Cooking with The Ivy, Daphne’s and J Sheekey

Masterclasses that make delicious Christmas gifts for gastronomes

Many fine restaurants have produced cookery books, but it’s hard to recreate a recipe at home without specialist and insider knowledge. However, a helping hand from the Caprice Holdings group is set to change that, with a season of cookery classes led by chefs from The Ivy, J Sheekey and Daphne’s.

The idea was inspired by bespoke cookery lessons at J Sheekey that were created for a charity auction and really well received. So the concept has been crystallised into a partnership with London’s Cookery School in Little Portland Street – the only one in the capital to be awarded the maximum three stars from the Sustainable Restaurant Association. Post culinary masterclass, each group will sit down to feast on a menu accompanied by specially chosen wines.

Kicking off the trio of events (each 10am-1.30pm, £150) hosted by Caprice Holdings’ chef director Tim Hughes is The Taste of The Ivy (Friday January 30), which will see the restaurant’s executive chef Gary Lee teach students how to cook a three-course meal comprised of classic dishes such as Thai-baked sea bass and sticky toffee pudding.

Fish with J Sheekey (Friday February 27) will feature head chef James Cornwall, whose lesson will encompass everything from filleting to making the famous fish pie. Lastly, head chef Michael Brown will be hosting Pasta Making with Daphne’s (Friday March 27) – starting with its classic tortellini with a seasonal filling, followed by other specialities from the 50-year-old restaurant.

“We have chosen dishes that are not too difficult, as we really want people to enjoy these classes, not sweat blood and tears over a hot stove,” says Hughes.