“A platform to share her passion by connecting people with artisan foods” BBC Food
Why we love it
TV chef to the stars, Celia Brooks has over 30 years of passion devoted to professional cooking and writing about it. She will help solve your culinary conundrums with an online consultation, followed by private cooking class, where you will learn to discover new tastes, rediscover old ones and acquire a new found appreciation for food.
What's Included?
- Gain advice with a personal 30-minute consultation with Celia Brooks on any area of food or cooking
- Master your culinary skills with a private one-hour online class for the whole household
- Treasure a personally signed book, SuperVeg: The Joy and Power of the 25 Healthiest Vegetables
Description
Celia Brooks began her impressive culinary career as the private chef for the esteemed film director, Stanley Kubrick. She has continued to work with the biggest names in the business, including Heston Blumenthal and Paul Hollywood, while also running her own catering business, and writing nine cookbooks.
Highly qualified, with a résumé to match, Celia is well place to give you culinary advice. Join her for a 30-minute online consultation regarding any aspect of food and cooking. While her expertise includes vegetarian, vegan and gluten-free diets, she is a wealth of knowledge regarding everything in the kitchen!
Following the consultation, welcome Celia into your kitchen for a private virtual cooking class. Celia will plan a lesson based on your choice of a regional-inspired menu, whether it's a three course dinner, a recipe from one of her cookbooks or a particular ingredient you wish to work with.
Without having stepped outside your kitchen, you’ll leave with new insights, a delicious meal, and signed recipe book to test your skills! Perfect for those that crave the creative, the educational and the entertaining.
Additional Information
This experience must be booked within 6 months of purchase, but you can choose to go any time within 1 year.
Availability:
This experience is available:
- Any time subject to Celia Brook's availability.
This experience is not available on bank holidays and other special occasion days such as Valentine’s Day.
Other Useful Details:
Bookings are subject to availability. We advise booking at least 4 weeks in advance to guarantee the desired date and time.
What's Included?
- Gain advice with a personal 30-minute consultation with Celia Brooks on any area of food or cooking
- Master your culinary skills with a private one-hour online class for the whole household
- Treasure a personally signed book, SuperVeg: The Joy and Power of the 25 Healthiest Vegetables
Why we love it
TV chef to the stars, Celia Brooks has over 30 years of passion devoted to professional cooking and writing about it. She will help solve your culinary conundrums with an online consultation, followed by private cooking class, where you will learn to discover new tastes, rediscover old ones and acquire a new found appreciation for food. Read full description
Description
Celia Brooks began her impressive culinary career as the private chef for the esteemed film director, Stanley Kubrick. She has continued to work with the biggest names in the business, including Heston Blumenthal and Paul Hollywood, while also running her own catering business, and writing nine cookbooks.
Highly qualified, with a résumé to match, Celia is well place to give you culinary advice. Join her for a 30-minute online consultation regarding any aspect of food and cooking. While her expertise includes vegetarian, vegan and gluten-free diets, she is a wealth of knowledge regarding everything in the kitchen!
Following the consultation, welcome Celia into your kitchen for a private virtual cooking class. Celia will plan a lesson based on your choice of a regional-inspired menu, whether it's a three course dinner, a recipe from one of her cookbooks or a particular ingredient you wish to work with.
Without having stepped outside your kitchen, you’ll leave with new insights, a delicious meal, and signed recipe book to test your skills! Perfect for those that crave the creative, the educational and the entertaining.
×Description
Celia Brooks began her impressive culinary career as the private chef for the esteemed film director, Stanley Kubrick. She has continued to work with the biggest names in the business, including Heston Blumenthal and Paul Hollywood, while also running her own catering business, and writing nine cookbooks.
Highly qualified, with a résumé to match, Celia is well place to give you culinary advice. Join her for a 30-minute online consultation regarding any aspect of food and cooking. While her expertise includes vegetarian, vegan and gluten-free diets, she is a wealth of knowledge regarding everything in the kitchen!
Following the consultation, welcome Celia into your kitchen for a private virtual cooking class. Celia will plan a lesson based on your choice of a regional-inspired menu, whether it's a three course dinner, a recipe from one of her cookbooks or a particular ingredient you wish to work with.
Without having stepped outside your kitchen, you’ll leave with new insights, a delicious meal, and signed recipe book to test your skills! Perfect for those that crave the creative, the educational and the entertaining.
Opening Times
Any time subject to Celia Brook's availability.
Additional Information
This experience must be booked within 6 months of purchase, but you can choose to go any time within 1 year.
Availability:
This experience is available:
- Any time subject to Celia Brook's availability.
This experience is not available on bank holidays and other special occasion days such as Valentine’s Day.
Other Useful Details:
Bookings are subject to availability. We advise booking at least 4 weeks in advance to guarantee the desired date and time.
How it works
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Choose your experience
Treat yourself or share with someone you truly care about.
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We arrange everything
Our concierge will arrange everything, even the little extras.
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Relax and enjoy
Simply show up and savour the memory that will last a lifetime.
