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Place some fresh Mediterranean ingredients, olive oil, basil and tarragon in front of some blokes they will reach out for the tin opener. For many guys in this country being shown how to cook was not part of their upbringing apart from the token home economics class; even here if one excelled they were prized as the class sissy. How things have changed.

Whilst TV chefs can be of great entertainment value, so often the basics are skipped over or there is simply not enough time to explain or expand within the finely sliced time shoots. This course is aimed at guys who want to feel a little more confident in the kitchen and be able to put together a complete menu including corresponding wine matching. It is a chance for guys to be in the driving seat to steer this workshop and excel at difference speeds and paces and apply brakes when necessary. We brake simultaneously and via this process share the same experiences, practical problems and often share and resolve common issues. We also touch on cooking that special meal on February 14th or similar occasion so not only does the cuisine taste good but it looks the part and equally important it is timely and hot when delivered. This is full and intense hands on workshop day covering mid week quick and nutritious foods through to gourmet dinner soiree foods including classic sauce making techniques. Despite the title, we do have girls attending either with their fellas or, alone on this workshop! Typically we cover 12 dishes on this intensive full day!
Afternoon 13.30-20.30 - in depth recipe review and kitchen skills, full hands on workshop, cocktail break, dine and wine; evening dine guest invitations £32
Full day 10.00-20.30 - morning in depth recipe review and kitchen skills,hands on workshop, lunch followed by the afternoon workshop as above

We now offer another level that goes into further advanced food preparation, techniques and recipes which include sushi making, advanced classic sauce prepations, ballotines, fresh artisan pasta, food presentions techniques and more.
Afternoon 13.30-20.30 - recipe review, full hands on workshop, cocktail break, dine and wine; evening dine guest invitations £32
Full day 10.00-20.30 - morning recipe reivew, hands on workshop, lunch followed by the afternoon workshop as above

Pizza and pasta are both comfort foods that many of us enjoy. However, what is presented to us on supermarket shelves and some high street establishments are versions which have an identity of their own, which of course has its place and the benefit of convenience.

Those who have been to Italy have no doubt experienced real mozzarella and the unique difference in flavours, textures in the other ingredients often combined with both these foods. The combination of essential techniques and fundamental ingredients is what makes the flavours so important including the most simplistic component yet the one so often overlooked; water !

On this creative workshop, we unfold the essentials and secrets of fresh pasta making as well as a variety of flat (including pizza style) breads. Once you have mastered the structure of making the correct dough, it opens boundless options, possibilities and variations.

We aim to push the boundaries further; traditional breads are baked, pasta is boiled and both are commonly served with complemeting savoury flavours. However, we unveil creative yet authentic advanced concepts that will astound family and friends including an original and early method of pasta making using a chitarra; pasta guitar! The recipes and techniques can be applied and adapted to enjoy as part of a weekend gourmet experience or put together mid week when time is restricted.

o complement the above, we also spend time to create anti pesto's, sauces and side dishes to make a complete meal. A workshop well investing in if you are passionate about real pizza and pasta.

Full day 10.00-20.30 - morning recipe reivew, hands on workshop, lunch followed by afternoon recipe review, full hands on workshop, cocktail break, dine and wine; evening dine guest invitations £32

Venice has remained by many a point of fascination as early as Roman times. Over the centuries, this small peninsula was invaded, visited, enjoyed by the Saracens, Moors and lived through tugs of war between Byzantium and German Emperors. The magical gateway prospered and grew on the backs of the spice trade, the battles against the Turks and an established administration army centre. With this background and culture the rise of aristocracy grew which attracted artists, merchants, musicians and those interested in a certain lifestyle and understanding of quality.

Beyond the mist and history, today it still attracts a similar traveller. Most of us are familiar with the iconic gondolas, the picturesque fading city and one of the most chic carnivals in the world. Cafe society in Venice dates back to 17the century and indeed some of the most important historical European cafes can be found today in Venice like Florians opened in 1720. The workshop celebrates this rich cultured past, its history of flavours and fight for such a prominence.

