Courses
Beginners Cookery Course - Open
Beginners Cookery @ foodworks
This course is ideal for those who are looking for a little more confidence in the kitchen, this day course also welcomes complete novices. Our Professional chef will guide you through all the basic skills you will need to start creating some delicious simple dishes using local, and seasonal, produce. You will also learn basic knife skills, handling and preparing meat and vegetables, tips on how to perfectly season dishes, including cooking techniques to save time. Our chef will also share some of his favourite recipes with you that would be perfect for entertaining and dinner parties. The course includes a delicious lunch with wine and a recipe pack with all the dishes that were covered on the day. You will also have access to other delicious seasonal recipes throughout the year. Previous clients who have attended this course have also booked onto our 'Dinner Party Course' as a follow on.
A delicious selection of quick easy recipes for you to recreate at home..
Example dishes
- Baked chicken curry with pilau rice
- Smokey hake, beans and greens
- Baked Shepherds pie with your five a day
- Quick and easy dishes with mince
- Roast, mashed and sauted potatoes
- Seasonal vegetable preparation
- Food presentation
Available Spaces: 7
Authentic Curry Kitchen - Open
Bring a taste of India to your kitchen...
Indian food, especially curry, is as diverse as its culture, geography and climate. It is vibrant, colourful, enticing, easy to prepare and wonderfully satisfying. The essence of good Indian cooking revolves around the appropriate use of aromatic spices. Spicing is not a difficult concept. In the same way that salt and pepper are used in the west, the skill lies in using spices to enhance rathere than overwhelm the intrinsic flavour of a particular dish.
Join our head chef Dean on this evening of demonstration and practical to recreate an array of authentic flavour combinations that will inspire you to cook regional Indian recipes in the future for both family and friends.
Sample menu:
- Onion bhajais with coriander and mint chutney
- Caril de galinha (Goan chicken curry) Goa, West India
- Sag aloo
- Pilau rice
Available Spaces: 12
Mexican Fiesta - Tortillas, Salsas and Sauces - Open
Mexico @ foodworks
This class is a fiesta for the taste buds. Traditional Mexican cuisine is bursting with flavours, textures and spice. We will unleash the secrets of the ancient culture while keeping it simple enough for you to recreate these favourites at home. Forget Tex-Mex, we are crossing the boarder and learning how to make soft corn, pickled pink onions and traditional brick red sauce for enchiladas. We will also create a variety of authentic salsas and guacamole. This class will be vegetarian, with the techniques being universal.
This course will conclude with a Mexican feast supper with a chilled glass of white wine in our pretty herb garden.
Example menu
- Pico de gallo - fresh tomato salsa
- Salsa ranchera - roasted tomato salsa
- Salsa verde - salsa of green tomatillos
- Mole Poblano - famous chocolate and chilli sauce
- Corn tortillas - for soft tacos and enchiladas
- Pink pickled onions from Oaxaca
- Guajillo chilli sauce - for enchiladas
- Guacamole - classic and a couple of variations
Available Spaces: 19
Veggie BBQ and Summer Salads - Fully Booked
BBQ @ foodworks
Summer should be full of veggies and the BBQ is the perfect place to showcase the range of flavours, textures and colours. This class is filled with perfect goodies to share in your garden, pack in the hamper, on a blanket at the beach or a BBQ with friends. We will also concoct fruity beverages that add a special touch to a summer's evening.
Example menu
- Black bean burgers with chipotle mayo with grilled sweetcorn, avocado and quinoa salad
- Tofu and red pepper satay with Thai cucumber salad
- Portabella, peach and Stilton on ciabatta with marinated French lentil salad
- Harissa vegetable skewers with tahini sauce and Moroccan carrot and chickpea salad
- Aqua Fresca - fruity summer beverages
- Cucumber, mint and melon punch
- Hibiscus cooler
Available Spaces: 0
Duke of Edinburgh's Award (gold) residential / Uni-survival course - Open
We are based on the privately owned Colesbourne Estate in the heart of the Cotswolds, and offer an intensive 5 day residential course for the Duke of Edinburgh (gold) award scheme, or Uni-Survival...for those students looking to learn how to cook for themselves. We are in an enviable position of being able to offer our students a tour of the Estate gardens with the Head Gardener, and some hands-on 'splitting' of the famous Snowdrops.
