Putting on The Ritz
Throwing a dinner party? Want it to be stress free? Learn the inside tips and tricks of the professional kitchen.
Join us for an inspiring day as you cook cauliflower veloute with seared scallop and crisp pancetta, whole boned, stuffed chicken with coriander pesto, potato gratin, watercress and toasted nut salad, rhubarb pudding with chantilly cream.
Saturday March 28th
10:30am - 3:30pm
£127 - Hands on with lunch
