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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November 2017

Paneer to Panko Vegetarian – Sunday 26th November 2017

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

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,

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,

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 FULLY BOOKED

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

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,

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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January 2018

Beginners Cooking Solo – Thursday, 4th January 2018

04/01/2018 @ 6:00 pm - 9:00 pm

We'll begin at the very beginning.  If you know someone leaving home, or heading off to Uni who doesn't know a spoon from a spice rack, send them to us and we'll give them the essential grounding they need to feed themselves.  We'll cover skills from chopping an onion without chopping your fingers off, to a simple tomato sauce for pasta, kofta  tagine, or Spanish baked eggs.   We promise to make omelettes exciting, and swish up a proper, utterly delicious…

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Beginners Cooking for 2 or More – Friday, 5th January 2018

05/01/2018 @ 6:00 pm - 9:00 pm

Another class for beginners, this one concentrating on cooking for a small group of housemates, with access to an oven.   We will cover some of the most basic cooking skills (including chopping and frying an onion), moving on to a classic white sauce, for gratins, or lasagna, or even a cheese soufflé, how to handle and cook chicken safely, and time-permitting, how to make the best chili in town. Please note that this course is designed both to complement Beginners…

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Real Mexican – Sunday, 7th January 2018

07/01/2018 @ 6:00 pm - 9:00 pm

Real Mexican food is fascinating, unique, delicious and so very different to anything we eat here.   Forget Tex-Mex, in this class we’re aiming for authentic, including several antojitos (literally ‘little cravings’), street foods.   So, expect such pleasures as Elote, sweetcorn with cheese and lime, pambazo, soft stuffed rolls dipped in salsa and fried, or chilaquiles verde, fried tortilla chips with a green tomatillo sauce and shredded chicken.  Barely off the plane from Mexico, we have Samuel Suarez and Florrie Grigson…

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Moroccan Magic – Wednesday, 10th January 2018

10/01/2018 @ 6:00 pm - 9:00 pm

Moroccan Magic The cooking of Morocco is laced with sublime flavours and scents, subtle, sensual and seductive. In this class we’ll be pulling out all the stops to create our own small moment of Arabian magic. There will be a tagine, of course, probably the divine Chicken with Preserved Lemon and Olives, then a handful of Morocco’s delicious, unsung salads (za’alouk, carrot with rosewater, grilled pepper with preserved lemon,), and to finish, perfumed, syrup-sweet pastries, and cool fresh oranges laced…

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Knife Skills – Friday, 12th January 2018

12/01/2018 @ 6:00 pm - 9:00 pm

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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Pie and Beer – Thursday, 18th January 2018

18/01/2018 @ 6:00 pm - 9:00 pm

Anytime is Pie Time!  And what goes with pie? Beer, obviously. So, in this class we’re covering both options. Sophie will be teaching you how to make some classic pies (we’re thinking chicken and Jerusalem Artichoke or a Fitchett pie (apple and lamb), and a fabulous American tomato pie. Our brilliant, incredibly knowledgeable  beer expert, Mattias Sjoberg, , head-brewer at Shotover Brewery, will be talking and tasting you through a selection of  beers to bring out the best in our pies.…

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Pasta Making – Friday, 19th January 2018

19/01/2018 @ 6:00 pm - 9:00 pm

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, ricotta, olive and spinach tortellini and stained glass pasta with sun-dried tomato pesto.

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Bread for Beginners – Sunday, 21st January 2018

21/01/2018 @ 6:00 pm - 9:00 pm

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 from the essential white loaf, to the gorgeous French, fougasse, 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!

Find out more »

Lemongrass, Lime and Chilli – Friday, 26 January 2018

26/01/2018 @ 6:00 pm - 9:00 pm

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), or the outrageously more-ish Perkedel Jagung  (Indonesian corn fritters).

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Cuisine de Provence – Sunday, 28th January 2018

28/01/2018 @ 6:00 pm - 9:00 pm

Radically different to the butter-heavy classical French tradition, Provencal cooking is exuberantly Southern, with its fabulous tomatoes, anchovies, garlic and abundant fish. Olive oil and lemons, sea and sunshine, all come together to create one of  the great Mediterranean cuisines. We’re spoilt for choice, but we think we may cook up a salty sweet pissaldiere, the French answer to pizza, a bouillabaisse de poulet, a beautiful vegetable tian, and possibly a decadent orange and olive oil cake.