This course gives students of all abilities the confidence to develop their culinary skills, whilst inspiring them to cook with delicious, affordable and seasonal foods for both student living, or for family and friends.
In addition to learning to cook the students also cover menu planning, healthy eating options, storing food, food hygiene and kitchen safety which enables them to work within any catering environment and, indeed, many students have been in a position to earn some extra cash whilst at university. We are happy to help students obtain their Food Hygiene certificates (level 1 and 2) for a £35 charge per certificate which is a huge assest when applying for any catering related work.
Our chefs have created a fantastic array of recipes for students to learn and recreate...ranging from economic but nutritional meals to filleting fish and chicken, creating soups, roasts, meals with mince, quick pasta and bread baking, biscuits, cakes and desserts.
We also have a fun International Day covering Thai and Indian cuisine where we cook in larger quantities that can be frozen.
Each day starts at 9.30 working in small groups with the chef to prepare and cook lunch, followed with practical sessions throughout the afternoon until 6.30 when we stop for supper. The evenings are free to relax and play tennis or try your hand at clay pigeon shooting.
Accommodation is usually at the local Rendcomb College, where we have use of the facilities including tennis courts.
£695 Uni-Survival non-residential
£795 Residential
Available Spaces: 14
Guest chef from THE GREAT BRITISH BAKE OFF - Christine Wallace - Open
Christine Wallace @ foodworks
We are all so excited to have Christine joining us for a fabulous Pastry and Patisserie course.
'Hello - I am really excited to be guesting at the prestigious Foodworks Cookery School!'
I was inspired to start baking by watching my lovely grandmother bake and cook when I was just 6 years old!
I was fortunate enough to be selected for the 2013 series of The Great British Bake Off where I got to the quarter finals. The whole experience was amazing and led to my current life where I now demonstrate at various food festivals up and down the country, talk to different organisations, guest on BBC radio and have even cooked lunch for a member of the royal family!
I still have a huge passion for baking and now love to teach skills I have learned along the way to other people.
We shall spend the day at the school creating 3 different pastries, puff, shortcrust and choux with the end result being a delicious rhubarb and custard tart, chocolate profiteroles and traditional Eccles cakes.
While we have fun baking I shall be telling you all about my Bake Off life...the audition process, life in the tent and the 'after life', lots of secrets revealed!
I really look forward to meeting you!
Available Spaces: 9
Duke of Edinburgh's Award (gold) residential / Uni-survival course - Fully Booked
This is an intensive 5 day residential course for Duke of Edinburgh (gold) award schemes, or Uni-Survival...those students looking to learn how to cook for themselves.
This course gives students of all abilities the confidence to develop their culinary skills, whilst inspiring them to cook with delicious, affordable and seasonal foods for both student living, or for family and friends.
In addition to learning to cook the students also cover menu planning, healthy eating options, storing food, food hygiene and kitchen safety which enables them to work within any catering environment and, indeed, many students have been in a position to earn some extra cash whilst at university.
Our chefs have created a fantastic array of recipes for students to learn and recreate...ranging from economic but nutritional meals to filleting fish and chicken, creating soups, roasts, meals with mince, quick pasta and bread baking, biscuits, cakes and desserts.
We also have a fun International Day covering Thai and Indian cuisine where we cook in larger quantities that can be frozen.
Each day starts at 9.30 working in small groups with the chef to prepare and cook lunch, followed with practical sessions throughout the afternoon until 6.30 when we stop for supper. The evenings are free to relax and play tennis or try your hand at clay pigeon shooting.
£695 Uni-Survival non-residential
£795 Residential
Available Spaces: 0
Duke of Edinburgh's Award (gold) residential / Uni-survival course - Fully Booked
This is an intensive 5 day residential course for Duke of Edinburgh (gold) award schemes, or Uni-Survival...those students looking to learn how to cook for themselves.
This course gives students of all abilities the confidence to develop their culinary skills, whilst inspiring them to cook with delicious, affordable and seasonal foods for both student living, or for family and friends.
In addition to learning to cook the students also cover menu planning, healthy eating options, storing food, food hygiene and kitchen safety which enables them to work within any catering environment and, indeed, many students have been in a position to earn some extra cash whilst at university.
