Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy seared tuna with fennel tapenade, smoked roasted pork tenderloin with sauce Charcutière - a caper mustard sauce with cornichons, French flageolet - lovely French beans baked with stock and bacon, plus peach verrines - sponge cake layered with peach mousse.

Chef Jon Lowe shares the techniques for cooking traditional Louisiana cuisine with grilled chicken thighs, as this hands-on class joins him to create three exciting Southern dishes, plus deep-fried beignets with powdered sugar and charred orange jam. Learn to make bacon-wrapped grilled chicken thighs stuffed with shrimp and corn and cheese served over red beans, Cajun grilled chicken thigh po' boys with jalapeños and lemon-caper rémoulade, plus grilled chicken thigh and sausage gumbo on dirty rice.

Lily Sugathan and her mother, Chinta Sinha, share some of Chinta's signature recipes that have always been family favorites. This hands-on class will create crispy fried cabbage and pea pakoras, chicken curry with onions and tomatoes and ginger, home-style yellow pigeon peas with onions and cumin, mustard and spinach greens with mustard seeds, potatoes cooked in a spicy curry, deep-fried flatbread, boondi raita with yogurt and light spices, plus gulab jamun - a sweet confectionary dessert with rosewater and cardamom.