Book your place now for a cooking class from Reem Azoury, co-owner of Meat the Fish at Kitchenlab.
April 15 Panzanella bread with tomato basil salad Risotto al nero di Seppia, squid ink risotto, asparagus Branzini whole wild seabass baked in salt crust
April 22 Tuna tartare, ponzu viniagrette Nicoise with fresh seared tuna, tarragon mustard viniagrette Roasted baby broccoli florets, sriracha dressing
April 29 Moroccan fish tagine preserved in lemons and olives How to make preserved lemons Roasted vegetables with saffron couscous Msemen bread
