september edition: seafood in sardinia

COOKING CLASS THURSDAY 26TH OF September @ 6.30pm- 9.30pm 

1 person £115 (Wines included)
Maximum 10 people

Cooking fish shouldn’t be intimidating! Join us on this fantastic seafood crash course where we will show you how easy it can be to master the skills required to create a seafood feast! And what better region in Italy to take inspiration from for this course than Sardinia! Sardinia’s access to the Mediterranean makes it a Paradise for seafood lovers!  

In this class, we will share our insights on how to buy the freshest seafood, show you how to fillet a fish and cook it two ways, clean and cook fresh sardines, prepare and cook Mussels and teach you how to master cooking squid to produce tender, flavorful dishes. Lastly we will also prepare a delicious homemade seafood stock which we will use to make a divine seafood Fregola risotto 

And last but not least, we will have the wonderful Will from Nysa Wine and Spirits offering us a tasting of some of Sardinias best wines and matching them with the dishes we will Produce. Nysa Wine is a small wine boutique in the heart of Chelsea. Great effort is made to sniff out incredible small producers from across the globe who passionately make expressive and characterful wines. Will Burgess is one of those responsible for tracking down amazing bottles and when not in Chelsea, is often found hosting private wine tastings and dinners in London and further afield.


• A 3-hour cooking tuition around the kitchen island in Enrica’s Notting Hill home. 
• The preparation of a three course feast 
• All ingredients, unlimited Prosecco and wines to match the courses
• A guide called ‘Making Cooking More Fun’ containing our recipes, tips on how to buy the best quality products and more useful cooking techniques.

The Menu 


Sardinian-style Stuffed Squid 

Chickpeas, Garlic, Parsley, Cherry Tomato, White Wine

Red Mullet, Prepared two ways 

Ceviche and whole oven roasted with Taggiasca Olives, Cherry Tomato and Spring Onion 

Fresh Marinated Sardines 

Orange & Lime Zest, Dill, Mint, Red Pepper Corns, Extra Virgin Olive Oil 


Garlic, Parsley White Wine 

Wine: Monte Rossa Franciacorta Prima Cuvee NV


Seafood Fregola Risotto 

Mussels, Red Mullet, Prawns and Calamari 

Wine: Vigne Surrau Vermentino di Gallura Branu DOCG 2017



A rustic Sardinian Dessert comprising sweet ravioli with fresh cheese and honey 

Wine: Baruffo Vin Santo del Chianti Classico 2011

For Fun


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