Join our special guest presenter Theo Ambie-Barango, cooking alongside Chef Owner Kathryn Joel, as he shares the flavours and traditions he grew up with in Nigeria. A home cook with a deep love for the food of his homeland, Theo brings a lifetime of Nigerian cooking to the kitchen. Begin with Nigerian egg stew, a dish enjoyed as readily at supper as at breakfast, made with tomatoes, sweet onions and bell peppers seasoned with ground crayfish and served on soft, slightly sweet Agege bread. Next, pair roasted plantain with a fish stew of whiting simmered in palm oil with bell peppers and habanero. The class finishes with Jollof rice, Nigeria's beloved one-pot dish: you'll learn to make the rich base of roma tomatoes, bell peppers and habanero that gives basmati rice its signature colour and depth of flavour, served with oven-roasted turkey and a crisp coleslaw.

Join Chef Owner Kathryn Joel for four courses of seafood skills, from a salmon tartare with cucumber salad to pan-seared scallops with cauliflower purée and Brussels sprouts, pan-seared Arctic char with fingerling potatoes, cherry tomatoes, and basil, and cod loins en papillote with a seasonal side. These are dishes that work as well for a weeknight dinner as they do for guests. This class is a great fit for pescatarians or anyone looking to hone their seafood skills.