This workshop pays homage to some of the old and traditional artisans foods. we bring alive some of the traditional techniques like pasta making using the original pasta Citarro (pasta guitar) and uphold other such Venetian traditions. We unfold some of the finest ingredients and flavours Northern Italy offers both from times of old and present; when in season, genuine white truffles with the prized Venetian champagne equivalent, coffee sauce and other exquisite ingredients directly off the spice route. If it's a luxury experience you are seeking, this workshop guarantees just that; the same experience why people made the journey in times of old and why people continue to travel to Venice today. costs £347pm/£472 full day workshops/dining guests£51
Afternoon 13.30-20.30 - recipe review, full hands on workshop, cocktail break, dine and wine; evening dine guest invitations £51
Full day 10.00-20.30 - morning recipe reivew, hands on workshop, lunch followed by the afternoon workshop as above

For February, we are running this exclusive workshop at a discounted price of £398 for the full day session. Bookings made during February for this course will be valid for all 2012 Medici Collection dates.

Do you suspect you have a gluten, wheat or dairy food intolerance?
Have you been advised to reduce, or eliminate wheat or dairy for health reasons?
Even if you just instinctively feel, you function better with less wheat and/ or dairy, this workshop is for you.
Do you need inspiration and confidence, for producing tasty alternatives, for meals and treats?
This one - day workshop has been created with you in mind. We gather dietry restrictions, ingredient preferences, preferred cuisines and create a full workshop covering no less than 9 recipe concepts to suit individuals. 10.00-17.30 Private one to one workshop based on individual's intolerances, preferences and dietary restrictions.

The function of a sauce has never be underestimated since Roman times; it is the thread that combines all elements on a platter together more often to complement ingredients but sometimes to contradict in order to emphasise or highlight other flavour elements.This hands on workshop focuses on how to take control of this all important yet so often overlooked component by demonstrating structures and from this, how many applications can be layered with flavours to suit mood, season, key ingredients or simply create your own signature concept by expanding one's imagination. Once key techniques are mastered, this opens doors to a world of flavours and advanced food concepts.

This workshop introduces the classics as this is important in order to get a thorough grounding and understanding of sauce evolution and then moves into new world sauces embracing flavours and other ingredients from around the globe and sometimes fusing or lightly blending these with the classic masters. There is no evening dine connected with this workshop but sampling with small plates with sauces during the course of the day.10.00-17.00

With the mass of children's publicity from Barbie dolls to colourful sugar loaded fun sized packs it is little wonder that children's eating habits and expectations have dramatically changed in just one generation. This hands on workshop day focuses on practical balanced foods taking the BOREdom out of so called healthy foods but recreating children's most favourite foods albeit replacing the essential ingredients with nutritious ingredients. We all know that children rebel at "healthy foods" so we take a more practical and realistic approach which have found a winning formula that works with both young children and teenagers alike.

More term dates coming soon.

Mediterranean foods attracts most of us as it has such a diverse range of flavours, ingredients and a cuisine that most of us can directly or indirectly relate to and this workshop exemplifies the Mediterranean way of life. The recipe collection chosen for this course have been carefully selected as many people are already familiar with the preparation of home made sauces, dried pasta, pestos and other fundamental ingredients within a Mediterranean store cupboard.

Instead, this hands on workshop aims to introduce new ideas and concepts choosing real foods off the beaten track and away from restaurant menus. Some of the ingredients that some people may not have experienced include mostarda di frutta, dried mushrooms, citrus oils, lavender, chick pea flour and sumak. Given the diversity of this style of cuisine, it will cover a range of foods for both everyday low fat eating to five star gourmet dinner soirees.
Morning 10.30-13.00 - recipe review, full hands on workshop, cooked cuisine packed and taken home.
Afternoon 13.30-20.30 - recipe review, full hands on workshop, cocktail break, dine and wine; evening dine guest invitations £32
Full day 10.00-20.30 - morning recipe reivew, hands on workshop, lunch followed by the afternoon workshop as above

When we venture a walk through the North African souks, one gets a impression as if time has stood still and sometimes, this can come as a culture shock. Centuries ago, the North African boarder was one country known as Maghreb which appropriately translates as the land of the setting sun and indeed this impression reflects the cuisine. Most of our Maghreb and Lebanese culinary experience has been restricted to classic foods found typically on restaurant and hotel menus. Once off the beaten track, the culinary horizon expands and this workshop expands on such fayre. Often, the recipes are centuries old. Foods from this region that we enjoy sub consciously on our high streets today have often a long and intricate history; the story of bread and olives for instance is a classic. Some of the ingredients explored include the myriad olive assortments, rose petals, dried limes and pomegranate seeds and more from the land of the setting sun.
Morning 10.30-13.00 - recipe review, full hands on workshop, cooked cuisine packed and taken home.
Afternoon 13.30-20.30 - recipe review, full hands on workshop, cocktail break, dine and wine; evening dine guest invitations £32
Full day 10.00-20.30 - morning recipe reivew, hands on workshop, lunch followed by the afternoon workshop as above

In the same way we do not talk about a uniform European cuisine, there is no such uniform Indian cuisine as many may perceive. The country comprises 35 states each one bearing its own cultural and gastronomic identity. Indeed, it is true that many of the Indian curries found on England's menus that have now become part of the Nation's official dishes are not original but have been developed and adapted though time and generations.

