Events Archive

Sourdough Bread – Saturday 27 January 2018 FULLY BOOKED

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
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Community Chef Mentoring – Monday 29 January 18

A networking and mentoring workshop for community food workers
– Participatory project development
– Advice on evaluation, funding and partners
– Share ideas and recipes with other cookery leaders
– Cook and eat together

This session is for people who have completed our training courses or are registered on our mentoring programme. The session includes lunch. 

We now ask for a £5.00 contribution to help cover costs. 

If you would like more information, please contact us directly

  • cookery leader mentoring - 29.01.18
    January 29, 2018
    10:00 am - 2:00 pm
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Chaat – Indian Street Food Snacks – Saturday 24 February 18 FULLY BOOKED

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
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Gluten Free Ferments – Saturday 10 March 2018

Exploring gluten free batters, flatbreads and ferments from across the globe.

We’ll make:
Dosa – South Indian rice pancake served with coconut chutney
Blini – sourdough buckwheat drop scones served with aubergine caviar & pickled beetroot
Pão de queijo – brazilian cheese balls with mojo rojo
Farinata – chickpea pancake with braised leeks and rocket pesto

Suitable for gluten free and vegetarian diets – includes lunch and lots of goodies to go

  • Gluten Free Baking
    March 10, 2018
    10:30 am - 2:30 pm
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Cookery Leader Training East Sussex -14 & 15 March 2018

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
    March 14, 2018 - March 15, 2018
    10:00 am - 4:00 pm
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Jewish Breads and Patisserie – Saturday 24 March 2018

Event Phone: 07766526217

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

Learn to make:

Challah, enriched plaited loaf 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
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