Swedish Spring – Scandinavian Cookery with Sandra Johansson
March 28 @ 10:00 am - 3:30 pm| £100.00
Sandra is from a small town in Sweden on the South West coast called Falkenberg. She was 16 when she started to work in her first restaurant, whilst studying to be a Chef, she stayed in this job for 3 years. Then through friends recommendations Sandra worked at the Ice Hotel in North Sweden then at Noma in Copenhagen doing work experience. Then a job offer came from London to work at Coq D Argent, part of D&D, serving classic french food and worked along side an amazing head chef called Mickael Weiss. Sandra then worked at Roka serving Japanese and sushi food. After a year Sandra then went back to do a reopening of one of D&D’s restaurants Quaglinos with her old head chef. Sandra now works within D&D at multiple venues within the company when needed.
Swedish cooking methods use ways to make food last longer, and do lots of curing or pickling. They mix a lot of salty and sweet things together. In Sweden they have an easy access to fresh products specially when it comes to wild animals as both meat and fish.
The menu will include a traditional Swedish stew, traditional Swedish meatballs and much more.
For dessert you’ll learn to make cinnamon buns.