• With all of Ghalid's classes selling out as fast as we put them up we are now posting classes for August and December in March to cater for demand!!
    Ghalid has worked in Paris and in London with Ottolenghi, the fantastic London bakery so you are in good hands!  Learn to recreate the finest French patisserie in this hands on class.
    For our first Christmas specific Patisserie class we are going to the Miele Experience Centre in Abingdon, with their fantastic ovens!!!  In this class you will be making:
    • Clementine and Cranberry Cake
    • Stollen
    • Mince Pies
    • Plum and tomato chutney
    • Fig paste
    • Lemon curd
    • Olive oil crackers
    We will provide everything you need to take this home or to give as gifts!  Coffee and teas free flowing as well as a tea break treat from Ghalid!   Book early to avoid disappointment...
  • Georgia, a country at the intersection of Europe and Asia, is a former Soviet republic that’s home to Caucasus Mountain villages and Black Sea beaches.  it is also famous for its traditional Georgian Feasts known as a Supra.

    It is normally laden with dishes and continues for many hours and are offered spontaneously to only the luckiest of visitors where villagers ply guests with local dishes and endless pours of strong, homemade wine, accompanied by countless long, nostalgic and heartfelt toasts! We will concentrate on the food and let you try that out at home! With lots of strong flavours and plenty of garlic and chilli – learn how to make the following dishes:
    • Chicken in garlic and walnut sauce
    • Spiced lamb kebabs
    • Kupati – spiced Georgian pork sausage
    • Winter kidney bean salad – spiced with cumin and coriander
    • Soko sunelebit – spiced stuffed mushrooms
    • Khakhvis pkhali – shallot pate
    • Khinkali – beef and pork dumplings (as per the image!)
    • Mtsvane ajika – green chilli paste
    • Tkemal –plum sauce
    • Vashlebi – baked apple dumplings
    The perfect alternative to our traditional British Christmas feast!  Come hungry.....
  • Do you want to secure your event?  If we have confirmed your date then just pay securely here.  Confirmation will be sent by return.  Thank you! Venue: 102 Thame Road, Warborough, Oxford OX10 7DG
  • Louise is back!  For the first time we are able to offer you the Part II cheese making class! In this class you will learn how to make your own cheese for Christmas - cheeseboard, gifts and entertaining! Working in pairs, you'll make your very own creamy Camembert for the Christmas cheeseboard! You'll also make the most delicious feta that can be given as a gift, when cubed and presented in a kilner jar with olives, rosemary, sliced red onion and garlic ..... if you can bare to part with it! You'll also learn how to make the best Irish Cream, the perfect gift for a hard-to-buy for relative or a kind neighbour! During the afternoon there will also be a demo of Baked Camembert served with spiced berry compote and candied pecans to give you some entertaining inspiration!  A great way to spend the afternoon and leave with the knowledge to make your own cheeses at home.
  • 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.

    Escape the Christmas shopping madness and join us for a fabulous class of learning how to make these edible Italian Christmas gift to give or serve over the holiday period.  You will take home beautifully packaged jars and boxes of delicious seasonal offerings including -  

    • Limoncello
    • Grissini Torinesi
    • Chocolate salami
    • Panforte
    • Panettone
    This is the perfect way to relax during this busy time of year!
  • To “tapear”,  going from bar to bar for drinks and tapas, is an essential part of the social culture of Spain and is something that every visitor to Spain should experience.  So as you are in the UK in the early spring we thought we would transport to you to Barcelona - Carolina's home city!  This class can be vegetarian as the croquettes can be made without meat too! We will be preparing the following:
      • Chorizos a la sidra - Chorizos cooked in cider
      • Almejas al fino con jamón - Clams with serrano ham and cherry
      • Montaditos sobrasada y huevo de codorniz - Sobrasada and quail egg montadito
      • Tortilla de patatas y cebolla - Traditional Spanish omelette
      • Albóndigas en salsa picante - Meatballs in spicy tomato sauce
      • Olive Oil Cake with orange in syrup
    With all of Carolina's previous Tapas classes selling out fast - book early to avoid disappointment!  
  • Have you always wanted to master the art of making your own Gyoza? Japanese gyoza are a great food to share with friends and family and are the ultimate Japanese street food! Let Yukiko teach you the art of folding your own using 3 different types of fillings including pork, prawn and vegetable varieties It is always wonderful to see people's faces in the class when they suddenly realise that they too can do it!!! You will also learn how to make different types of Japanese sauces to accompany them. As with all our classes we will be able to recommend local suppliers for all ingredients so that you can go home and replicate them straight away.      
