Masterclass with Alan Bates

Learn the techniques behind Michelin-level cooking

Alan Bates was born on a farm near Cambridge and has worked in some of the world’s most acclaimed kitchens. He was part of the team at The Hand and Flowers when it achieved its two Michelin stars – the first and only pub in the world to receive this distinction.

His career has taken him to El Celler de Can Roca, The Fat Duck, and Michelin kitchens in both the UK and Singapore. After several years in Copenhagen, he returned to Denmark’s west coast, where since March 2025 he has led the kitchen at the two-Michelin-starred Henne Kirkeby Kro. Here, he draws on his international experience to create deeply personal, locally rooted dishes.

Alan begins with oysters from the Wadden Sea – an invasive species with exceptional flavour – before demonstrating how to prepare perfectly cooked turbot. The dish is accompanied by young vegetables from Henne Kirkeby Kro’s own garden and a classic butter sauce.

Look forward to an experience centred on ingredients of the highest quality.

The masterclass will be conducted in English.