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Thai cookery classes
Thai food is founded on simple ingredients from fresh fish and vegetables, rice and aromatic herbs and spices. At the cooking academy we teach you how to use these ingredients to make a selection of popular Thai cuisine as enjoyed by Thai people. We begin with a comprehensive spice trail which looks at the various herbs and spices used in Thai and Asian cuisine.
You will then go on to make a number of dishes throughout the day; such as the ever popular Thai green curry, prawn and sesame toast, jasmine rice, fish cakes, and soups.
With only 6 people per thai cookery classes, this one day experience will give you the opportunity to have hands on experience, in a relaxed and friendly atmosphere, with lots of tips on general cooking and one to one time with the chef.
Range of classes (Click on classes to find out more):
½ day Thai cookery class
1 day Thai cookery class
1 day advanced Thai cookery class
Customer reviews
"I just wanted to say thanks for such a fabulous day yesterday. I have prepped my starter pack, and have been hunting the shelves for ingredients already. Not only did I learn to cook terrific Thai recipes, I also learnt the effects different spices impact on our health. I shall definitely be coming again, I can’t wait."
Trish Oldham - October 2012
"An excellent course with a good variety of recipes, the chef was very thorough and explained the reasons for flavour and how to distinquish the essence in all the recipes. I had a really enjoyable day and have come away with a much better understanding of food, flavours and cooking across all types of cookery not just Thai. Thank you, and see you again."
Mark Greig - January 2012
"I just want to say again that I had an absolutely fantastic time today and I loved not only the cooking but all the history and science behind the actual ingredients. The time absolutely flew by which can only mean one thing. My partner and friend found my left over's very yummy and authentic and I have spent most of the evening telling them everything I had learnt."
Tom Sandiford - June 2012