  • Working with Niki is an absolute joy!  Her recipes are not only delicious but look absolutely stunning too!  Whilst planning this course (in May!) I was transported to cold days with the need to have warming food.  The photo of the roasted purple sweet potato started the ball rolling.   So if you want to learn more about gluten free food but also if you want to learn some exciting new ideas for those foods you regularly use then this is the class for you. We will be making the following dishes:
    • Roasted purple sweet potato and cauliflower soup
    • Hoisin mushrooms steam buns (the image!)
    • Smokey lentils with harissa roast caulflower and aubergine
    • Mini pizza with spinach pesto roasted tomato, courgette & rocket
    • Salted Caramel Pecan pie
    With Niki's last class totally sold out we would advise booking early to avoid disappointment.  This lady is going places with a book deal and travels all over the world to share her fabulous food!
  • 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.  She is also listed by the Guardian as one of their 10 top chefs to learn to cook with - and after a class with Ursula you will know why.

    So for our November class we have incorporated lots of seasonal vegetables and added a dash of the Med!  Our carefully put together menu also means you get to learn the basics of bread making and pasta making too.
    • Pane di olive con cipolla fracita - Olive bread with onion filling
    • Gnocchi di pate con pesto di rucola e noci - Gnocchi with rocket pesto
    • Lasagne Tricolore - Spinach, fennel & tomato lasagne
    • Peperoni arrosto con carciofi, pecorino e noci - Roast peppers with artichokes, pecorino and nuts
    • Sicilian Cannoli
    As will all of Ursula's classes they book up fast so avoid disappointment and get booking!
  • 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. Perfect for a cold November morning we will be transported to Marrakesh (well for a couple of hours!!) and the sights and smells of the most delicious and colourful foods.  The menu for this class is amazing – an absolute feast! Take the taste test of Ghalid's own spice mixes against the shop ones - you will always make your own after this class!
    • Smoked aubergine and tomato compote
    • Roast cauliflower with preserved lemon dressing
    • Roast pumpkin puree with pomegranate molasses dressing, dukka and crumbled feta
    • Moroccan flatbreads
    • Lamb tagine with Ras Elhanout
    • Almond and orange cake with orange blossom water
  • Gujarati food may be India’s best kept culinary secret.  It is renowned for it use particularly of pulses and combining sweet, sour and savory flavours into their dishes. In this class we’ll introduce you to the Gujarati cooking using ingredients such as fenugreek, asafetida and bottle gourd! Dishes will include:
    • Muthia - steamed vegetable dumplings with fenugreek, bottle gourd and other vegetables stir fried after steaming with mustard and sesame seeds
    • Dudhi ane chana ni dal - bottle gourd and split Bengal fram with curry leaves; served with basmati rice
    • Tikkhi velmi - pastries stuffed with spicy (tikkhi) filling made from toor dal (split pigeon peas), red onions, cloves and mint
    • Green coriander and coconut chutney
    • Rava no halvo - sweet made of semolina, ghee (clarified butter), milk, sultanas, cashew nuts and almonds
    All levels welcome - why not come along and out more about India's best kept secret regional cuisine!
  • Spain is a food-lover’s dream - packed with old taverns, traditional tapas bars and innovative eateries.   So if you’re interested in delving deeper than just eating the food and want to learn how many of Spain’s most famous dishes are prepared, this class is right up your street. We will be cooking a selection of mouthwatering dishes to get you all into the Spanish way of eating.   Dishes may include:
    • Espardenya d’escalivada amb anxoves - Roasted peppers and aubergines, anchovy on sourdough
    • Pollastre amb gambes i picada amb xocolata (Mar i Muntanya) - Chicken and prawns with nut and chocolate "picada"(Surf and Turf)
    • Ensalada de calabacín con aliño de limón y chile - Courgette ribbon salad with chilli and lemon dressing
    • Tortell de crema - Traditional pastry filled with custard
    With our last class sold out and with a waiting list - make sure you book early 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.

