Cooking classes, cocktail masterclasses, chocolate and pasta sessions, and guided tastings, run privately for London teams. This page covers what decides whether a food booking works: what the kitchen can do about dietary requirements, and what the group drinks when part of it does not drink.
See food and drink experiencesWHAT COUNTS
A food and drink team activity is a session where the group makes, tastes or learns about something and then eats or drinks it. A chef or host leads and the room gets its hands busy. What separates these listings from booking a table in a restaurant is that the making or the tasting is the activity, not the warm-up for it.
WHO IT SUITS
Groups of 3 to 20 who want the activity and the meal in one booking. A class gives everyone a station and a job, so it works for teams where a few people would rather watch.
IN THIS CATEGORY
FILED ELSEWHERE
You make something to keep rather than something to eat.
The shared task is a puzzle or a scoreboard.
Room-only bookings, where you bring the food and drink.
WHAT IS LIVE
No food and drink experience is live in the catalogue at the moment. The listings below are what else is live on Cultura Club today, with the same fixed prices and the same request-to-book flow.
FORMATS AND ALCOHOL
Four shapes of food-and-drink booking, and what each one assumes about drinking. The answers differ enough that the alcohol-free question belongs in the first email.
Where the alcohol sits in each format is editorial, written from how these formats run. It is the opening question for a venue, not a claim about any particular partner.
ALCOHOL-FREE
Most teams include people who do not drink, sometimes for reasons they would rather not explain over a bar. Put the alcohol-free option in the booking instead of offering it at the table, and the evening stops being a test of who asks.
A cooking class with a glass of wine is not the same booking as a cocktail masterclass. The format table above says which is which. Treat the drink-led formats as the ones where the alcohol-free question has to be answered before you book.
Ask whether the class can run with alcohol-free spirits, syrups or a parallel soft flight. Ask what that version costs, because it is sometimes the same price and sometimes not. Ask who runs it, and whether it is a planned part of the session or improvised at the bar.
A listing carries an alcohol-free option value only where the partner has confirmed one. The link below filters the catalogue to those listings. Read a missing tag as unconfirmed rather than unavailable, because the venue may still be able to do it.
Show listings with an alcohol-free optionPut the alcohol-free option next to the wine in the message you send the team, not in a footnote underneath it. When it sits alongside the other drinks, nobody has to ask for it and nobody has to explain why they are not drinking.
If the format includes a drinks package or a bar tab, ask what the non-alcoholic half of it looks like and whether the budget can be split. Soft drinks at bar prices are how an alcohol-free guest ends up on tap water all night.
DIETARY REQUIREMENTS
Dietary requirements decide which formats are open to your group, so they belong in the first conversation with a venue rather than the week-of email. A kitchen that handles one requirement properly is worth more than a menu that claims to handle everything.
Send one message with concrete questions rather than an open invitation to declare things. Ask about allergies, intolerances, coeliac disease, halal, kosher and vegan or vegetarian needs, and whether anyone needs food prepared away from a shared kitchen. Keep the replies private and say who will see them.
Ask plainly whether the kitchen can avoid cross-contact or only reduce the risk. Those are different answers and both are acceptable, as long as you know which one you have. Then ask what shares a fryer, a board or a grill, and how dishes are labelled on the day.
Ask whether the meat is certified halal or whether the venue simply serves no pork. The distinction matters to some guests and not to others, so ask for the specific answer instead of the reassuring one.
Kosher catering is narrower than most venues can meet. Ask whether there is a kosher kitchen, whether sealed meals can be brought in and plated, and whether the venue charges for either.
Ask what the vegan option actually is, not whether one exists. A dish designed for the menu beats a plate with the meat taken off it, and it is fair to ask for the dish in writing before you confirm numbers.
Listings carry a vegan options value where the partner has confirmed one, and the link below filters the catalogue to them. A missing value means the partner has not confirmed it, so ask the venue directly.
Show experiences with vegan optionsSend the list with your headcount, name one person the venue can call on the day, and ask for the kitchen’s cut-off for final numbers. It is usually several days before the event, and requirements that arrive on the morning are the ones that go wrong.
The email that collects dietary needs is also the moment to ask about step-free entry, lifts, accessible toilets and whether the room gets loud. Basement kitchens and older dining rooms are the ones worth checking.
Show step-free experiencesPRACTICALITIES
Kitchens behave differently from meeting rooms, and drink-led events behave differently from kitchens. These are the points to settle before a date is fixed.
Some partners travel and run the session on site. Cooking needs a sink, worktop space, power and ventilation, and a meeting room with one plug socket is not enough. Ask what the partner brings and what they expect the office to provide.
A working kitchen has sharp tools and hot pans. Ask how the format looks after people who do not cook, whether there is a job for everybody, and whether the partner’s insurance covers a session at your address.
Cooking sessions run long, and where the meal is included it takes up the second half of the booking. Ask whether the price covers the meal or only the making, when people actually sit down, and how long the room is yours afterwards.
Bar-led formats are loud and usually standing. If part of the group would rather sit, ask for a seated setup or a private room, and check whether a minimum spend comes attached to it.
The listing carries a step-free access value where the partner has confirmed it. Basement kitchens and older dining rooms are worth asking about directly, along with lifts, toilets and where people leave coats.
Show step-free experiencesDrink-led events finish later than most team activities. Give the finish time and the nearest stations on the invite, and choose a venue people can leave early from without a scene.
COST AND BOOKING
Fixed prices, a request sent to the venue, and your card charged only when the venue accepts.
HOW A REQUEST RUNS
Cultura Club’s 10% platform fee is not refundable once the venue has accepted, except when the venue or Cultura Club cancels, then you are refunded in full.
Self-serve bookings are built for 3–20 people. For more than 20 people, for larger groups, send the brief and we will come back with options.
Ask us to plan itFAQ
The questions organisers ask most about food and drink bookings, from dietary requirements through to how the price is built.
KEEP PLANNING
The parent hub, the pages beside this one, and the guides that answer the questions this page raises.
The activity hub: every format we list, from cooking to craft.
How a full day fits around one main activity and a meal.
Formats that suit a group small enough to sit around one table.
Shorter sessions that finish at a reasonable hour.
Pottery, print and craft, if you would rather make than eat.
Escape rooms, quizzes and how the group sizes work.
Filter by group size, area, duration and price.
How to shortlist and choose with a team, without a committee.
NEXT STEP
Browse the live classes and tastings with real group sizes and fixed prices, check the format against how your group drinks, then send a booking request. Your card is authorised but not charged, and the venue responds within 24 hours.
