3 hours @ £125
Your Taste of Denmark is Coming to London!
You might know that Chef Michael and I host hugely successful culinary retreats in Denmark (four and counting, and always delicious!). Now, we're bringing that Nordic magic straight to your doorstep.
Whether you're craving a Danish taster before joining us abroad, want to cook with us again, or just need a spectacular mid-week dinner out, this class is for you!
Join us at 5:30 p.m. for a fun, hands-on evening. Under Michael's expert guidance, we'll create a spectacular dinner, heavy on seasonal veggies and full of "very yummy" flavors. We finish by sitting down together to enjoy the fruits of our labour. Get ready for a delicious night!
The Starters: Smørrebrød Classics
The base of homemade rye bread provides a dense, nutty foundation that anchors these toppings:
Baby Potato & Fried Onion: This is a traditional favorite. The creaminess of the homemade mayo against the crunch of the fried onions creates a perfect "high-low" texture profile.
Shrimp & Egg: A bright, protein-rich classic. The richness of the egg yolk elevates the sweetness of the shrimp.
The Warm & Cold Plates
Seafood Duo: Serving both lightly cured salmon (likely gravlax style) alongside crispy cod fritters offers a great contrast between cold/silky and hot/crunchy textures.
Poached Leeks: This is a sophisticated touch. The pickling liquid from the onions likely cuts through the buttery softness of the leeks.
The Plant-Forward Mains
Kale & Beet Salad: The chickpeas provide substance, while the citrus vinaigrette is essential to "massage" the kale and brighten the earthy roasted beets.
Veggie "Frikadeller": A clever take on Danish meatballs. Using lentils ensures a hearty, umami-rich bite that mirrors the traditional meat version.
The Grand Finale
Rhubarb Trifle: This is a quintessential seasonal dessert. Using homemade almond macarons instead of standard sponge or ladyfingers adds a chewy, toasted nuttiness that pairs perfectly with the tartness of the rhubarb.
