Teach Me How To...Host with Michael O'Hare & Miele

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On Wednesday 27 May, Sera and Miele host the first night of Teach me how to… Host, a six-part series where some of the country's most talented chefs show you, up close, how they do it. The first chef is Michael O'Hare.

Michael opened The Man Behind The Curtain in Leeds in 2014. It won a Michelin star in 2015 and held it for nine years, the only starred restaurant in the city. He trained at Noma in Copenhagen and under John Burton-Race at his two-starred kitchen at The Landmark. He became a household name through Great British Menu, where he competed in 2015 and stayed on as a judge through to 2025. He now cooks at In Lamentation, his sixteen-seat restaurant in Boston Spa, which opened earlier this year.

Most dinners are something you watch. This one is something you work on. The idea is simple: Michael is hosting a dinner party, and you're in the kitchen helping him cook it, with the best Miele appliances. Across the evening at Miele's Wigmore Street experience centre, guests move in and out of the kitchen in groups, finishing plates with Michael, learning how he thinks through a course, and picking up the kind of detail that turns a good home cook into a great one. At the table, his sommelier pours the wines he's chosen to go with it. The rest is Michael, with you.

His food is unmistakable. Visually arresting, technically serious, and quietly romantic about the places it comes from. Guests arrive to champagne and three snacks: a Louët-Feisser oyster , the premium Irish variety from Carlingford Oyster Company, poached in foie gras and served as a Cuba libre; a veal sweetbread parmo with black truffle ketchup and lardo; and a tuna croquette with fisherman's friend emulsion. At the table: aged beef sirloin tartare with Gordal olive juice and hot beef fat. Emancipation, his signature Great British Menu dish - cured cod loin, toasted cod skin dashi, crispy potatoes, ink and vinegar. A glass-skin Silver Hill Farm duck with rhubarb hoi sin and black pepper. A wine pairing runs through the night, including a Devaux champagne, a Henschke Riesling from the Eden Valley, and a Tenuta Tascante red from the slopes of Etna.

Working with Miele, in their Wigmore Street experience centre, gives us the room to do this properly: a real kitchen, real equipment, and the time for guests to actually get their hands on the food rather than just look at it. We don't know of anywhere else in London where you can spend an evening this close to a chef like Michael.

Due to the one off nature of this event, we are unfortunately unable to accommodate menu substitutions or dietary restrictions.