  • The food of Sardinia is a reflection of its unique landscape.  From wild and wonderful inland almost desert like uninhabited territories to its crystal clear water along it glorious coastline. Join Ursula who wants to share her love of the food of this island with you.  Feel the influences of both land and sea with the following dishes:
    • Pane Carasau - Sardinian flat bread
    • Insalata pantesca - Caper Salad
    • Fregola sarda con le arselle - Sardinian Fregola with Clams
    • Culingiones di patate - traditional Sardinian potato ravioli with ricotta and mint
    • Semifreddo al torroncino - Chocolate nougat ice cream
    Learn all this and more with stories of her life in Italy that really does bring this class to life in a truly Italian passionate way!  
  • 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!!
  • Marcia is back for her second class with us here in Oxford!  Usually found teaching in London, Marcia was one of the original Directors at Divermenti in Marylebone, so highly experienced indeed! 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
    We think that these classes are going to be extremely popular so book fast to avoid disappointment!  
  • 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. Our last class with Ghalid sold out in 4 weeks 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! We, or should we say you! will be creating –
    • Roasted cauliflower with tahini dressing
    • Artichoke and chickpea salad with Parmesan
    • Kale salad with lentils and sharmoula dressing
    • Cucumber, green olives, coriander with lime and olive oil dressing
    • Ras el hanout chicken with moghrabis, caramelised onion and sweet potato
    • Saffron poached pears on a bed of feta and cream cheese
    Suitable for all levels of experience.  Book fast to avoid disappointment!
  • During this fun hands-on cheese making course, you will be introduced to the science of turning fresh milk into a variety of cheeses.   You will also receive a folder of theory and recipes. You’ll make halloumi, ricotta and mozzarella cheese which will be edible right away. During the day, Louise will demonstrate butter and mascarpone making.  You’ll enjoy the delicious freshly made butter on crusty bread for lunch and the mascarpone with Louise's fabulous lemon drizzle cake. No previous cheese making experience is required and the emphasis will be on making cheese in your home using readily available ingredients and limited equipment. The class is suitable for vegetarians as you will be using vegetarian rennet.  
  • To “tapear”,  going from bar to bar for drinks and tapas, is an essential part of the social culture of Spain and is something that every visitor to Spain should experience.  So as you are in the UK in the early spring we thought we would transport to you to Barcelona - Carolina's home city!  This class can be vegetarian as the croquettes can be made without meat too! We will be preparing the following:
    • Ensaladilla - Vegetable mix with tuna and homemade mayonnaise
    • Fideus Rossos - Noodles with prawns cooked in rich shellfish stock
    • Tortilla de calabacín y menta - Courgette and mint tortilla
    • Montadito de lomo y padrón - Pork tenderloin and padrón pepper on crusty bread
    • Menjarblanc - Set almond  milk custard
    With all of Carolina's previous Tapas classes selling out fast - book early to avoid disappointment!  
  • Transport yourself to the South of France with Marcia and capture the last few days of late summer as she takes you on a culinary tour - embracing the vivid flavours of the French Mediterranean. Expect to cook fresh fish and sparkling produce fresh from the market along with olives, herbs, garlic and delicate olive oil. Vive la France!
    • Socca with roasted peppers, olives and goat’s chevre
    • Le Grand Aioli: A vivid spread of sparkling vegetables, a little steamed seafood with fresh aioli
    • Rouget (Red mullet) with sauce vierge, fennel and tapenade
    • Provençal tomatoes with soft herbs, breadcrumbs and anchovy
    • Crisp apple galette with crème fraiche
  • 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!  Thank you @foodslashtech for the fabulous photo! 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!    
  • 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. Combining traditional dishes with modern twists but very much keeping the Moroccan feel with seasonal vegetable and all the spices.  Ghalid always brings his own spice mixes and when you taste the difference between the perfectly adequate supermarket versions you will definitely be making your own after this class! We will be transporting ourselves in the summer heat to the Morocco and making the following dishes:
    • Beetroot salad with whipped feta, basil oil, deep fried capers and roasted buckwheat
    • Makfoul chicken tagine with onion, tomato confit, raisin and cinnamon with bulgar wheat couscous, caramelised onions and caraway seeds
    • Artichoke, Fennel confit and broad beans tagine with bulgar wheat couscous, caramelised onions and caraway seeds
    • Kenafa white chocolate cream and mint macerated strawberry tart
    Always popular with all levels of cooking experience and always selling out fast!  Come hungry...
  • 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!!
