The Menus

Allergen key: gluten (g), milk (m), nuts (n), sulphites (s), crustaceans (c), celery (ce), fish (f), soy (sy), molluscs (mo), mustard (mu), egg (e), peanuts (p), sesame (se)

Past destinations (see the menus and find the recipes here)

Welcome to Basque Country (8th Oct)
Backwaters of Kerala (22nd Oct)
Flavours of Istanbul (5th Nov)
Temples of Balinese Cuisine (19th Nov)
Indigenous Outback (3rd Dec)
Korean Street Food (17th Dec)
A Night at the Medina (14th Jan)



28th January


Wild Nordic

It's hard to find chefs and die-hard foodies who don't know of Noma; the restaurant which changed the game and soared to no.1 in the world multiple times. Taking inspiration from the iconic food and approach of chef Rene Redzepi, Ryan has created a menu to transport you to the wilds of the Nordic territories. Simple-seeming food, but which has layers of exceptional flavour and thoughtful ingredient handling beneath the surface. Ryan and Charlie will be joined by Arthur who knows everything there is to know about ChalkStream trout and its origins in Hampshire. Johan will also be making an appearance to teach you all how to make his signature Nordic Negroni (this is not to be missed).

ChalkStream trout ceviche (s,m)
Pickled blueberry, horseradish crème fraiche
Brassica salad (s, m, e)
Poached quail egg, textures of Jerusalem artichoke
Scorched Hen of the Wood (s, sy, m)
Fermented soy, burnt caramel cheese
Venison meatballs (m, s)
Smoked buttermilk whipped potatoes, lingonberry marmalade
Daim Bar cheesecake
(g, m, n, s)
Yogurt, salted caramel popcorn

Optional cocktail pairing:

Nordic Negroni by Drinks Fusion (available to purchase here)

11th February

The Romance of Venice

With Valentine’s day approaching, we felt there was only one place to go - Venice. This indulgent menu features all those passion-inducing ingredients; beef carpaccio, burrata, seafood pasta and chocolate... We are joined by James French from Nonna Tonda to show us how to make the finest Tagliarini ai Frutti di Mare, and there is an optional, (and yet highly recommended) wine pairing with Gusbourne. 

Cured Coppa (g, s)
Cobble Lane Coppa, balsamic pearls, crispy rosemary canapés 
Aged Shorthorn (s)
Beef carpaccio, Cornish little leaves, Amarena cherries 
Burrata Mozzarella (m, sy, s, g)
Pickled squash, miso pesto, rough radicchio, basil oil
Tagliarini ai Frutti di Mare (f, c, mo, e, g)
Prawn, mussels, squid, cod, lobster emulsion, egg yolk tagliarini
Amedei 63% Chocolate Fondant (m, e, g, sy)
Sweet mascarpone, Etna mandarin

Gusbourne Rose English Sparkling Wine (£35.00)


25th February

Oaxaca Uncovered with Thomasina Miers

Margaritas at the ready, we're off to Mexico! We could not be more excited to welcome the first of our guest chefs - Wahaca co-founder and MasterChef winner - Thomasina Miers to the A Cook's Tour kitchen.  Thomasina will be guiding us on a Mexican adventure as we delve into the foodie province of Oaxaca. Name a better way to spend an evening in this February... we're waiting...

Totopos with red pipian 
Blue and white 100% corn tortilla chips, spicy salsa enriched with ground crickets
Agua chile with blood orange and habanero cure
A spicy-citrusy cured British seasonal white fish, pink radish, chervil, diced cucumber
Purple sprouting broccoli tempura
Smoked chile mayo, lime and charred jalapeno dressing
Slow-cooked goat barbacoa, soft corn tortillas
Ancho relish, tomatillo salsa, Mexican slaw
Vanilla flan
Lime and mezcal macerated rhubarb and pomegranate

Price: £70


11th March

Discover Vietnam: from Hanoi to Ho Chi Minh

Mastering the art of a good phở is life changing for any foodie. It's a must-know, flavour packed staple that you will make time and time again, and when contrasted with the crunch and colour of the rainbow rolls or sweet and sour papaya salad, you know you're in for an adventure of texture and flavour. Vietnamese food is distinct and yet often misunderstood in Western culture, so join Ryan and Charlie to learn the ins and outs of fundamental Vietnamese cooking.

Wagyu phở
Earl of Stonham Wagyu, coal roasted Wagyu oil, roasted broth, fragrant herbs
Rainbow rolls
Raw vegetable, dips, fragrant noodles
Hanoi papaya salad
Smoked tomatoes, grilled fine beans, salted cashews
Goy Muc
Pan-charred squid, Saigon beer, galangal and chilli vinaigrette
Coconut rice pudding
Black sesame caramel, vanilla lime jus


April 2021 (date TBC)

Texas Blue Smoke

The firepits of the South are infamous for good reason. It's not healthy and it's certainly not light - but true BBQ food is one of life's greatest pleasures. Fire cooking is one of Ryan's favourite things, and for our trip to Texas he's serving up the works from 22 hour smoked beef brisket to charcoal roasted leek (we can confirm, it's to die for). There's no better way to beat the winter blues than with this all-American cook-along.

22-hour smoked brisket
Hereford Beef, whiskey jus
Texas Butt
Rare breed smoked pork collar, beer pickles, pear, blue Murder cheese
Purple cabbage slaw
Toasted Florida pink grapefruit, goat's cheese, shallot
Charcoal roasted leek
Barbeque beans, onion butter, smoked salt
Sticky Jack sweet potato
Cultured yogurt, caramelised garlic honey dressing

May 2021 (date TBC)

Bienvenue à Bordeaux 

Where else to wrap up the Winter Tour than France, the gastronomic centre of the world? We're heading to Bordeaux, a place close to Rocket head chef and French native, Mathieu's (Frenchie, to us) heart. Together with Ryan they've created a feast of sheer Bordelaise opulence, and of course, there's an additional cheese course as a little extra treat!

Cod 'à la Bordelaise'
Caramelised leeks, rich local red wine
Duck leg cassoulet
Creedy Caver duck leg, organic beans, bouquet garni
Braised fennel
Sauvignon Blanc, roasted chicken stock
Brassica remoulade with grape-must mustard
Grape must mustard, mayonnaise
Chabichou du Poitou (cheese)
Local Bordelaise cheese, black pepper honey, baguette
Passe crasane
Native pear clafouti, crème de Cognac

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