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Tim Allen Masterclass

Saturday 13th February 2021

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'BACK TO MY ROOTS'

Box delivery date: Thursday 11th February
Mise en place: Thursday 11th and Friday 12th February
Main masterclass: Saturday 13th February

Michelin-starred chef Tim Allen has created an exclusive two person three-course gourmet menu for you to cook at home, inspired by the region he grew up in, the North-West of England. Using locally-sourced produce from Yorkshire and Lancashire, he will guide you through his three course fine-dining menu with an exclusive Digital Masterclass, letting you in on tips and tricks behind some of his top dishes.

This masterclass will challenge your cooking ability as you learn new techniques and skills to cook like a master chef. Ensure you have plenty of time to complete this masterclass, as preparation is key. We also require you to ensure you have some kitchen equipment, which you can find detailed below.

We'll deliver a stunning box of high-quality, measured ingredients straight to your door to create this fine-dining feast, and you'll be able to work through Tim's masterclass following the preparation and masterclass videos at your leisure over the experience weekend.

Book this exclusive chef experience today for £70, with £5 from each order going to our charity partner, Springboard's FutureChef.

The CHEF

Tim seems to have a knack for earning restaurants Michelin stars in record time. His star-studded career has taken him across the country, learning and then taking the reins at some of the UK’s finest restaurants. In his early career, he worked at L’Ortolan and the Landmark, before spending seven years at two-Michelin-starred Whateley Manor in the Cotswolds.

His first head chef role was at Launceston Place in 2012, where he won a Michelin star shortly after his arrival, before doing the same when he moved on to Wild Rabbit in Kingham a few years later. In 2018, he was appointed chef-partner of Essex-based The Flitch of Bacon, and within six months was awarded a Michelin star, as well as being named one of the top 100 restaurants in the UK by the National Restaurant Awards.

Tim’s mission is to create exquisite food that connects people and makes special memories - he uses local, seasonal produce where possible to create traditional British dishes with a modern edge.

THE MENU

Starter
Winter "salad" with seasonal vegetables from our regions cooked various ways, Yelison curd with Manjares truffle and honey.

Main
Roasted rack of Herdwick lamb, gently braised neck fillet, madras curry, butternut squash, puffed seeds, Ashcroft cauliflower and lamb jus gras.

Dessert
Michel Cluizel baked chocolate, peanut brittle, whipped Longley Farm buttermilk and Madagascan vanilla.

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EQUIPMENT NEEDED AT HOME

For this masterclass you will require some kitchen equipment at home, so please check this list prior to receiving your box.

SEE EQUIPMENT LIST

MASTERCLASS GIFT CARDS

If you'd like to buy this masterclass as a special gift for a foodie friend, why not buy them a digital Gift Card?

BUY GIFT CARD

OPTIONAL WINE PAIRINGS

Optional wine pairings are now available to purchase from our alcohol partners, The Wright Wine Company with each wine chosen to perfectly compliment each course of this fine-dining menu.

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HERE'S WHAT OUR CUSTOMERS SAID ABOUT OUR PREVIOUS VIRTUAL DINING EVENT

“I thought it was absolutely fantastic. I was blown away by the quality of the ingredients. I love cooking and felt I gained new skills. Amazing!”

– Moira

“A fantastic way to spend the day. Brilliant quality ingredients and a detailed masterclass to follow. I learnt so much and the food was amazing.”

– Sarah

Springboard’s FutureChef

£5 from every Virtual Masterclass is being donated to our charity partner, Springboard, and their FutureChef programme. Aimed at young people aged 11 – 16, Springboard FutureChef inspires young people to explore food and cooking as a life skill, through a mixture of classroom resources and activities, industry skills demos, Q&As with chefs, online competitions, and apprenticeships in partnership with the industry. Futureproofing the talent pipeline for hospitality and tackling youth unemployment.

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