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Virtual Bespoke Experiences

Using sophisticated technology, we have perfected the art of running our cooking experiences virtually!

Cooking with us virtually is almost as good as being with us in person. We have worked relentlessly to bring to you an experience like no other and now it’s time for you to tweak it to suit you! If you’d like to gather together your loved ones, we’d like to invite you and five other households to have your very own private interactive cooking party!

Take a browse through the below example sessions for some inspiration, but it really is completely up to you how you would like yours to run.

CELEBRATORY SUPPER PARTY

Example Experience One

“My enthusiasm for cooking has returned, self confidence is coming back”

  • Parmesan Cheese Wafers. (so simple to prepare and brilliant to kick off dinner with a glass of Fizz).
  • Dropscone Canapes. These can be offered alongside the Parmesan Wafers. Bite size dropscones topped with Basil Pesto and Sundried Tomato Pesto.
  • Avocado, Mascarpone, and Tomato Bake. (Marko dreamed this up years ago as a brilliant starter or light lunch dish. Warm avocado tastes different!)
  • Fresh Salmon Wellington. (An impressive main course that is better served 30 minutes after coming out of the oven. Served with a fresh dill hollandaise)
  • Crème Brulee. (An old favourite, no oven cooking, rich and utterly indulgent! A slightly set cream custard with caramelised top).

  • THAI/INDIAN FUSION MEAL

    Example Experience Two

    “Loved mixing these two cultures, contrasting and colourful.”

  • Red Onion Bhaji. (We keep it simple, fry them in shallow vegetable oil and serve them with Geeta’s Mango Chutney).
  • The Experience Beef Curry. (We use shin or braising beef and slow cook with Marko’s Spices, curry paste, garlic, red onions, root ginger, tomatoes and coconut cream. Finished with fresh coriander this is a hearty, not too chillied curry).
  • Pilau Rice. (We use the absorption method and flavour the rice with saffron and toasted cashew nuts).
  • Stirfry Chicken with fresh egg noodles, toasted cashew nuts, colourful veg, soy, coconut milk and sesame oil.
  • Prawn Toasts. (Not like the bland ones in some Thai restaurants, these are toasted bread topped with a wonderful prawn pate flavoured with fresh coriander, baked with sprinkles of sesame seeds.)
  • Mango Lemon Cheesecake. (Digestive biscuit and butter base topped with an uncooked lemon and mascarpone cream, topped with mango puree)

  • CLASSIC DINNER PARTY

    Example Experience Three

    “Less challenging than it looked, great results”

  • Twice-baked gruyere Souffle. (No last-minute stress, baked once, they sink then baked again when needed, topped with crème fraiche and grated cheese, brilliant starter or light lunch dish).
  • Chicken Cordon Bleu. (We flatten some chicken breasts and sandwich them with parma ham and basil leaves, egg and breadcrumb them and shallow fry in butter, served with a sieved fresh tomato sauce.
  • Herby Potato Rosti. (Shredded potato, squeezed of excess water, mixed with garlic, fresh chopped parsley and chives, cooked slowly in a frypan until golden brown).
  • Tarte Tatin. (This traditional upside down apple tart sounds tricky but its not too challenging, has a lovely sharp/sweet flavour, served with crème fraiche flavoured with cognac)

  • Contact us to start planning your very own private interactive cooking experience today…

    Telephone

    +44 (0)1473 827568

    Email

    info@cookingexperience.co.uk

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