CHEF Ramael Scully, Nopi head chef and co-author with Yotam Ottolenghi of the cookbook Nopi

$155 per person

Join Ramael Scully at this exclusive demonstration class & book signing


  • Celeriac puree with spiced cauliflower and quail egg

  • Burnt spring onion dip with curly kale

  • Spiced buttermilk cod with urid dhal

  • Lamb rump with vanilla-braised chicory and sorrel pesto

  • Ricotta fritters with blackberry sauce and chocolate soil

LIMITED TICKETS – Includes demonstration by Ramael Scully, Sparkling wine & canape on arrival, Tastings of each dish with matched regional wine.

Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to NOPI as head chef, when the restaurant opened in 2011 and is co-author with Yotam of the NOPI cookbook. His open and experimental style of cooking is touched with a little bit of genius and lies behind so many of the Ottolenghi and NOPI dishes. Signature dishes by Ramael Scully include courgette and manouri fritters, coriander seed-crusted burrata with slices of blood orange and twice-cooked baby chicken with lemon myrtle salt and chilli jam. 

"Inspirational, inventive and flavour-packed dishes." - The Mayfair Magazine, The Mayfair Magazine

Some of the recipes are for the bold or more experienced among us but the majority are absolutely doable for even the greatest culinary novice." - Metro, Metro

"A proper cook's book." - Spectrum, Scotland on Sunday