SAF hosts series of masterclasses

Most dishes devised by chef Chad Sarno are cooked below 48% to preserve optimal flavour and nutrition. While the menu at SAF is 100% vegan, it is also 80% raw, which, says Sarno, is what makes it a first for London. "It's fine dining in terms of the quality of service, knowledge of the staff and quality of product coming out of the kitchen. I expect we'll have quite a big celebrity base once we're established as there are only a few high end vegetarian or vegan places in London and I believe we are the only raw and vegan place." 'An introduction to raw gastronomy' will be taking place on 15/29 July and 12/26 August from 5pm to 7pm and will cost £75 per person. By covering all the basics of raw food, from its nutritional qualities to the essentials in preparation, Sarno will host a 90 minute demonstration, highlighting how to create some of the signature dishes. Pupils will taste creations such as Cannelloni with Almond-Caper Ricotta, Tomato Relish and Caramelised Shallot, as well as Beetroot Ravioli with Cashew-Chive Bourson Cheese, Shaved Fennel and Balsamic Fig. Kicking off on the 22 July and the 19 August is the, 'Passion for Chocolate' masterclass, which will be lead by Amy Levin, Sat sous chef and chocolatier. Amy will take guests on a historical tour of the age-old art of chocolate making, as well as guiding them through its smell and texture. The class will include a 90 minute demonstration, a half hour question and answer session, food samples and recipes to take home. Charge for this session is £65 per person. Chad Sarno will then lead the, 'Taste of Gourmet' masterclass on the 3/31 August, which is aimed at anyone interested in pursuing the raw culinary art to a professional level. Foodies will sit in on a four-hour lecture and demonstration , which will cover everything from the basic philosophy of raw cuisine, cultural herb and spice combining and gourmet presentation to advanced skills in recipe development. Pupils will then prepare a full course menu in Saf's kitchen following the key principles and techniques involved in working with raw and living foods. And the final event, 'A Taste of Sweet Summer; An Introduction to Saf Pastry' will be held on 5 August from 5-7pm and will cost a sum of £65 each. Hosted by Amy Levin, attendees will indulge in an evening of decadence along with helpful tips and techniques on how to create their own raw delights. For more information visit www.safrestaurant.co.uk