• If you are new to Japanese cooking and would like to get to grips with some of the basics you will need to start creating authentic tasting dishes then this is the class for you. For example if you finish every dish with a dash of salt and pepper it's time you met yuzu kosho. The Japanese paste easily made from combining yuzu, chilli and salt drops a flavour bomb on everything it touches with just a teaspoon-size dollops of the stuff. A jam-packed 2 hours in which you will be learning the following:
    • Sun dried tomato tofu balls
    • Dried kelp stock - konbu dashi
    • Kelp & dried shitake dashi
    • Miso soup
    • Yuzo kosho dressing
    • Shira-ae  - seasonal vegetables with tofu dressing
    By the end of the class you will be confident to use ingredients like mirin, kombu, dashi and yuzo in your everyday Japanese home cooking!    
  • Welcome back Marcia! Marcia’s passion is the Mediterranean, yet a year spent in Mexico confirmed her love of Central American and South American flavours.   Mexican food has so much to offer so why not join Marcia this autumn and learn how to make this perfect Mexican menu when you get home.
    • Chicken pozole verde
    • Blackened fish tacos
    • Crisp corn tortillas topped with black beans, avocado and pico de gallo salsa
    • Seasonal griddled salad with a delicious raw green mole
    You will also gain a wealth of knowledge on all things Mexican including ingredients and of course where you can buy all these new ingredients!  We love souschef.co.uk as will you!  
  • We are pleased to announce to we are bringing pasta making and bread making classes to Will's Deli, Woodstock Road here in Oxford!  So, for those of you who weren't able to make it over to Nuneham Courtney - you can now walk to this class! In Italy hardly a meal is served without pasta, it is the most important part of the multi course meal.   This class is perfect for all levels, as with over 20 years experience of teaching, you are in the most experienced hands with Ursula! We will be making two types of pasta from scratch in this class, the traditional egg pasta but also the water based semolina style pasta (perfect for vegetarians and vegans!) and making as many different shapes as we can in the time and learn which sauces to serve with them. Take home your pasta and whizz up your dinner in less than 5 minutes!  
  • John is fast becoming our resident Indian expert with classes selling out as fast we put them up!  We have created this new class for 2020 -  so come join us for this celebration of spice and vegetables that will blow not only your mind but your tastebuds too!  I mean just look at our spice mix from the last class !!! A feast of food that not even a die hard carnivore will go wanting after....now that's laying down the gaunlet..... Learn how to make the following:
    • Punjabi Bhurta Brinjal Barta
    • Aloo gobi (Spiced potato and cauliflower)
    • Pakora with raita
    • Vegetable Patties (Samosa style) with tamarind sauce
    • Spiced Potato Balls
    • Coconut and coriander chutney
    • Dhal Saag
    John's classes are suitable for all levels  - here are some of the customer feedback comments from his previous classes: "Had an AMAZING time. Can't wait to come again!" "Everyone is so welcoming, we had a lovely time! Thank you - we will be back!" "Thank you, couldn't have been better!"    
  • Bang on trend and a class that you won’t find outside of London – Japanese Street Food!  With our first class totally sold out we of course had to put on another one for you! Japan has a big tradition of street food with huge festivals serving up delicious warm snacks.  Yukiko will guide you through the three of their most popular dishes.  This class is a first and will introduce to you to a myriad of new ingredients – all easily available to buy – and something to impress your friends and family with! Okonomiyaki is the Japanese variation of a savory pancake, filled with cabbage and a topping of your choice. When broken down to okonomi (as you like it) and yaki (grilled), the word itself means grilled as you like it, so okonomiyaki is a very personal meal. Takoyaki is a traditional marketplace street food found in Japan.  The snack is shaped in a delicious ball made of wheat flour in a special takoyaki pan, designed to create the shape. It is usually filled with minced or diced octopus, tempura scraps, pickled ginger and green onion. The takoyaki balls are then brushed over with a sauce resembling Worcestershire sauce, and mayonnaise, and are finally topped with dried bonito flakes. If we have time then we will make Omu-soba are one of the most-beloved snacks enjoyed at Japanese festivals throughout the year.  Yakisoba, literally “fried buckwheat”,  is a Japanese noodle stir-fry wrapped in fluffy omelette. Book fast to avoid disappointment!
  • In Italy hardly a meal is served without pasta, it is the most important part of the multi course meal.   This class is perfect for all levels,  as with over 20 years experience of teaching, you are in the most experienced hands with Ursula!

