Thai Street Food Evening
Join us to make (and then eat) some of the tastiest Thai street food, full of flavour, aromatics and heat!
The menu: Vegetable Pad Thai – Mah Hor (Sticky, spicy salty pork on pineapple slices- our very own recipe as featured in The Bristol Cookbook!) – Thai fish cakes (Tod Num Pla). Pork is outdoor bred from Ruby and White Butchers.
Level/ Suitable for: Beginners to intermediate. Those with an interest in Asian cuisine/ expanding their recipe repertoire.
Skills/ techniques/ content covered: Knife skills, vegetable preparation, adapting recipes, shaping, pan frying, browning meat, serving suggestions, noodle preparation, stir-frying.
Age suitability: 16 years upwards.
Suitable for: A dairy-free diet. With notice, the menu can also be adapted for a pescatarian/ vegetarian/ vegan and gluten-free diets (please specify which at time of booking). For any special dietary requirements, please write in additional comments when placing your order.
Tutor: Louise, Dot, or Ceri.
Workshop Length: 2 hours + 30 minutes dining.
Workshop Frequency: 5-6 times per month.
What to bring: Just yourself! If you fancy bringing a bottle of wine to enjoy with the food, our expert Wine Tutor Rebecca Quayle-Long recommends: Pinot Gris, a Riesling or a Carmenere. Beer more your tipple? Our beer expert Dan recommends Camden Hells lager or Pilsner Urquell.
LK Premium: Premium applies to all workshops running Friday, Saturday and Sunday night. Workshops are an additional 30 minutes, and include extras, see more information here.
Please note: All dishes are cooked in pairs, tickets are sold per person. This is a dine-in workshop. Inductions hobs will be used during this workshop