I had the privilege of dining at The Lansdowne a couple of weeks ago to learn about the one-day masterclasses led by Executive Head Chef Henry Brosi, who spent 20 years perfecting his craft at The Dorchester. Usually only accessible to members, for these sessions the distinguished private members’ club opens its doors to all food lovers and passionate cooks out there.
As my companion and I are perusing the menu over a glass of champagne and delicate canapes, Chef Brosi comes out to greet us and tell us more about his popular masterclasses. “Those coming to my lessons must be interested in cooking and on ingredients. I am not just preparing the dishes myself in loud voice and then passing them around, the people who come truly cook by themselves recipes from our kitchen. It is a full-on experience.”
Those taking part in these sessions arrive around 10am and after the cooking, they are rewarded with a five-course tasting lunch with pairing wines. Matching food with one is a specialty of Chef Brosi. “I personally select the wines and talk guests through what’s happening on their palate; how food influence wine and vice versa.”
Chef Henry Brosi started his masterclass concept while at the helm of the kitchen at The Dorchester. Over the years, he has perfected these culinary experiences have become not only educational but also fully immersive and truly memorable for all taking part in them.
Although the dishes in this menu are not the same as those cooked in the masterclasses, Chef Brosi explains that they are always dishes in it that are linked to the subject of the class.
For example, he does one about wagyu beef. He shows attendees the different cuts of it, how to prepare it, cook it, grill it “and everything else that needs to happen in between.” In such masterclass, the tasting menu served afterwards includes different wagyu dishes.
As we recently started oyster season, Chef Brosi offers a selection, and explains the differences in detail. “Carlingfords come from a lough in Ireland, so they get filtered by both fresh and salt water. As a result, they show well balanced salinity and their meat is sweet, with a hint of nuttiness. The oysters from Whistable, Kent, have a much higher salt content; they are plump and succulent, with a zinc, metallic taste that goes great with vinegar. The third are from Jersey. Here they have one of the highest tides in the world, which brings all the plankton and minerals in and when it goes out, it has less salt. These are very umami oysters.”
In Chef Henry Brosi’s masterclasses, attendees learn to prepare from scratch professional dishes from The Lansdowne kitchen with ingredients such as wagyu beef, British shellfish, green asparagus and Scottish salmon.
Dishes in the restaurant carte that have featured in Chef Brosi’s masterclasses and that are on the menu at the time of my visit include the grilled wagyu, the citrus cured salmon, scallop and langoustine in crab velouté and the lobster poached in vanilla butter. We had the first two. The salmon was succulent and buttery, with just the right amount of citrus, served with avocado purée – fab to balance the dish – and indulgent caviar. The delicate pan-fried scallops and poached langoustines get elevated by the velouté, exploding with flavour in the palate.
For mains, Chef Brosi insisted we tried the roasted turbot, cooked to perfection with crispy skin and moist interior, the flakes of meat easily breaking away. We also had corn fed chicken, basked in tarragon butter – not overpowering at all – and accompanied by wild garlic, salsify purée, confit of leg pithivier, asparagus and jus gras. Gianni – our waiter – paired both with 2024 Bonfils Domaine d’Aubaret Chardonnay, refreshing on the nose and rich on the palate, with notes of tropical fruits.
The wine cellar at The Lansdowne, from where Chef Henry Brosi pesonally chooses the wines paired with
the dishes of the five-course menu served after each of his masterclasses.
Learning to cook dishes of this level and also pair them with the ideal wines, make Chef Henry Brosi’s masterclasses a must for anyone who wants to impress when entertaining at home, or just to learn for oneself.
There are masterclasses all year-round, such as pasta making; canapés; desserts – which include Eton mess and chocolate work; and wagyu cuts of beef.
The seasonal classes include green asparagus (April-May); wild salmon/sea trout and asparagus (April-June); white asparagus (June-July); British shellfish and molluscs (June–August); white truffle (October-November); and black truffle (December-March).
The masterclasses take place on Saturdays from 10am to 4pm and include breakfast with Buck’s Fizz before the class and a five-course lunch with wine pairing after. As the kitchen is not very large, places are limited to four people. From £350 per person.
Book your space at functions@lansdowneclub.com
Author: Julia Pasarón
Lead image: the elegant 1930s Art Deco dining room at The Lansdowne Club Mayfair.
Show Comments +