Last Tuesday, I was invited to the Underground Cookery School, with the promise of fine food, working with very talented chefs and lots of bubbles. Honestly, how could I say no to such an offer. So I dragged my favourite foodie friend, Vera, along and we went opened minded and ready to learn.
Matt Kemp, who trained under Michael Guérard and has worked at the River Café, The Ivy and Pont De La Tour, greeted us enthusiastically with a glass of Champagne, some stunning canapes and the promise of a fun evening.
Fresh Tagliatelle with Black Pepper and Globe Artichokes
Breast of Guinea Fowl with Fresh Broad Bean, Pea and Runner Bean Salad
Baked Blueberry Cheesecake
Breast of Guinea Fowl with Fresh Broad Bean, Pea and Runner Bean Salad: