Classic Thai workshop

T hai cooking is famous for the unique balance of salty, spicy, sour and sweet flavours. Every dish in Thai cuisine incorporates at least two of them, and sometimes all four. The art lies in striking the perfect balance.

W ith this in mind we will work together to create a delicious and colourful feast of classic Thai dishes using the freshest of ingredients, some everyday and some more exotic.

The menu is subject to change depending on the dietary requirements of the group but will most likely include dishes such as Som Tam (green papaya salad), Laab Gai (minced chicken salad), Tom Yam (spicy sour soup) Nam Pla Phrik (dipping sauce), Pad Kee Mao (stir fried noodles) and Khao Neeo Mamang (sticky mango rice).

Dietary information: This class can be adapted for most diets provided we are given plenty of notice of all dietary requirements and/or allergies, please contact us to discuss before booking.

Tickets for this event include:

• professional cookery tuition• all ingredients and equipment• hot drinks throughout the session• a full meal for two people to take home with you• all recipes from the class.

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Host or Publisher ramekin + rollingpin