Pavilion Fine Food Store & Delicatessen in Market Place, Henley-on-Thames launches it’s new cookery school with Beer, Spice & Sticky Rice and ‘Gin and Ceviche – the perfect cure’ cookery events.

Spaces are really limited for these brand new, exciting hands on foodie experiences. You get to taste and experience new flavours using the best quality produce and master new skills learning from experts in their field.

Find out more below.

An interactive, punchy and zingy, taste-exploding evening, exploring fiery-hot Laotian and Northern Thai ‘Jeow’ dips and spice blends alongside a selection of Henley Brewer, Lovibonds sours, darks and ambers. Of course, with plenty of fragrant sticky rice!

On arrival you be greeted by your host and welcomed with a nice cold beer ready ahead of a meet and greet. After introductions with Pavilion Foods Chef Tania Steytler and Lovibond’s Jeff Rosenmeier, you’ll be then briefed on the evening before heading into our kitchen to get going!

Once in the kitchen, you’ll learn all about Laotian and Northern Thai cuisine with a host of regional ingredients and traditional techniques to explore. After demonstrations by Tania, guests will then have the opportunity to get hands on by bashing a jeow in the clay khok and sak, making a delicious tum son, goi pa and peanut jeow. You’ll also learn how to make the perfect sticky rice!

Then, under the expert guidance of Jeff from Lovibonds Brewery, you’ll learn about a number of amazing craft beers made just up the road, working through the range of beers to see which work best with food you have helped create.

This is a fun, interactive and informative class, a great opportunity to learn some new skills, experience new flavours and build your cookery repertoire with the taste explosion that is Laotian cuisine.

You will also get access to exclusive special offers on some of the food and drink showcased during the evening.

Friday 25th February 6.30pm – 9.00pm

Price: £90

An evening about the story and history of gin involving tasting with accompanying mixers. Test what suits your palate with the experts.

Hands-on ceviche class using 3 different gins:

• Peruvian with Henley Rhubarb and Orange Gin
• Thai/Lao with Henley Oriental Spiced Gin
• Nordic with Henley Classic Dry Gin

Are you a lover of gin? Whether you are a gin connoisseur or new to the world of gin, we’ve got something really special for you.

On arrival you will be greeted by your host and receive a delicious gin cocktail ahead of a meet and greet.

In the kitchen, you’ll then be shown how to fillet and prepare a trout as well as learn all about Houghton Springs trout, Hans Hoff, and the Ike-Jime methods used to get the best taste from the fish.

It will then be over to you to get involved with skinning, de-boning and cutting the fish followed by making the ceviche with the accompanying ingredients.

Once you have mastered this skill and whilst the fish is curing, prepare to be taken on a journey by Jacob Wilson Master Distiller of The Henley Distillery and mastermind behind England’s recently awarded best London dry gin. You’ll learn about, and taste a range of gins, including Pavilion’s very own signature and special edition gins. Jacob will help you explore which gins best suit your palate with plenty of pairing recommendations and mixers to try.

To finish, you will then sample the delights of the cured trout made earlier in the evening. Our main aim is to give you the confidence to experiment with different flavour combinations to allow you to put your own personal twist on this classic technique.

You will also get access to exclusive special offers on some of the food and drink showcased during the evening.

Friday 4^th March 6.30pm – 9.30pm

Price: £90

To book either of the above experiences, you can email hello@pavilionfoods.co.uk, call 01491 571814 or pop into store and chat to one of the team.