Borough Market is an ancient trading place, where farmers have come to sell their produce since the 13th century (and in the current location since 1756). In this class, you’ll learn about the Market and, with the guidance of expert chefs, learn how to cook straight from market to table.
Start your experience with a stroll through the Market with our chef, meeting producers and selecting produce for your cooking class, before tying on an apron in our heritage redbrick building’s state-of-the-art kitchen. Nearly 100% of the produce used in this class is sourced from Borough Market. Cook the season with incredibly high quality produce, from vegetables to fish and meat. Learn both modern and traditional cooking techniques in this market-driven class.
Capture the essence of Borough Market and take culinary techniques home with you. This class includes:
instruction with expert chefs a visit to Borough Market aperitif & digestif hands-on preparation of dishes plating techniques recipes gourmet lunch with wines
Each Best of Borough Market cooking class ends with a delicious lunch and carefully chosen wine pairings. You will gather around our communal dining table to enjoy what you and your fellow classmates have cooked using your newly acquired knowledge.
Joseba Lasa, a resident of London for nearly 10 years, is one of the Basque Country’s most dynamic young chefs. At only 33 years of age, he has catered for the World Economic Forum at Davos, three Royal Family weddings and some of the world’s best-known celebrities and politicians, from the Beckhams, Theresa May, Kate Moss, and Hugh Grant to Jimmy Carter and Elton John, just to name a few.
As London’s youngest ever executive chef in the catering industry, he is a veritable expert at designing innovative menus and unique dishes.
Joseba grew up deep in the Basque mountains and brings a Basque sensibility to his cooking: utmost reverence for great ingredients, a commitment to excellence, and a profound respect for tradition. He sees food as an experience for the mind as well as the senses, an approach that has its roots in his childhood, which he spent cooking alongside his Dad in the family restaurant and learning the secrets of traditional Basque cooking.
Before joining Mimo, Joseba was London’s youngest Executive Chef and led the culinary team at Urban Caprice catering some of the city’s largest and most glamorous events, such as the Cannes Lions festival, the Evening Standard theatre awards, and more. Urban Caprice operates at the high end of the catering industry and is part of Caprice Holdings which counts Scott’s, the Ivy, Sexy Fish and Le Caprice amongst its restaurants. He has also worked with the Portland Hospital for Women and Children. Before moving to London in 2011, he trained with the prestigious CEBANC Higher School of Cuisine and Hospitality based in San Sebastian, receiving a Masters Degree in Hospitality Management. His Basque ‘pintxos’ have received multiple awards for Best Pintxo in his hometown.
Due to the news surrounding the current outbreak of COVID-19, all our locations will remain closed until further notice. We want to be responsible with our guests and our team, and we think this is a necessary action to take in light of current events.
If your existing reservation is affected, you will be contacted.
We are very sorry for the inconvenience, but we must be responsible in this global health crisis.
Thank you for your understanding, The Mimo Team