    This class is an absolute MUST!!

    We will be making pasta from scratch but concentrating more the myriad of shapes (about 350!!) including garganelli, trofie, gnocchi Sarde, orrechiette, cavatappi, fusilli and trofie.

    You will learn how to make two types of pasta in this class the traditional egg pasta but also the water based semolina style pasta - each shape differs with its preference to a specific type of pasta!!

    Ursula Ferrigno is a talented cook with a deep love of Southern Italian food. Half Italian and a noted teacher Ursula specialises in demonstrating the making of Italian breads, Italian soups, risottos, vegetables, fruit dishes and every kind of pasta dish. She has cooked on many TV programmes and is a prolific author.   

    These classes are selling out fast these days so book early to avoid disappointment.

  • Yukiko is on a mission to inform us that sushi is not just salmon and avocado!!!
    Join us at Will's Deli, Woodstock Road, Oxford and spend an evening learning how to make the traditional Futomaki and Hosomaki rolls but also the Uramaki (inside out!) rolls.    This is the perfect class to learn the techniques and then have the confidence to go home and make your own at a fraction of the price of shop sushi and also oh so much more tasty.
    Finish off with an authentic green tea and ask Yukiko as many questions as you possible can, and people do!   From the amount of photos we get back from people showing how successful they are at making sushi afterwards we know this class works!!
  • Come and join Justine our resident forager and learn the art of foraging and discover the vast range of wild edible foods right here in the centre of Oxford. What to expect We will meet at a designated point in St Giles and go through a few basics then head off to discover what exciting seasonal wild foods are growing nearby. After our foraging walk Justine will be teaching sustainable methods of foraging and harvesting making sure we get the full nutritional value of each plant allowing us to cook with deliciously fresh ingredients!  All the recipes will be seasonal and she will give you tips on how to embrace all of these common botanicals. Participants must be aged 18 or over and dogs are not permitted on the course, sorry! Book fast we think these classes will be extremely popular!
  • Our last Complete Beginners Cookery Class with a sell out - and for good reason!  You will walk away with a mind field of information and a newly acquired confidence in the kitchen - but more than that you will feel inspired and want to go home and recreate so easily what Carolina has taught you!
    This class is jammed packed with top tips and will give you the basic foundation and understanding of what to do at home and how to bring what you have learned alive in your own kitchen!   This will include knife skills, different types of food preparation, understanding your ingredients and how to make flavours work.
    The recipes you will be preparing will be:
    • seasonal minestrone (knife skills galore, basic vegetable stock, seasonal produce, etc) with pesto and other versatile sauces.
    • meatballs in tomato sauce with pilaf rice (cooking of rice, easy dishes with ingredients that can be used in many others by simply tweaking a couple of things, easy sauce making.
    • The most perfect fail-safe bread rolls!
    • Roast mixed vegetables (roasting, learning to use the oven)
    • Basic Victoria sponge (cake making using creaming method) with poached and roasted seasonal fruit.
    • Scones and shortbread
    • To finish - how to make easy chocolate truffles (a show off for friends and family!)
    Don't worry we will give you a break for lunch and there will be refreshments available throughout the day. We want to dispel the myth that cooking is complicated and as Julia Child's famously said "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."   This class is going to fun so come and join us to catch the cooking bug!! Some of the comments from our last class - "Brilliant fun!  Lovely kitchen too!" - David "The five hours flew by" - Emily and "Fantastic teachers, super clear, food was amazing." - Simon
  • A culinary adventure exploring the flavours of Thai cuisine. Known for its aromatic, sweet, salty flavours - it's no surprise that Thai is one of the nation's favourites. In this hands on class, discover how easy it is to recreate famous dishes at home.  Dishes may include:
    • Gaeng Keow Wan Gai: Thai Green Curry
    • Crispy vegetable spring rolls
    • Shumai: Steamed pork and prawn dumplings
    • Nam prik ong: Pork and Tomato relish
    Extremely popular classes suitable for all levels!
  • A warm welcome back to Ghalid who has worked in London and Paris with Ottolenghi, in Bath at the Bertinet Kitchen and in La Cucina Caldesi in London. Ghalid has been selling out classes for the last 3 years with us and for good reason!  Who can resist the sights and smells of the Medina?  Learn all about the subtle blends of spices and authentic techniques that are used to create so many sweet and savoury dishes from Morocco.  Take the taste test of Ghalid's own spice mixes against the shop ones - you will always make your own after this class!