Our chefs have created a fantastic array of recipes for students to learn and recreate...ranging from economic but nutritional meals to filleting fish and chicken, creating soups, roasts, meals with mince, quick pasta and bread baking, biscuits, cakes and desserts.
We also have a fun International Day covering Thai and Indian cuisine where we cook in larger quantities that can be frozen.
Each day starts at 9.30 working in small groups with the chef to prepare and cook lunch, followed with practical sessions throughout the afternoon until 6.30 when we stop for supper. The evenings are free to relax and play tennis or try your hand at clay pigeon shooting.
£695 Uni-Survival non-residential
£795 Residential
Available Spaces: 0
Duke of Edinburgh's Award (gold) residential / Uni-survival course - Open
This is an intensive 5 day residential course for Duke of Edinburgh (gold) award schemes, or Uni-Survival...those students looking to learn how to cook for themselves.
This course gives students of all abilities the confidence to develop their culinary skills, whilst inspiring them to cook with delicious, affordable and seasonal foods for both student living, or for family and friends.
In addition to learning to cook the students also cover menu planning, healthy eating options, storing food, food hygiene and kitchen safety which enables them to work within any catering environment and, indeed, many students have been in a position to earn some extra cash whilst at university.
Our chefs have created a fantastic array of recipes for students to learn and recreate...ranging from economic but nutritional meals to filleting fish and chicken, creating soups, roasts, meals with mince, quick pasta and bread baking, biscuits, cakes and desserts.
We also have a fun International Day covering Thai and Indian cuisine where we cook in larger quantities that can be frozen.
Each day starts at 9.30 working in small groups with the chef to prepare and cook lunch, followed with practical sessions throughout the afternoon until 6.30 when we stop for supper. The evenings are free to relax and play tennis or try your hand at clay pigeon shooting.
£695 Uni-Survival non-residential
£795 Residential
Available Spaces: 12
Duke of Edinburgh's Award (gold) residential / Uni-survival course - Open
This is an intensive 5 day residential course for Duke of Edinburgh (gold) award schemes, or Uni-Survival...those students looking to learn how to cook for themselves.
This course gives students of all abilities the confidence to develop their culinary skills, whilst inspiring them to cook with delicious, affordable and seasonal foods for both student living, or for family and friends.
In addition to learning to cook the students also cover menu planning, healthy eating options, storing food, food hygiene and kitchen safety which enables them to work within any catering environment and, indeed, many students have been in a position to earn some extra cash whilst at university.
Our chefs have created a fantastic array of recipes for students to learn and recreate...ranging from economic but nutritional meals to filleting fish and chicken, creating soups, roasts, meals with mince, quick pasta and bread baking, biscuits, cakes and desserts.
We also have a fun International Day covering Thai and Indian cuisine where we cook in larger quantities that can be frozen.
Each day starts at 9.30 working in small groups with the chef to prepare and cook lunch, followed with practical sessions throughout the afternoon until 6.30 when we stop for supper. The evenings are free to relax and play tennis or try your hand at clay pigeon shooting.
£695 Uni-Survival non-residential
£795 Residential
Available Spaces: 12
Uni Survival Course - Open
This 3 day course gives students of all abilities the confidence to develop their culinary skills, whilst inspiring them to cook with delicious, affordable and seasonal foods for both student living, or for family and friends.
In addition to learning to cook the students also cover menu planning, healthy eating options, storing food, food hygiene and kitchen safety which enables them to work within any catering environment and, indeed, many students have been in a position to earn some extra cash whilst at university.
Our chefs have created a fantastic array of recipes for students to learn and recreate...ranging from economic but nutritional meals, creating soups, roasts, meals with mince, quick pasta and bread baking, biscuits, cakes and desserts.
Each day starts at 9.30 working in small groups with the chef to prepare and cook lunch, followed with practical sessions throughout the afternoon until 6pm when we stop for supper. The evenings are free to relax and play tennis or try your hand at clay pigeon shooting.
£385 non-residential
£435 Residential
Available Spaces: 16
Asian Street Food - vegetarian - Open
Asian Street Food @Foodworks.
Learn to create Asian bites with an explosion of flavours, tastes and aromas. Street food has traditionally been a way for local food producers to get their creations known and enjoyed. These authentic local treats balance sweet, sour, salty and spicy in perfect harmony. After taking this class, you'll be able to reproduce these uniquely delicious salads, skewers, noodles and dumplings in your own home. This class is vegetarian.
