Condé Nast: Tatler
Condé Nast's Tatler magazine were looking for new ways to engage during lockdown.
Media & Publishing
Date of activity
Condé Nast's Tatler magazine knew that their readers were hungry for high-end entertainment for Christmas - after many months of lockdown due to the pandemic.
The team wanted to deliver and exclusive experience for their audience - a culinary challenge with four of Britain's best chefs, which would be accessible for all levels of cooks.
The course needed to entertain their audience, along with reflecting their expertise - using chefs from the Tatler Address Book restaurants.
We worked with Tatler to find the best British chefs from the famous Tatler Address Book restaurants.
We created a bespoke "Tatler Dinner Party Menu" online course - where each course is taught by a different Michelin-starred chef.
Students learn exclusive recipes and techniques to create some of Britain's top restaurants most loved dishes from Peter Gray at The Hind's Head teaching Heston Blumenthal's Duck and Triple-Cooked Chips through to Benoit Blin teaching Raymond Blanc's famous Le Café Crème by Le Manoir aux Quat' Saisons restaurant. All filmed during lockdowns.
The online cooking course has been taken by students from around the world - expanding the brand awareness for Tatler, and delivering entertainment to existing Tatler readers and demonstrating Tatler's expertise and contacts within the exclusive Michelin-starred chef industry.
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