Seasonal Boustany Festive Feast - A Chef's Table • Divertimenti Cookshop

Join us for a very special evening event with Sami Tamimi, as he brings a delicious selection of seasonal feasting recipes to life through an exclusive cookery demonstration, conversation and supper.

This is a rare opportunity to spend time with one of the most influential voices in modern Middle Eastern cooking. In an intimate and relaxed setting, Sami will demonstrate dishes inspired by the seasons, sharing the memories and ideas that shape his food, before you sit down to enjoy a dinner featuring the recipes you’ve seen prepared and more.

Expect colourful, nourishing, deeply satisfying cooking: food that feels both comforting and inspiring. A truly special evening of beautiful food and fascinating stories - not to be missed - also a perfect opportunity to late night shop after hours at Divertimenti when the store is closed!

Divertimenti festive dinner menu

Nibbles & snacks

Beetroot m’tabbal with walnuts, feta and za’atar crumbs

Green Kish’k - fermented bulgur with yoghurt with shatta spring onions

Flatbreads, sumac crackersPickled turnips

Main course

Chicken shawarma pie

Mushroom shawarma pie - vegetarian alternative

SIDES

Roasted aubergine with tomato, pomegranate and herbs

Quince, red onion and rocket salad

DESSERT

Orange blossom, honey and baklava semi-freddo

Sami’s first solo cookbook Boustany will be available for purchase and signing on the day of the event.

What's also included:

Refreshments on arrival and available throughout the session
Three course meal prepared by Sami
Live demonstration by Sami showing you how to get the best of seasonal ingredients
10% discount on purchases made in store on the day of your class, including cookery classes. Excludes books, food, electrical items, gift vouchers and sale items

Sami Tamimi:

Sami was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990’s. Sami moved to London in 1997 and worked at Baker & Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook, which the New York Times named as one of the 25 most influential cookbooks from the last 100 years. Sami’s third cookbook Falastin is co-authored with Tara Wigley and won the Fortnum & Mason Cookery Book of the Year 2021. Sami's first solo cookbook, Boustany, published in 2025, was shortlisted at the Guild of Food Writers Awards 2026 and has been named one of the best cookbooks of 2025 by the New York Times.

*Filming may take place during this session for marketing & promotional use