Cooking Class: Crafting Classic Sushi Delights

Join Chef Rich for a unique cooking class focused exclusively on sushi making. You’ll discover the simplicity of making delicious sushi from scratch by learning key techniques and ingredients. Chef Rich will guide you through the process, teaching you culinary secrets to make the perfect rice and make unique sushi creations. You’ll use a variety of ingredients, including salmon, tuna, avocado, nori and crisp vegetables. Immerse yourself in the world of sushi creation, where Chef Rich will empower you to craft your own sushi delights!


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Sushi, Sushi and More Sushi

Ingredients used include salmon, tuna, avocado, rice and nori


Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.

  • Minimum Guests 2
  • Maximum Guests 28
  • Event Duration 2 hours
  • Activity Level
    Activity Level
  • LabelsGroup, Sushi Making, Beginner, Date Night, Asian

Outside Reviews for Chef Rich or Resident Chef

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Mira I.

03 Nov 2023

Chef Rich demonstrated a level of professionalism that was truly commendable. Throughout the class, the chef's instructions were exceptionally clear and easy to follow. They patiently guided us through each step, ensuring that everyone in the class was on the same page. The chef's communication skills were excellent, making it easy for even beginners to grasp the techniques and concepts.

£ 85 Per person

all-inclusive: 2-hour class, meal and taxes.


This class does not have any dates.

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Meet your chef

New chef


Though he started in the construction industry, Chef Rich soon found his calling in the culinary field – taking after his mother. Working in the catering business for corporate events and then as a private chef in the south of France, this chef has an unrivaled passion for elegant cuisine. Squarely planted in London, this chef is drawn to share his talents in the kitchen with passionate students.

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