Not Raw At All

A masterclass by Lindy Wildsmith

Join food writer and cook Lindy Wildsmith for one of a series of 6 masterclasses based on her most recent book. Mouth Watering lightly marinated Venetian carpaccio of fillet steak, Japanese sashimi, french tartare of tuna and equadorian prawn ceviche are all dishes revered by gourmets the world over.

Exposing meat and fish to heat denatures proteins, we call it cooking. Adding citrus juice, vinegar and wine to meat and fish denatures proteins too but we still call it raw. Enjoy a tasting lunch

When; 10:30 to 13:30

Cost: £60.00

For more information, please visit the website link.

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