Cornwall, UK

Joining us for the first time, Michelin Starred Chef Lee Wescott will be leading two full days with the aim of elevating and refining your menus and how to take your dishes to the next level. This fine-dining masterclass will include those tips and tricks that Lee uses within his own kitchens. With classical training at restaurants such as Per Se and Noma and mentorships from culinary heavyweights such as Tom Aitkins and Jason Atherton, Lee is a daring and exciting chef with plenty to share. His dishes for us will be predominantly plant-based, with some rarer meat cuts to intrigue us. It goes without saying, we will be working on plating and presentation and how to get our mis-en-place in order here - all the hallmarks of a Michelin starred chef.

Born in Nagoya, Japan to a family of chefs and with parents who owned a Sake emporium, Chef Keiko Urakawa says her passion for sushi was pre-determined. With her skills honed under Sushi Master Mr Shimizu, Chef Keiko has spent the last 20 years teaching students across the globe. Further training at the 3 Michelin-starred Tokyo restaurant Kanda and skillfully mastering Kazarimaki has made Keiko a highly sought-after teacher, and we're thrilled to finally have her at our next Galley Gang workshop. Keiko will be leading our authentic Japanese cookery day - using recipes from her own sushi bar in London (est. 2015). The class is tailored to private chefs and superyacht chefs with plenty of tips and tricks on how to work quickly and what truly authentic side dishes and 'fillers' you can use to create the ultimate show stopping menu. Did we mention Keiko is also a Sake sommelier and will be giving a tasting? As always, we will have plenty of sushi left for dinner in the evening.

Kicking off our two week course, Baker Cassio Parente will be joining us to teach a sour-dough and bread master class. Learning his trade at a young age and baking professionally for more than a decade, Cassio has his own bakery 'Native Grain' a few moments from our UK school in Truro, Cornwall. As an experienced teacher, Cassio will be taking us through the whole sour dough process from creating your own starter, feeding it and keeping him/her healthy, to baking and shaping loaves. The aim is to simplify and demystify the process, allowing for mistakes and practice along the way. We'll be hands on with the baking through the two week course, with plenty of time to ask questions and gain valuable insight from our local baker.

Something of a star around these parts, Chef Williams, previously named Cornwall's Chef of the Year, is joining us to lead our fish and seafood workshop, culminating in the 10-course tasting menu on our last evening. Having sold his massively successful restaurant The Cove shortly before lock-down, Arty now works as a private chef and menu developer. With over two decades of experience working with local fishermen here, Arty uses only the freshest catch for our workshops. We'll be using everything from local lobster, oysters and mussels to seabass, mackerel, plaice and squid. A real chance to develop your fish and seafood repertoire from a chef that is generous with his knowledge and passion. Coordinated by Arty, we'll be bringing all our skills together for one big send off on the final Friday evening.