In June, NCSG kicked off Restaurant Recipes – a new series of hands-on culinary events featuring some of the most acclaimed and accomplished chefs in the UK today. Up first, the Ivy’s kitchen legend Gary Lee took over Waitrose Cookery School to show us how to make a three-course feast worthy of the Soho icon – including this knockout linseed and dukkah roast poussin.
Nothing says Easter like a beautifully cooked lamb dish – L’Atelier des Chefs London shares the secrets of a show-stopping rack-of-lamb packed with Provençal flavour.
Vegan, gluten-free and egg-free, the Veg Soc’s spectacular shiitake soup is a bowlful of Thai flavour fireworks. Just the thing to see you into spring…
A deliciously sweet flaky shortcrust with an unmistakably Christmassy burst of spiced fruits – the Cookery School at Little Portland Street presents the definite recipe for mini mince pies