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Chaophraya gives away Thai cooking trade secrets at new Edinburgh masterclass

They’re offering demonstrations of a few menu favourites

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If you’re a fan of Thai chain Chaophraya, you may be able to pick up a few cooking secrets at their new masterclasses.

These will be led by each restaurant’s head chef and held at their Edinburgh, Aberdeen and Glasgow branches every Sunday from February 6 onwards, with each session costing £69 and lasting for two hours and 30 minutes.

“We are so excited to launch the new cookery classes,” says executive chef of the restaurant group, Kim Kaewraikhot. “ We have taken the time to perfect these classes so that our guests feel a true taste of all that Thailand has to offer throughout their experience. The classes are very fun and relaxed and provide the perfect gift for a loved one – particularly couples looking for something a little different this Valentine’s Day.”

The first Edinburgh Castle Street session will be the A Royal Occasion class, which will involve two dishes - steamed dumplings and Massaman curry – and will also take place on March 13 and April 17. Later in the year, among others, the capital’s branch will also run Street Style, with yum Thai soup and pad Thai on February 13, March 20 and April 24, as well as Taste of Thailand, which features the menu’s popular papaya salad and garlic and black pepper stir fry, on February 7 and March 3.

“The best Thai food comes from using the freshest ingredients, along with the skillful art of preparation and combining the right ingredients at the right time to create an exceptional dish,” says Kaewraikhot. “Our live cooking classes provide the necessary education, facilities and approach to help participants master the art of Thai cooking”.

The format of these sessions, with five to 12 wannabe chefs at each, will include a fruit punch on arrival at 10am, before guests are given an introduction to Thai ingredients and where to source them. The lead chef will then offer a demonstration on the terrace, before participants get their turn behind the stove. After a tasting session, each guest will be given a recipe pack, so they can recreate their favourites at home.

To book, see


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Gaby Soutar is a lifestyle editor at The Scotsman. She has been reviewing restaurants for The Scotsman Magazine since 2007 and edits the weekly food pages.
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