BRITISH PUB NIGHT with Chef Wayne Harris - Wednesday Oct 21/26 at 5:30pm
BRITISH PUB NIGHT with Chef Wayne Harris - Wednesday Oct 21/26 at 5:30pm
$120.00
Step into the warmth and comfort of a classic British pub with Chef Wayne Harris for an evening devoted to hearty favourites and traditional flavours.
In this demonstration class, Chef Wayne will guide you through a three-course pub-inspired menu while sharing professional techniques that can easily be brought into your own kitchen. We'll begin with a rich French onion soup topped with crisp sourdough and melted Swiss and Gruyère cheese, before turning to one of Britain's most iconic dishes — classic fish & chips. We'll finish the evening with a warm toffee pudding served with a rich, sticky caramel sauce.
Featured Menu
Classic French Onion Soup
with Sourdough Croutons, Swiss & Gruyère Cheese
Classic Fish & Chips
Warm Toffee Pudding
with Sticky Caramel Sauce
Two servings of wine or a non-alcoholic beverage are included with your registration.
Class begins at 5:30 pm and runs approximately 2½ to 3 hours.
About Chef Wayne Harris
Chef Wayne Harris is an accomplished Canadian chef whose career has spanned luxury hotels, award-winning restaurants, and culinary education. As Executive Chef at Vancouver's Shangri-La Hotel, he led one of the city's premier dining destinations, earning a reputation for refined cuisine, exceptional technique, and a passion for outstanding ingredients.
Wayne later helped develop and refine menu offerings for Cactus Club Cafe, contributing to one of Canada's most recognized restaurant brands. He also worked alongside celebrated Canadian chef Rob Feenie as his sous chef during Iron Chef, bringing precision, creativity, and teamwork to one of television's most demanding culinary competitions.
Today, Chef Wayne is passionate about sharing professional techniques with home cooks. Drawing on decades of experience, he teaches approachable methods that build confidence in the kitchen while showcasing the outstanding seafood and seasonal ingredients that make British Columbia one of the world's great culinary destinations.
**Workshop Refund Policy**
Please make proper note of your workshop day and time at purchase. Workshop information remains posted online until the day after the class if you need to confirm information.
Tickets are non-refundable, but if you are unable to attend, please feel free to pass your tickets on to another party.
Please understand that food has been purchased and preparations have been done on your behalf sometimes several days in advance, so we are unable to give refunds.
We cannot guarantee that foods will be allergen- or sensitivity-free, but you are welcome to come to class to learn, get recipes and tips. People with allergies and/or sensitivities should be aware that tasting is at your own risk.
