TheTasteLab by Classic Fine Foods

TEXTURISERS IN PASTRY

2 Day hands-on training course, 3rd & 4th April 2022

It was a luxury to have Pastry Chef Javier Guillen at TheTasteLab for the first time. Our students learnt everything about textures in pastry using the technical ingredients from Sosa. We were impressed with the delicious buffet!

LUXURY VEGAN PATISSERIE

2 Day hands-on training course, 2 groups from 21st & 22nd / 23rd & 24th March

Vegan Pastry Chef Richard Hawke came to TheTasteLab for the first time and our students enjoyed a fantastic training course to learn everything around vegan and free-from pastry using the premium quality ingredients from Louis François. We were impressed by the beautiful buffet!

CREATIVE VEGAN (AND FREE FROM) PATISSERIE

2 Day hands-on training course, 2 groups from 28th Feb to 3rd March

VIENNOISERIES BY JOHAN MARTIN

2 Day hands-on training course, 2 groups 6th-9th September 2021

We enjoyed four fantastic sessions with two groups of enthusiastic students who learnt the skills and techniques of viennoiseries with Pastry Chef and Consultant Johan Martin using the best quality butter from Isigny Ste Mere. What a pastry buffet!

PASTRY CREATION BY YANN DUYTSCHE

2 Day hands-on training course, 24th-25th February 2020

We had the pleasure to welcome Yann Duytsche at TheTasteLab for a 2-day training course “Pastry Creation”, using pastry chocolate from our partner Valrhona. Well done to the students, the buffet was amazing!

VIENNOISERIES BY JOHAN MARTIN

3 Day hands-on training course, 10th-12th February 2020

Discover the delicious and stylish pastry creations, made with Isigny PDO butter, during the training course “Viennoiseries” by Johan Martin at TheTasteLab. Thank you to the Pastry Chef and the students for this amazing buffet.

LAUNCH OF WESTHOLME AT THETASTELAB

17th September 2019

Fantastic culinary experience at TheTasteLab with our guest Chef Paul Greening and our in-house Meat Specialist Richard Sanders during the Masterclass “Savour the Art of Australian Wagyu”.

PASTRY CREATION BY KARIM BOURGI

3 Day hands-on training course, 8th-10th July 2019

A wonderful experience at TheTasteLab with talented Guest Chef Karim Bourgi! Thanks to everyone for your hardwork and amazing buffet!

AFTERNOON TEA ON A BUS

Tasting, 5th June 2019

Great experience at TheTasteLab with this Afternoon Tea tasting on a bus!! What a great moment eating delicious cakes and pastries made from Guest Chef Emmanuel Ryon MOF, using delicious ingredients from our partners Eurovanille and Corsiglia.

LAUNCH OF PONTHIER AT THETASTELAB

3rd April 2019

Fantastic event at TheTasteLab to discover Maison Ponthier, the leader in fruit and vegetable purees. A live tasting session and an buffet demonstration of pastry creations, featuring renowned Chefs Benoit Blin MCA and Denis Dramé MCA.

TARTS & VIENNOISERIES BY JOEL DEFIVES MOF WITH MOULIN PAUL DUPUIS

2 Day hands-on training course, 11th-12th March 2019

Fantastic 2 days at TheTasteLab around Classic French bakery with Joel Defives MOF, using flour from our partner Moulin Paul Dupuis. Such an incredible and tasty buffet of pastries all made by our students!

PASTRY CREATION BY AMAURY GUICHON

2 Day hands-on-training course, 18th-19th & 20th-21st February 2019

Fantastic opportunity at TheTasteLab for our students who attended our Pastry Creation by Amaury Guichon class, to discover his famous and amazing creations such as the Coffee Clock, the Mushroom, the Lemont Tart or the Egg!

MEAT APPRECIATION MASTERCLASS BY IOANNIS GRAMMENOS

Culinary Journey, 27th February 2019

Great day at TheTasteLab with our fantastic Guest Chef Ioannis Grammenos, Executive Chef of Heliot Steak House, and our in-house Master Buther Richard Sanders, with a sensational masterclass presenting some of our most specialised meaty products from around the world.

CAVIAR AND CHAMPAGNE BY MICHAEL WIGNALL WITH CAVIAR STURIA AND CHAMPAGNE ARLAUX

Culinary journey, 25th September 2018

Exclusive event at TheTasteLab by our chef ambassador Michael Wignall, Chef Patron at Angel Inn, with a presentation of Sturia caviar. Champagne and wine pairing with Champagne Arlaux and an exceptional 4-Course tasting menu.

DECORATIVE AND SIGNATURE PASTRY BY FRANK HAASNOOT

3 Day hands-on training course, 23rd-25th July 2018

Very great week at TheTasteLab with Chef Frank Haasnoot, seeing some extremely beautiful decorations, learning exciting techniques and sharing very good time with our group of students! Thank you to all of you.

INTRODUCTION TO CHOCOLATE BY DENIS DRAME MCA

2 Day hands-on training course, 6th-7th February 2018

Great course at TheTasteLab with our in-house Pastry Chef Denis Dramé MCA and Assistant Pastry Chef Sarju Ranavaya teaching all about chocolate using Valrhona chocolate. Delicious recipes and flavours such as Jivara and Yuzu, Strawberry balsamic or Spiced dark bonbons. Thank you to our students for this fantastic buffet!

EASTER CHOCOLATE FIGURINES BY EMMANUELE FORCONE

3 Day hands-on training course, 19th-21st February 2018

Very egg-cited week at TheTasteLab with this Easter Chocolate Figurines course by Emmanuele Forcone, Pastry World Champion 2015! Such cute Easter figurines… looks like the whole zoo has gathered TheTasteLab! A big well done to all the students for this amazing work.

CHRISTMAS ENTREMET CONTEST 2017 LIVE FINAL AT THETASTELAB

31st October 2017

Discover the pictures of the live competition final of our 2017 Christmas Entremet Contest at TheTasteLab. Thank you to all our partners, judges and congratulations to our 5 finalists and winner Baptiste Frement from B Bakery, who will fly to Japan for a stage at L'Ecole Valrhona Tokyo!!

THETASTELAB 2018 CALENDAR LAUNCH

28th September 2017

Great event at TheTasteLab for the launch of our 2018 calendar. Presentation of our next cuisine and pastry classes, exclusive loyalty programme and fantastic guest chefs!

THE ART OF COOKING FOIE GRAS BY MICHAEL PETIT WITH ERNEST SOULARD

Half-Day hands-on workshop, 20th and 21st September 2017

Exclusive hands-on workshop at TheTasteLab to learn more about how to cook foie gras using a variety of techniques followed by a four course tasting menu.

PASTRY CREATION BY GUILLAUME MABILLEAU

3 Day hands-on training course, 29th-31st August 2017

We had the pleasure of welcoming Guillaume Mabilleau in TheTasteLab for a 3 Day hands-on training course. Fantastic class, so many new techniques to learn and so much creativity!

PASTRY APPLICATIONS BY JEAN THOMAS SCHNEIDER WITH LOUIS FRANCOIS

1 Day hands-on workshop, 18th July 2017

Great event at TheTasteLab run by Jean-Thomas Schneider, winner of the Pastry World Cup 2017, to learn more about Louis Francois products and how to use them for Pastry new applications.