The Tatler Menu home cooking course is a great opportunity for food enthusiasts who want to learn how to cook Michelin-standard dishes in the comfort of their own kitchen. With the help of Britain's top chefs, you can learn at your own pace and on your own schedule, thanks to the flexibility of the program.
The online learning modules have been curated by expert chefs, who are renowned for their modern British cuisine and have earned Michelin recognition. By taking this course, you'll gain a unique insight into the world of haute cuisine and learn how to create dishes that are full of creativity and finesse.
The course is designed to teach you how to cook a full Tatler-inspired menu, with each course taught by a different expert chef. You'll learn how to make appetizers and bread from Ollie Dobbins from HIDE, starters and fish from Kerth Gumbs from Ormer, mains and sides from Peter Gray from Blumenthal's Hind's Head and delicious desserts from Benoit Blin from Le Manoir aux Quat'Saisons.
In addition to the expert guidance, you'll also become part of the online Tatler Menu community, where you can interact with other course participants via group chat and messaging. It's a great way to get involved and feel like you're part of a community of like-minded individuals.
If you opt for the ‘Expert' voucher, you will have access to one-to-one communication with the tutor for a more personalized learning experience. You will also work through assignments that will be marked by tutors. The teaching even counts towards Continuing Professional Development (CPD).
The Tatler Menu home cooking course is a great online gift for food lovers, amateur cooks, and budding pro chefs.
Online cookery with lifetime access
Teaching from top British chefs
Work your way through at your own pace
This voucher is for the 'Expert' option
Four-part online course collection recreating Michelin-standard dishes from the comfort of your own home
Sessions are taught by Benoit Blin from Le Manoir, Ollie Dabbous from Hide, Keith Gumbs from Ormer in Mayfair, and Peter Gray from Heston Blumenthal's The Hind's Head
Online classroom with up to 20 classmates
Learn the chefs signature dishes to take your cooking skills to a new level
The chefs will talk you through their recommended wines, as suggested by their in-house sommeliers
Lifetime access to videos, notes and classroom
Courses included in the collection (see menu for further details)
Home Charcuteries, Bread and Broth by HIDE
Scallops and Lobster by Ormer, Mayfair
Heston's Duck and Triple-Cooked Chips
Raymond Blanc's Le Café Crème
Expert Option
7 marked assignments
Personalised assignment feedback and coaching
Certificate of completion and CPD hours*
Group chat and direct message with tutor and classmates
* Course activities are accredited by the CPD Standards Office (CPDSO) which officially recognises and accredits online learning activity
Lessons will run on any desktop, laptop, mobile or tablet
All you need is good Wi-Fi or 4/5G connection
Minimum age 18
Suitable for enthusiasts through to professionals wanting to learn from master chefs
Minimum Age: 14 years
Home Charcuteries, Bread and Broth by HIDE - Ollie Dabbous
Learn how to make the gem lettuce and cured meats appetiser
Create amazing salad dressings
Learn how to bake HIDE's signature fried potato and rosemary bun
Create a lemon verbena and mushroom broth
Wine pairings to go with each dish
Scallops and Lobster by Ormer, Mayfair - Kerth Gumbs
Learn how to make Ormer's classic scallop and lobster starter
Which wines pair perfectly with your starter
Tuition on how to make a pumpkin and butternut velouté
Heston's Duck and Triple-Cooked Chips - Peter Gray
Learn how to make Heston's triple cooked chips
Cooking duck with beetroot barley
A vegan alternative to Heston's duck dish
Which wines to serve with your main course
Raymond Blanc's Le Café Crème - Benoit Blin
Learn how to make the chocolate cup - including tempering chocolate and moulding the cup
Add flavour to your chocolate
You will be taught how to make each layer of Le Café Crème - the sponge, ganache, sabayon, caramel and parfait
Decorate your Café Crème
Recommendations on which dessert wines to serve with your finished desert
Register your voucher to receive access to the learning platform
You can start courses whenever you like
Our ethos is that your 'experience' should begin from the moment you first browse the site and we can deliver this because of:
- once you buy a voucher you are not then left to book the experience yourself. We handle your booking from A-Z, not only providing online dates but also dealing with the supplier to secure your date. Even after you have had your experience, we will ask you for a review of the event to ensure everything went ok.
- Our core staff have been working in the industry since 2004 and have all the experience necessary to deliver the experience that is perfect for you.
- Each venue and provider has been vetted by us and reviewed by our customers meaning we can give you honest, unbiased advice about what you are ordering.
- We have 3 lines of communication; phone, chat and email and our customer service centre is open 6 days a week. The average answer time for our call centre to answer is 20 seconds and we have a vast help section where you should be able to find any answer online.
- Once you have chosen a date, we will help to ensure that you get the confirmation in time for your event and if need be we will liaise with the supplier on your behalf if there is a problem.
- After each event we invite our customers to review the venue and the provider. This valuable feedback is then used to improve our service and also made public to other customers considering the same event. As a returning customer you will be eligible for a trackdays.co.uk discount code to use on your next purchase.
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