Cooking Classes at Top London Restaurants

Need to brush up on your cooking skills in 2006? Then make sure you learn from the true experts. Below is a list of cookery classes at some of London’s finest restaurants. Book early to avoid disappointment.

Blue Print Café
Address: 28 Shad Thames, SE1
Head chef: Jeremy Lee
Price: £150 per person
Dates: 7 Feb, 9 May & 17 Oct
Time: 10am-12N, followed by lunch
Maximum no: 7

The Capital
Address: 22-24 Basil Street, SW3
Head chef: Eric Chavot
Price: £185 per person
Dates: 30 Jan, 13 March, 26 June, 2 Oct & 27 Nov
Time: 12N wine tasting, 3-course lunch followed by hands-on cooking class fininshing at 5pm
Maximum no: 8

Chutney Mary NEW
Address: 535 King's Road, SW10
Head chef: Mr Rubinath
Price: £165 per person
Dates: 3 Jan, 7 Feb, 7 March, 4 April, 2 May, 6 June, 4 July, 1 Aug, 5 Sept, 3 Oct, 2 Nov & 5 Dec
Time: 10am-2pm, followed by lunch
Maximum no: 12

The Connaught NEW
Address: 16 Carlos Place, W1
Head chef: Angela Hartnett
Price: £220 per person
Dates: 11 Feb, 4 March, 1 April & further dates TBA
Time: 9.30am hands-on class, followed by lunch & wine tasting finishing at 4pm
Maximum no: 10

Le Manoir aux Quat' Saisons
Address: Great Milton, Oxford
Chef/proprietor: Raymond Blanc
Price: £195 per person
Dates: 24 March, 19 May, 22 Sept & 24 Nov
Time: 9am-4.30pm
Maximum no: 10

Address: 34 Exmouth Market, EC1
Chef/proprietor: Sam Clarke
Price: £155 per person
Dates: TBA
Time: 10am-12.30pm, followed by lunch
Maximum no: 12

Address: The Halkin Hotel, SW1
Head chef: David Thompson
Price: £160 per person
Dates: 18 March
Time: 10am-12N, followed by lunch
Maximum no: 10

Address: 239 Brompton Road, SW3
Chef/co-proprietor: Henry Harris
Price: £140 per person
Date: TBA
Time: 3.30-5.30pm, followed by early dinner
Maximum no: 8

Tasting Places also have a private kitchen in Holland Park, where chefs such as The Ivy's Alan Bird & Mark Edwards of Nobu hold hands-on cooking courses.
For more information on this, and to book the courses listed above, call Tasting Places on 020 8964 5333.