Example Menu:
- Japanese Gyoza Dumplings
- Malaysian Satay
- Pad Thai
- Vietnamese Summer Rolls
- Indian Samosas with Mint Chutney
- Banana Fritters
Available Spaces: 14
Thai Kitchen - Open
Thai @ foodworks
Thai cooking is at odds with the modern world.
Thai is not an instant cuisine, prepared with a flick of a pan and finished with a toss of a pan. It needs attention, it expects time and effort to be spent and it requires honed skills, but it rewards with sensational tastes.
Thai cooking has three levels, firstly the taste of the ingredients used; secondly, the texture of those ingredients; and finally the seasoning.
Join us at the Foodworks to start your culinary Thai adventure and enjoy a complimentary glass of wine with your food.
Example menu
- Thai sui-mei (Thai steamed dumplings)
- Satay Lue (Chicken satay)
- Sweet soy sauce
- Chilli dipping sauce
- Southern Mussaman Beef Curry
Available Spaces: 16
Lebanese Kitchen - Open
Lebanese Kitchen @ Foodworks
Lebanese cuisine is well known all over the world and currently very 'on trend' in London and taking it's rightful place in the world of food.
Authentic Lebanese cuisine is known to be very versatile and healthy because it combines the freshness of the Mediterranean and the earthiness of the Middle East. It offers endless ways to prepare all meat, except Pork. Pulses, rice, vegetables and nuts are at the heart of most dishes.
This course is a mix of demonstration and hands-on.
Example Menu:
- Kofta - lamb meatballs with herbs and spices
- Maaloubeh - layers of chicken, aubergine, rice and almonds
- Samke Harra - white fish with tahini sauce
- Jej wo batata - aromatic, moist baked chicken and potatoes
- Barazic - biscuits with pistachios and sesame seeds
- Halawet el riz - rice with cheese and rose water
Available Spaces: 15
Cooking for Dinner Parties - Open
Seasonal Dinner Parties @ Foodworks
Join our Head Chef Dean, an experienced Chef Tutor, for a hands-on day cooking and learning.
On this course you will create a starter, main and pudding using the freshest regional, and seasonal produce. Learn new knife skills and cooking techniques to allow you, if entertaining, more time with your guests.
At the end of this course you can enjoy all your delicious creations with a complimentary glass of wine and have the confidence to recreate your dishes at home, with the enthusiasm to learn more.
Example Menu:
- Lemon fromage frais, cheese biscuits
- Warm salad of trout, celeriac remoulade and a tartar dressing
- Pan roasted Goosnargh duck breast with caramelized chicory and a red wine sauce
- Dauphinoise potato
- Meringue shells with lime curd and fresh fruit
Available Spaces: 16
Spanish Tapas - Open
Spanish Tapas @ foodworks
Come and learn how to make a range of traditional delicious Spanish Tapas full of flavour and colour but simple to prepare and cook.
The course offers the perfect balance of demonstration by our chef and hands-0n cooking by you!
At the end of the session you will sit down together to enjoy your meal.
Leave with all your new skills to discover Spain in your kitchen.
Examples menus
- Patatas Bravas
- Ceviche
- Albondigas (Lamb meatballs in a spiced tomato sauce)
- Gambas pil-pil (prawns with garlic and chilli)
- Chorizo in red wine
Available Spaces: 10
Italian Kitchen - Open
With chef tutor Erin Baker
Italian cuisine is a worldwide favourite so why not join chef tutor Erin Baker for a day filled with both demonstration and hand-on learning. Master the techinque of making fresh pasta using a pasta machine, learn how to cut and fill Ravioli. Discover the world of Focaccia made with an overnight biga and tackle the taste sensation that is Tiramisu. The day will conclude with tasters of your creations, and also some examples of what was made to take home.
Example Menu
- Various seasonal Pasta dishes
- Seasonal Ravioli or Gnocchi
- Tagliatelle with fresh pesto
- Rosemary Focaccia
- Tiramisu
Available Spaces: Unlimited
Moroccan - vegetarian - Open
Moroccan @ foodworks
Join Erin Baker for an evening of vibrant colours, bold spices and full flavours.
