Chef Simon Sandall - British online cooking class
A Month of British Inspired by Simon Sandall - Menu
British - Fortnight 1
British - Fortnight 2

A Month of British Inspired by Simon Sandall – ORDER By 2 Jul For Delivery 7 Jul

$336.00

Simon Sandall started cooking in London before becoming Matt Moran’s right-hand-man at Aria, and across the extended restaurant group, for a decade and a half. So who better to inspire our culinary tour of Old Blighty? We’ll master Simon’s popular beef Wellington (a favourite take home option from his restaurant Boronia Kitchen), before exploring the wealth of delicious traditional dishes found across England, Scotland, Wales and Ireland.

Additional Information

Each 4-week Kit includes:

  • all the premium ingredients necessary to create 4 generous meals for 2 people – we assume you have self-raising flour, plain flour, castor sugar and vegetable oil unless you order them here (they’re free) – we always assume you have olive oil, cooking wine, salt and pepper
  • delivery
  • 12 step-by-step recipe videos (10 savoury; 2 sweet)
  • a full-colour eMagazine with detailed written recipes plus extra British recipes, food, wine & travel info (including pescatarian variations for all meat and poultry dishes)
  • a video of Simon discussing British cooking
  • matched beverage suggestions with the option to purchase here
  • Spotify playlist of Simon’s favourite tunes to cook to
  • membership of the Be Inspired online community to share inspiration with our passionate cooks, great chefs and awesome producers
  • email access to food writer, cookbook author and Be Inspired founder, Roberta Muir, for any cooking or ingredient questions

 

Just $42/person for each restaurant-quality meal!

NEED TO FEED 4? Order an Extras Pack now.
NEED TO FEED 6? Order here.
FEEDING MORE THAN 6? EMAIL ME & I’LL SORT THAT OUT!

 

Dietary requirements? I offer Pescatarian ~ No Red Meat ~ No Lamb ~ No Beef Ingredients Kits and can cater for most other dietary requirements – email me now to ask

 

Deliveries are on 7 & 21 July, with produce packed to remain fresh for at least 10 days and menus designed so that the most perishable foods are used first.

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