Classes are suitable from absolutely anyone, from beginner to confident cook. We hold the classes in pop-up venues in and around Oxford, and each class in 2.5-3 hours long. All ingredients and equipment are provided – just bring yourself, and come along to enjoy cooking and eating together.

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September 2017

Latin American Vegetarian – Thursday 28th September 2017

September 28 @ 6:00 pm - 9:00 pm
Restore Garden Cafe Oxford, + Google Map

From the homelands of avocados, potatoes, tomatoes, and chillis comes a delicious array of meat free recipes. In this class we’ll be harvesting a clutch of them – perhaps some irresistible Colombian Corn Arepas (breads) with molten cheese, rich and smokey Chilaquiles (bean and tortilla stew), the unusual and beautifully spiced Sopa Seca de Fideos (fried pasta with chillies and tomatoes), or a refreshing and bright Chayote and Watermelon Salad.  

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Lemongrass, Lime, and Chilli – Friday 29th September 2017 – FULLY BOOKED – CLASS REPEATED ON FRIDAY 3RD NOVEMBER 2017

September 29 @ 6:00 pm - 9:00 pm
Restore Garden Cafe Oxford, + Google Map

One of our favourite classes: in this course we start with the classic Southeast Asian core ingredients of lemongrass, lime, chillies, kaffir lime leaves, fish sauce, and more, and use them to create a tableful of gloriously energising dishes from Thailand, Malaysia, Vietnam and Indonesia. Join us to cook up and savour dishes such as Pad Thai, Chicken Rendang (cooked in a rich dark coconut gravy),  Vietnamese Bo Nhung Dam (a Vietnamese hotpot, simmered in an aromatic vinegar broth), or the outrageously more-ish Perkedel Jagung…

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October 2017

Noodles, Lemongrass, and Coriander: Vietnamese Home Cooking with Ai-Linh – Sunday 1st October 2017

October 1 @ 6:00 pm - 9:00 pm
Restore Garden Cafe Oxford, + Google Map

For those who missed out on Ai-Linh's first and highly successful sell-out Vietnamese class with us, we're running it a second time. Vietnamese food is a thrilling combination of fresh, vibrant flavours, seasoned with enthusiasm and delight. In this class Ai-Linh Tran, will be showing us how to make the dishes she has loved ever since she was a small child. There’s a lot to choose from, but we hope to be cooking Gỏi Cuốn, soft summer rolls with their…

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Easy Patisserie – Thursday 5th October 2017 – FULLY BOOKED

October 5 @ 6:00 pm - 9:00 pm
Restore Garden Cafe Oxford, + Google Map

If you drool at the sight of a tray beautiful patisserie, at those lovely éclairs lined up in sugary rows, or at the neat rectangles of high-stacked creamy-filled mille-feuilles, at the mousses and tartelettes filled with glazed strawberries, then book quickly, and join us to learn how to make them yourself, and how to rustle up your own unique patisserie creations. Oh yes, you can!  

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Totally Vegetarian – Friday 6th October 2017

October 6 @ 6:00 pm - 9:00 pm
Restore Garden Cafe Oxford, + Google Map

We love our vegetarian classes but this may just be our favourite.  A celebration of all things vegetable and meat-free, this is an evening for vegetarians and omnivores in search of new, vibrant and satisfying flavours. Dishes may include tatin of goats cheese and shallot, spinach and ricotta gnocchi, or watercress bhajis with watercress coconut chutney. Really one not to be missed!

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Asafetida to Jaggery: an Introduction to Gujarati Cuisine with Samar Khatiwala – Sunday 8th October 2017

October 8 @ 6:00 pm - 9:00 pm
Restore Garden Cafe Oxford, + Google Map

Gujarati food may be India’s best kept culinary secret. Even in a country with as diverse and fragmented a cuisine as India, Gujarati food is particularly renowned for its variety, extensive use of legumes, and distinct combination of sweet, sour and savoury flavours. In this class we’ll be making classic fare such as muthia (steamed vegetable dumplings), upma (semolina and vegetable 'pilaf'), shrikhand (strained yogurt sweet with saffron and pistachios) and dudhi chana dal – a comfort dish that will…

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Middle Eastern Mezze – Thursday 12th October 2017