    • Moroccan fishballs with chakchouka sauce
    • Pickled courgette salad with charmoula
    • Cucumber salad with olives, coriander, chilli and lime dressing
    • Char-grilled corn on cob with smoked paprika butter
    • Chocolate mousse with halva and tahini
    This is a brand new summer menu so book fast to avoid disapointment!
  • The Portuguese proved to be "hungry" explorers and their food reflects this till today in its diverse use of spices and cooking techniques. Seafood is integral and not surprisingly the Portugese consume more fish per capita than many other countries.....rumour has it, they enjoy a little drink too ;) They left their stamp in many of the countries they once colonised and we will do some justice to this vibrant, wonderful, humble yet sophisticated nations food and culture.
    • Sardinhas Grelhadas à Portuguesa - grilled sardines Portugese style
    • Ameijoas a bulhao pato - clams with wine and herbs
    • Almôndegas - Portuguese meatballs
    • Bife grelhado com salada portuguesa - grilled steak with Portuguese salad
    • Bolinhos de bacalhau - sald cod fritters with tomato & red pepper relish
    • Bola de Berlim - custard doughnut
    Come hungry and ready to have a good time, this is a first for the Jericho Kitchen and we can't wait!!!  
     
  • Yukiko who is our Sushi and Japanese Vegetarian expert with constantly sold out classes has put together a new class which we know you will enjoy.  If you look at Yukiko's instagram page (gohankitchen) you will see that she is an avid home cook, constantly creating traditional dishes for her and her family. She will show you just how easy it is to integrate traditional Japanese cooking techniques and flavours, along with their culinary concepts. Leave with a wealth of knowledge and confidence to create all these dishes at home. Don't worry we will tell you exactly where you can buy all the ingredients that are actually all readily available in Oxford or online should you wish to order from the comfort of your own home!  The nettles for this delicious soup will be freshly collected from the grounds that morning!    Dishes prepared:
    • Nettle soup with tempura nettle leaf
    • Miso marinated sea bream
    • Lotus root with sesame and sweet soy sauce
    • Kale tofu sesame dressing
    • Prawn and vegetable Harumaki spring rolls
    We know that this class will be popular so book fast to avoid disappointment!
  •   Korean streets are often lined with ‘Pojangmacha,’ or street food tents, usually specialising in only a small handful of dishes - each of which are packed full of flavour and leave a lasting impression.  Dishes covered in this hands-on class may include:
    • Mayak Gimbap - Addictive seaweed rolls
    • Dak Gangjeong - Crispy, sticky fried chicken bites
    • Bindaetteok - Pork and mung bean pancakes
    • Tteokbokki - Spicy Korean rice cakes
    • Japchae - Stir fried sweet potato noodles
    Book fast as we know that this class will be popular!
  • Do you want to be a more sustainable cook? Are you passionate about eating seasonally and buying local ingredients? Do you want to know how to shop smart, avoid food waste and use up odds and ends? In this workshop, Marcia will help you to change the way you think, buy and cook fresh ingredients to make your home kitchen more sustainable. You’ll prepare fresh, zingy recipes using seasonal fruits and vegetables, heritage grains, pulses or creamy beans with swirled-in salsas, a little sustainable fish, dairy and much more. What are you waiting for?
    • One pan summer vegetables with Spanish spice, local fried eggs and golden breadcrumbs
    • Chickpea flour pancakes with all the summer beans and British artisan cheese
    • Light, fish curry with coconut, spinach and fresh turmeric
    • Spiced heritage grains, end of the week vegetables, herbs, nuts and seeds
    • Quick pickled summer veg (please bring a jam jar with lid)
    Other Sustainable Kitchen dates coming up:
    • Friday 11th September @ 10.30am – 2.30pm
    • Friday 2nd October @ 10.30am – 2.30pm
    • Saturday 21st November @ 10.30am – 2.30pm
    We are sure that this class will be extremely popular so book fast to avoid disappointment - suitable for all levels of kitchen confidence!
