We love food and so do our members so we were all extremely excited to be attending an evening with a chef from the Langham Hotel for a cooking experience in their latest addition – Sauce by the Langham – a fully interactive cooking school in the heart of the West End!
The Langham Hotel is an iconic hotel that should be on all event professionals radar given the volume of event spaces – 17 in total – which includes a Ballroom with natural daylight and outdoor space adjacent to the Ballroom. We started off the evening with a showcase of the event spaces and a number of the gorgeous bedrooms – they have 380 bedrooms, including 25 suites and 98 club rooms in total. As well as the event spaces, there is the famous restaurant – the Roux at the Landau – which can be hired exclusively for up to 150 people. And of course the world’s famous bar for pre-dinner drinks! If you need an exclusive venue, the hotel can be hired on an exclusive basis.
After a whistle-stop tour, we headed to the beautiful Conservatory which has had a recent refurb since the cooking school opened a couple of months ago. The Conservatory is a great option for a boardroom meeting in a unique setting during the day, a private dining room or to be used in conjunction with Sauce by the Langham for you to enjoy your delicious creation with capacity for up to 30 people for dinner.
After a glass of bubbles, some networking and a safety briefing off we went to Sauce by the Langham – as soon as we walked in we all gasped at the beautiful and stylish setup and our Instagram accounts went crazy!!! Sauce by the Langham is a state of the art cookery school, where you can learn all the tricks and tips from the Langham’s very own chefs – you can even have a master class with Michel Roux Jr!! We were lead in the course to cook a delicious main (sea bass with all the side dishes) and dessert (salted caramel cake), the class is a great option if you would like an interactive event or a team-building evening as you work in pairs to cook your meal. After a detailed overview from our chef on each dish, we were let loose in their state of the art kitchen to cook our dinner followed by the best part of the evening – eating(!) – enjoying our creations in the Conservatory.
We all had a wonderful evening and we have firmly put the Langham and Sauce by the Langham in our events book. For further information please contact Jescel Lomboy-Ciurar and Alexandra Stevens – let them know that we sent you their way.
