Thai Cooking Class – Menu 2

About this course

The class begins with chef-led demonstrations covering techniques used in the Thai menu, followed by guided cooking. Participants prepare three dishes from scratch: corn fritters with homemade sweet chilli sauce, chicken larb gai, and prawn pad Thai. Vegetarian alternatives include mushroom larb gai and tofu pad Thai. The session covers preparation and organisation, flavour balance, cooking techniques and presentation. Chefs remain available to answer questions as participants work, before the completed dishes are eaten together.

What you'll learn

• Prepare three Thai dishes from scratch
• Apply techniques for making corn fritters and homemade sweet chilli sauce
• Balance flavours in larb gai and pad Thai
• Organise preparation across several dishes
• Present the finished food

Is this course right for you?

Listed as suitable for all levels, the class can accommodate individuals, pairs or groups. Participation combines watching chef demonstrations with hands-on preparation, with chefs available to guide learners and answer questions during the cooking.

Before you go

• All equipment and food are provided.
• Gluten-free, lactose-free, vegetarian and vegan diets can be catered for on request. Vegetarian or vegan learners should indicate when choosing the relevant menu alternatives.
• Recipe booklets are emailed after the class.
• Bottomless wine is provided.