In this class we will gain insight to the enchanting culture of the Moors by creating traditional foods with authentic ingredients. This vegetarian class will discover how to make homemade harrisa, stuffed flatbreads, tagine and light fluffy cous cous.
Example menu
- Lemon and pomegranate couscous - conquer the art of cooking cous cous
- Onion, olive and egg tagine with Zahtar
- Aubergine and chickpea tagine with pomegranate molasses
- Lentil and pumpkin tagine
- Orange and date salad with chillies and preserved lemon
- Spring onion and parsley stuffed flatbread
Available Spaces: 12
Authentic Curry Kitchen - Open
Bring a taste of India to your kitchen...
Indian food, especially curry, is as diverse as its culture, geography and climate. It is vibrant, colourful, enticing, easy to prepare and wonderfully satisfying. The essence of good Indian cooking revolves around the appropriate use of aromatic spices. Spicing is not a difficult concept. In the same way that salt and pepper are used in the west, the skill lies in using spices to enhance rathere than overwhelm the intrinsic flavour of a particular dish.
Join our head chef Dean on this evening of demonstration and practical to recreate an array of authentic flavour combinations that will inspire you to cook regional Indian recipes in the future for both family and friends.
Sample menu:
- Onion bhajais with coriander and mint chutney
- Caril de galinha (Goan chicken curry) Goa, West India
- Sag aloo
- Pilau rice
Available Spaces: 12
Beginners Cookery Course - Open
Beginners Cookery @ foodworks
This course is ideal for those who are looking for a little more confidence in the kitchen, this day course also welcomes complete novices. Our Professional chef will guide you through all the basic skills you will need to start creating some delicious simple dishes using local, and seasonal produce. You will also learn basic knife skills, handling and preparing meat and vegetables, tips on how to perfectly season dishes, including cooking techniques to save time. Our chef will also share some of his favourite recipes with you that would be perfect for entertaining and dinner parties. The course includes a delicious lunch with wine and a recipe pack with all the dishes that were covered on the day. You will also have access to other delicious seasonal recipes throughout the year. Previous clients who have attended this course have also booked onto our @Dinner Party Course' as a follow on.
Example Menu:
- Baked chicken curry with Pilau rice
- Smokey hake, beans and greens
- Baked Shepherd's pie with your five a day
- Toad in the Hole with onion gravy
- Old fashioned burger in a bun with all the trimmings
- Roast potatoes, Mashed potatoes and vegetable cooking
Available Spaces: 16
Health Food Junkie - with our guest chef Jay Halford - Open
Quick, healthy and delicious food @ with Jay Halford
Following the success of our previous courses with Jay Halford, we are delighted to be hosting another exciting day of wonderful, healthy and imaginative food.
Learn how good food should be, and why more and more people are changing what, and the way, they eat.
This is a fabulous opportunity to come and join Jay from on a delicious inspirational day, and discover what all the excitement is about!
Example Menu:
- Nori seaweed rolls filled with a tomato and basil salsa, a spiced cauliflower rice and sunflower seed mayonnaise
- Dehydrated Beetroot raviolis filled with an avocado and mint 'cream' served with balsamic onions and a root vegetable puree
- Teriyaki Noodles served with vegetable crisps and marinated baby vegetables
- Dessert - Fresh zesty lemon cake served with strawberries and vanilla cream
- A warmed vanilla almond milk served with handmade chocolates and petit fours
We anticipate this course filling very quickly, so please book early to avoid disappointment.
Available Spaces: 16
Men in the Kitchen - Open
For many men cooking is a way to unwind from the challenges of the day.
This fully 'hands-on' course with our exceptionally experienced chef/tutor will help you to develop:
- Knife skills and stove work
- Meat and fish preparation and cooking
- Stocks and sauces
- Preparation, and cooking, of local seasonal vegetables
- A 'classic' British pudding
During the course of the day you will sit down to enjoy your cooking, accompanied with a well earned complimentary glass of wine.
Example Menu
- Chicken livers on warm crustini
- Salad of avocado, langoustine and gravadlax of salmon
- Roast saddle of rabbit filled with herbs and wild mushrooms and a red wine and mustard sauce
- Hot strawberry soufflé
On completion of the day you will have to skills and confidence to take away and continue your culinary adventure.
