COOKING WITH BOHÉMIEN - A relaxed evening of cooking, conversation & dinner
About this Event
CHRISTMAS COOKING WITH BOHÉMIEN
A relaxed evening of cooking, conversation & good food at Môr
On December 8th, we’re heading back to Môr for our second ever Cooking with Bohémien evening — this time with a distinctly Christmas feel. We will be cooking a three-course Christmas dinner in front of you, talking through exactly what I’m doing, why I’m doing it and the techniques, ingredients and decisions behind each dish. This isn’t a traditional cookery class. There won’t be rows of workstations or any expectation that you’ll cook along with me. Instead, you’ll sit back, watch me cook, eat the food as it’s prepared and join the conversation.
Ask questions. Interrupt me. Tell me I’m doing something wrong. The aim is for it to feel much more like spending an evening in the kitchen with a chef than attending a traditional cookery course. And because it’s Christmas, we’re going to have a bit of fun with it.
WHAT TO EXPECT
The evening will be deliberately relaxed and conversational.
We’ll begin with the first course being servd before moving through the remaining dishes as I cook them in front of you. Throughout the evening, I’ll talk through preparation, cooking techniques, seasoning, sauces and the little decisions that can make a significant difference to the finished dish. We’ll look at things you can take straight into your own kitchen — from making a proper rémoulade and getting contrasting textures into a dish, to preparing turkey in a way that keeps it moist and makes Christmas dinner considerably less stressful. There’ll be plenty of opportunity to ask questions about substitutions, techniques, ingredients and how to adapt what we’re doing at home. You don’t need to be an experienced cook. You just need to enjoy food and be interested in learning.
FESTIVE WINE & DRINKS
Throughout the evening, the team at Môr will also be on hand to share their advice on festive wines and drinks to pair with the menu. We’ll talk about what works with each course, how to choose wines that complement rather than overpower the food, and a few ideas for what to pour at home over Christmas. A little guidance from people who know their wine — because good food deserves something good in the glass too.
THE CHRISTMAS MENU
For this Christmas edition of Cooking with Bohémien, I’ll be cooking three courses — each chosen to demonstrate useful techniques that you can take straight into your own kitchen.
COURSE ONE
Severn & Wye Smoked Salmon
Celeriac & apple rémoulade · Rye crisps
We’ll make a proper celeriac and apple rémoulade, looking at how to balance richness, acidity and sweetness while creating contrasting textures. A few simple ingredients, prepared properly, can make a ridiculously delicious Christmas starter.
COURSE TWO
Stuffed Turkey Ballotine
Sausage stuffing · Sprouts, bacon & chestnuts · Gravy
The centrepiece of the evening. We’ll look at how to get the most from turkey without ending up with dry, overcooked meat, then stuff, roll and cook a ballotine.
It’s a technique that can make the big day considerably more manageable, while giving you something a little more interesting than a giant turkey breast sitting in the middle of the table. We’ll also make one of my favourite Christmas sides — crisp sprouts with bacon and chestnuts — alongside a simple, proper gravy to bring everything together.
COURSE THREE
Fried Christmas Pudding
Vanilla crème mousseline · Clementine
Christmas pudding gets a second life! We’ll fry it until golden and crisp before serving it with a rich vanilla crème mousseline and bright, gently stewed clementines. It’s a simple lesson in taking something rich and familiar and balancing it with freshness, acidity and texture. And, importantly, it gives one of the most commonly wasted Christmas leftovers a considerably better reason to exist.
A NOTE ON THE MENU
The food isn’t there simply to give you something to eat while you watch. Every course has been chosen because it teaches something. The idea is that by the end of the evening, you’ve not only eaten three courses of Christmas food, but you’ve understood how and why they were made — and picked up techniques you can use long after Christmas is over.
WHAT YOU’LL TAKE HOME
As well as the three-course dinner, everyone attending will receive:
Recipe cards for all three dishes
Including the key ingredients, methods and techniques discussed during the evening.
New techniques and knowledge
From preparing and cooking turkey to balancing sauces, building texture and getting more from simple ingredients.
The confidence to adapt
We’ll talk about substitutions, variations and how to apply the techniques to other dishes rather than simply giving you three recipes to memorise.
And, of course…
A very full stomach.
THIS ISN’T A TRADITIONAL COOKING CLASS
You won’t be cooking along with me.
I’ll be doing all the cooking in front of you while you watch, eat, ask questions and join the conversation. There’s no pressure to participate, no requirement to have previous experience and no expectation that you’ll leave knowing how to make exactly three dishes and nothing else.
The goal is much broader:
To help you understand cooking better.
Why something works.
Why something doesn’t.
What to look for.
What to listen for.
When to turn the heat up.
When to turn it down.
When to stop cooking.
And, perhaps most importantly, how to make decisions rather than simply follow instructions.
THE SETTING
We’ll once again be hosting the evening at Môr in Barry — one of our favourite places to cook. The intimate setting makes it particularly suited to this format, giving us the opportunity to keep the group small, relaxed and conversational. There’ll be plenty of time to eat, talk and ask questions rather than rushing through a rigid timetable.
And, being December, there’ll hopefully be a suitably festive atmosphere too.
WHO IS IT FOR?
Absolutely anyone.
Whether you cook every day and want to understand the techniques behind restaurant cooking, or you simply want to become more confident in the kitchen, this evening is designed to be accessible.
You don’t need professional equipment.
You don’t need previous experience.
You just need to enjoy food and be interested in learning.
TICKETS
£59 per person
Your ticket includes:
* Three-course Christmas dinner
* Live cooking demonstration
* Full explanation and discussion of each dish
* Questions & answers throughout the evening
* Recipe cards to take home
DETAILS
Date: 8th December 2026
Start: 6:30pm
Ends: Approximately 9:30pm
Location: Môr by Barry Island Spirits Co, 96 High St, Barry CF62 7DY
Following the first Cooking with Bohémien evening in November, we’re delighted to be bringing the format back for a second night — this time with a Christmas menu.
We’re keeping the evening deliberately small so there’s plenty of opportunity to ask questions, get involved in the conversation and actually see what’s happening in the kitchen.
Three courses. Plenty of cooking. A few Christmas tricks. And, hopefully, a few things you’ll still be using next Christmas.
Come hungry. Come curious.
We’ll take care of the rest.
PLEASE NOTE
Please contact us directly via email ([email protected]) or message us through our social media accounts if you have an allergy or dietary requirement.
We will always do our best to accommodate allergies where possible, however we cannot guarantee that every allergy can be removed from the menu.
We will not be able to make changes to the menu without prior notice and confirmation from us that we are able to make the necessary amendments.
Where is it happening?
Event Location & Nearby Stays:
GBP 59.00