This day will explain the differences between the country's gastronomic division and application of spices and interestingly the thought process and function behind individual ingredients like turmeric with its antiseptic qualities and chilies being applied for more than just a heightened sensation! This workshop ventures off the mainstream Indian cuisine known by most as restaurant cuisine but instead incorporates some of the more sophisticated flavours  and spice combinations now used in high end Indian cuisine which often is fused with French, Italian and near Middle East influences too.
Morning 10.30-13.00 - recipe review, full hands on workshop, cooked cuisine packed and taken home.
Afternoon 13.30-20.30 - recipe review, full hands on workshop, cocktail break, dine and wine; evening dine guest invitations £32
Full day 10.00-20.30 - morning recipe reivew, hands on workshop, lunch followed by the afternoon workshop as above

Now that we are travelling more than any other time before, we enjoy and appreciate those special luxurious moments away that stay in our minds as souvenirs. Somehow, foods often taste so very different too; tomatoes, mozzarella cheese as an example or even home made pasta . This course capitalises the best of quality ingredient selections available and then applied in a very sophisticated way to create that luxurious finish on the platter. Ingredients used on this workshop include baby asparagus, wild German mushrooms, buffalo mozzarella, and exquisite vinegars from the Rhinegau region costing in excess of the value of Don Perignon. With coaching and insight from our chef, he teaches how to apply and deliver foods to create that 5 star gourmet taste, experience and effect. This course is a must for anyone who enjoys dining an hosting parties; indeed the school infrastructure allows you to invite guests to the private restaurant for a dinner soiree experience.
Afternoon 13.30-20.30 - recipe review, full hands on workshop, cocktail break, dine and wine; evening dine guest invitations £39
Full day 10.00-20.30 - morning recipe reivew, hands on workshop, lunch followed by the afternoon workshop as above

We enjoy our cosmopolitan society, selection of international foods throughout the year together with the growing culture of more creative cuisine so this day embraces the best of these qualities. Using strong and established food structures and advanced food concepts, it creatively combines ingredients that normally one would not apply.

One can liken it to an artist who paints using solely his imagination and abandoning traditional structures to produce an outstanding work of art. So if you like the idea of a risotto with a Moroccan promise or Linguine with a Thai twist of lime then this will excite your taste buds and no doubt friends and family alike.
Morning - not available
Afternoon 13.30-20.30 - recipe review, full hands on workshop, cocktail break, dine and wine; evening dine guest invitations £32
Full day 10.00-20.30 - morning recipe reivew, hands on workshop, lunch followed by the afternoon workshop as above

Thai, Malay and Singapore cuisine remain some of the most celebrated foods in the Far East and here the application of more unusual ingredients will be demonstrated but more importantly be explained.

If you are already familiar with foods from this region but are looking for dishes off the normal restaurant menus with a more home cuisine feel and emphasis then this will interest you. It is an opportunity to get your hands on some of those more unusual ingredients you may have seen in specialist shops or top supermarket shelves but never felt confident to try. These include lime leaves, galangal, lemon grass, holy basil, cassia bark, nori.
Morning 10.30-13.00 - recipe review, full hands on workshop, cooked cuisine packed and taken home.
Afternoon 13.30-20.30 - recipe review, full hands on workshop, cocktail break, dine and wine; evening dine guest invitations £32
Full day 10.00-20.30 - morning recipe reivew, hands on workshop, lunch followed by the afternoon workshop as above

Gastronomy and cafe life is one of Cote d'Azur's great institutions and when in Provence we throw back the blue shutters, the scent and sight of rosemary and lavender wafts in. We can start to understand why Van Gogh spent more than 150 paintings worth of time here.

