BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//wp-events-plugin.com//7.2.3.1//EN
TZID:Europe/London
X-WR-TIMEZONE:Europe/London
BEGIN:VEVENT
UID:50@the-taste-lab.co.uk
DTSTART;TZID=Europe/London:20250916T083000
DTEND;TZID=Europe/London:20250916T170000
DTSTAMP:20250915T120445Z
URL:https://www.the-taste-lab.co.uk/events/sosa-textures-and-flavours-work
 shop-by-silma-ayres/
SUMMARY:SOSA TEXTURES & FLAVOURS WORKSHOP BY SILMA AYRES
DESCRIPTION:[event]\n#_EVENTNAME\n[/event]\nWhen\n[event]#_EVENTDATES\n#_EV
 ENTTIMES\n#_EVENTADDTOCALENDAR[/event]\nWhere\n[event]THETASTELAB\n291 Abb
 ey Road\, Park Royal\, London\, London\, NW10 7SA\, London[/event]\nPlease
  note: On-site parking is not available. We recommend using nearby public 
 parking or alternative transportation. Find out more here.\n\nPrice\n[even
 t]#_EVENTPRICERANGE[/event]\nMap\n[event]Map Unavailable[/event]\n\n\nBOOK
  NOW\n\n\nStep into the kitchen with Silma Ayres for a full-day\, hands-on
  workshop focused on mastering SOSA Technical Ingredients.\n\nThis is a pr
 actical cooking event designed for chefs who want to push boundaries and a
 chieve outstanding flavour and texture results in both savoury and pastry 
 dishes.\n\nYou’ll prepare a starter\, main course\, and dessert using ad
 vanced techniques like spherification\, gelification\, foams\, and emulsio
 ns. At the end of the day\, we’ll sit down together to enjoy the full me
 nu you’ve created—plated and served as a complete meal.\n\nCourse High
 lights\n\n 	Live demonstrations of advanced techniques using SOSA ingredie
 nts\n 	Vegetarian and gluten-free recipes with modern plating\n 	Spherific
 ation and gelification in seafood and vegetable preparations\n 	Creative m
 eat dishes with crusts\, foams\, and veloutés\n 	Pastry innovations inclu
 ding soufflés\, airs\, and sorbets\n 	Ingredient science: learn how emuls
 ifiers\, gelling agents\, and stabilizers work\n 	Product integration: how
  to incorporate SOSA into your kitchen workflow\n\nFeatured Recipes\n\n 	P
 eas &amp\; Mint Terrine with Wasabi Foam and Pistachio:\nA fresh and vibra
 nt vegetarian dish showcasing gelification and foam techniques.\n 	Lobster
  with Bisque\, Tomato Veil &amp\; Coriander Gel:\nA refined seafood plate 
 using spherification and veil layering for elegant presentation.\n 	Rack o
 f Lamb with Gremolata Crust and Pumpkin-Miso Sabayon:\nA bold main course 
 combining crust textures\, gluten-free velouté\, and siphoned sabayon.\n 
 	Corn Chawanmushi with Gracila Gel:\nA delicate custard using Gracilaria s
 eaweed powder for heat-resistant gelation.\n 	Chocolate Soufflé with Amar
 etto Air and Sour Cherry Sorbet:\nA sophisticated dessert featuring SOSA e
 mulsifiers and stabilizers for perfect texture and flavour balance.\n\nWha
 t’s included\n\n 	Hands-on class\n 	Ingredients\n 	Professional equipmen
 t for savoury and pastry work\n 	Recipe book\n 	Certificate of Participati
 on\n\nItinerary\n\n 	8 am: Welcome and breakfast\n 	9 am: Start of work\n 
 	1 – 2 pm: Lunch break (Included)\n 	5:30 pm: End of work. Enjoy the day
 ’s creations\n\nSpaces are limited—secure your spot today!\n\n\n\n
ATTACH;FMTTYPE=image/jpeg:https://www.the-taste-lab.co.uk/wp-content/uploa
 ds/2025/09/Screenshot-2025-09-03-at-12.57.21.png
CATEGORIES:Courses,Cuisine Courses,Pastry Courses
LOCATION:THETASTELAB\, 291 Abbey Road\, Park Royal\, London\, London\, NW10
  7SA\, London\, United Kingdom
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=291 Abbey Road\, Park Royal
 \, London\, London\, NW10 7SA\, London\, United Kingdom;X-APPLE-RADIUS=100
 ;X-TITLE=THETASTELAB:geo:0,0
END:VEVENT
BEGIN:VTIMEZONE
TZID:Europe/London
X-LIC-LOCATION:Europe/London
BEGIN:DAYLIGHT
DTSTART:20250330T020000
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
END:DAYLIGHT
END:VTIMEZONE
END:VCALENDAR