Cooking and Quaffing Cookery Experience With Wine Tasting For One (£79), Two (£158) or Four (£316) with Chateau Harry (59% Off)
- Wine and food specialists running courses across London
- Featured in The Telegraph, The Times and The Express
- In-house expert staff
- Saturdays 10.30am-3.30pm
- Three course meal cooked under tuition of expert chefs
- Wine tasting with sommelier
- Sit down meal with wine
Limit 1 per person, 2 or 4 people. May buy multiple as gifts. Booking required by email: email@example.com with Groupon codes, selected date, names and contact details for all attending. 2 week cancellation policy. Classes 10.30am-3.30pm. Further dates may be added subject to demand. Valid at t.a.s.t.e. (W14 9BL). Must be 18 or older with valid ID. Includes health and safety briefing. No nail varnish or jewellery should be worn. Hardwearing shoes must be worn. No trainers. Long hair must be tied back. Aprons and hats provided. Up to 15 people per class, with up to four classes run simultaneously. Valid on option purchased only. Original values verified 16 May 2012 at 11.46am.
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Being a whizz in the kitchen should not be confused with being a whizz at cooking; the former being the remit of an electric whisk . Mash up in style with today's Groupon for a cooking and quaffing experience with Chateau Harry. Choose from the following options:• £79 for one person (59% off)
• £158 for two people (59% off)
• £316 for four people (59% off )
Specialists in expert quaffing and chomping, Chateau Harry’s Wine and Food Academy takes tasting to new culinary levels. These real-life kitchen experiences have been featured in The Times, and are conducted by expert house staff who educate the hungry hordes with the flair imbued by perfectly seasoned tongues.
The cooking and quaffing gets underway with a health and safety briefing at 10.30am, before chefs-in-training are split into groups of up to 15 per kitchen. Unlike a cookery school, this is a working professional kitchen and it's all go. Under the watchful supervision of the experts, the groups will get to work cooking a splendiferous three course meal. After steaming, sautéing and flambéing, the day is finished with the fruits of the labour, with everyone sitting down to eat their meals with appropriately-matched wine and a top cork wine expert at 1.30pm .
Saturday 23 June 2012, 10.30am-3.30pm
Saturday 21 July 2012, 10.30am-3.30pm
Saturday 22 August 2012, 10.30am-3.30pm
Further dates may be added subject to demand. For more information about the experience, please click here