Brand Snapshot | Claridge’s masterclasses reveal all

Claridge’s masterclasses reveal how to create the pitch perfect menu, with insider recipes, tips and techniques from Executive Chef Martyn Nail.

Claridge’s, London’s legendary Mayfair hotel, has long been known for its’ inspiring menus, legendary parties and spirit of hospitality and now, invites gourmands down into the hotel’s hallowed kitchens to perfect their recipe repertoire from Executive Chef Martyn Nail who has been at the helm for more than 30 years. Known for takings their parties very seriously indeed, the Art Deco landmark, with its reputation for creatively designed menus ensure guests from all around the world return time and time again; now you can recreate some of this magic at home and become the hostess, or indeed host, with the mostest.

Preparing the perfect truffled lobster risotto, creating the famous Claridge’s chicken pie and learning the secret behind a successful soufflé are all on the menu as guests are invited to swap jackets for aprons and learn from the best in the business, with recipes made famous by the hotel and recently published in their first book; Claridge’s: The Cookbook.

“My passion and love for entertaining is the reason that I wanted to open the doors to Claridge’s kitchens and arm foodies with a menu that they can hone, perfect, and be confident they can pull out of the hat at any time” says Executive Chef Martyn Nail. “Our Claridge’s chicken pie has been on the menu forever, the recipe passed down from Head Chef to Head Chef and I am excited to share the secrets behind it. Claridge’s has been known for these signature dishes for over a century and our cookbook now allows us to share the recipes.”

‘How to create the pitch perfect menu’ masterclasses are taking place on July 7th and August 18th. Reservations can be made via the hotel website. 

The masterclasses will teach Claridge’s three signature dishes; truffled lobster risotto; Claridge’s chicken pie and Chocolate soufflé and can accommodate up to 10 people. Classes are priced at £250 per person which includes tea, coffee and pastries on arrival, a 2.5 hour masterclass followed by a three course lunch served in the kitchen. Guests will also receive a copy of Claridge’s: The Cookbook and a Claridge’s apron.