Taste of ThailandExplore the tantalising hot, sour, salty, sweet flavour combinations that epitomise Thai food
Explore the hot, sour, salty and sweet food of Thailand. We start with a welcome snack of lime, ginger, shallot, peanut, shrimp and pineapple wrapped in a leaf, make two curry pastes (in pestle and mortars) which we turn into a sour orange fish curry and a red coconut curry (with steamed sticky rice). We also make green papaya salad, rice paper prawn and herb spring rolls with a dipping sauce and coconut rice with mango.
This workshop starts promptly at 10am and finishes at 4pm. We eat what we make in the morning for lunch but there may still be leftovers to take home, so please bring some storage containers.
This workshop is not suitable for vegetarians or vegans but is suitable for coeliacs. Please email us if you need to know more about the allergens in this course.
All refreshments, equipment and aprons are provided. Recipes will be sent by email within 48 hours of your workshop.
Everyone works individually at their own workstations, sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort as we will be on our feet most of the time.
When booking, please advise of any accessibility issues. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you. We have an adjustable workstation for those who may need to sit down or are in a wheelchair.
Please read our T & C’s before booking.
Book your place on one of the available sessions below