  • With all of Ghalid's classes selling out as fast as we put them up we are now posting classes for August and December in March to cater for demand!!
    Ghalid has worked in Paris and in London with Ottolenghi, the fantastic London bakery so you are in good hands!  Learn to recreate the finest French patisserie in this hands on class.  Ghalid’s class will show you how to master a number of techniques ranging from perfect sweet pastry to mousseline cream.  Everything can be taken home with you and we will provide you with a light lunch during the session.
    • Fraisier or strawberries gateau - a sponge cake with mousseline cream and topped with delicious local Medley Manor Farm strawberries
    • Choux a la creme - choux pastry with white chocolate creme chantilly
    • Cherry tart - sweet pastry, cherry compote and frangipane cream and topped with fresh cherries
    • Figs financier - an almond based cake and decorated with fresh figs
    This class is a must if you love your cakes and baking!  
  • Welcome back to Niki aka Rebel Recipes!  Niki is fast becoming our gluten free cookery go to person.  Her recipe collection is immense.... So much to choose from it is an utter joy choosing menus for these classes.   So we thought we would introduce you to different dishes from breakfast through to dinner learning many top tips along the way about gluten free food and nutritional tips too! Get ready to go home and create these beautiful looking dishes:
    • Banana blueberry buckwheat pancakes with blueberry compote, coconut yoghurt and toasted walnuts
    • Harissa tofu flatbreads with creamy butterbean hummus
    • Heirloom tomato tart with a walnut base
    • Arancini balls with the best Marinara sauce
    • Vegan raspberry Bakewell tart
    Selling out pretty much as soon as we put them up so book early to avoid disappointment!
  • 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.  She is also listed by the Guardian as one of their 10 top chefs to learn to cook with - and after a class with Ursula you will know why.   As soon as we put these classes up they sell out - so get booking to avoid disappointment!!!

    We have put together a new menu bursting with summer flavours - imagine freshly podded broad beans and just picked strawberries from Medley Manor Farm in Oxford.  Roll on July!!!
    • Zuppa di fava con lemoni, menta e pasta - Broad bean soup with lemon, mint and pasta
    • Ceci fritti con salvia e origano e gustoso olive nero - Fried chickpeas with herbs and very tasty olive relish
    • Grissini di farro romano - Roman Spelt grissini
    • Gnocchi di spinaci, piselli e ricotta - Spinach, green pea and ricotta gnocchi
    • Torta di pistacchio e fragola - Strawberry & Pistachio cake
    As will all of Ursula's classes they book up fast so avoid disappointment and get booking!
  • Mumbai is a city of foodies fueled by it’s 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 Oxfordshire, we can show you how to make some of Mumbai’s favourite street foods including:
    • Pav Vada - spiced deep fried potato served in a bun with various chutneys - just look at the photo!!
    • Idli sambhar - steamed rice and lentil "cakes" with a savoury dal and coconut chutney
    • Bhel puri - a snack made with puffed rice and chickpea sticks (sev)
    • Green coriander and coconut chutney
    • Tamarind and date chutney
    We know that Samar's classes are going to be extremely popular - we are also running a class specifically on Gujarati cooking and look out for a longer class at Miele - A Tour of India... exciting times for our Indian Food lovers!
  • This class is the perfect way to start your journey into Food Fermentation.  It is simple to do, honestly!  By the time you leave the class you have will have several jars of fermenting goodness, countless notes to be able to make your own at home (and many variations too!).  Simon has written a book about the subject so he is the prefect person to impart this information to you.  Ask questions - lots of them it is the best way to learn! So some of the benefits of this type of preserving:
    • Makes food more digestible.
    • Fermented foods have more nutrients.
    • Chock full of good bacteria (probiotics).
    • Helps keep your immune system healthy.
    • Helps curb sugar cravings.
    • Lactic acid promotes growth of healthy bacteria in the gut.
    • Increases flavour of foods.
    Learn how to make sauerkraut, kimchi, preserved lemons and other vegetables and fruit ferments. Discover new ways of combining these ancient foods into everyday meals. At the end of the course you will have three items to ferment at home along with recipes and the knowledge and confidence to experiment further.  We will even provide the jars for you!!!
