I was invited to a sneaky preview at Le Caprice of what some of
Top chefs including Gary Lee of The Ivy and Steve Tonkin of Dean Street Townhouse will be showing the tricks of their trade through a series of weekly demonstrations as part of a collaboration between the Caprice Holdings Restaurant Group (of The Ivy and Le Caprice fame) and Covent Garden London.
The live demonstrations will be free of charge and will take place in the North Hall of Covent Garden’s Market building every Thursday at 5:30pm and 6:30pm for thirty minutes.
Some of the dishes being demonstrated will include “Baked Razor Clams with Chorizo and Broad Beans” by Richard Kirkwood of J Sheekey & J Sheekey Oyster Bar on 7th October, and “Champagne Risotto with Alba Truffles” by Lee Bull of Le Caprice on 11th November. For a full list of dates, chefs and respective dishes, please see here.
On the evening I visited, Gary Lee (Senior Head Chef of The Ivy) and Iain Graham (Executive Chef of Urban Caprice) showed us how to prepare “Le Caprice’s Spiced Crab with Shrimp and Pea Shoot Salad” and “The Ivy’s Moroccan Spiced Rump of Lamb with Fattouche and Houmous”.
Both dishes were equally delicious but I felt
For more information, please visit the Covent Garden London site here.