  • We are pleased to announce to we are bringing pasta making and bread making classes Will's Deli, Woodstock Road here in Oxford!  So, for those of you who weren't able to make it over to Nuneham - you can now walk to this class! In Italy hardly a meal is served without pasta, it is the most important part of the multi course meal.   This class is perfect for all levels, as with over 20 years experience of teaching, you are in the most experienced hands with Ursula! We will be making two types of pasta from scratch in this class, the traditional egg pasta but also the water based semolina style pasta (perfect for vegetarians and vegans!) and making as many different shapes as we can in the time and learn which sauces to serve with them. Take home your pasta and whizz up your dinner in less than 5 minutes!  
  • Everyone wants to chop like a pro and once you know how, you'll not only enjoy chopping and cutting but will you will save so much time in the kitchen. You'll want to show off your newfound skills! On this very hands on masterclass you'll learn many hints, tips and tricks that chefs learn over many years in the kitchen. You'll also discover:
    • What's the best knife for you?
    • How do you use, handle and look after your knife safely and efficiently?
    • What and why are there so many different knives?
    • What knives do I need?
    • How do I keep my knives sharp?
    • How to chop an onion like a profession chef!
    Learn the main cuts and the several cutting terms used and we'll turn them into a fantastic feast for you to enjoy at the end of the class! A double bonus! Who says there is no such thing as a free lunch?  For lunch in this class we are going Mexican!  You will be preparing and eating:
    • Heuvenos Rancheros
    • Vegetable Enchiladas with guacamole, refried beans, jalapenos and chive sour cream
    • Roast aubergine with chilli
    • Spiced Apple Tart
    You are more than welcome to bring your own knives but we will provide you with a knife for the session!  
  • Come and join Justine our resident forager and learn the art of foraging and discover the vast range of wild edible foods within 200m of the cookery school! What to expect We will meet at the cookery school and go through a few basics then head off to discover what exciting seasonal wild foods are growing nearby. After our foraging walk Justine will be teaching sustainable methods of foraging and harvesting making sure we get the full nutritional value of each plant but this time we will be focusing on the yeast present on the plants, the natural sugar and the flavour - all of them essential for wild fermentation. Learn how to make wild fermented brews including kombucha, soda and also tips on brewing beer at home! Participants must be aged 18 or over and dogs are not permitted on the course, sorry! Book fast we think these classes will be extremely popular!
  • Tapas to enjoy and impress is what you will be cooking in this fun and busy class. Carolina hails from Barcelona so expect regional dishes of deliciousness! Small morsels of traditional Spanish dishes together with some less known ones will make a delightful lunch and more importantly, will give you some ideas and a good base to recreate these tasty bits of food at home. In this class you will be making the following dishes:
    • Buñuelos de bacalao con allioli - salt cod fritters with homemade allioli
    • Montadito de sobrassada y huevo de codorniz - sobrassada and quail egg montadito
    • Gambas al ajillo - pan fried prawns with garlic and paprika
    • Albondigas con salsa picante - meatballs with spicy tomato sauce
    • Tortilla de patatas y cebolla - traditional potato and onion omelette
    • Churros con chocolate  - churros served with dipping chocolate
    Always one of our most popular classes and for good reason - the feedback is always outstanding!!
  • Welcome to our first Peruvian class with Jenniffer - originally from Lima and wanting to bring her national food alive in our kitchens!
    What better why than to imagine yourself wondering through some of the food markets of Lima.  The vibrant colours of exotic fruits, the noise and sounds of people who love their food and the endless street food stalls   With influences from Italy, Spain and China this country spans from the sea through to  jungle - imagine the variety of food!
    Start the class with a Chicha morada - a traditional Peruvian drink made from purple corn, pineapple, cinnamon, limes and cloves and get ready to prepare dishes that may include:
    • Ceviche - this has been declared to be part of Peru's "national heritage" and has had a holiday declared in its honor so it must be good!
    • Tequeños - fried breaded cheese sticks
    • Sanguche de Chicharron - pork belly with sweet potatoes and onions in a toasted bun
    • The Sauces - so important  * Huancaina sauce (Peru's great sauce!) * Ocopa (aji huacatay), * Rocoto and * Salsa criollo
    • Picarones - sweet potatoes and pumpkin doughnuts
    Book fast to avoid disappointment - a first for Oxfordshire!!!!
  • Join Richard and Suzanne for their first class with us here at the Jericho Kitchen! Willow baskets were used to carry our shopping home before the invention of the plastic bag and now more than ever this seems like something we should all do again. The ultimate sustainable bag for life and one you are probably not likely to forget at home! This class is suitable for beginners and we will provide you with all the materials and tools that you will need to make your own basket. Lots of tips, practical advice and most importantly help from your expert tutors! There will be breaks and we will provide you with a light lunch and refreshments during the day.
