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Tamarind and Spice Indulge your passion for food and travel on this authentic Thailand cookery holiday. Chop and eat your way around four regions and cook up a storm in locations as diverse as an organic farm and a desert island. Local cookery experts will introduce you to an amazing variety of flavours and share their personal recipes and cookery techniques. This cookery adventure is a small group holiday, with an absolute maximum of 10 people. There are no single supplements, but you will get your own room. Vegetarians welcome. Your trip begins with a direct overnight flight and welcome dinner in Bangkok before an introductory lesson at a world-famous cookery school. You'll learn all about the ingredients used in Thai cookery and pick up a few essential skills. You'll also do a bit of sightseeing with one of our expert guides. Then you'll be taken to Thailand's fertile Central Plains, where life has remained unchanged for years. The village headman's wife herself will show you how to pick the best vegetables at the bustling local market and share her family's recipes for regional specialities. Whilst in the area, you will also explore the ancient Thai capital of Ayutthaya before an overnight journey north on a sleeper train to Chiang Mai. Influenced by the northern Lanna kingdom and local hill tribe customs, Chiang Mai cuisine has a very distinctive, fiery flavour. You will pick and cook your own vegetables at an organic farm and learn a series of Lanna dishes including pad ka prow (stir-fried pork or chicken, chilli and holy basil), often considered to be the Thai version of bangers and mash. Another highlight of this part of your cookery adventure is learning ' jungle survival skills' (on a half-day excursion) and a vegetarian cookery demonstration by one of our very special friends. For the last part of your holiday, you'll be in Krabi on the Andaman Coast, famous for its breathtaking scenery, spotless beaches and turquoise waters. Here, you'll learn to cook a range of sizzling southern dishes such as the slightly sweet and delicious massaman curry. Day 1: Direct flight from London Heathrow to Bangkok with Thai Airways or Eva Air. (If you are from the United States, email us about your flight options) Day 2: Pick up Bangkok airport and transfer in air-conditioned private minibus to centrally-located boutique inn. Time to relax then a stroll through the local area for a welcome dinner. Day 3: Morning lie-in/brunch. Afternoon cookery lesson at the Blue Elephant Cookery School. Evening trip to Suan Lum night market and Sky Bar. Day 4: Morning, boat trip along the Chao Phraya Rivera and visit the magnificent Grand Palace and Temple of the Emerald Buddha with an expert guide. After lunch, 1-1.5 hour drive to a sleepy village in the Central Plains. Settle in and followed by sunset boat trip. Dinner, lesson on Thai desserts and overnight stay at the village headman's elegant but simple teak house. Day 5: Early morning at the local market with the headman's wife followed by a cookery lesson and lunch. Optional bike ride around the paddy fields and along the canal in the afternoon, transfer to nearby Ayutthaya, relaxing evening. Day 6: Bike ride with guide (with minibus support) around the spectacular remains of Ayutthaya, one-time capital of Thailand, now a UNESCO World Heritage Site. Time to shower and change before overnight sleeper train north to Chiang Mai. Day 7: Early morning arrival in Chiang Mai and minibus transfer to luxury private home. Welcome breakfast, settle in, then enjoy the swimming pool. In the afternoon, a guided walk around the village is followed by more relaxation and Thai massage. Minibus will drive to Chiang Mai for dinner and browsing the night market. Day 8: Pick your own at an organic farm to pick ingredients for a northern Thai cookery lesson. Day 9: A day's sightseeing in Chiang Mai with a local guide. Time to relax before dinner at a local restaurant. Day 10: Cookery lesson in the jungle for some essential cookery survival tips. Learn how to make a makeshift kitchen of bamboo and banana leaves and cook over an open fire. Day 11: Vegetarian cookery demonstration and lunch. Then fly to Krabi (via a quick change in Bangkok). Short transfer to mini-resort. Evening tour and dinner at Krabi night market. Day 12: Morning at leisure by the pool. Afternoon at cookery school to learn sizzling Southern-style dishes. Day 13: Island hopping around the Hong archipelago; a series of uninhabited islands with pristine white beaches and hidden lagoons that are considered to be the most beautiful in the region. Snorkelling amid tropical fish on the coral reef and picnic lunch. Evening back on shore, with a visit to a local village and dinner with the Deputy Headman's family. Then a lesson in making Thai desserts. Day 14: Free day, but optional minibus tour stops at a local village with good handicrafts, spectacular waterfalls and Tubkaak beach. Farewell dinner. Day 15: End of your cookery holiday! Transfer to Krabi airport for a short internal flight to Bangkok, connecting with international flight home. Arrive at London Heathrow approximately 7pm UK time (same day). This cooking holiday costs from £1,800 per person. The price includes direct flights from London, accommodation, activities, transport and most meals. It is also possible to book this trip without flights and join the tour in Bangkok for £1,200.
Departures for 2010: 16-30 January £1,800-£1900 BOOKINGS CLOSED 9-23 October 2010 £1,850-£1,950 special vegetarian/vegan-only departure. Places available. 20 November to 4 December £1,850-£1,950 Escorted by former Masterchef winner, Steven Wallis. Places available. 18 December to 1 January £2,000-£2,300 Flight seats limited. Departures for 2011: 15-29 January £1,825-£1,925 *vegetarians are welcome on any date, but this departure is specifically for vegetarians and vegans and timed with Thailand's annual vegetarian festival.
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Tamarind & Spice In the news July 2010 Recommended trip in My Weekly magazine. April 2010 Tamarind & Spice makes top 5 trip in Solo Traveler Blog March 2010, Ham & High Newspaper "This was the first time I'd been on any kind of cooking course, let alone one based in Thailand..a remarkable trip which would be hard to equal for sheer diversity of experience." Read full article. 
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