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THAI BARBECUE MASTERCLASS

Fire is an essential ingredient in Thai cooking. Grilled meats, smoked fish, chillies dried over the hearth, the scorch of the wok hei and the hot coals of the tao… Thai food wouldn’t be Thai food without barbecue.

Career chef Michael Harrison (formerly of Smoking Goat, Kiln, Brat and currently of The Sea, The Sea) will guide you through the concepts and applications of Thai barbecue cooking and teach you how to prepare a full, traditional Thai meal, cooked mostly with fire.

fish cooking on a grill - not a picture from the class

KEY DETAILS

Location: London Barbecue School, SE15 4QN
Duration: 5 hours | Experience level: suitable for all | Cost: £155 per person (incl. VAT)

WE COVER

  • The key principles of Thai Food
  • The how and why of Thai BBQ
  • The elements of a Thai meal
  • Key ingredients and flavour profiles
  • Preparing Thai food the traditional way
  • Correct cooking, resting and serving

DISHES

  • Central style Thai sausage – sai grok meuang
  • Grilled fish with dipping sauce – pla yang nahm jim talay
  • Grilled beef salad – nahm dtok neuaa
  • Grilled chicken with dipping sauce – gai yang nahm jim jeaw
  • Jasmine rice – khao hom mali

FORMAT

Ingredients are prepared as a group (some demo, some audience participation) then different items are cooked on different barbecues. There will be opportunities to get involved with the food preparation and to manage a barbecue (if you want to) but we do not rigidly allocate people to specific barbecues for this class. Everyone will be seated communally to eat.

We use Kamado Joe Classic Joe II and Joe Junior barbecues and tao burners for this class.

WE PROVIDE

  • Snack on arrival
  • All the ingredients (we do not want you to go hungry!) and fuel for the class
  • Notes and recipes for you to keep (electronic format)
  • Alcoholic drinks – available to purchase

Important Information

  • Due to the risk of cross-contamination from ingredients containing shellfish, this class is not suitable for people with shellfish allergies.
  • This class uses pork and coconut products, it is not possible to arrange substitutions for these ingredients.
  • Much Thai food is inherently very spicy, some dishes will feature very hot spicing by western standards; it is not possible to make mild versions of these dishes in the class.
  • Advanced written warning of any food allergies or dietary requirements is needed. We cannot guarantee to accommodate all allergies and dietary requirements, please contact us before booking if you have a dietary requirement or allergy.
  • Participants are required to wear flat, closed sole footwear for the class, we cannot allow entry to people who are not wearing this type of footwear.
  • Classes are only for participants aged 16 or older (due to a licensing restriction over which we have no discretion). Participants aged 16 or 17 must be accompanied by an adult participant for the duration of the class.
  • Classes are for paid participants only, we cannot accommodate extra guests as spectators. There is not a waiting area at the school for non-participants.
  • Classes can be cancelled/rearranged up to 2 weeks prior to the class date - but please give us as much notice as you can. After that cancellation/rebooking fees are payable unless we can fill your space. Refunds are subject to a 2.75% fee to cover non-recoverable expenses we incur when processing payments.
Other terms and conditions apply, full details are here.

UPCOMING CLASS DATES

No more dates scheduled for 2024.

All the Cantonese Barbecue Masterclasses of 2024 have taken place, we will not release further dates this year. Join our mailing list and and we will let you know when 2025 dates are available to book.
Join waiting list Enter your email address below and we will contact you if any spaces become available for this class.
Email We will only use your address to contact you in the event that space becomes available for this class. We will not add your address to any regular mailing lists, and will not share your address with anybody else.