Masterclasses

Claridge’s masterclasses are a unique experience in which you will share some of the expertise and secrets of key members of the Claridge’s team, and discover more about the hotel’s proud culinary tradition.

An opportunity to glimpse the hard work and passion that go on behind the scenes at one of London’s most iconic hotels, a masterclass is also a practical tutorial, providing new skills and knowledge to take home to your own kitchen and dining room.

2018 dates

Shellfish masterclass 5 May
Afternoon tea masterclass 2 June - this masterclass is now sold out
Pâtés, pies & terrines masterclass 6 October

Reservations

To book a masterclass, please visit our online shop. For more information or assistance, please call +44 (0)20 7409 6232 or email bpoljak@claridges.co.uk.

Our masterclasses are limited to a maximum of 10 places.

Private groups are very welcome. Masterclasses can be arranged any day throughout the year for parties of 10.

 

Shellfish masterclass

Shellfish masterclass

5 May 2018, £290 per person. This class focuses on produce from the seashores around the British Isles. You will be taught how to prepare and cook lobster, crab, langoustine, razor clams, oysters and mussels. Your experience starts at 11.30am with a welcome cup of tea or coffee in Claridge’s art deco Fumoir. Guests will then take part in a practical tutorial, after which you will be served lunch in Claridge’s kitchen.

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Afternoon tea masterclass

Afternoon tea masterclass

2 June 2018, £250 per person. Learn the art of sandwich-making, how to do perfect scones and tea pastries and the way to prepare the perfect cup of tea. Starting at 11.30am with a welcome cup of tea or coffee in the Fumoir, followed by a practical tutorial with the chefs and a session with the tea master. You are invited back to the Foyer at around 2.45pm to enjoy a traditional Claridge’s afternoon tea.

Sold out
Pâtés, pies & terrines masterclass

Pâtés, pies & terrines masterclass

6 October 2018, £250 per person. This class will take advantage of various types of game and other ingredients that are in season in October, focusing on how to turn these ingredients into pâtés, pies and terrines, including Claridge’s well-known duck terrine and game pie. Your experience starts at 11.30am with a welcome cup of tea or coffee in Claridge’s art deco Fumoir. Following a practical tutorial with the chefs, you will be served lunch in Claridge’s kitchen.

Book now
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