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 email@example.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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With Samar Khatiwala Suitable for Vegetarians Mumbai (Bombay) 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…Find out more »
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.Find out more »
SOLD OUT...BUT PIE AND SAUSAGE COMING SOON 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…Find out more »
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 »
SOLD OUT BUT NEW DATES COMING SOON 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 »
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.Find out more »