The Langham, London— originally opened in 1865 at the top of Regent Street—draws visitors for drinks at Artesian (one of our favorite hotel bars), afternoon tea at The Palm Court, fine dining at Roux at The Landau, and Chinese medicine-inspired spa treatments at Chuan Body + Soul. Now, the luxury hotel will lure aspiring chefs when it unveils a cookery school called Sauce by the Langham.
Scheduled to debut in mid-May, the school will offer two types of classes: The “building blocks” of great food and premium classes. The former will concentrate on mastering the basics, like learning stocks and sauces, and perfecting your pastry-making skills with executive pastry chef Andrew Gravett. The latter will share insider trade secrets from some of the hotel’s top chefs; think a master class with Michel Roux Jr. and “Cook the Books” with Chris King where you can explore the Roux archive. Another highlight will be learning pub classics, like The Wigmore’s classic pies.
Situated in the heart of the hotel, Sauce by the Langham has been designed with top of the range facilities to create the ambience of a welcoming farmhouse kitchen. Premium ingredients will be used along with equipment by Samsung, Kenwood, Global and De Buyer. Taught by leading experts in their fields, the classes have been built to be interactive, inspiring and fun. There’s a full range to appeal to amateur enthusiasts and also professionals looking to hone their skills. Classes start at £150 (approximately $195) and host up to 12 people per session.