Available Spaces: 11
Autumn Soups and Salads - Open
Soup and Salad @ foodworks
The days are getting shorter and there's a chill in the air. Soups start to take centre stage at this time of year, but don't forget about seasonal salads to accompany. Salads are not just for summer, healthy eating happens all year round. This class will take you through a variety of soups and salads perfect for easing into the cooler months. Autumn vegetables paired with pulses and grains to create elioous nutritious dishes that can be eaten as a main or a side, all gluten and dairy free.
Example menu
- Homemade vegetable stock
- Red lentil soup with tomato and coconut
- Carrot, lime and toasted cashew slaw
- Beetroot, tomato and balsamic soup with pistou
- Squash and white bean salad with spinach pesto
- Parsnip and apple with crispy sage and toasted hazelnuts
- Celeriac remoulade with cranberries and poppy seeds
Available Spaces: 20
Family Kitchen - Open
Family kitchen @ foodworks
This is a great fun course for all the family to celebrate with some wonderful inspirational dishes and a fun pasta making session with various seasonal sides, fillings and sauces. Our Chef will inspire you with some delicious savoury and sweet recipes to enjoy.
Example Menu
- Tagliatelle
- Fresh Homemade Pesto
- Ravioli
- Selection of Seasonal Side Dishes
£58 per adult and £38 per child (7-11)
Available Spaces: 13
Gluten Free Friday - Open
Gluten free @ foodworks
Going gluten free doesn't mean that you have to give up your favourite foods, it just means you have to make them a bit differently. This class will break down the science behind gluten free cooking, give an overview of gluten free flours, and show you execute gluten free dishes with ease.
Please note that the ingredients on this course are gluten free but the kitchen is not dedicated gluten free.
Example menu
- Millet bread - light and airy and lovely crumb
- Pizza bases - thin and full of flavour
- Dim Sum - easy and delicious gluten free wrapper for Dim Sum and Japanese dumplings
- Pasta - fresh egg pasta, but gluten free
- Banana sultana muffins
- Polenta, orange and almond cake
Available Spaces: 20
Duke of Edinburgh's Award (gold) residential / Uni-survival course - Open
This is an intensive 5 day residential course for Duke of Edinburgh (gold) award schemes, or Uni-Survival...those students looking to learn how to cook for themselves.
This course gives students of all abilities the confidence to develop their culinary skills, whilst inspiring them to cook with delicious, affordable and seasonal foods for both student living, or for family and friends.
In addition to learning to cook the students also cover menu planning, healthy eating options, storing food, food hygiene and kitchen safety which enables them to work within any catering environment and, indeed, many students have been in a position to earn some extra cash whilst at university.
Our chefs have created a fantastic array of recipes for students to learn and recreate...ranging from economic but nutritional meals to filleting fish and chicken, creating soups, roasts, meals with mince, quick pasta and bread baking, biscuits, cakes and desserts.
We also have a fun International Day covering Thai and Indian cuisine where we cook in larger quantities that can be frozen.
Each day starts at 9.30 working in small groups with the chef to prepare and cook lunch, followed with practical sessions throughout the afternoon until 6.30 when we stop for supper. The evenings are free to relax and play tennis or try your hand at clay pigeon shooting.
£695 Uni-Survival non-residential
£795 Residential
Available Spaces: 14
Bread Making with Erin Baker - Open
Bread @ Foodworks
Spend day exploring the magic of combining yeast, flour, water and salt to create bread. In this hands-on practical course we will explore the science of bread making - what happens and why, how to add butter and sugar to create enriched doughs such as Chelsea buns, incorporating savoury ingredients and shaping to create gorgeous tear and share breads. Build a foundation of skills including kneading, fermentation and temperature that will deliver consistent results. We will also make pitta breads, pizza bases and seeded rolls. Lunch, consisting of hand-stretched pizza and a complimentary glass of wine, is included along with all of the bread you make to take home, and plenty of tasting along the way.
Example Menu:
- White sandwich loaf
- Wholemeal soda bread
- Seeded Rolls
- Chelsea Buns
- Pesto tear and share
- Pitta Bread
- Pizza Bases
Please bring a container to take your bread home in.
