Divertimenti Cookery School sets new record

The Cookery School within London cookshop Divertimenti has just recorded its busiest-ever period since being established on Brompton Road in Kensington nearly 15 years ago.

In the past 10 days, over 200 keen foodies have attended a total of 11 different events led by 10 different chefs at the Cookery School, which is on the lower ground floor of Divertimenti. 

Highlights include classes from celebrity cook Ken Hom (his first appearance at Divertimenti); a Supper Club with Sabrina Ghayour to celebrate the launch of her new book ‘Bazaar’; cookery classes and a Supper Club with renowned chef and writer Jane Lovett; Russian, Peruvian, Butchery Skills and Vegetarian classes; and an event with ‘Cocoa’ author Sue Quinn in conversation with food writer Diana Henry.

 Upcoming events include a lunch for invited guests including the Portuguese Ambassador prepared by top chef Leandro Carreira (also making his first appearance at Divertimenti) and a private Supper Club for 60 guests.

 Divertimenti managing director Ben Phillips commented: “This has been an amazing team effort by the store. Our Cookery School and events manager Sami has been incredible in not only making these events happen, but has worked every hour of the day (and night!) to ensure that the clients and the chefs have been really well looked after – and they’ve all really enjoyed the experience.

“General manager Jason and the store team have really pitched in – on a number of occasions working late into the night to rebuild the store after a Supper Club has taken over, then dismantling it all again the next evening to turn it back into an intimate dining venue.”

Ben added: “Our Miele-equipped kitchen has performed superbly well throughout, coping with the demands both of top chefs and enthusiastic beginners for up to 30 people at a time, with only a chance to clean it all down before firing up for the next event. The new Miele Range Cooker with its inbuilt rotisserie – Divertimenti has the only live model in use in London – has been a particular success with our visiting chefs.”

 

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