  • Come and join Justine our resident forager and learn the art of foraging and discover the vast range of wild edible foods within 200m of the cookery school! What to expect We will meet at the cookery school and go through a few basics then head off to discover what exciting seasonal wild foods are growing nearby. After our foraging walk I will be teaching sustainable methods of foraging and harvesting. This time we will be talking a lot about herbalism and how to heal from plants. We will be harvesting the botanicals with intention and bring them back to craft seasonal healing balms and tonics. All depends on the harvest we gather on the day! Participants must be aged 18 or over and dogs are not permitted on the course, sorry! Book fast we think these classes will be extremely popular!
  • Everyone wants to chop like a pro and once you know how, you'll not only enjoy chopping and cutting but will you will save so much time in the kitchen. You'll want to show off your newfound skills! On this very hands on masterclass you'll learn many hints, tips and tricks that chefs learn over many years in the kitchen. You'll also discover:
    • What's the best knife for you?
    • How do you use, handle and look after your knife safely and efficiently?
    • What and why are there so many different knives?
    • What knives do I need?
    • How do I keep my knives sharp?
    • How to chop an onion like a profession chef!
    Learn the main cuts and the several cutting terms used and we'll turn them into a fantastic feast for you to enjoy at the end of the class! A double bonus! Who says there is no such thing as a free lunch?  For lunch in this class we are going Mexican!  You will be preparing and eating:
    • Heuvenos Rancheros
    • Vegetable Enchiladas with guacamole, refried beans, jalapenos and chive sour cream
    • Roast aubergine with chilli
    • Spiced Apple Tart
    You are more than welcome to bring your own knives but we will provide you with a knife for the session!  
  • Come and join Justine our resident forager and learn the art of foraging and discover the vast range of wild edible foods right here in the centre of Oxford. What to expect We will meet at a designated point in St Giles and go through a few basics then head off to discover what exciting seasonal wild foods are growing nearby. After our foraging walk I will be teaching sustainable methods of foraging and harvesting. This time we will be talking a lot about herbalism and how to heal from plants. We will be harvesting the botanicals with intention and bring them back to craft seasonal healing balms and tonics. All depends on the harvest we gather on the day! Participants must be aged 18 or over and dogs are not permitted on the course, sorry! Book fast we think these classes will be extremely popular!
  • Do you want to be a more sustainable cook? Are you passionate about eating seasonally and buying local ingredients? Do you want to know how to shop smart, avoid food waste and use up odds and ends? In this workshop, Marcia will help you to change the way you think, buy and cook fresh ingredients to make your home kitchen more sustainable. You’ll prepare fresh, zingy recipes using seasonal fruits and vegetables, heritage grains, pulses or creamy beans with swirled-in salsas, a little sustainable fish, dairy and much more. What are you waiting for?  Dishes will include:
    • One pan summer veg with Spanish spice, local fried eggs and golden breadcrumbs
    • Chickpea flour pancakes, heritage tomatoes and British artisan cheese
    • Late summer fish curry with coconut, spinach and fresh turmeric
    • Spiced heritage grains, end of the week veg, herbs, nuts and seeds
    • Quick pickled summer veg (please bring a jam jar with lid)
    • Quick pickled vegetables – we will supply you with your own jar to take away
    Other Sustainable Kitchen dates coming up:
    • Friday 2nd October @ 10.30am – 2.30pm
    • Saturday 21st November @ 10.30am – 2.30pm
    We are sure that this class will be extremely popular so book fast to avoid disappointment - suitable for all levels of kitchen confidence!
  • Come and join Justine our resident forager and learn the art of foraging and discover the vast range of wild edible foods within 200m of the cookery school. What to expect We will meet at the cookery school and go through a few basics then head off to discover what exciting seasonal wild foods are growing nearby. After our foraging walk Justine will be teaching sustainable methods of foraging and harvesting making sure we get the full nutritional value of each plant allowing us to cook with deliciously fresh ingredients!  All the recipes will be seasonal and she will give you tips on how to embrace all of these common botanicals. Participants must be aged 18 or over and dogs are not permitted on the course, sorry! Book fast we think these classes will be extremely popular!
