Come and join the renowned 'curry guy' aka dan toombs for a fantastic cookery course in france


Dan Toombs (aka The Curry Guy) has written the hugely popular food blog since 2010. He spent two years cooking and serving his family nothing but Indian food to gain content for the blog. By travelling around the UK, sampling dishes and learning the curry house kitchen secrets he has mastered the art of making British Indian restaurant (BIR) style food at home and made it possible for his 160,000 monthly blog readers to recreate their favourite Indian takeaway dishes.



Dan learned through the comments left on his blog and through social media that many people are terribly let down when they make curries such as chicken korma or a lamb Madras from other cookbooks as they taste nothing like the dishes they experience when they visit a their favourite curry house. They thank him for getting it right.



In 2015, Dan won the prestigious Vuelio Best UK Food & Drink Blog. This led to him writing "The Curry Guy" published by Quadrille Publishing in May 2017. Dan has cooked with some of the best curry house and upmarket Indian chefs in the UK. Through his hands-on course, you will learn first hand how to achieve the now world famous flavour and textures that are the British curry. That's not all! You will also learn to prepare the tandoori meats, seafood and vegetables, as well as the side dishes and starters you expect to see when you visit your local curry house.



Day 1:

Students picked up from the airport and taken to the villa were they will be met by Dan and the hosts for welcome drinks and dinner.


Day 2:

Morning: How to make the essential spice blends, other base ingredients and the essential pre-cooked meats and base curry sauce. We will also make three marinades (We will marinate meat on day one to enjoy on days three and four. The marinades will be for chicken tikka/tandoori chicken on the bone, Lamb for an authentic Kachi biryani, and whole roast lamb raan.


Afternoon: A demonstration on how to make three classic British Curries – Chicken chicken korma, prawn Balti and chicken madras.


Day 3:

Morning: Dan will demonstrate how to make perfect plain white rice, a marinade for tandoori prawns (to be cooked in the wood fired oven) and a marinade/sauce for tandoori lobster.

Excursion to a local vineyard after lunch

Afternoon: Pillowy Naans. Preparing live lobsters for tandoori lobster and tandoori prawns with the marinade we made in the morning. Special pilau rice. Kachumber salad.


Day 4:

Morning: Before the class starts, Dan will make up another batch of base curry sauce and guests can come help if they want.


For the class, we will make tandoori chicken tikka, prepare lamb for biryani and pre-cooked potatoes which will be used in the afternoon class.


Afternoon: Chicken tikka masala, Kachi lamb biryani, Bombay potatoes, vegetable bhaji. These will all be served with naans.


Day 5:

Students will be taken to the airport in the morning to return home.









Dates: 18th - 22nd May

£399 (participants) ensuite

£699 (2 participants sharing) ensuite

£249 (non-participants)

£299 (participant) shared bathroom

£549 (2 participants) shared bathroom

£199 (non-participant) shared bathroom

£249 (small single) shared bathroom 

includes all food and drink at the villa, transfers and excursions.

Does not include any meals out, supplement of £20 per meal

All participants will receive a free copy of Dans new book