Sloane’s wagyu beef wellington
This class introduces students to sustainable, zero-waste cookery, butchery and responsible animal husbandry, while building practical skills in beef anatomy, preparation, and classical cookery through the making of a Beef Wellington.
This is a hands-on class, and you’ll be working throughout the session. Each student will prepare their own 500g portion of tenderloin, along with pancakes and mushroom duxelles, before assembling a full Beef Wellington using provided puff pastry.
You’ll take your finished Wellington home ready to cook, while also seeing a complete version prepared, cooked, rested, and carved during the class so you understand the full process from start to finish.
The session combines live demonstrations with guided, step-by-step instruction. There’s plenty of individual support throughout, with a strong focus on practical learning and real-time feedback as you work.
Course Schedule
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Class Date27 June 2026
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Class Hour9:00 - 16:00 or until finish
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Total Hour6 Hours
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Class Capacity12 Seats
| Qualified Age | Minimum 18 years old |
| Delivery Language | English with Thai Translation |
| Suitable For | Amateurs, food enthusiasts, and reskillers |
| Accomplishment | Certificate of Achievement by The Food School Bangkok and ALMA |
What You Will Learn
- By the end of the session, students will have a solid understanding of beef mid-primal anatomy, with particular focus on the tenderloin. You’ll learn how to trim, denude, and prepare a 500g portion correctly, while also making good use of trim in line with zero-waste principles.
- Alongside this, you’ll prepare the key components of a Beef Wellington, including pancakes (crêpes), mushroom duxelles, and layering with Parma ham. You’ll also learn how to handle puff pastry properly—cutting and shaping it for a clean, well-structured finish.
- The session will guide you through assembling a complete Wellington, and you’ll gain a clear understanding of how to cook, rest, and carve it through a live demonstration.
Recipes
- Beef wellington
Lecturers
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