  • Do you want to be a more sustainable cook? Are you passionate about eating seasonally and buying local ingredients? Do you want to know how to shop smart, avoid food waste and use up odds and ends? In this workshop, Marcia will help you to change the way you think, buy and cook fresh ingredients to make your home kitchen more sustainable. You’ll prepare fresh, zingy recipes using seasonal fruits and vegetables, heritage grains, pulses or creamy beans with swirled-in salsas, a little sustainable fish, dairy and much more. What are you waiting for? Dishes will include:
    • Socca, autumnal mushrooms, Lord of the Hundreds Sussex cheese
    • British chickpeas with saffron onions, tomato and spinach
    • Crispy hake with all the herbs and garlic breadcrumbs
    • British spelt with sweet potato, summer preserved tomatoes and parsley-caper salsa
    • Apple, blackberry and cobnut galettes
    • Quick pickled vegetables (please ask the students to bring a glass jar)
    Other Sustainable Kitchen dates coming up:
    • Friday 11th September @ 10.30am – 2.30pm
    • Saturday 21st November @ 10.30am – 2.30pm
    We are sure that this class will be extremely popular so book fast to avoid disappointment - suitable for all levels of kitchen confidence!
  • Join Richard and Suzanne for their second class with us here at the Jericho Kitchen! Willow baskets were used to carry our shopping home before the invention of the plastic bag and now more than ever this seems like something we should all do again. The ultimate sustainable bag for life and one you are probably not likely to forget at home! In this class we will be learning how to make a Breton style basket. This class is suitable for beginners and we will provide you with all the materials and tools that you will need to make your own basket.   Lots of tips, practical advice and most importantly help from your expert tutors! There will be breaks and we will provide you with a light lunch and refreshments during the day.
  • As winter draws closer we need to make sure we are looking after our immune system even more! Come and learn how to make your own elderberry syrup with our resident foraging expert Justine! Fight off colds, flu and coughs with your new skill of elderberry syrup making. So join us at Will's Deli on the Woodstock Road - we will welcome you with a warming drink and all the ingredients you need to make your own syrup to take home including the bottle to take home your healthy delicious nectar!    Not only that we will provide you with some seasonal homemade soup to keep you going during the class. Elderberry syrup is a wonderful remedy for wintertime and offers antioxidants, potassium, beta carotene, calcium, phosphorus, and vitamin C. Suitable for vegetarians and vegans - book fast this one is going to be extremely popular!    
  • As winter draws closer we need to make sure we are looking after our immune system even more! Come and learn how to make your own elderberry syrup with our resident foraging expert Justine! Fight off colds, flu and coughs with your new skill of elderberry syrup making. So join us at Will's Deli on the Woodstock Road - we will welcome you with a warming drink and all the ingredients you need to make your own syrup to take home including the bottle to take home your healthy delicious nectar!    Not only that we will provide you with some seasonal homemade soup to keep you going during the class. Elderberry syrup is a wonderful remedy for wintertime and offers antioxidants, potassium, beta carotene, calcium, phosphorus, and vitamin C. Suitable for vegetarians and vegans - book fast this one is going to be extremely popular!    
  • Do you want to be a more sustainable cook? Are you passionate about eating seasonally and buying local ingredients? Do you want to know how to shop smart, avoid food waste and use up odds and ends? In this workshop, Marcia will help you to change the way you think, buy and cook fresh ingredients to make your home kitchen more sustainable. You’ll prepare fresh, zingy recipes using seasonal fruits and vegetables, heritage grains, pulses or creamy beans with swirled-in salsas, a little sustainable fish, dairy and much more. What are you waiting for? Dishes will include:
    • Celeriac fritters with caper-rosemary alioli
    • Sort-of-Caesar with borlotti, beet tops and radicchio
    • British lentils, spiced roasted beetroot, caramelised onions and strained yoghurt
    • One pot chicken with preserved lemon and how to make a better chicken stock
    • Fairtrade dark chocolate, coffee and olive oil cake
    We are sure that this class will be extremely popular so book fast to avoid disappointment - suitable for all levels of kitchen confidence!
  • Join Richard and Suzanne for their third class with us here at the Jericho Kitchen! A fun, hands-on session weaving natural decorations. Get in the festive mood by learning how to create a natural willow wreath and other Christmas decorations. You can then combine willow hoops to form frames to decorate at home. There will be breaks and we will provide you with a light lunch and refreshments during the day. Finishing with a warming mug of mullied cider or wine and I am sure a mince pie or two!!!
  • Do you want to secure your event?  If we have confirmed your date then just pay securely here.