Held in the glorious surroundings of Brent Eleigh Hall, which for the last four years has been home to Novikov’s unique kitchen garden project. The restaurant’s summer masterclass is one of the most popular fixtures on its calendar. So much so that this year we have decided to host an entire weekend of culinary tutorials.
First you’ll tour the glorious two acre walled plot, picking some of the required ingredients – all bursting with freshness, flavour and colour – before heading back for the three-hour tutorial.
On the Saturday it’s the expert chefs from Novikov’s Italian Restaurant who will be divulging the secrets behind such seasonal fare as tonnarelli with courgettes & courgettes flowers – served in a giant parmesan wheel similar to the one that continues to thrill diners in Mayfair; grilled sea bream with braised rainbow chard; sizzling lamb scottadito with grilled courgettes & mint and seasonal fruit salad with prosecco.
The following day the baton passes to the culinary maestros from The Asian Restaurant so expect delicacies of the calibre of duck salad with micro cress; mizuna and ‘bull’s blood’ salad leaves with fresh truffle & truffle dressing; grilled lamb with pickled courgettes and to round everything off, a fragrant medley of fruits with a yuzu dressing.
They say the proof of the pudding is in the eating, so after both classes, you can enjoy the fruits of your labour at an informal lunch, with each of the courses you’ve helped to create paired with wine chosen by Novikov’s sommelier.
There will then be time for further exploring of this latter-day Garden of Eden before embarking on the trip back to London.
Join our chefs for our intensive three-hour course. Learn to create inspired, seasonal various dishes.
The cooking class includes:
Return trip to Brent Eleigh Garden
One-day course tuition
Informal lunch paired with wine chosen by our sommelier
Departure to Brent Eleigh Walled Garden, Suffolk: 9am
Baby carrots and radish crudite’ with (fresh basil from the garden) pesto
Brent Eleigh mixed leaves salad with balsamic dressing
Tonnarelli in parmesan wheel with courgettes and courgette flowers from the garden
Grilled seabream with braised rainbow chard from the garden
Lamb scottadito with grilled courgettes and mint
Seasonal fruit salad with prosecco
ASIAN COOKING MASTERCLASS
Fresh crudité with shiso mayo
Duck salad with micro cress from the garden
Mizuna and bulls blood salad leaves from the garden with fresh truffle and truffle dressing
Grilled lamb with pickled courgettes from the garden
Noodles with fresh mixed garden vegetables
Fruits with yuzu dressing