The cobbled streets lined with chic cafes and exquisite delicatessen shops leading up to the picturesque coloured markets of Provence makes this the perfect picture postcard gastronomic holiday experience. This cooking is perfumed with fragrances coming from the rolling hills; thyme, oregano, lavender, sarriette, rosemary, and farigoulette infused with the garlic, olive oil, basil, onion which embellish the vegetables gorged with sun: tomatoes, courgettes, aubergines, sweet peppers. The Provencal cooking is simply sunny gastronomy and treated almost as a second religion.

This workshop aims to get an understanding of this sophisticated culture and explores foods from Provence and Cote d'Azur coastal region. Recipes include cooking with traditional lavender, pistou (the Provencal equivalent to pesto), socca, and a local tepenade delicacy that has been invented more than a Century ago by Monsieur Meynier of Marseille.
Morning 10.30-13.00 - recipe review, full hands on workshop, cooked cuisine packed and taken home.
Afternoon 13.30-20.30 - recipe review, full hands on workshop, cocktail break, dine and wine; evening dine guest invitations £32
Full day 10.00-20.30 - morning recipe reivew, hands on workshop, lunch followed by the afternoon workshop as above

With the growing awareness of lifestyle prices, our eating patterns have changed to include cooking at home as a fundamental lifestyle option and not just reserved for special days with a visit to our favourite restaurant as a special treat.

This extended workshop gives practical recipes for both every day eating when time maybe short but nutrition high on our agendas through to weekend gourmet treats to share with family and friends. The workshop aims to opens doors to more creative cuisine and often reapplying ingredients that one already maybe familiar with albeit in a very different way and introducing new foods into daily lifestyle. This is an extended workshop incorporating some features from our professional workshop commencing 10.00 with an in depth recipe review that incorporates essential culinary skills, techniques and consumer information followed by the bulk of the session which is hands on and ends at approximately 16.00 with the cooked cuisine taken home by all delegates. We cover no less than 7 recipes with added demonstrations and adaptations to recipes to multiply and accommodate preferred or restricted diets like vegetarian, low fat, low carb etc.

The workshops comprises morning coffee followed by an in depth recipe review including technique demonstrations where all recipes are reviewed. The bulk of the experience is hands on where all recipes are cooked in couples and individual techniques will be addressed during this time too.
Extended day workshop 10.00-16.00 - recipe review, full hands on workshop, cooked cuisined packed and taken home

If you have visited any of the German Christmas markets then you will have experienced the very special festive spirit, atmosphere and probably the traditional gluwein and stollen.

Here is a great little escape for anyone who would like to experience first hand this special central European festive spirit and culture. Hosted by Chico Francesco, you will leave late afternoon for Frankfurt and collected from the airport and driven to your hotel. Later in the evening champagne greeted by Prinz von Hohenzollern and enjoy dinner comprising some traditional quality German cuisine and Rhineland wines at one of the small private chateaux belonging to Prinz von Hohenzollern.

The following day takes an excursion to a very special and unique vineyard that produces high quality grapes not for wine production but fine vinegars. These exclusive vinegars are so unique and that they are treated as an aperitif. The afternoon demonstrations commence reflecting typical German, Austrian, French, and Swiss culture and fine fayre including chanterelle and other seasonal wild mushrooms, cooking with wines and apples which is both typical and traditional for the Hessen region and some vinegars purchased earlier in the day. Dinner will again be shared in the chateaux. The next day demonstrations continue. A light lunch will be served and finally the traditional German Kaffee und Kuchen before being flying back home.

To celebrate the festive season, we open our doors to the London Bridge community to come and share and enjoy a special treat. This event allows you to come and see our cuisine school, ask any questions, meet the team, see some food demonstrations and enjoy typical German Kaffe und Kuchen hospitality which is an institution in itself in Germany. Christmas season is celebrated in more ways with such events like this compared to England.

The school patron's royal dessert is served on this day as a special celebration which remains a family secret for many years but enjoyed by many thousands in Germany. It will be the first time available in this country.

Dates to follow

This 3 part evening workshop comprising currently two separate experiences that are inspiring, entertaining and educational.

Our presenter demonstrates some light recipes from around the globe imparting consumer, kitchen skills, culinary and cultural background and related information. Presentation and complementing dips are also demonstrated. After a refresher break, delegates are invited to individually recreate the recipes in groups of guided by the studio chef.

We focus on unfolding interesting and new flavours and cuisines and often this means reapplying ingredients that one may already be familiar with albeit in a very sophisticated and different way.

Once cooked, the group come together and enjoy their cuisine with a glass of wine in the school's restaurant.