ONE DAY COURSE (9.30am - 4.30pm)
Only £155.00 per person inc. VAT
Thailand – a land of contrasts and of colour, and more importantly a feast of flavours. The secret to Thai food is a balance of five flavours: sour, sweet, salty, bitter, and spicy. Some Thai dishes have a careful blend of all these tantalising tastes. Others are served with something to help deal with the overpowering spiciness.
Let us take you on a trip around Thai cuisines with experienced chef tutor Michael Perry, who has gained an extensive repertoire in Far Eastern cooking. Based on some of Michael’s favourite dishes, you will learn all about Thai flavours and discover delights such as…
Tom Yam Goong
One of the best-known Thai dishes, this tangy spicy prawn soup with lemongrass is hot, sour, fragrant and delicious.
Pad Thai Goong Sod
This is one of Michael’s favourite noodle dishes, made with fried rice noodles and prawns.
Som Tam Thai
Originally from the Northeast of Thailand, this Green Papaya salad captures the essence of Thailand, chilli hot, with garlic, fish sauce, and sour with lime juice. The unripe papaya contrasts in texture with the beans and peanuts.
Gaeng Kheow Wan Gai
A fragrant creamy green chicken curry that will keep you wanting more.
About the Tutor
Michael Perry, our Thai Cookery Chef / Tutor, has an impressive repertoire, having worked his way around the globe, including extensive periods spent learning Asian cooking in the Far East.
His chef credentials start at the illustrious La Pont de la Tour – from its opening in ’91 – and include working at Chez Bruce and The Canteen, Chelsea Harbour. He then moved to New Zealand, where he was Head Chef for Villa Maria’s winery restaurant, Vidals. Then his career took another leap into a world of luxury, when he cheffed in Burma for the Orient Express river cruiser, The Road to Mandalay. While in Myanmar, Mike learned how to make original classic Thai dishes, as well as how to blend all the spices to make them.
Michael has also travelled extensively in the south of Thailand on holiday, and was fortunate to sample to local delights and work with some of the local chefs so he could re-create some of their dishes.
Michael has also been invested as a member of the Chaine De Rotisseurs and published his own cookery book No Boundaries Cooking.