ITINERARY

DAY 1 - THURSDAY

PM Arrival at villa

Free time to settle in and relax

18.00 - Welcome aperitifs served

19.00 - Dinner served 4 courses from chef

Amuse Bouche

Starter

Main

Dessert

DAY 2 - FRIDAY

9.00 - Breakfast served, for example, smoked salmon and scrambled eggs, fruit salad

10.00 - 13.00 Lunch Masterclass with chef

13.00 - Lunch served

14.30 - 16.30 Free time, make use of the heated swimming pool, explore the countryside

16.30 - 19.30 Chef hosting a class preparing a 3 course dinner

19.30 - Aperitifs

20.00 - Dinner Served

DAY 3 - SATURDAY

9.30 - Breakfast served, for example, smoked salmon and scrambled eggs, fruit salad

10.30 - Excursion to Fontenay-le-Comte market

12.00 - Return to the villa

13.00 - Light lunch served using food prepared the day before

14.00 - 15.30 Free time

15.30 - 19.30 Chef to host a hands-on masterclass

19.30 - Aperitifs

20.00 - Dinner Served

DAY 4 - SUNDAY

9.00 - Breakfast served

Transfer to airports

Jeremy's bio

School of Wok founder, author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Being surrounded by food connoisseurs since birth, Jeremy developed his passion for food early on, and soon realised the importance and correlation between basic cooking skills and eating well. He attributes his love of food to his father, who was keen for him to experience exciting flavours and exotic foods whilst he was a young boy.

Over the years Jeremy’s expertise in the Chinese food industry has continued to gain recognition, winning both Rising Young Star and Best Specialist Cookery School at the British Cookery School Awards 2015. His recipes and work has been featured in a wide variety of national publications, along with a growing number of TV appearances; from Food Network’s Big Eat, to regular appearances on Chanel 4’s Sunday Brunch, ITV’s This Morning, and features in several of Nigel Slater’s cooking series.

His latest undertakings include serving as Executive Development Chef for newly opened London restaurant Cha Chaan Teng; a 170 cover a modern interpretation of the post WWII Hong Kong East-meets-West diner, and Zing Zing Take Away group; offering customers an msg-free healthier take away experience.

But perhaps the achievement he is most proud of, is having gained endorsement and mentorship from Chinese culinary expert and legend Ken Hom, both for School of Wok, and by way of a written foreword for Jeremy’s first cookbook; Chinese Unchppped. Jeremy is currently working on his second book with Quadrille to be released later this year.

Jeremy’s ability to bringing food to life with a refreshing laid back, straight- forward approach has helped him to build an ever-growing and thriving specialist cookery school, develop and produce delicious recipes, and create innovative teaching techniques that are making their way through the culinary world.

His favourite phrase: Ni Chi Fan Le Ma “Have you eaten yet?” 

DATES AND PRICES

COURSE DATES 28th JUNE - 1ST JULY 2018

£1199 PARTICIPANT WITH PRIVATE BATHROOM

£1849 2 PARTICIPANTS SHARING WITH PRIVATE BATHROOM

£999 PARTICIPANT WITH SHARED BATHROOM

£1499 2 PARTICIPANTS WITH SHARED BATHROOM

£399 NON-PARTICIPANT

INCLUDES ACCOMMODATION, ALL FOOD, DRINKS AND TRANSFERS FROM LOCAL AIRPORTS

NOT INCLUDED: ANY MEALS OUT, PERSONAL, MEDICAL OR TRAVEL INSURANCE AND FLIGHTS