October 12 @ 6:00 pm - 9:00 pm
Restore Garden Cafe Oxford, + Google Map

The sheer creativity of the cooks who feed the nations of the Middle East is at its enticing best in the little dishes that start so many meals. We’ll be creating our own mezze, with rich smoky aubergine dips like baba ganoush to deep brick red muhammara, Lebanese pumpkin kibbeh, or Turkish grilled mussels with skordalia (garlicky potato ‘mayo’), lacmahcun mini-pizzas topped with lamb and pinenuts, a proper herb heavy tabbouleh with its scattering of bulgur, or any one of…

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Tapas – Sunday 15th October 2017

October 15 @ 6:00 pm - 9:00 pm
Restore Garden Cafe Oxford, + Google Map

The Spanish have perfected the art of grazing with their delightful tapas. In this class we’ll be doing just the same, rustling up our own array of small dishes to enjoy with a glass or two of Rioja. There are so many to choose from, but we may well include a bite or two of chorizo braised in cider, little empanadas (pies) filled with salt cod, croquetas (potato croquettes), albondigas (meatballs), spinach with chickpeas,  and more.

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Fishy on a Dishy – Friday 20th October 2017

October 20 @ 6:00 pm - 9:00 pm
Restore Garden Cafe Oxford, + Google Map

If you are anxious about cooking fish or merely looking for some new ways to present it, then this is the course for you. We’ll run from the simplest fried fillets with a spirited salsa verde to the complexity of a chorizo, tomato and seafood stew with sherry. Dishes may include Japanese style cod with miso and ginger, Indian fish curry with coconut milk and lime, pesce all'acqua pazza (fish in 'crazy water')… all based on the freshest catch of…

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Autumn Pasta – Friday 27th October 2017

October 27 @ 6:00 pm - 9:00 pm
Restore Garden Cafe Oxford, + Google Map

Making pasta is just about the most satisfying thing you can do in the kitchen and surprisingly easy. In this class, not only do we make the dough from scratch, but we also roll and cut, shape and fill it to create dishes such as sweet potato, mint and lime ravioli, smoked salmon tortellini and stained glass pasta with figs and chilli.

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Tuscan Farmhouse Kitchen – Sunday 29th October 2017

October 29 @ 6:00 pm - 9:00 pm
Restore Garden Cafe Oxford, + Google Map

The country food of Tuscany is simple and satisfying, based on great ingredients and centuries of tradition. Though we can’t provide the open hearth and roaring fire of the farmhouse, we will be recreating a tableful of Tuscan classics, which may include crostini, faraona alle noci e uva polenta (guinea fowl with walnuts and grapes, served with polenta), fagioli al’uccelletto (Tuscan beans in sage-scented tomato sauce), and torta squisita (an exquisite ricotta tart).

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November 2017

South East Asian Vegetarian – Thursday 2nd November 2017

November 2 @ 6:00 pm - 9:00 pm
TBC Oxford, + Google Map

Every adventurous vegetarian knows that Asia offers an incredible array of meat-free dishes, cooked with exuberant spices and herbs. In this class we celebrate  the fragrant, vivid flavours of South-East Asia, lemongrass, lime leaves, coriander, chilli, tamarind, galangal and all. We’ll be cooking up dishes such as classic Vietnamese summer rolls, or golden Indonesian Corn Fritters, and a sweet-sour Malaysian potato pineapple curry, or Java’s Karedok, a crisp salad with a fabulous peanut dressing.

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Lemongrass, Lime, and Chilli – Friday 3rd November 2017

November 3 @ 6:00 pm - 9:00 pm
TBC Oxford, + Google Map

One of our favourite classes: in this course we start with the classic Southeast Asian core ingredients of lemongrass, lime, chillies, kaffir lime leaves, fish sauce, and more, and use them to create a tableful of gloriously energising dishes from Thailand, Malaysia, Vietnam and Indonesia. Join us to cook up and savour dishes such as Pad Thai, Chicken Rendang (cooked in a rich dark coconut gravy),  Vietnamese Bo Nhung Dam (a Vietnamese hotpot, simmered in an aromatic vinegar broth), or the outrageously more-ish Perkedel Jagung…

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Knife Skills – Thursday 9th November 2017

November 9 @ 6:00 pm - 9:00 pm
TBC Oxford, + Google Map

They're the most important tools in your kitchen, but do you really know how to get the most out of your knives? Do you sharpen them regularly? Do you love them and cherish them? Can you make them work for you to create perfectly chopped onions, and julienne vegetables? In this class we'll take you through the fundamentals of knife care and use. By the end of the session you'll be chopping and dicing, knife-crushing garlic and filleting fish with confidence.

