BBC Good Food premium reader events

  • By BBC Good Food team

Read about our exclusive reader events, from Michelin-starred lunches to culinary getaways.


Le Manoir

 

Exclusive lunch at Le Manoir

Date: Wednesday 25th January 2017
Place: Belmond Le Manoir aux Quat'Saisons, Oxfordshire
Time: 10am-3pm

About Le Manoir

Raymond BlancWe’ve planned a wonderful lunch at Raymond Blanc’s world-famous restaurant, Belmond Le Manoir aux Quat’Saisons – and you’re invited.

Belmond Le Manoir, a 15th-century manor house in the Oxfordshire village of Great Milton, is one of the few restaurants in the world to retain two Michelin stars for more than 30 years. Raymond’s menus evolve with the seasons, and his team sources the finest ingredients, many from their two-acre kitchen garden, which produces 90 types of vegetables and more than 70 varieties of herbs.

For our special BBC Good Food event, you will start the day with a cookery demo in the Raymond Blanc Cookery School and a flower-arranging demo with award- winning florist Fabulous Flowers. Then you’ll be welcomed with a champagne reception, followed by a three-course lunch with wine, co ee and petits fours, plus you will receive a signed copy of Raymond’s new book, Le Manoir aux Quat’Saisons: The Story of a Modern Classic, to take home with you.

Sample menu:

Wild mushroom risotto with truffle cream
--
Roast fillet of Angus beef with chargrilled shallots & Bordelaise sauce

or
Roasted Romano pepper with bulghar wheat, fennel & garden leaves (vegetarian)
--
Delicate lemon cream on a crumbly linzer sable with grapefruit & basil

--
Coffee and petit fours

Le ManoirThe itinerary:

Cookery demo in The Raymond Blanc Cookery School and flower-arranging demo in the La Belle Epoque conservatory, followed by a champagne reception, three-course lunch with wine, co ee and petits fours. Plus a copy of Raymond’s new book, worth £50.

The price: 

The day costs £210 per person and is restricted to 48 guests. You will be seated with fellow guests.

To book, call 01844 277200, quoting Good Food lunch, or email events.mqs@belmond.com


School of wok

Chinese New Year supper club at the School of Wok

Date: Friday 3rd February 2017
Place: School of Wok, Covent Garden, London
Time: 6.30-9.30pm

About School of Wok

Jeremy PangWe’ve teamed up with the award-winning School of Wok to plan an exclusive supper club to celebrate Chinese New Year – and you’re invited.

Established in Covent Garden, the School of Wok is renowned for teaching authentic Asian cuisine for the modern domestic cook. Awarded ‘Best Specialist Cookery School’ at the 2014 British Cookery School Awards, School of Wok started life as a door-to-door mobile kitchen, and has taught more than 15,000 students since it opened in 2012.


This unique supper club will be hosted by School of Wok founder Jeremy Pang, author of Chinese Unchopped. He will be joined by executive chef and joint owner of the award winning Yu Alderley Edge, Victor Yu, and together they will be doing cookery demos throughout the evening. Start with a glass of prosecco, followed by dinner with wine or beer, plus each guest will receive products worth £50 from the new wok range, School of Wok by Dexam, to take home.

Sharing dishes sample menu:

Wok-seared salt & pepper diver scallops with wild mushrooms

Slow-cooked belly pork with crispy crackling, served with Baby Gem lettuce, pickled Chinese radish and kin doe sauce

Jeremy Pang’s Sui Long Bao (soup dumpling)

Sea bass or sea bream marinated with lemongrass, chilli and ginger, baked in a banana leaf with sticky rice

Rib-eye with sweet soya lime served with Tenderstem broccoli

Coconut pandan crème brûlée Cantonese-style,  nished with sliced caramelised pineapple

The itinerary:

School of Wok ribsA glass of prosecco, followed by a meal with two glasses of wine or beer, with cooking demos throughout the evening. Plus, you will receive products worth £50 from School of Wok’s new wok range.

The price:

£85 per person. 


To book: 

Visit See Tickets or call 0871 231 0847 (calls cost 13p per minute plus network extras)

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