For the mind
This year sees a new element added, incorporating cooking classes into the mix. This will give Doha foodies a chance to learn the tricks of the trade from renowned chefs, from elaborate dinners to delicate desserts. All of the classes finish with a three-course meal of the dishes you just learned to create, so you’ll go home with the memory of what it’s meant to taste like still on your lips. Guests will also leave with complete recipes and instructions for everything they learn to create.

For the glass
The Ritz-Carlton brings its sommeliers to task, giving you the chance to experience the perfect splash in your glass to go alongside your meal. With special wine dinners every night during the festival, each course will be paired with specific wines to bring out the flavours in the dishes. Priced according to the vintage, they range up and down the spectrum, and give foodies an opportunity to enhance their dining experience. Nightly there will also be special promotions in Habanos, as well as a cocktail-making class (this month is flavoured martinis) to help you take your new found appreciation home.

For the stomach
The Festival of the Senses sees top chefs from Ritz-Carlton properties all over the world converge on Doha to dazzle us with their culinary magic. Past years have seen gastronomic games using dry ice to change the texture of dishes, creating foams that taste like solids and solids that instantly melt to liquid when you touch them, and such creative dishes as fois gras cappuccino (which incidentally was one Time Out staffer’s first taste of fois gras, and she alas was unable to control her face in front of the eager chef – she’s since learned to like it). Of particular interest are the chefs’ tables, set up inside the kitchen, giving diners a ringside seat to the action, and allowing the chef to explain each element as it comes straight to the table.

Chef talk
New executive chef, Richard Green, has just arrived in Qatar, and we’re already grilling him. Originally from Australia, he’s come to the Ritz-Carlton by way of the Sonaisali Island Resort in the South Pacific and Saudi Arabia’s The Rosewood Corniche. We find out what he has in store for Doha.

How did you get started cooking?
I started at a young age by helping my mum, who is a great cook, and then did my apprenticeship in the Whitsunday’s Australia.

What inspires you?
My family, my kids. I like to make comfort food, simple and tasty. My wife has the best restaurant in the world.

The Festival of the Senses is coming up: what’s that like, as a chef?
Exciting, it’s a brilliant avenue for creativity. Any event is always great to get ready for.

What do you have planned? In years past we’ve seen some extraordinary dishes – any surprises?
We have a fusion chef from Australia coming this year who will be doing some very interesting things with native Australian produce.

We’re sort of in love with the idea of chefs’ tables, but for those not spending their time lurking in kitchens, what are they?
Chefs’ tables give the guest a chance to interact with the chef cooking the food. Many people have a common interest in cooking, and it’s nice when you have someone on-hand who can answer the technical questions. For myself it is a great chance to meet and interact. You need to have the confidence and personality to perform in front of people. If you have this, it is a great experience.