Browse visual moments from our kitchen laboratory, cultural tours, and register for hands-on culinary masterclasses led by resident culinary masters.
Click any photograph to view high-resolution details in full-screen modal mode.
Roll up your sleeves with our Master Chefs. Learn the rhythm of Kottu blades, peel true Ceylon cinnamon, and master Neapolitan pizza dough.
| Workshop Name | Schedule & Timing | Lead Instructor | Key Takeaways | Fee (Per Guest) | Booking Action |
|---|---|---|---|---|---|
| The Rhythm of Colombo Kottu | Every Friday • 4:00 PM – 6:30 PM | Chef Shantha Bandara | Blade chopping technique, godamba kneading, spice balancing | LKR 6,500 | Enroll |
| Ancient Spice Route: Cinnamon Craft | Every Wednesday • 10:00 AM – 12:30 PM | Master Peeler Somapala | Live cinnamon bark peeling, curry powder roasting on clay | LKR 5,800 | Enroll |
| Single-Estate Ceylon Tea Sommelier | Every Saturday • 2:30 PM – 4:30 PM | Sommelier Nirosha De Silva | Cupping 8 rare Ceylon terroirs, brewing temperatures, high tea pairing | LKR 4,900 | Enroll |
| Artisan Neapolitan Sourdough Pizza | Every Sunday • 11:00 AM – 2:00 PM | Chef Marco Bellini | 72-hr cold fermentation, manual hand stretching, 450°C wood-fire bake | LKR 7,800 | Enroll |
Private corporate workshops and family cooking sessions available upon request. Direct concierge telephone: +94 11 234 5678
Experience exclusive weekend collaborations between visiting international chefs and Sri Lankan culinary historians.
A culinary dialogue exploring the 16th-century Portuguese maritime influence on Sri Lankan food, featuring Peri-Peri lagoon prawns, roast paan brioche, and cinnamon egg tarts paired with vintage ports.
Featuring Guest Master Chef Kenji Sato. A 9-course omakase journey celebrating deep-sea yellowfin tuna and slipper lobsters landed at dawn in southern Sri Lanka.
Call our culinary workshop coordinator directly to customize dates, menus, and group pricing.