The Chemistry of Food and Wine: Part 1 – General Principles

run by the Slow Food London convinium - please see website for booking information

Yet another re-run by popular request, this is the first session in a series of explorations to discover the principles of matching food and wine successfully through a number of guided workshops. Developed from the pioneering work of American MW and chef, Tim Hanni, the series is based on a course that David Natt and Silvija Davidson initially devised and ran for a number of years for Le Cordon Bleu Cookery School here in London. Since then they have been called upon to repeat it for a number of groups.