Head to the Cinnamon and Saffron Theatres to watch chefs from around the world bring their national dishes to life. With a line-up hosted by international tourism boards, the live cooking demonstrations offer a rare opportunity to see traditional techniques up close — and pick up inspiration for your own kitchen.
This year’s confirmed sessions include culinary showcases from Ecuador, Indonesia, Greece, Louisiana, Georgia and Barbados. Expect everything from sizzling street food to regional specialities you won’t find on your average menu.
Entry is included in your festival ticket - Join us at London’s Business Design Centre on 19–20 July 2025. Tickets are on sale now via See Tickets!
Masterclass Theatres is proudly sponsored by Trip.com.
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Saffron Theatre
Chef Maksut Aşkar brings his distinct modern approach to a Turkish classic — baklava with pistachio cream made with lor and kaymak, candied walnut, roasted almond ice cream and hazelnut croquant.
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Saffron Theatre
David Reyes and Carolina Sanchez showcase Amazonian ingredients while cooking up yuca rosti with smoked fish, neapia and macambo chopped salad.
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Saffron Theatre
Cookbook author Petty Elliott makes one of Indonesia's most beloved dishes — gado-gado, a vibrant and hearty salad that reflects the archipelago's rich culinary diversity.
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Saffron Theatre
Mixologist Dameain Williams shows how to make the perfect Bajan rum punch.
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Saffron Theatre
David Reyes and Nancy Paredes showcase the best of the Manabí region by making a ceviche jipijapa with salprieta.
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Saffron Theatre
Rahel Stephanie offers an introduction to Indonesian cuisine by cooking one of the country's classic dishes.
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Saffron Theatre
Chef Gabriela Cepeda showcases Encebollado — a bold, comforting fish stew that's both a beloved national dish and a purported hangover cure.
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Saffron Theatre
Vakhtang Gobejishvili makes gebzhalia cheese rolls, using local cheese sulguni and traditional herbs.
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Saffron Theatre
Experience the richness of Türkiye’s cuisine by learning how to make one of the country’s most beloved dishes.
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Saffron Theatre
A special session dedicated to Ecuadorian chocolate, which is made primarily from the native arriba nacional cacao and prized for its rich flavour.
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Cinnamon Theatre
Sebastián Espinoza makes a potato soup infused with milk and roasted pork bones.
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Cinnamon Theatre
Tyler Spreen, from New Orleans restaurant Herbsaint, demonstrates how to make Louisiana boudin with wholegrain mustard.
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Cinnamon Theatre
Chef Guram Baghdoshvili will be cooking up a reimagined version of Georgia's iconic bean-filled bread, lobiani.
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Cinnamon Theatre
Join Antonio Lakrori, head chef at The Life Goddess, as he makes a traditional savoury pie with creamy feta and local potatoes from the region of Rhodope.
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Cinnamon Theatre
Learn how to make a delicious Louisiana shrimp creole with Jeremy Langlois of Houmas House.
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Cinnamon Theatre
Cookbook author Keshia Sakarah joins chef Kareem Roberts and makes soused pork belly, a variation on an Antiguan classic.
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Cinnamon Theatre
Cookbook author Keshia Sakarah joins chef Kareem Roberts and makes soused pork belly, a variation on an Antiguan classic.
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Cinnamon Theatre
Join Jeremy Langlois from Houmas House as he cooks up chicken and sausage gumbo.
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Cinnamon Theatre
Join Antonio Lakrori, head chef at The Life Goddess, as he serves up a crustless Greek feta and herb pie from the Arcadia region.
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Cinnamon Theatre
Tyler Spreen, from New Orleans restaurant Herbsaint, makes watermelon gazpacho with fresh crab.
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Cinnamon Theatre
Chef Jason Howard cooks up crush spice roasted plantain and chickpea bite with aromatic coconut curry sauce.
