London is renowned for having some of the best restaurants in the world. The bustling metropolis is a melting point of different cultures, which is reflected in the wide variety of cuisines on offer in the capital.
Borough Market is celebrating our city’s international flavours this August with a series of cooking demonstrations. Taking place every Thursday lunchtime, visitors can learn how to make a range of exotic dishes from top chefs. ‘Migration of Taste’ explores the market’s status as an international market and how world cuisine can be fused with British influences. Chefs will prepare several dishes in front of the audience, with recipe cards available to take home. Visitors will also be able to sample the culinary delights after they’ve been cooked.
- 2 August : Ursula Ferrigno
The acclaimed food writer and chef trained at the Auguste Escoffier School of the Culinary Arts. Ferrigno was taught to cook as a child by her grandmother in Italy and regularly returns to visit family and to teach cookery. She is passionate about Italian and Mediterranean cuisine and using fresh, natural ingredients.
- 9 August : Norman Musa
Malaysian-born Musa moved to the UK in 1994. After opening his first restaurant in Manchester 12 years ago, he also teaches Malaysian cooking across the UK. He will be showcasing recipes from traditional and contemporary Malaysian cuisine.
- 16 August : Dhruv Baker
The MasterChef 2010 winner has been inspired by his jet-set lifestyle, having lived in Mexico, India, East Africa and Spain. He will be exploring his Mexican food heritage, along with inspiration from European cuisine for his experimental dishes.
- 23 August : Philip Juma
Growing up as an English-Irish-Iraqi, Juma has quite the rich and varied heritage. Using his experiences working in the capital’s contemporary restaurants, he mixes traditional Iraqi dishes with modern cooking techniques.
- 30 August : Zoe Adjonyah
Adjonyah expanded her knowledge of West African cuisine when she visited her extended family in Ghana. She found inspiration in her grandmother’s kitchen and at the Kaneshie street market in Accra. Known for Zoe’s Ghana Kitchen, she is looking forward to bringing visitors on a food journey through West African flavours.
- The Migration of Taste Demonstration Kitchen Residency takes place on Thursdays throughout August. From 1pm-2.30pm. Free. At Market Hall, Borough Market, 8 Southwark Street, SE1 1TL. Nearest station: London Bridge. For more information, visit the Borough Market website.
For a guide to what’s on in London in August, click here.
Find out the history of Borough Market.
How often have you eaten at one of London’s fabulous restaurants and thought, ‘I wish I could make this dish at home?’ Coming to the capital this spring is a new cookery school, with some top chefs sharing some kitchen secrets both novices and experienced foodies will appreciate.
B&H Kitchen, situated at the top of Bourne & Hollingsworth Buildings near Exmouth Market, will be playing host to thrice weekly classes for up to 12 participants from 1 March 2016. Run by Bourne & Hollingsworth’s new executive chef Adam Gray (Le Manoir aux Quat’ Saisons, Rhodes Twenty Four, Skylon) and Head Chef Anthony Horn, they will guide aspiring cooks through expert techniques, seasonal recipes and ingredient knowledge. The kitchen is fully kitted out with the latest kitchenware and technology across six catering stations, demonstration bench and communal dining table.
The courses will range from knife skills and butchery to sausage making and seasonal vegetables, featuring a mix of classic and specialised techniques. Students will have the opportunity to master B&H’s modern British style as they make basic or more complicated dishes.
The courses on offer will include:
• Knife Skills (Short Course)
Participants will learn about each knife’s uses as well as being taught how to sharpen a knife properly. At the end of the class, they will cut and chop like a trained chef.
• Fish-Filleting and Cooking
While learning the healthy properties of and the difference between white and oily fish, participants will be taught how to scale, skin, fillet and marinade round and flat fish.
• Bread No.1
Participants will learn the basic making of white and brown bread dough and progress to creating a fruit loaf.
• Specialty Bread No.2
An advanced course focusing on enriched dough, specialty flavoured breads and cutting and shaping various artisan bread rolls.
• Sausage Making
A course on the construction of the perfect sausage that focuses on the ingredients that go into a high quality sausage meat of various flavours and styles.
• Butchery - Meat and Poultry
Participants will be trained how to bone out various joints of meat and how to prepare poultry efficiently.
This course will cover an education on the game season and offer the opportunity to prepare and cook various classic and modern game dishes
• Vegetables - Seasonal and British (Short Course)
An introduction to buying and using seasonal vegetables, specifically from BH’s supplier at New Covent Garden Market. Additionally, partakers will be shown how to produce vegetable dishes that stand-alone from meat or fish heavy meals.
• How to cook the perfect steak
Participants will be taught the various cuts and what to look out for when purchasing quality beef before learning to cook steak perfectly.
In addition to the courses, B&H Kitchen will also offer pairing sessions of food, wine and the famous B&H cocktails.
- B&H Kitchen, Bourne & Hollingsworth Buildings, 42 Northampton Road, Clerkenwell, EC1R 0HU. Nearest station: Farringdon or Angel. Tel: 0203 174 1156. Email: firstname.lastname@example.org. For more information, visit the B&H group website. Prices available on application.
For a review of brunch at the Bourne & Hollingsworth Buildings, click here.
For a guide to what else is on in London this month, click here.