The themes of the workshops are mostly seasonal, such as lobster, mushrooms, or asparagus. However, some recurring workshops, such as our 3-course dinner workshop, can be booked all year round. You can sign up as an individual for those cooking workshops.
Your culinary journey starts with an aperitif in the Wine Room, where Chef Louise will explain the workshop into detail. From there the group moves to Taste of Okura to put the theory into practice by preparing three delicious dishes. Together with your fellow cooks you will enjoy your creations at the Taste of Okura’s dining tables. All workshops take approximately 4.5 hours.
Please note that the workshops will be given in Dutch. If non-Dutch speaking guests are attending, then part of the explanation will be given in English. The main language of the workshop will however be Dutch.
Meat masterclass (featuring Japanese Wagyu)
No surprise – we will focus on meat throughout all three courses of this workshop. Learn about the cuts of meat, what to look for when choosing meat and which preparations suit which cut. Of course, accompanying ingredients and sauces can make or break your meat dishes, so these will be featured strongly. Read more.
Three course dinner workshop
Each season Chef Louise O’Hare creates a new menu with the best available ingredients. Read more.
Game season signals the real transition into autumn and brings deep, earthy flavours of meat and poultry. Time for a workshop dedicated to game, from preparation and cooking to pairing with the right ingredients and sauces. Read more.
‘The quiet hunt’ – the seasonal search for wild mushrooms. Nature gives us these special ingredients to combine with other flavours of autumn such as game, root vegetables and earthy flavours for the colder days. Read more.
Fish & shellfish masterclass
Together we prepare three courses, covering a selection of round and flat fish and shellfish and the perfect accompanying ingredients and sauces. Read more.
The Dutch Oosterschelde (fresh water) lobster season runs from the end of March until 15 July. This workshop will cover the preparation instructions and is featuring the Canadian, European and Oosterschelde lobster. Read more.
This most regal of ingredients, known in Dutch as ‘white gold’, returns every year in April to our kitchens, bringing inspiration for a new season. You will learn different cooking methods during this masterclass and dishes include some meat and fish. Read more.