Le Cordon Bleu meets Nigerian soul — baked fish, seared okra, fonio cake, and tuilles to finish.
How to toast, blend and build with beniseed — one of Nigeria’s most under-used ingredients.
The technique for searing okra at high heat to transform its texture, and how to build a quick pickle.
How fonio behaves as a baking ingredient and how miso caramel balances sweetness with fermented depth.
The technique behind making a tuille — a foundational fine dining garnish — using fonio.
All ingredients and equipment provided
Chef SiA demos each technique, then you cook hands-on at your station
Working in pairs
Sit down to eat what you’ve made
Digital recipe pack sent after class
A menu inspired by Le Cordon Bleu training, The Dorchester, and Michelin-starred Ikoyi London
Allergen notes: All ingredients are prepared in a shared kitchen where common allergens may be present. Please contact us before booking if you have a severe allergy.
Unfortunately not. This is a hands-on cooking class and we do not have a waiting area for non-participating guests. Everyone attending needs a ticket and must be actively participating in the class. For group celebrations, a private event booking is the best option as it gives your whole group a dedicated experience.
Age: 18+ (16–17 welcome with a participating adult aged 21+)
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