Every menu enjoyed during a cookery experience is designed individually for the client according to their preferences and any dietary requirements. Companies can choose bespoke menus from three different cuisines; Italian, Indian and Japanese.

Contemporary Italian is Anna Venturi’s signature menu featuring many of her own recipes. Homemade pasta, stuffed pork fillet with fresh herbs and sun-dried tomatoes and caramelised oranges with toasted almonds and Limoncello are just some menu ideas. The recipes offer an interesting combination of classic Italian cooking with a modern twist, giving participants a fresh look at this enduringly popular cuisine.

For those looking to indulge in some Indian cooking Venturi’s Table has teamed up with London’s “La Porte des Indes” restaurant. With a class directed by Mehernosh Mody, Executive Chef at “La Porte des Indes”, the recipes offer a refreshing, sophisticated look at Indian cuisine. Among the mouth-watering course options are a warming Kerala fish moilee curry, cinnamon apple malpua and chicken tikka masala.

The Japanese and Thai class is led by a chef originally from Japan with a specialism in Oriental cuisine. Participants can try their hand at sushi making, a fascinating art combining the food and philosophy of the Orient- guaranteed to add wow factor. Seaweed ‘inside out’ sushi rolls, yakitori and kushiyaki (skewered chicken and vegetables with teriyaki sauce) and tofu with ginger sauce are popular choices.

Regardless of the menu selected all courses will be showcased by expert chefs in each respective cuisine to demystify cooking techniques and uncover secret ingredients. All of the food used during the experience will also reflect the very best fresh and seasonal produce sourced from specialist suppliers.