Priced at £154

Always using the freshest, seasonal ingredients, as we do at Claridge’s, some might argue that sauces are extraneous, Claridge’s Executive chef, Martyn Nail would disagree, knowing the blend of ingredients, the combination and purity of flavour which goes into a sauce offers the finishing touch, which makes a good dish great. Chef begins this class with the basics of how to make stock, he talks about combining flavours, techniques to achieve intensity of flavour and which sauces work best with which dishes.

 

This Masterclass takes place on 8th March 2008.

Starting at 11.30am on a Saturday over coffee in Claridge’s elegant Art Deco Foyer. Following the practical tutorial, which finishes at around 2.00pm, lunch is served in the Butchery. These fully inclusive courses cost £154.00 per person and include lunch and welcome coffees.

Reservations may be made either by completing the online form located on the left or by  Telephone: +44 (0)207 409 6307