Taste of Thailand

Taste of Thailand

1 - During this course we will show you how to prepare and cook some of the most classic Thai dishes
Tutor: Sarah Mellersh

Price per person: £125
Time: 10am to 4pm


Here are the type of dishes we prepare:

  • Thai Spring Rolls with a Spicy Red Chilli and Carrot Dipping Sauce - You will try this for lunch, but take the rest home, enough for 2-3 people 
  • Thai Fish Cakes - Lunch 
  • Stir Fried Pork Fillet with Basil and Chillies - Lunch, but you will take the rest home 
  • Spicy Red Thai Chicken Curry - You will take this home, enough curry for 2-3 people 
  • Pad Thai with Prawns - lunch 
  • and to finish, two very refreshing puddings, Instant Banana Ice Cream and Fresh Mango and Lime Salad

Skills covered on this course:

  • Explanation of Thai Ingredients
  • How to roll spring rolls
  • How to prepare pork fillet and brown
  • How to poach chicken
  • Thai Curry Paste

We will sit down with a cold Thai lager or wine and enjoy the fruits of your labours, but there will be lots to take home to show off to friends and family.

Please ensure you check our Terms and Conditions page.

Check out our accommodation page if you need/would like to stay over.

Taste of Thailand

Course Dates:

Taste of Thailand

No Dates at present.


Our short Cookery Courses are a great way to learn new skills and flavour ideas in a fun and relaxed atmosphere at our Perthshire cookery school. They are suitable for all levels, from the complete beginner, to someone who is looking to broaden their culinary repertoire.

Here is what to expect on the one day courses:

  • Small and informal classes.
  • Coffee and Home Baking on arrival.
  • Mixture of demonstrations & practical sessions; we believe that you can’t really get to grips with something unless you get your hands dirty!
  • All ingredients are weighed out for you in advance, giving you more time to spend on cooking.
  • All washing up done
  • A chance to eat your creations with a well deserved glass of wine. Or a light lunch will be provided if we have not cooked a meal.
  • Any dishes not eaten can be taken away - download our Storage & Reheat Guide:

    Storage & Reheat Guide Storage & Reheat Guide (107 KB)

  • A recipe booklet to take home with you.
  • Aprons provided.

We will be in contact with you the week before the course starts and will let you know if you need to bring any containers to take home some of the dishes you have prepared.

The classes make great presents. Please call or email to ask about gift vouchers or you can now buy a voucher online. For more information on any of the one day courses, please do call or email.

See our FAQs here.

Happy Customers

My husband and I went to Let’s Cook ‘A Taste of Thailand’ one day course in March 2015, following a recommendation from friends. It was a truly marvellous experience. Sarah was so welcoming and hospitable and we felt instantly at ease and fully engaged in the day ahead. The other attendees were lovely to share the day with and I felt I learnt lots of new skills and also gained a better understanding of the essential ingredients for Thai cooking. The day was interactive and lots of fun. The day simply zoomed by. That coupled with lots of coffee, lovely tray bakes, a glass of wine (or two) over lunch and lots of yummy food to take home made the day unforgettable. I look forward to coming to another course in the near future. Thank you Sarah. JL Brown, Falkirk.”

- JL Brown

Thank you very much for the friendly welcome and a most enjoyable course on Saturday. I was impressed and thoroughly enjoyed the training, hands-on practical and of course eating the fruits of our labour. I look forward to arranging another course at some time in the future and happy to recommend your school to friends.

- D. Kerr

Thank you very much for such an enjoyable day yesterday. I cannot think of any changes or suggestions for improvement as I think you have everything just right! You are a very talented cookery teacher, and have everything organised and timed perfectly. I will definitely be booking another course in the near future, and look forward to learning with you again.

- L.Millers, Jan 2016

I felt the day was structured and very well organised, the atmosphere was relaxed and encouraging and the setting was lovely. You have a lovely relaxed and humorous approach and you are clearly very knowledgeable and passionate about food. I wish you were my neighbour! I learned a lot and I consequently feel much more confident about cooking Thai food for my friends and family, indeed I have located my nearest Asian grocery store and I intend shopping there in the very near future.

- Lynne Leiflan

I really enjoyed my day as well as learning a lot of different bits and pieces, dispelling some myths and basically wrong practices that I've been doing for ages. I will be recommending anyone I know, whose interested in cooking, to go or give a voucher as a present. Your instruction was also excellent, catering for every persons abilities, learning style and needs. Overall very enjoyable, informative and tasty beyond belief. Thank you

- S.Boyd, Taste of Thailand, April 2016

Booking Procedure

What to expect when you book a place on a course at Let’s Cook Scotland.

Book your place online or over the phone.

A booking email will follow to confirm your booking (NB even it is for two or more places it will still just say thank you for your booking.) If you don’t receive an email thanking you for your booking you have not got a place on the course. The email is immediate if booking online and if done by phone, it will come through once we have manually booked you on to the course.

Please check your spam folder if nothing comes into your in box.

We will then keep in contact by email or by phone if you have asked us to.

An automated reminder will drop into your in box ten days before the course. This is followed up by a more personal email from us with any particular instructions/directions for the course.

If you do not receive any emails from us please contact us ASAP, as you may not be booked on to the course.