A Gourmet Journey through Delicious Textures and Flavours

Cooking Through Generations takes you on a gourmet adventure, a culinary event that will be held for the 3rd consecutive year, at the Sheraton Algarve Hotel, Albufeira, on March 23rd, 2013.

This concept is to display the gourmet cuisine through the creative hands of different generations. Traditional, contemporary or fusion, the result is always  a delicious journey through textures and flavours awaiting to be discovered.

This year our invited star Chef, Luke Thomas, Great Britan's youngest Head Chef. A 19 year old talent with aspirations and an opportunity to make a big name for himself as he launches Luke’s Dining Room, at Sanctum on the Green, near Marlow in Berkshire, last year. An extraordinary culinary experience not to be missed.

Saturday, March 23rd, 2013

• 19:30 - 20:00 - welcome cocktail
• 20:00 -23:30 -  4 course dinner by Great  Britan's youngest Head Chef,  Luke Thomas, including wine paring

                               Price: €75 per person 

MENU

Amuse Bouche

Whipped Chicken Liver Parfait, Madera Jelly and Truffled Brioche

Starter 

"Fisherman's" Pie

Main Course

Slow Cooked Sirloin, Blackened Onions, Watercress and Horseradish 

Dessert

Brioche Bread and Butter Pudding with Pistachio and Apricot

Wines

Wine Paring Quinta do Barranco Longo

Reserve your place for the Cooking Through Generations Weekend

Embark on this culinary adventure during the weekend of the March 23rd at the Sheraton Algarve Hotel with:

• Accommodation in Deluxe Room (March 23rd)
• Daily buffet breakfast
• Cooking Through Generations Dinner for 2 served at the O Pescador Restaurant including welcome cocktail (March 23rd)
• Free room ugrade to next availabe category
• Free late check-out up to 2:00 pm
• Free usage of Health & Fitness facilities

A unique experience with rates from €249 per room per night!

Luke Thomas is a young chef with aspirations, talent and an opportunity to make a big name for himself as he launches Luke’s Dining Room, at Sanctum on the Green, near Marlow in Berkshire, in late February 2012.

Born and raised in North Wales, Luke had to balance school with his passion for cooking. He studied at Connah’s Quay High School where he achieved his eight GCSE’s and then attended Yale College Wrexham for his NVQ Level 1 & 2 in Professional Catering.

The chef, now aged just 19, won Springboard’s FutureChef 2009, and has committed himself to cooking since the age of 12, working evenings, weekends and holidays.

His portfolio of experience is already extensive and impressive, ranging from stages at a variety of UK establishments (Chester Grosvenor Hotel from 2008-2010; Soughton Hall & Stables Bar & Restaurant 2007-2010; Steve Vaughan Butchers 2007-2008; Individual Restaurant Company 2010-2011), to work placements alongside a host of top Michelin-starred chefs, including at The Fat Duck (2009), Rhodes W1 (2010) and Rhodes in Dubai (2010), Alinea in Chicago (2011), La Pergola in Rome (2011), Burj al Arab in Dubai (2011), and The French Laundry pop-up with Thomas Keller at Harrods (2011). In addition, Luke appeared on Market Kitchen (UKTV Good Food) in 2009, and can regularly be seen on BBC Wales.

Travelling and learning about food from top international chefs is an ongoing aspiration for Luke, who also enjoys meeting food suppliers and producers to gain insight into seasonal ingredients, all with the aim of fine tuning his own culinary style.