Basic ingredients: The brainwave of chefs and Oriental and Asian cookery experts Neville Leaning and Jeremy Pang, this new, pared down cookery school in the heart of Central London has two high-spec teaching kitchens and a smart shopfront that attracts curious passers by. The focus is on a range of cuisines, including Malaysian street food, Indian, Chinese, Vietnamese and Thai as well as techniques such as wok cooking and dim sum masterclasses. The ‘Quick-Fire’ hour-long courses are ideal for lunchtimes or after work and cost £45; three hour classes are £95 and the full-day Flavours of China class is £160. The teaching is lively and full of useful tips and there’s always plenty to eat with a glass of wine at the end of a class.
They say: The number one goal for us is to provide informative yet really fun classes for all our students who will be 100 per cent involved in the preparation and cooking of ingredients, with everyone getting a go at mastering the handling of a wok.
We say: Leaning and Pang are a good team and they’ve not cut any corners in delivering a really interesting but accessible range of courses. We particularly love the high-tech pop-up extractors.
Read a report from a Wok and Roll cookery course at School of Wok
020 7240 8818; www.schoolofwok.co.uk
