By Richard Vines Aug. 27 (Bloomberg) — Soho House Group plans to open a pizzeria on Oct. 15 on the ground floor of the Tea Building, a stone’s throw from Shoreditch House in East London. “Pizza East will offer gourmet cuisine in a relaxed and urban environment,†according to a job advertisement on Caterer.com . No, I have no idea what that means. “The atmosphere will be buzzing and cosmopolitan with a strong emphasis on quality service.†Well, that’s all right then. Soho House , whose clubs are hangouts for the cool and those who want to be, has also taken over the Hoxton Grill, in the nearby Hoxton hotel . The eatery was confusing when it opened in 2006, promising Parisian chic with a New York vibe. The new owners say they’ve turned it into a classic American grill. The hotel’s official name? The Hoxton Urban Lodge. Respect. “When Lehman Brothers collapsed, we were all privately crying in our offices,†the chef Richard Corrigan told me in February. Looks like the tears have been replaced by action. Corrigan is among the London culinary masters who are giving cooking lessons to eager amateurs. At Corrigan’s Mayfair, you prepare lunch with the chef and his right-hand man Chris McGowan, then eat with them. The sessions cost 250 pounds ($412) and are scheduled for Sept. 5, Nov. 28 and Feb. 6. Details on the Web site: http://www.corrigansmayfair.com/pages/home/ . Tom Aikens is offering similar food and wine classes at his eponymous Chelsea restaurant. Food alone is 120 pounds; wine alone is 60 pounds; combined, the cost is 165 pounds. Dates include Sept. 19, Oct. 17, Nov. 14 and Dec. 12. For more, e-mail info@tomaikens.co.uk or call +44-20-7584-2003. Restaurant Gordon Ramsay offers a package for couples, with one person taking a class with chef Clare Smyth and then both enjoying lunch. The cost might give you indigestion. It’s 600 pounds. For more information, go to http://www.gordonramsay.com/royalhospitalroad/masterclasses/ . Other chefs offering classes include Ichiro Kubota of Umu. The price is 140 pounds. Call +44-20-7499-8881. It’s the same price with Antonin Bonnet at the Greenhouse. Call Jean-Marie Miorada on +44-20-7499-3331 or e-mail reservations@greenhouserestaurant.co.uk . Walk through London’s Marylebone and you may notice a new Italian eatery that is opening with little publicity. Cocorino will sell ice creams and snacks. The focacceria has soup, stuffed focaccia, ciabatta, sourdough, thin Italian wraps (piadina) and hot panini. The gelateria is still testing the more than 20 ice creams and sorbets to be made on the premises. The people behind Cocorino are Linda Yau (sister of Hakkasan founder Alan Yau) and the chef Francesco Mazzei. The address is 18, Thayer Street, W1U 3JY and the phone number will be +44-20- 7935-0810 or you might try http://www.cocorino.co.uk/html/cocorino.html . Lower East Side, a new bistro and bar at Westferry Circus, Canary Wharf, has opened with an offer of 50 percent off the food bill. At least, the restaurant said food is half-price until Sept. 20 and the public relations company said that’s only for some local companies. The venue will start opening early for breakfast on Sept. 1. For information, call +44-20-7536-2862 or click http://www.lowereast.co.uk/index.html . Try not to get confused with the East Side Inn. What’s with all these New York names? I had lunch on Sunday with Hrishikesh Desai, the winner of this year’s Roux Scholarship , the annual U.K. competition for young chefs, on which I was guest judge. We ate at the Ledbury, where Brett Graham’s cooking is much admired by fellow chefs. Desai works at Lucknam Park , in the west of England. Desai, whose family lives in Chinchwad, near Pune in India, is quietly spoken and very focused. He’s a chef to watch in the years to come. He’s 30 today. Looking for an offbeat place for drinks on the edge of the City? Callooh Callay is worth the trip to Shoreditch. The venue is inspired by Lewis Carroll , the director is Richard Wynne (former manager of Loungelover) and the decor is a fantastic jumble. You enter the bar area out back through a wardrobe. My favorite touch is the old gramophone (with a big speaker) in which the Mad Hatter’s Tiki Punch is served. It costs 30 pounds and should serve up to five. Or two thirsty people, I’d say. 65 Rivington Street, EC2A 3AY. For more information, call +44-20- 7739-4781 or go to http://www.calloohcallaybar.com/. Tickets are on sale for the Eat-Japan Sushi Awards 2009, in which masters compete to create unforgettable dishes. This year, the event will be held at Olympia on Nov. 14 in conjunction with “Masterchef Live.†For more information, click on http://www.eat-japan.com/sushi-awards-2009/index.html . Heinz Beck, 45, who holds three Michelin stars at La Pergola in Rome, will oversee Apsleys, at London’s Lanesborough hotel, early next month. The pithily named “Apsleys — a Heinz Beck Restaurant†will feature dishes such as rabbit ravioli with asparagus and pistachio; and black cod with chickpeas. Mains will start at 19 pounds and the set lunch will be 26 pounds. For information, call +44-20-7259-5599 or click on http://www.lanesborough.com/ . The press release says the Lanesborough is iconic, which must be a good thing. Fans of organic frozen yogurt, and I’m sure there are some of you out there, may be pleased to hear about a venue on Islington’s Camden Passage. “Frae is the brainchild of Scottish businessmen Donald Murray and Martyn Pollock, who traded in life as high-flying corporate lawyers in the City to open the organic frozen yogurt company,†the press release says. Both specialized in mergers and acquisitions — Murray at CMS Cameron McKenna LLP and Pollock at SJ Berwin LLP. Frae, 27 Camden Passage, Angel, N1 8EA or click on http://www.frae.co.uk/Frae_Organic_Frozen_Yogurt.html . The Mango Tree restaurant is holding its annual Lady Boy beauty contest on Sept. 13. Tickets are 15 pounds in advance, 18 pounds on the door. For information, call +44-20-7283 1888. ( Richard Vines is the chief food critic for Bloomberg News. Opinions expressed are his own.) To contact the writer on the story: Richard Vines in London at rvines@bloomberg.net .