Brand New at The Dorchester: Culinary Masterclasses in the Krug Room

London's Dorchester Hotel-- the flagship of The Dorchester Collection-- has just announced an exciting program of culinary masterclasses at the newly redesigned Krug Room. Diners will learn tips and tricks from Executive Chef Henry Brosi, the award-winning culinary guru who helms the hotel's six kitchens and oversees a brigade of 100 chefs. Priced from £150 per person for up to 12 people, the culinary class will feature the best of British and international produce such as Native French Oysters, Black Perigord Truffle, White Alba Truffle, Spring lamb and English Wild Strawberries. Food will be paired with a selection of wines and Krug champagnes. Best of all? Eating the elaborate meal you helped prepare. The full calendar is below:

17 October 2009: Native French Oysters 7 November 2009: White Alba truffles. Featuring egg, pasta/risotto and shellfish dishes 20 February 2010: Black Perigord Truffle. Featuring rare breed beef dishes 17 April 2010: Spring lamb Wild Salmon 22 May 2010: English Green Asparagus & Continental White Asparagus 17 July 2010: English Wild Strawberries and Pimms cocktails in conjunction with the pastry team and the bar team. 16 October 2010: British Game birds, Grouse and Roe Deer