and Crab, 6 recipes from 1 chicken, vegetarian meals as well as elegant 3 course meals where you can entertain your friends or business colleagues. Do sign up before all seats are taken up!
In partnership with Chef Caroline Martins, Le Cordon Bleu London alumna and founder of Restaurant SAMPA, Le Cordon Bleu presents a live cuisine demonstration ...
On January 20th, Karl O’Dell won the final of the European selection for the Stuffed Cabbage World Championship, organized by the Stuffed Cabbage Association, ...
The global hospitality industry is celebrated for its diversity – of cultures, cuisines, career paths and people. Yet among its many branches, one field remains ...
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