In our new monthly series, Supper Club, Chef Kyle Shankman will give you the rare opportunity to learn modern techniques used by the world’s best chefs. Learn the science and technique behind the foams and gels that have set the culinary world ablaze. In our third installment, we put a contemporary twist on a traditional English meal. In fact we will put a stop to any myths that British food is bad, without having to take a trip across the pond.

• Welsh Rarebit (Sourdough, Duck Ham, English Cheddar, Cranberry Gel)

• Sunday “Roast” (Sous Vide Beef, Robuchon Potatoes, Yorkshire Pudding, Umami Gravy)

• Banofee Pie (Banana Brûlé, Toffee, Gingerbread Streusel, Chantilly Cream)