Introduction to Fermentation and Pickling with Thom Eagle

In this class you’ll learn the craft of fermentation; what it is, how it works, and why it works – and why it sometimes doesn’t work! We’ll look at its history and practice and discuss how you can incorporate it into your own cooking, covering key techniques like maceration, back-slopping and brine pickling as you...

£75.00

Gyoza and dumplings with Kate de Syllas

Kate will lead a class that will show you how to prepare a variety of fillings for gyozas and wontons, shape and cook them, prepare dipping sauces and basic dumpling wrappers.  After the class there will be time for some beer or sake and plenty of gyozas to eat while you ask questions and get...

£50.00

Sri Lankan cookery class and supper with Emily Dobbs of Weligama

Emily is an acclaimed chef having worked at The Dock Kitchen, Ducksoup, Petersham Nurseries and Spring. In 2017 set up a successful street food stall ‘Weligama’ selling egg hoppers hailed by the evening standard as ‘utterly fantastic’ which became the title of her first cookbook and street name for her many successful pop ups including...

£50.00

Gyoza and dumplings with Kate de Syllas

Kate will lead a class that will show you how to prepare a variety of fillings for gyozas and wontons, shape and cook them, prepare dipping sauces and basic dumpling wrappers.  After the class there will be time for some beer or sake and plenty of gyozas to eat while you ask questions and get...

£50

Pasta workshop & supper with Simona & Harry from Bottega Caruso

Come and join us for a fun and sociable evening, learning to make egg pasta dough and a variety of shapes before sitting and sharing some of the pasta and a glass or two of wine together. What's left you can take home with you.  All equipment, recipe pack and ingredients are included.

£60.00

Introduction to Fermentation and Pickling with Thom Eagle

In this class you’ll learn the craft of fermentation; what it is, how it works, and why it works – and why it sometimes doesn’t work! We’ll look at its history and practice and discuss how you can incorporate it into your own cooking, covering key techniques like maceration, back-slopping and brine pickling as you...

£75.00