unique tourism collection News

As Thai cuisine covers a huge variety of techniques and skills, Head chef Matthew Albert has devised a series of Master classes covering different aspects of Thai food, where some will include a wine tasting, by matching wines to Thai cuisine.

Over a coffee the morning will start with a relaxed introduction to the recipes and ingredients to be used during the class. Hands-on classes will take place in the kitchen at Nahm with fantastic ingredients flown over from Bangkok exclusively for the restaurant. Lunch will be served in nahm’s Private Dining room.

Each hands-on class will have no more than 8 guests to ensure that everyone will be able to fully participate in the lesson. The class, followed by lunch will be finished at 3.30pm.

Saturday 23rd February 2008 – Curries and curry paste
£150.00 per person Inc VAT plus £45.00 for an additional lunch guest

The first class will focus on curries. Matthew will be discussing the various ingredients which make up a curry paste, the traditional method of making them and include preparing coconut cream. He will then move onto different types of curry styles, such as a red curry to make fish cakes and a green curry of chicken.

Saturday 19th April, 13th September, 11th October 2008 – Complete Thai meal with wine matching
£190.00 per person Inc VAT plus £65.00 for an additional lunch guest

A Thai meal is an exercise in balance. Several dishes arrive together and are eaten with rice. Rarely does a meal have a repetition of dishes or tastes, so a curry, a salad, some soup and a stir fry all combine to make the meal varied and satisfying. Each of the following classes is designed to demonstrate the various techniques and dishes employed to create a balanced, complete Thai meal and each class will highlight a particular style of dish or technique within the context of a meal.

During the subsequent lunch, Troy Sutton, nahm’s sommelier, will discuss the paring of wines with this meal and how to choose some elegant wines that work with this challenging cuisine.

Saturday 17th May 2008 – Thai Salads, street and market foods
£150.00 per person Inc VAT plus £45.00 for an additional lunch guest

Salads are the sprightly dishes of the Thai repertoire. Pungent dressings are made with fresh chillies, lime juice and fish sauce which season a staggering variety of ingredients, such as a tart and juicy pomelo salad with shredded chicken. More interesting, perhaps, is the lobster salad dressed with rich chilli jam and fresh coconut cream. The class will also prepare traditional dishes that are commonly eaten in the streets and markets of Thailand.

Saturday 5th July 2008 – Summer time on the grill £150.00 per person Inc VAT plus £45.00 for an additional lunch guest Grilling is one of the most common of Thai cooking techniques. In market places and street stalls catfish and prawns are grilled slowly over smoky embers. While the technique is simple, the many ways of dressing the grilled dish are not always so.
Thai stir fries can be surprisingly simple but there are a few important techniques that must be followed. In this class Matthew will show how to season a wok to obtain the defining smokiness of a good stir fry, often referred to as ‘breathe of the wok’.

Extend your nahm experience: stay the night
Combine your master cookery class with an overnight stay at the Halkin. Our master class package includes participation in the cookery class, lunch at nahm, an overnight stay with full English breakfast and David Thompson’s celebrated book on Thai cuisine to take home. Available from £465 per room, per night (based on single occupancy, inc. VAT), subject to availability

For further information or to make a booking please contact
Alison Donovan on + 44 20 7333 1233
or email alison.donovan@nahm.como.bz

nahm, The Halkin Halkin Street London SW1X 7DJ
Tel 020 7333 1233 Email res@nahm.como.bz
Website halkin.como.bz