Sauce by The Langham, the cookery school at The Langham, London is set to launch new Forest to Fork cooking classes this autumn, guiding guests through the world of wild food and game.
Launching on 27 September and running throughout game season, the new monthly classes teach the art of preparing meats such as venison, pheasant, duck, rabbit, or wood pigeon. They also explore how to enhance traditional dishes with Britain’s finest wild ingredients and seasonal vegetables, to create an exceptional three-course meal.
Forest to Fork classes will be taught by The Langham’s newly appointed Executive Chef, Berwyn Davies. Since joining the hotel in 2019, Berwyn has propelled up the ranks, lending his expertise across the hotel’s dining options, drawing from his exceptional British and French culinary background. The Forest to Fork series is driven by Berwyn’s passion for seasonal cooking, wild food and game.
Priced at £295pp and running from 9.45am to 4pm, the Forest to Fork cooking classes include welcome tea and coffee, recipe pack from the day, a Sauce by The Langham apron, cloth and tote bag, and conclude in the Conservatory or Pantry dining room where all participants will have the chance to savour their creations accompanied by a three-course meal and glass of wine to match.
The Forest to Fork classes provide a unique and unforgettable cooking experience for foodies and nature enthusiasts alike.
Class dates:
· 27 September 2023
· 12 October 2023
· 29 November 2023
· 7 December 2023
Due to the topic of this class, it is unsuited to those with a vegan or vegetarian diet. The protein prepared in this class may vary and will depend on availability.