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Sushi with Chika Hayashi – Sunday 12th November 2017

November 12 @ 6:00 pm - 9:00 pm
TBC Oxford, + Google Map

It takes a decade and more to learn to be a good sushi chef, but in just a couple of hours our wonderful Japanese teacher, Chika Hayashi, will teach you how to create simple home sushi, which taste infinitely better than anything you will buy in a supermarket. Learn how to cook and season rice perfectly, how to roll and cut your sushi, and how to present it in elegant Japanese fashion (including, if you are lucky, a spot of…

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Eastern Mediterranean Vegetarian – Sunday 19th November 2017

November 19 @ 6:00 pm - 9:00 pm
TBC Oxford, + Google Map

From Greece through Turkey, all the way round to the shores of Israel, the basics of daily fare are luscious vegetables, sustaining beans and lentils, salty cheeses and of course, the best olive oil. In this class well be embracing the likes of Aleppo-style ful (beans) with tahini and chilli, Lebanese spinach and sumac pastries, Greek three cheese filo pie, grilled marinated halloumi swaddled in aubergine, Turkish slow-braised runner beans with tomato and olive oil, or the bride’s soup – ezo gelin corbasi, red lentil, bulgur and…

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Paneer to Panko Vegetarian – Sunday 26th November 2017

November 26 @ 6:00 pm - 9:00 pm
TBC Oxford, + Google Map

For inspiring vegetarian cooking, we need to look East, where meatless eating has long been a norm. India, China, and Japan provide a treasure trove of great dishes based on curds, pulses, vegetables, spices and herbs. With amazing ingenuity, simple foods are transformed in a myriad of ways. In this class we’ll be exploring this richness, making dishes such as paneer for a butter paneer curry, frying up an exquisite Japanese Aubergine Nanban, panko coated vegetables with matcha salt, or…

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Bread for Beginners – Thursday 30th November 2017

November 30 @ 6:00 pm - 9:00 pm
TBC Oxford, + Google Map

This is the course that proves that you do have both the time and the skill to bake your own bread.  We’ll be kneading and shaping and baking a range of yeast-breads including such delights as pitta breads (so much better than supermarket packaged versions), foccacia, and the quickest and most more-ish wholemeal bread. It won’t be long before the yeasty scent of freshly baked wafts seductively through your house!

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December 2017

Spice is Nice – Friday 1st December 2017

December 1 @ 6:00 pm - 9:00 pm
TBC Oxford, + Google Map

In this class we’ll cover the essentials of how to get the best out of spices, both familiar and less well known. We’ll cover basic techniques, like dry-frying and tempering, look at buying and storage, grinding and blending to make our own curry powders and spice mixes. Naturally we’ll conjure up some amazing spice scented dishes. We’ll travel from the wonderful black curry of Sri Lanka, or a sharp smoky-sweet Keralan prawn curry, around the spiced world, taking in, maybe,…

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Lemongrass, Lime, and Chilli – Sunday 3rd December 2017

December 3 @ 6:00 pm - 9:00 pm
TBC Oxford, + Google Map

One of our favourite classes: in this course we start with the classic Southeast Asian core ingredients of lemongrass, lime, chillies, kaffir lime leaves, fish sauce, and more, and use them to create a tableful of gloriously energising dishes from Thailand, Malaysia, Vietnam and Indonesia. Join us to cook up and savour dishes such as Pad Thai, Chicken Rendang (cooked in a rich dark coconut gravy),  Vietnamese Bo Nhung Dam (a Vietnamese hotpot, simmered in an aromatic vinegar broth), or the outrageously more-ish Perkedel Jagung…

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Edible Christmas Presents – Sunday 10th December 2017

December 10 @ 6:00 pm - 9:00 pm
TBC Oxford, + Google Map

What do you give the person who has everything, or your helpful next-door neighbour, or the unexpected guest who arrives brandishing lavishly wrapped gifts? Your own artfully made, prettily decorated, edible delights, that’s what. Perhaps a lush jar of fruits in Earl Grey and brandy syrup, or a little box of melt-in-the-mouth pecan snowball biscuits, smooth savoury nut butters, decadent fudge, warming chutney, or some fluffy, light-as-air marshmallows? Join us to discover how to create your own delicious gifts ready…

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