Tap into Tatler’s illustrious address book and design your own Michelin-starred dinner with some of Britain’s best chefs and Learning with Experts as they launch The Tatler Menu.

mcith_Screenshot%202020-12-17%20at%2010.This isn’t passive watching, the new course challenges you to cook alongside your peers, try out new techniques and get feedback from the Tatler team.

The immersive online learning experience includes:

  • Appetisers & Bread from Ollie Dabbous at HIDE in London

  • Starters & Fish with Kerth Gumbs at Ormer, Mayfair.

  • Main Course & Sides is courtesy of Peter Gray at Heston Blumenthal’s, The Hind’s Head in Bray

  • Dessert is with Chef Patissier and host of Bake Off: The Professionals, Benoit Blin from Raymond Blanc’s Le Manoir aux Quat’Saisons.

  • To tie everything together, all the chefs will talk through their recommended wines, as suggested by their in-house sommeliers.

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Intimately sized classes of 20 ensure that you receive individual attention and support from your teacher, as well as offering a community focus, so that you interact with your peers and share your creations with one another. Because of this unique format the course completion rate at Learning with Experts is over 80%, compared to an average completion rate of online courses of just 20%. 

Learning with Experts has two course options Expert at £430 or Peer at £120. The individual lessons are priced at £135 for Expert or £35 for Peer..

Appetisers & Bread

Take a step behind the scenes of Michelin-starred restaurant HIDE in Piccadilly and leave having created some home-cured charcuterie, freshly baked bread, a warm comforting broth and some crisp ice-cold lettuce served with a moreish dip.

Starters & Fish

Join Ormer, Mayfair’s Michelin-starred head chef, Kerth Gumbs, as you learn how to perfect a delicate butternut squash velouté, with Thai Green curry foam and a shortbread biscuit; followed by scallops with coconut, carrot, lobster butter sauce and roe showcasing Gumbs’ signature style of mixing classical techniques with an international twist to create impressive dishes.

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Main Courses & Sides

Get whisked away to Bray by Peter Gray’s energy, creativity and curiosity as you learn to master duck with beetroot barley, a vegetarian/vegan alternative and finish off with those triple-cooked chips. 

Dessert

Step into the manor at Le Manoir as Chef Pattisier, Benoit Blin unlocks the secrets to their ground-breaking dessert – Le Café Créme. A twist on the classic, you’ll be guided through every step from tempering, moulding and flavouring right through to the finishing decorations, arming you with technical skills that you can take forwards to craft many more showstopping puds.

Learning with Experts

  • With Learning with Experts, you can start learning whenever you’re ready and complete at your own pace, you can share assignments and discuss them with your fellow classmates and you can continue chatting with your classmates for as long as you want

  • Lessons take place in a friendly, safe and secure online classroom

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    Your expert tutors are available to provide personalised feedback

  • Each lesson starts with an inspirational video from your expert tutor

  • You’ll have lifetime access to all course content and your classroom

  • After each lesson, you practice what you’ve learned with an assignment

  • Other Food & Drink courses available on Learning with Experts include The River Cottage Cooking Diploma, Classic French Cuisine: The Roux Way with Michel Roux Jr, Indian Cuisine with Atul Kochhar and An Introduction to Bread Making with Richard Bertinet.

  • www.learningwithexperts.com/foodanddrink

  • Assignments can take the form of video, photos or written, and you compare notes with your classmates as you study.  

By Restaurant News