  • A very warm welcome to Marcia and her first class with us at the Jericho Kitchen!  Usually found teaching in London, Marcia was one of the original Directors at Divermenti in Marylebone, so highly experienced indeed! Marcia’s passion is the Mediterranean, yet a year spent in Mexico confirmed her love of Central American and South American flavours.  So, get high-summer off to a sizzling start with the following menu:
    • Cucumber and green tomato gazpacho
    • Tacos al pastor with a mint & pineapple salsa
    • Griddled corn and courgette salad
    • Blackened fish tacos
    • Salsa roja
    Another seasonal class is coming up in October,  if you book both we will give you a 10% discount on your second class.  Just let us know and we will email the coupon code!
  • Our last class with Ghalid sold out in 4 weeks 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.

    We, or should we say you! will be creating -
    • Roasted cauliflower with tahini dressing
    • Artichoke and chickpea salad with parmesan
    • Char-grilled leeks with raisin, celery and olive dressing served with smoked cod roe
    • Butterbeans with mouhamara
    • Ras el hanout chicken with moghrabis, caramelised onion and sweet potato
    • Saffron poached pears on a bed of feta and cream cheese
    You will not be disappointed!
  • 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!!
  • With classes selling out left right and centre the next offering from Venus & Chris is going to be a Thai and Vietnamese mix up!   You will learn how to make 4 dishes and accompanying dipping sauces. Learn the secret of spices and flavours to enable you to recreate at home. Don’t worry they very kindly give you a stockist list that will enable you to find absolutely everything!! So get ready to learn how to make the following – Gaeng Hang Lay – A Northern Thai curry of Burmese influence, thick, oily and fragrantly spiced sauce, paste made from scratch with ginger and tamarind cutting through the richness of the pork. Ga Xao Xa(Vietnamese lemongrass chicken) - Sweetness and lemongrass balanced out with fish sauce and Thai chillies in this quick and fresh stir fry. Scallion oil and nuoc cham will also be made to accompany this dish. Vietnamese Meatballs in Tomato Sauce - A Sloppy Joe inspired meatball dish, crossed with Asian flavours of fried shallots and coriander. Can be served Banh Mi style (A typical Vietnamese sandwich is a fusion of meats and vegetables including cucumber, and pickled carrots and daikon) with lots of fresh herbs and chillies to balance it all out. Vietnamese Summer Rolls - Rice paper rolls with sliced pork, prawns and delicious home made dips of peanut, hoisin and Nuoc Cham. With the March class sold out within 6 weeks we recommend booking this one - FAST!!!!
  • Sicily is an intriguing, beguiling place.  Its position in the Mediterranean gives it an extraordinary cultural legacy.  It has one of the worlds best cuisines thanks to the complex influences and fusion of favours left behind by the Greeks, Romans, Arab, Normans and Spanish who have all occupied this island. If you have ever visited Sicily you will remember the sights and smells of the street food stalls and we are going to recreate 5 dishes that will transport you straight there on a chilly November day! Learn how to make:
    • Asparagus, provolone and mint skewers
    • Potato and ricotta balls
    • Fried gnocchi with salami
    • Anchovy and mozzarella mini bread rolls
    • Chocolate nougat ice cream
    We know that this class is going to be as popular as all Ursula's classes are so book fast to avoid disappointment!  
  • Yukiko is on a mission to inform us that sushi is not just salmon and avocado!!!
    Join us at our favourite Jericho venue, Barefoot Cafe, Walton Street 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!!
  • Pizza making in the Teepee!!  ** NEW FOR 2019 ** After visiting Leah who runs Fitness on the Farm (an outdoor gym for those who love to exercise in the fresh air!) in Frilford near Abingdon and seeing her amazing venue and most importantly, that teepee!!!, we thought what a great idea it would be to hold some events there during the spring and summer months. So why not join Ursula and I in the Teepee and learn how to make your own authentic Neapolitan pizza at home, using simple ingredients and easy techniques. You will make the dough from scratch, learn how to stretch and shape it and top the classic melting mozzarella and tomato - you won't find a pineapple slice in sight!!! - Deliciously light and oh so tasty! With the farm’s fabulous purpose built pizza oven ready to go we know this class will be popular with you all! With plenty of parking and just 5 minutes drive from Abingdon – what is stopping you!!!  Why not check out their website www.farm-fit.co.uk to see what Leah gets up to and to see the farm in all its glory..
