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Under the Apron Strings: Cooking in London

Today is International Cooking Day and what better way to celebrate than by sharing my experience at a phenomenal cooking class I attended while in London at Sauce by The Langham.

The class instructor and I discussing the meal

We cooked a number of delicious dishes, the first being sea bass with sauce vierge & griolles, a fruity and peppery kind of mushroom. I found it interesting that we usually plate our fish (sea bass, trout or salmon) skin side down. There they serve with the crispy skin side up.

Sea Bass, skin up!

Next, we made roast fillet of beef with panzanella salad and basil pesto. We seared the beef on top of the stove and then placed it in the oven to roast for about eight minutes to get a medium rare finish.

We finished with a decadent dessert of chocolate fondant with salted caramel sauce.

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