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LEARN THE SECRETS OF FINE DINING
Create a fine-dining feast for two in your kitchen on Friday 27th November, with a box of quality ingredients and a digital masterclass from Michelin-starred chef Michael Wignall of The Angel at Hetton. He’ll guide you through techniques, tips and tricks, and let you in on the secret behind some of his top dishes. All for only £70.
What’s involved?
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£70 for a three-course gourmet meal for two. For every order, £5 is donated to our charity partner, Springboard FutureChef.
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A box of high-quality, measured ingredients delivered straight to your door on Wednesday 25th November.
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A pre-recorded Virtual Masterclass with Michael Wignall released on the same day, with some guided prep on Thursday 26th before the Main Event on Friday 27th November.
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Optional wine pairings for each course from The Wright Wine Company will be available to purchase nearer the event.
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The chance to win a gourmet tasting menu dinner for two at the Angel at Hetton, cooked by Michael himself.
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
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The CHEF
Michael Wignall’s star-studded career speaks for itself. His efforts to create flavourful, beautiful and technically outstanding dishes were recognized first at The Old Beams in Staffordshire where he earnt his first Michelin star. Since then, his professional career has spanned Michelin-starred restaurants around the country, including the two-Michelin-starred Latymer and Gidleigh Park, and now The Angel at Hetton.
Michael delivers food that wows on every plate. His ever-evolving style creates unique dishes full of flavour, underpinned by a contemporary, less formal approach to fine cuisine. Describing his food as ‘modern, technical and meaningful’, each element brings flavour or texture, enticing diners to experience new combinations and ingredients. And that’s exactly what he’ll be coaching you through in this Virtual Masterclass event.
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THE MENU
THE STARTER
Roasted butternut squash, home-made ricotta, teriyaki hen-of-the-woods, pumpkin granola & nasturtium.
THE MAIN
Yorkshire shin of beef, Alsace bacon, baby onions & pak choi.
THE DESSERT
Brioche 'pain perdu', vanilla, cinnamon, caramelised pineapple & clotted cream.
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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.