  • Viennoiserie are some of the most satisfying pastries to create at home and Ghalid will take you through the essential skills to produce the perfect examples in your own kitchen. Croissant, pain au chocolat and danish pastries are all on the menu as well as crème pâtissière. Ghalid will start with a demonstration on how to make and shape the croissant dough the its over to you to make your own croissant dough to take home and use at your leisure.   Impress your friends and family with wonderful fresh, homemade French breakfast pastries! We decided the brand new bank of ovens at Miele would be the perfect place to hold this class - I can smell it already!!!  Book fast as with all Ghalid's classes to avoid disappointment...  
  • We welcome back Simon for the ever-popular sourdough class with us at the Jericho Kitchen!   Since Simon joined us 3 years ago, every class has been sold out and for good reason!   Master the art of making your own sourdough and leave knowing that you can make your own loaves for yourself and never look back! Using sourdough culture is an ancient method of making bread. Come and learn the basics of this wonderful technique to bake incredibly nutritious and tasty loaves. You will learn to make sourdough starters and production leavens and experiment with different doughs. By the end of the workshop your own handmade sourdough loaf will be ready to take home together with your own starter for future baking, recipes and a handful of new skills. Not only that but Simon as written a book entitled Ferment, Pickle, Dry - Ancient Methods, Modern Meals (Frances Lincoln) - he is a brain well worth picking when he comes to the Jericho Kitchen!
  • 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!    
  • Yukiko is on a mission to inform us that sushi is not just salmon and avocado!!!
    Join us at our favourite Jericho venue, Barefoot Cafe, Walton Street 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!!
  • 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  - with super fresh seasonal asparagus (from Medley Manor Farm on Binsey Lane, Oxford) 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!    
  • From Assamese to Kerelan Christian and Sindhi to Konkani Muslim, India probably has at least as many regional and local cuisines as it's 22 official languages and hundreds of dialects. While it would take a lifetime to do them all justice, we can give you a flavor of this diversity in our day-long cookery course. From a simple yet delectable fenugreek-flecked chicken curry typical of the north, to a fresh  mung dal and coconut salad redolent of the south, we'll take you on a culinary tour around India.   Recipes to encapsulate all this may include:
    • Rava idli (steamed semolina and cashew nut cakes)
    • Coconut chutney
    • Hesarubele Kosambari (mung dal and cucumber salad)
    • Muthia (steamed vegetable "dumplings")
    • Coriander chutney
    • Fajeto (a savory mango and yogurt "soup")
    • Chicken curry with kasuri methi (dried fenugreek) and basmati rice
    • Bengali-style potatoes with panch phoron spice mix
    • Rava no shiro (a semolina and dry fruit-based dessert)
    Along the way we'll talk about and use a range of different spices giving you the knowledgable and confidence to finally use that jar of asafoetida sitting in the back of your  kitchen cupboard!
  • Sicily is an intriguing, beguiling place.  Its position in the Mediterranean gives it an extraordinary cultural legacy.  It has one of the worlds best cuisines thanks to the complex influences and fusion of favours left behind by the Greeks, Romans, Arab, Normans and Spanish who have all occupied this island. If you have ever visited Sicily you will remember the sights and smells of the street food stalls and we are going to recreate 5 dishes that will transport you straight there on an October day! Learn how to make:
    • Arancini di riso - filled risotto croquettes
    • Polpette di patata e ricotta - Potato and ricotta balls
    • Insalata di fichi con mozzarella e basilico - Black fig, mozzarella and basil salad
    • Fritto misto con sugo di pomodoro - Fried vegetables with tomato sauce
    • Cioccolato e fico palermitano - Fig, nut and chocolate cake
    We know that this class is going to be as popular as all Ursula’s classes are so book fast to avoid disappointment!
  • When you visit a Miele Experience Centre and see the bank of ovens at your disposal you think one thing... BREAD!!!    Then you think who would get to teach this class... it has to be Ursula Ferrigno.  Author of many books including bread - her passion! If you have ever been on one of Ursula's classes then you will know that it is impossible to leave without a love of what is being taught and you want just an ounce of the knowledge to start you off on your journey.  This class is going to be an absolute treat for any budding bread maker. So, if you want to learn how to make bread this is the class for you.  Not only will you take home all the information you need to recreate bread at home but you will also learn how to make the following breads:
    • A basic dough - used in many breads but today we will be making grissini
    • The classical Ligurian focaccia from Lecco - the true origin of focaccia!
    • A spelt loaf that we will be making into a cheese and black pepper loaf (but you can keep it plain!)
