Starting this month, there will no longer be any excuses for flat soufflés, anxious dinner party planning, or scouring the internet for perfect gifts, because Sauce by The Langham: the new, fun and informal cookery school within the celebrated, five star London hotel, is now open.
Book a class and join the ranks of London’s best restaurant chefs who will share the joys of cooking through intimate masterclasses, skills training, unforgettable experiences and uncover the trade secrets of London’s celebrated dining scene. Classes cover a range of skills and have been designed to suit all confidence levels and abilities. For the enthusiastic home cook, ‘Building Blocks’ focus on technique. Hone your knife skills, make fresh pasta and learn the basics (stocks and sauces, the foundations to any recipe).
For those seeking something special, the sauce masterclasses offer full-day experiences where guests have the chance to learn, in-depth, about one of the unique offerings.
· Secrets from the birthplace of afternoon tea, Palm Court will be led by the Executive Pastry Chef, Andrew Gravett
· Pub favorites and the intricacies of pies are taught by James Hawley, Head Chef of modern British Tavern, The Wigmore
· Explore trade secrets of professional kitchens, as well as French classics ideal for entertaining and special occasions with Executive Chef Chris King
As one might expect from The Langham, no detail has been overlooked in the planning of the cookery school. Sauce’s décor is warm and elegant with a rustic, farmhouse character. Vintage furniture, including a distinctive French range, blends with state-of-the art equipment from the likes of Samsung and Kenwood. Group stations give space for up to 12 people per class, with every cooking essential provided. Next door, The Pantry, a relaxing space for guests to enjoy the fruits of their labor, features a large oak table set with specially commissioned Winchombe pottery and the Sauce team’s favorite cook books. The Conservatory is also available to larger groups of 24 ideal for corporate groups interested in masterclasses, hosted events and guided demos.
Classes start at £150 and give attendees plenty of time to create new delicious food memories.
As the wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group encompasses a family of distinctive hotels under The Langham Hotels and Resorts and Cordis Hotels brands, with more than 30 projects currently either confirmed or in a developed stage of negotiation from Asia, Europe and North America to the Middle East. The Group takes its name from the legendary Langham in London, which was widely recognized as Europe’s first Grand Hotel. For over 150 years, this flagship hotel has represented sophisticated and gracious hospitality, a philosophy that reflects elegance in design, innovation in hospitality, sincere service and captivation of the senses across all properties.
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector.
Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC).
She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book.
She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter.
Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler.
It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