Available Spaces: 18
Low Carb, High Veg - Open
Back by popular demand our Low carb, high veg @ foodworks
Based on the success of this class here come even more Low Carb, High Veg recipes. The modern diet is a riddle with simple carbohydrates that breakdown a sugar and create excess weight and bloating. We all love pizza, pasta and rice, but sometimes we want something a bit lighter. We will use a range of vegetables to create dishes that are low in carbohydrates but high in flavours, vegetables and protein. Recipes are gluten and grain free.
Example Menu
- Spinach and ricotta lasagna
- Aubergine pizza
- Vegetable fried 'rice'
- Cauliflower mash
- Courgette Chips
- Mushroom stroganoff with cabbage noodles
- Kale crisps
Available Spaces: 11
Italian Kitchen - Open
With chef tutor Erin Baker
Italian cuisine is a worldwide favourite so why not join chef tutor Erin Baker for a day filled with both demonstration and hand-on learning. Master the techinque of making fresh pasta using a pasta machine, learn how to cut and fill Ravioli. Discover the world of Focaccia made with an overnight biga and tackle the taste sensation that is Tiramisu. The day will conclude with tasters of your creations, and also some examples of what was made to take home.
Example Menu
- Seasonal Ravioli or Gnocchi
- Tagliatelle with fresh pesto
- Rosemary Focaccia
- Tiramisu
Available Spaces: Unlimited
Curries of the World - Open
Curry is a worldwide favourite, learn how to recreate a variety of global curries. We will explore the seductively spiced curries of India, the fragrant curries of the Caribbean, the creamy coconut curries of Thailand and smokey African curry. This class will be vegetarian.
Example Menu
- Jamaican plantain and black eyed pea curry
- Thai green curry
- Ethiopian red lentil and sweet potato curry
- Channa masala
- Malaysian noodle curry
Available Spaces: 16
Lebanese Kitchen - Open
Lebanese Kitchen @ Foodworks
Lebanese cuisine is well known all over the world and currently very 'on trend' in London and taking it's rightful place in the world of food.
Authentic Lebanese cuisine is known to be very versatile and healthy because it combines the freshness of the Mediterranean and the earthiness of the Middle East. It offers endless ways to prepare all meat, except Pork. Pulses, rice, vegetables and nuts are at the heart of most dishes.
This course is a mix of demonstration and hands-on.
Example Menu:
- Kofta - lamb meatballs with herbs and spices
- Maaloubeh - layers of chicken, aubergine, rice and almonds
- Samke Harra - white fish with tahini sauce
- Jej wo batata - aromatic, moist baked chicken and potatoes
- Barazic - biscuits with pistachios and sesame seeds
- Halawet el riz - rice with cheese and rose water
Available Spaces: 16
Vegetarian Christmas - Open
Be inspired this Christmas to create scrumptious vegetarian festive foods. This class is for those with a visiting vegetarian for the festive period, seasoned vegetarians looking for inspiration or those just looking to incorporate delicious and nutritious items to their holiday spread. We will create gorgeous vegetarian canapes, mouth watering main dishes and easy peasy mince pies for those that loathe working with pastry.
Example Menu
- Beetroot Rosti with vodka horseradish cream
- Warm spinach salad with roasted tofu and pears
- French bean and walnut pate served with pink pickled onions
- Nut roasted encrusted Camembert with a red wine jus
- Quinoa, pecan and cranberry stuffed squash with cashew miso gravy
- Maple and mustard roasted sprouts
- Garlic and rosemary roasted potatoes
Available Spaces: 13
Christmas Curry Kitchen - Open
Bring a taste of India to your kitchen...
Indian food, especially curry, is as diverse as its culture, geography and climate. It is vibrant, colourful, enticing, easy to prepare and wonderfully satisfying. The essence of good Indian cooking revolves around the appropriate use of aromatic spices. Spicing is not a difficult concept. In the same way that salt and pepper are used in the west, the skill lies in using spices to enhance rathere than overwhelm the intrinsic flavour of a particular dish.
Join our head chef Dean on this evening of demonstration and practical to recreate an array of authentic flavour combinations that will inspire you to cook regional Indian recipes in the future for both family and friends.
Sample menu:
- Onion bhajais with coriander and mint chutney
- Caril de galinha (Goan chicken curry) Goa, West India
- Sag aloo
- Pilau rice
Available Spaces: 20