Events / Booking

uttapam 2The cuisine of South India is a treasure trove of delights and flavour sensations.
In this hands on workshop we will be making quintessential “Udupi” pure vegetarian, healing dishes from Kerala, Karnataka and Tamil Nadu including:
– Uttapam, a fermented rice and lentil batter pancake with coconut chutney
– Sambar, a peppery lentil and vegetable soup with tamarind
– Avial, a vegetable and curd curry flavoured with curry leaves
– Appam, rice flour flatbreads Thoran, a mild, dry stir fried dish flavoured with mustard seeds and coconut with lemon rice

Vegan and gluten free – Includes dinner and a take away


  • South Indian Cookery
    October 19, 2017
    6:00 pm - 9:30 pm

Cooking in bulk made simple!

This two day training will help cookery leaders, community cooks, food banks and aspiring caterers to plan, prepare and share large amounts of good food.

Bulk cooking saves you time, money and energy. When done communally, it ensures local food security, addresses food poverty, cuts down waste and builds community spirit. Feeding lots of people is very rewarding and makes one a better more confident cook. Its great fun and keeps you active.

The training covers the following:
– big pot cooking techniques
– menu planing & scaling up recipes
– kitchen set-up, equipment, suppliers and packaging
– regulations and legal requirements
– storage, refrigeration and freezing

Includes lunch, refreshments and lots of food to go.

We are able to offer some subsidized places to suitable applicants, please contact us directly to see if you are eligible.


  • feeding the masses - 15 &16 Nov 17
    November 15, 2017 - November 16, 2017
    10:00 am - 3:00 pm

An opportunity for cookery leaders, community food workers, cooks, and foodies to meet, share and support each other.

– Participatory project development

– Advice on evaluation, funding and partners

– Share ideas and recipes with others

– Cook and eat together

This session is free for people who have completed our training course or are registered on our mentoring programme.

 


  • November 20, 2017
    10:00 am - 2:00 pm

Learn to bake Italian breads from three regions

We will make and bake

Pane di farro e Roma, one of the oldest recorded loaves made with spelt and rye flours and leavened with wild yeast.

Pane Siciliano, a sesame crusted semolina loaf

Pizzelle Napoletane, deep fried mini pizza pockets.

Includes a delicious lunch and is suitable for, families, beginners and enthusiasts

 


  • Italian breads - 25 Nov 17
    November 25, 2017
    10:00 am - 3:00 pm

Learn to make sweet and fruity breads  from three festive traditions

We’ll bake

Stollen, a German Christmas bread enriched with marzipan, almond and raisins

Christopsomo, a Greek Christmas bread, sweetened with orange and wine and enriched with candied fruit and nuts.

Rugelach, a Hanukkah treat of cream cheese enriched crescent buns filled with spicy chocolate

This workshop is suitable for beginners and enthusiasts and includes tuition, lunch, refreshments and lots of bread to take home


  • Festive breads - 2 dec 17
    December 2, 2017
    10:00 am - 4:00 pm

Two days of training and mentoring for people who are passionate about good food and want to set up and run cookery clubs and food related community activities.


Our aim is to empower and motivate you to promote good food, health, wellbeing and a -sustainable food system within your communities

This training will help you to:
plan a cookery course, club or community food project
– be a better cook
– understand more about the food we eat
– support others in improving their cookery and everyday nutrition skills
– work effectively with groups and share your enthusiasm for good food
– develop a social enterprise
– make healthy cohesive communities
– create a sustainable food system

In addition to the two days of training, participants receive ongoing mentoring and support.

Includes lunch, refreshments and food to go.


  • Cookery Leader Training East Sussex
    December 6, 2017 - December 7, 2017
    10:00 am - 4:00 pm

Event Phone: 07766526217

Learn the fundamentals of sourdough baking including:

  • how to make, maintain and use a sourdough starter
  • the benefits of sourdough baking
  • doughcraft,  timings, temperature control & bakers percentages

We’ll make:

100% rye bread with whole grains and  sunflower seeds

Sussex batards and boules made with locally grown heritage flour

Sourdough pizza for lunch and crumpets for tea

Includes lunch and refreshments – Suitable for beginners and enthusiasts. 


  • sourdough bread
    January 27, 2018
    10:00 am - 4:30 pm

Event Phone: 07766526217

Chaat refers to the snacks and starters found across India, usually prepared fresh and theatrically as street food. 

In this hands on workshop you will learn to make chaat from across India including:

Masala chaas – spiced buttermilk

Bhel Puri – a puffed rice salad with tamarind dressing

Cholla Baturu– spiced chickpeas served in sourdough flatbread

Pav Bhaji – a buttery vegetable curry served on a milk bun with hari chutney

Keer – rice pudding with cream, almonds, cardamon

Masala chai  – special spiced tea

Includes lunch, refreshments and take-aways

Suitable for vegetarians


  • chaat
    February 24, 2018
    10:30 am - 2:30 pm

Event Phone: 07766526217

A hands on bakery workshop on traditional Jewish breads and sweet treats.

Learn to make:

Challah, enriched plaited loaf baked usually baked on the sabbath and for festivals.

Pletzels, onion topped flatbread with nigella seeds

Bagels, iconic boiled and baked holy rolls

Hamantashen, poppy seed filled purim pies

Bapka, chocolate marbled sweet loaf

Includes a delicious lunch and is suitable for, families,  beginners and enthusiasts


  • Jewish Breads and Patisserie
    March 24, 2018
    10:00 am - 4:00 pm

Join us for a feast of Turkish food

We will start with a breakfast of sesame crusted Simit rings served with Menemen, spicy peppers and eggs.

We’ll make our own Yulfka pastry and prepare Borek, pastries stuffed with spring greens, herbs & cheese served with Chachik and Ezme.

For lunch we will have Imam bayildi, stuffed aubergines with Pilaf and Ezo Gelin, saffron flavoured lentils in tomato sauce.

We’ll end with Baklava and coffee

This hands on workshop is suitable for beginners and enthusiasts – includes lunch and a take away


  • Turkish Vegetarian
    April 21, 2018
    10:30 am - 2:30 pm