Food & Drink

Divertimenti launches its Flavours Summer School

Find and buy classic Chinese, British or Indian ingredients and learn how to use them.

For the first three weekends of August, the Divertimenti Cookery School on Marylebone High Street will host a selection of nine gastronomic tours and hands-on cookery classes (priced at £135 each) to celebrate the three most loved cuisines of Great Britain: Chinese, British and Indian.

The idea for the classes builds on the success of Cookery Coach, founded by Nev Leaning and Jeremy Pang in 2010, in which budding foodies can sign up to be taken around the best local food producers in London or Bath, buying ingredients, which are then cooked up and eaten in the afternoon.

The Divertimenti Flavours of Summer School will comprise three full day tours per cuisine, during which classes can learn about shopping for key ingredients, where to buy them and how to cook them.


Taught by School of Wok founder, Jeremy Pang, the Flavours of China course will begin in London’s China Town where Pang will take class members to a Chinese bakery before heading to an oriental supermarket to choose ingredients. This will be followed by a two to three hour hands-on cookery lesson at the Divertiment Cookery School on Marylebone High Street and a wholesome lunch, washed down with a glass of white wine.

What will you cook?

5th August: Handmade Chinese Gyoza, Panfried Fish Fillets with Crushed Soybean and Coriander Dressing, Crispy Salt & Pepper Calamari, Stir Fried Prawn & Asparagus with ginger and spring onion, Blanched Pak Choi with Braised Mushroom Sauce.

6th August: Crispy Fried Wontons, Chari Siu (BBQ Pork & Ribs), Stir Fried Sichuan Chicken, Flash Fried Morning Glory, Egg Fried Rice

7th August: Hoisin Duck Spring Rolls, Braised Chilli Aubergine, Stir Fried Egg Noodles, Traditional Sweet & Sour Chicken, Stir Fried Choi Sum with Oyster Sauce.


Nev Leaning will kick off proceedings in the morning with a tour down “foodie heaven” Marylebone High Street, showing classes how to choose the best cut of meat and pick ingredients. This will be followed by a two to three hour cookery class, lunch and a glass of wine.

What will you cook?

12th August: Broad bean and mint brushetta, Herb crusted rack of lamb (best end), dauphinoise potaoes and a red wine reduction.

13th August: Pan fried scollops with pea puree and bacon lardons, Baked seabass with crushed new potatoes, broad beans, balsamic glaze and tartar sauce.

14th August: The perfect steak, with triple cooked chips and homemade mushy peas, Beef wellington.


This course, run by Simi Singh, starts with a gastronomic Indian spice tasting allowing class members to gain a true understanding of the spices that go into the nation’s favourite curries, while learning that the authentic way is a world apart from your average Indian takeaway. Like the other courses, the spice tasting will be followed up by a cookery lesson, lunch and a glass of wine.

What will you cook?

19th August: Handmade Pakoras, Butter Malai Chicken Tikka, Bhuna Tiger Prawns, Fool Proof Pilau Rice.

20th August: Sheekh Kebabs & Burgers, Authentic Chicken Curry, Vegetable Jalfrezi, Mushroom Pilau Rice

21st August: Homemade Samosas, Chicken Tikka Sticks, Kachoris (Spiced Peas Wrapped in Crispy Pastry), Handmade Pakoras, a selection of homemade chutneys.

To book a place on one of the above courses, visit or call 0870 129 5026.

1st August 2011