The “Basic Techniques & Methods of Cookery” - a set curriculum of 20 classes presented by Liam Tomlin, Chef and Owner of Chefs Warehouse and Cookery School. This course will cover the essential principles of cooking and will be held every second Wednesday of the month excluding Public Holidays. Course details and fees are listed below.

Note: This course will be based on the classic European traditions of Liam Tomlin’s training with an added Asian influence inspired by the fourteen years he spent in Asia and Australia.

Several of our local celebrated chefs and presenters have joined us in our first series of classes and will be returning next year as well as some new ones:

• Laurent Deslandes from Bizerca in Cape Town
• Neil Jewell, from Bread & Wine in Franschhoek
• Luke Dale–Roberts from the Test Kitchen
• Tim Faull from “Knead” who will present another artisan bread making course entitled, “Knead to Know...”
• Margot Janse from The Tasting Room at Le Quartier Français in Franschhoek
• Peter Templehoff executive Chef for The Collection McGrath
• Bertus Basson from Overture
• David Higgs from Rust en Vrede

Additional classes and presentations will cover topics such as Food Photography & Styling.

Overseas Chefs

RICHARD CORRIGAN

Later in the year my compatriot and good friend, Richard Corrigan, has promised to visit Cape Town to cook for – and entertain us – as only Richard can. This not-to-be-missed opportunity to experience the enigmatic master himself in action will be billed as “Richard Corrigan Unplugged!”, for no one says it quite like he does. One of the most passionate and fascinating chefs cooking in London today, Richard has just gone very “posh”, relocating from Soho to open his new restaurant, “Corrigan’s”, on Park Lane in Mayfair. Richard also owns “Bentley’s” in London and Dublin, has published two cook books and has his own television series currently running on international TV food channels.

During his visit to Cape Town, I’m looking forward to giving Richard a tour of some of the best local restaurants and wineries to show him just how good the food and wine culture is that we enjoy here in the Cape.

BRETT GRAHAM

Another shining talent from London is Brett Graham of the “Ledbury” in Notting Hill. I had the privilege of having Brett as a member of my kitchen brigade in our restaurant “Banc” in Sydney, Australia for three and a half years. He moved on to work for Phil Howard at “The Square” in London for a further three years before he was offered the opportunity to open the “Ledbury”, where, in his first year of business, he was awarded a Michelin Star and just four weeks ago, he was awarded his second Michelin Star which makes him a member of an elite group of London’s seven two-Michelin-starred establishments. As if that isn’t enough, Brett’s other venture, the “Harwood Arms” in Fulham, has become the capital’s first Michelin-starred pub.

Read an interview that Brett gave recently to the British Caterer & Hotel Keeper magazine.

Dates for both Richard and Brett’s classes will be announced on the Chefs Warehouse and Cookery School website.