Culinary journey
Live demonstration and lunch
Meat Appreciation
by Ioannis Grammenos
Price per person Free
27th February 2019
10:00 am - 02:00 pm
Techniques
& skills

• Increase your knowledge of Classic Fine Foods speciality cuts: Suckling Piglets from France, Milk Fed Lamb from the Pyrenees, Pure Breed Iberico pork from Spain, Galician beef from the Basque Country, Australian Wagyu secondary cuts, Grass Fed Argentinian Beef, New Zealand lamb and venison, Rare breed Mangalitza Pork, Dry aged Irish beef
• Experience how to use the different cuts in a variety of dishes with our chef ambassador, Ioannis Grammenos
• Live demonstration, tasting and lunch

Meet
The chef
IOANNIS GRAMMENOS
Executive Chef of Heliot Steak House
 

Hailing from Corfu, Greece, Ioannis Grammenos is a highly-experienced chef with a culinary background that stretches back over 20 years. He has worked across a range of kitchens in Europe, collaborating with global brands such as Moet & Chandon and Lipton. He has also hosted and featured in episodes of Chef on Air for the Mega Channel in Greece.

In his role at Heliot Steak House, Ioannis has developed a range of innovative dishes inspired by classic American cuisine with touches of lighter European influences drawn from his past experience. He utilises only the best 28-day aged USDA prime steaks, which are available in nine different classic cuts including fillet and T-bone, as well as a wide selection of fresh seasonal ingredients to create his menus that change four times a year. 

In May 2018, Ioannis was named the world’s first Meatologist™, with the opening of the country’s first School of Meatology™ at Heliot Steak House. Since Ioannis has taken the helm at Heliot Steak House, the restaurant has won Best Steak Restaurant in London in the Bookatable Awards for 2015, 2017 and 2018.

Terms & Conditions:

The maximum number of participants per establishment is 2.

All places are on a first come, first served basis.

If you are booking an event more than 6 weeks in advance a non-refundable 30% deposit is payable on registration to 
secure your place. The balance must be paid within 6 weeks of the course date. If you are booking an event less than 
6 weeks from the event date then the full fee is payable on registration. Your participation at the event will only be
confirmed once we have received full payment. 

Cancellation:

If you cancel in writing at least 6 weeks before the event we will refund the price less the 30% deposit.
No refunds will be given for cancellations within the 6 weeks preceding the event.

Read full Terms & Conditions

Other Information:

  • We would ask that you bring your chef’s jacket
  • TheTasteLab will provide all materials and equipment
  • Each participant will be provided with an apron
  • The price includes lunch
  • If you need to book a hotel, you can contact The Holiday Inn London – West

Our Address:

TheTasteLab
Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)

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