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.

How to Redeem a Gift Voucher

If you are the lucky recipient of one of our vouchers, all you need to do is send us an email at sophiescookeryschool@gmail.com.  Let us know your voucher number, and which course you would like to attend.  We’ll book you straight in.

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January 2018

Lemongrass, Lime and Chilli – 26 January 2018 – TWO PLACES LEFT

January 26 @ 6:00 pm - 9:00 pm

JUST TWO PLACES LEFT 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

January 28 @ 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

February 1 @ 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

February 2 @ 6:00 pm - 9:00 pm

Full details to follow.

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

February 4 @ 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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Nose To Tail – Butcher’s Masterclass – Wednesday, 7th February 2018

February 7 @ 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

February 8 @ 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 – 9th February 2018 – SOLD OUT

February 9 @ 6:00 pm - 9:00 pm

SOLD OUT - NEXT ONE COMING SOON 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

February 11 @ 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

February 15 @ 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 Craft – Friday, 16th February 2018

February 16 @ 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,…

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REAL MEXICAN – SUNDAY, 18TH FEBRUARY 2018

February 18 @ 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.  Hot-foot from Mexico, we have Samuel Suarez  Roman and Florrie Grigson to teach…

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Macarons with Gaye Perry – Thursday, 22nd February 2018

February 22 @ 6:00 pm - 9:00 pm

The French pâtissier’s macaron has become more and more popular in recent years, and yet few people are confident enough to make them at home. Beautiful and delicious, macarons are the perfect thing to bake when you want to impress, and can be made in an endless variety of flavours and colours. In this class Gaye Perry of the wonderful Real Macaron Company (www.therealmacaroncompany.com) will guide you through the techniques needed to achieve those delicate little almond shells as you bake, answering questions and troubleshooting, as…

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Mumbai Street – Sunday, 25th February 2018

February 25 @ 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

March 1 @ 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

March 4 @ 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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Easy Patisserie – 15th March 2018

March 15 @ 6:00 pm - 9:00 pm
TBC 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!

Find out more »

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

March 22 @ 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 »

BREAD PLUS – Friday, 23rd March 2018

March 23 @ 6:00 pm - 9:00 pm

Once you’ve mastered the basics of bread-baking, a whole new world of possibilities unfolds before you. In this class we dive into this new world, enriching doughs to create gorgeous sticky Chelsea or Cinnamon Buns, or savoury, crisp seedy Grissini, paper thin Sicilian Carta di Musica bread, or chewy, glossy bagels ready to be stuffed with smoked salmon or creamy scrambled eggs.

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