Andre Garrett, Head Chef at Galvin at Windows

Welsh Lamb, coco beans and artichokes in escargot butter- Wednesday 8 September

Joe Gray, Kenza (Levant Group)

Muhammar, a slow roasted marinated lamb with organic couscous – Wednesday 15 September

Sophie Wright, Food writer – Easy Peasy & Home at 7, Dinner at 8

Herb marinated canon of lamb with flageolet and merguez ragu - Wednesday 22 September

Anthony Demetre, Arbutus, Wild Honey, and Les Deux Salons

Slow cooked shoulder of Welsh Lamb with fresh white coco beans – Wednesday 29 September

Francesco Mazzei, L’Anima

Lamb salmoriglio with quinoa – Wednesday 06 October

Cyrus Todiwala, Café Spice Namasté

Kharu gos, a braised lamb dish with crisp potatoes – Wednesday 13 October

The six dishes are inspired by the flavours of the world and devised by the chefs according to their area of expertise. Using British, Indian, Italian, French, Mediterranean and Moroccan themed ingredients to demonstrate the versatility of Welsh Lamb, the dishes will be expertly prepared on The Butcher’s grill, giving City workers and visitors the opportunity to try before they buy a bespoke meal for lunch. Moreover, each chef will be on hand over lunchtime offering tips on recreating the recipes at home.

Sophie Wright, food writer and chef (appears on Wed 22 Sept), says:

“I use Welsh Lamb because it’s a really tasty and a very versatile ingredient.  It’s very consistent, conveniently available all year round and also very reasonably priced for such a good product. My dish – herb marinated canon of Welsh Lamb with flageolet and merguez ragu – is a French-inspired classic bean stew, paired with some very simple marinated and cooked Welsh Lamb canon.  This is the tenderest part of the animal and it really shouldn’t be messed around with too much.  The meat will be cooked on the grill and served pink along with the bean stew.”

Francesco Mazzei, chef of L’Anima (appears on 6 October), says:

“Welsh Lamb is some of the best you can source locally in the UK at the moment. I have a close working relationship with my supplier, Elwy Valley, who calls me twice a week to discuss deliveries and the quality of the meat. Quinoa is the food ingredient of the future; the taste and texture is absolutely amazing and makes it a very versatile ingredient that works extremely well with lamb because it doesn’t overpower but instead lets the lamb taste unfold. The salmoriglio sauce in the recipe I will be serving is my mum’s recipe and provides a certain sweet and sour taste which again enhances the flavour of the lamb.”

Cyrus Todiwala, OBE and head chef of Café Spice Namasté (appears on 13 October), says:

“I love cooking with Welsh Lamb because you can always count on its superior quality and flavour, which is also very appropriate for Indian cooking. There are different ways in which I like to prepare the lamb, but the rule is as simply as possible to bring out the best of the meat. Right now I have a recipe that has the lamb cooked in cumin, green chilli and in a nutty sauce. My inspiration for working with Welsh Lamb goes back to when we first started taking part in the Abergavenny Food Festival almost five years ago now. We’d see small groups of lamb grazing right outside our doorstep. It was too tempting not to do anything about it!”

City workers and visitors will also be able to chat with a young Welsh farmer on Wednesday, September 8. Twenty-eight-year-old Myrddin Davies, the face of Welsh Lamb, will be present to explain firsthand how Welsh sheep are free to roam and feed freely in lush green pastures from the moment they are born.

The new term runs from 23 September 2010 to 2 December 2010

The cost is £125 for the whole year (30 classes)

Level 1 (beginners): Thursdays 6.30-8.00pm

 The course book will be: “Cwrs Mynediad: Llyfr Cwrs (De)”
(ISBN: 9781860856105)

Level 2 (intermediate): Thursdays 7.00 – 8.30pm

The course book will be: “Cwrs Sylfaen: Llyfr Cwrs (De)”

Level 3 (advanced intermediate): Thursdays 6.30 – 8.00pm

You will have the opportunity to select a course book at the beginning of the course

Note that you also have to be a member of the London Welsh Centre to join any of our classes. Membership rates are currently £55 for the year for individuals (free for students and £80 for the whole family) and are payable in September. Membership also gives you discounted rates to events, a regular magazine, access to the bar and discount on hiring rooms at the Centre.

Please return the registration form (available from administrator@demon.lwcentre.co.uk) with a cheque for £125. Numbers are limited so places will be allocated on a first-come first-served basis

Course Coordinator: James Dodd jamespdodd@f2s.com
47 Randall Place 
London
SE109LA