To create these online courses, Tatler has called upon some of Britain’s best chefs, listed in the Tatler Address Book, to share their trade secrets and statement dishes.
Far from passive viewing, the new course challenges you to cook alongside your classroom peers, try out new techniques and get feedback from the Tatler team – a cooking class unlike any other, say the publishers.
The ‘Menu’ is formed from a collection of interactive online courses from Learning with Experts, in which top chefs share ways to create Michelin-standard dishes from the comfort of your home.
Designed for the avid home cook, the enthusiastic amateur, the professional chef and everyone in between, the online course equips students with the confidence and know-how to recreate these dishes. To tie everything together, all the chefs will talk through their recommended wines, as suggested by their in-house sommeliers.
Kate Slesinger, Publishing Director of Tatler, comments: “We know that Tatler's audience loves to entertain and be entertained. During this year of restricted living, they have been pining for fine dining. Which is where the Tatler Menu comes in: drawing on the expertise of the Tatler Address Book restaurants, with access to some of the finest Michelin-starred chefs, we are inviting everyone to channel their inner gastronome and create culinary magic in their own kitchens. We are delighted to be partnering with Learning with Experts, the best in the business when it comes to online education, and look forward to hearing and seeing what Tatler's readers get up to.”
For this special course, the Tatler Address Book team has lined up some of Britain’s best chefs and each destination has opened their doors to the students at Learning with Experts in a series of lessons:
- Appetisers & Bread with Ollie Dabbous from HIDE: Ollie Dabbous, co-founder and executive chef at HIDE, will demonstrate ways to impress guests with humble everyday ingredients, and exemplify his ethos of sophistication through simplicity.
- Starter & Fish with Kerth Gumbs from Ormer Mayfair: A well-chosen dinner party starter can set the tone for an entire meal, and Kerth Gumbs, executive chef at Ormer Mayfair, is here to make sure that your dinner party starts off with a bang.
- Main Course & Sides with Peter Gray from The Hind’s Head (Fat Duck Group): While the starter delights the senses and the dessert satisfies the sweet tooth, it’s the main course that we all look forward to the most. Peter Gray, head chef of The Hind’s Head, is on hand to demonstrate a showstopping main course, exhibiting a true mastery of technique and style.
- Dessert with Benoit Blin from Belmond Le Manoir Aux Quat'Saisons: Master the notoriously difficult dessert Le Café Crème with Chef Pâtissier Benoit Blin - a signature dish at Le Manoir.
Students will share in each other’s cooking journeys, receive feedback from the Tatler team and come away with a full dinner party menu – and the tricks to carry it off seamlessly – and a certificate upon completion of the online course.
The full course consists of four episodes, each with two courses, and wine pairings. Participants can purchase the full course, or each course individually.