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February 2018

South East Asian Vegetarian – Thursday, 1st February 2018

01/02/2018 @ 6:00 pm - 9:00 pm

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 Thai yellow vegetable curry, or Java’s Karedok, a crisp salad with a fabulous peanut dressing.

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Risotto and Gnocchi – Friday, 2nd February 2018

02/02/2018 @ 6:00 pm - 9:00 pm

Full details to follow.

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Samar’s Korean Kitchen – Sunday, 4th February 2018

04/02/2018 @ 6:00 pm - 9:00 pm

Korean food has taken the world by storm over the past decade. And no wonder. While best known for kimchi (spicy, fermented cabbage), there’s a lot more to this ancient culinary tradition, which incorporates Japanese and Chinese influences to result in one of the world’s tastiest and healthiest cuisines. We are so excited to be able to bring  you this Korean cookery class, taught by the incredibly knowledgeable Samar Khatiwala. With his help, you will be conjuring up classic dishes…

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Butchery – Wednesday, 7th February 2018

07/02/2018 @ 6:00 pm - 9:00 pm

Our brilliant butcher, Paul England of Alcock Butchers, is back.   In this class, held in his family butcher's shop, Paul will show you how to cut up half a pig, talking you through the muscle groups and the principles of expert, traditional butchery.   And yes, you do get your turn with the saw. And more, you cut your own chops to take home with you.   We wind the evening up with hot soup, bread and cheese, and a chance to…

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Latin American Vegetarian – Thursday, 8th February 2018

08/02/2018 @ 6:00 pm - 9:00 pm

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 Chilaquiles Rojo(crisp fried tortilla with a red salsa and black beans), the unusual Sopa Seca de Fideos (fried pasta with chillies and tomatoes), or a refreshing and bright Chayote and Watermelon Salad.

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Easy Patisserie – Friday, 9th February 2018

09/02/2018 @ 6:00 pm - 9:00 pm

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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Chocolate Craft – Sunday, 11th February 2018

11/02/2018 @ 6:00 pm - 9:00 pm

Make your own chocolates - watch this space for more information, coming soon.

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Tuscan Farmhouse Kitchen – Thursday, 15th February 2018

15/02/2018 @ 6:00 pm - 9:00 pm

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 fried and griddled 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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Spice is Nice – Friday, 16th February 2018

16/02/2018 @ 6:00 pm - 9:00 pm

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,…

Find out more »

Mumbai Street – Sunday, 25th February 2018

25/02/2018 @ 6:00 pm - 9:00 pm

With Samar Khatiwala Suitable for Vegetarians Mumbai is a city of foodies fueled by its vibrant street food scene. Going out for a midnight snack of pani puri at one of a thousand roadside stalls is a favorite past time of many Mumbaikers, as is eating grilled corn on the cob with a sprinkle of chili powder and squirt of lime while strolling down rain-swept Chowpatty beach during the monsoon season. While we can’t quite replicate that experience in Oxford,…

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March 2018

Fermenting Pickles – from Sauerkraut to Kimchi and beyond – 1st March 2018

01/03/2018 @ 6:00 pm - 9:00 pm

Home food fermenting is surprisingly easy, but a tad nerve-wracking for the beginner.   In this class, Sophie will take you through the essentials, from making simple, utterly delicious sauerkraut to more complex creations such as steamy hot kimchi, or Ginger and Lemon Grass pickled carrots or refreshing Mexican pineapple tepache. You’ll take home your own creations to finish fermenting in your kitchen, as well as getting to taste Sophie’s fermented creations.

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Pie and Beer – Sunday, 4th March 2018

04/03/2018 @ 6:00 pm - 9:00 pm

Anytime is Pie Time!  And what goes with pie? Beer, obviously. So, in this class we’re covering both options. Sophie will be teaching you how to make some classic pies (we’re thinking chicken and Jerusalem artichoke or a fitchett pie (apple and lamb), and a fabulous American tomato pie. Our brilliant, incredibly knowledgeable  beer expert, Mattias Sjoberg, , head-brewer at Shotover Brewery, will be talking and tasting you through a selection of  beers to bring out the best in our pies.…

Find out more »

LEMONGRASS, LIME AND CHILLI – Thursday, 22nd March 2018

22/03/2018 @ 6:00 pm - 9:00 pm

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), or the outrageously more-ish Perkedel Jagung  (Indonesian corn fritters).

Find out more »
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