    • Your own biga which you will take away to grow for as long as you bake bread (mine is 17 years old now!!)
    • Pignola - a delicious pinenut bread
    An absolute masterclass with plenty of time to ask Ursula as many questions as you can in the time!!! - book fast to avoid disappointment!   We will provide refreshments for you during the class and an Italian treat here and there to keep you going.....    
  • 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!  Thank you @foodslashtech for the fabulous photo! 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!    
  • If you haven't been to Venice one of the most exciting discoveries is hidden in the backstreets and it is their bacari – tiny neighbourhood bars that serve up some of the city's tastiest food and wine.  As Truman Capote once said.."Venice, "is like eating an entire box of chocolate liqueurs in one go.  It intoxicates; it cloys; it is irresistible!"   So let Ursula transport you for an evening of truly authentic Venetian food.
    • Instalata di borlotti e pomodri - Borlotti beans and tomato salad
    • Sarde in saor - Fried marinated sardines with onions
    • Bigoli col ragu de anara - Bigoli with duck ragu
    • Lamponi al vino - Raspberries in rose wine
    • Torta Morbida alla ricotta - Ricotta pudding cake
    All dishes are paired and served with Waitrose wine. Waitrose and Partners 110-120 Botley Rd, Oxford OX2 0HH – plenty of parking!!!
  • Christian is an award winner chef from Bournemouth where he runs his very successful company SALT Cø.   After our sold out Scandinavian Supper Club last summer we just had to have him back to wow another group of people with his stunning 7 course taster menu - a Scandinavian influenced menu which includes some SALT Cø. favourite dishes - all individually paired and served with Waitrose wines.
    • “Boiled Egg”
    • “DIY” beetroot risotto
    • Salmon Gravlax, confit lemon, caviar, sour cream, cucumber snow
    • Palate cleanser
    • Pan roasted pork fillet, fondant potato, broccoli, chermoula dressing
    • Lemon parfait, raspberry gel, pistachio crumb, roasted white chocolate
    • SALT Cø. hand crafted chocolates
      Waitrose and Partners 110-120 Botley Rd, Oxford OX2 0HH – plenty of parking!!!
  • Aside from being our resident knife skills expert, Vince is also the Head Chef at Victor's restaurant here in Oxford and he is bringing you his own pan-Asian menu for his first Waitrose Supper Club.  So if you have wondered down the aisle of ingredients with names like yuzu, miso and many more and are at a loss as to what to do with them then these recipes will introduce you all the wonderful ways to incorporate them into your cooking!
    • Teppanyaki & Temura skewers – satay chicken, butter miso pork, coconut & lime prawns, tofu, avocado & tomato, radish & coriander slaw
    • Honey glazed teriyaki beef loin with Japanese mushrooms three ways
    • Blackened miso salmon fillets with grilled pak choi & broccoli & sesame seeds
    • Mango meringue passion fruit & yuzu crème and coconut sorbet
    All dishes are paired and served with Waitrose wines. Waitrose and Partners 110-120 Botley Rd, Oxford OX2 0HH – plenty of parking!!!
  • For our first supper club at Waitrose we are celebrating with a Sicilian Feast.  Let Ursula transfer to you the beguiling island of Sicily and its cuisine of complex influences and fusion of flavours left by the Greeks, Romans, Arabs, Normans and Spanish.  A beautiful seasonal menu with matching wines - sit back, relax and let us bring this Sicilian summer menu!
    • Gnocco fritto con salumi Fried gnocchi with Italian salami, cheese and olives
    • Tagliatelle ai fiori di zucchine con pollo - tagliatelle with courgette flowers and chicken
    • Tagliatelle con pesto di pistacchi - tagliatelle with pistachio pesto  (v) option
    • Insalata di cavolfiori - pickled cauliflower salad
    • Semifreddo al torroncino - Chocolate nougat ice cream
    All dishes are paired and served with Waitrose wine. Waitrose and Partners 110-120 Botley Rd, Oxford OX2 0HH - plenty of parking!!!    
  • Our resident Indian expert, Samar, is back to bring you his first Supper Club with the Jericho Kitchen at our favourite supper club venue in Stadhampton in their amazing converted church.
    Gujarati food may be India’s best kept culinary secret. Even in a country with as diverse and fragmented a cuisine as India, Gujarati food is renowned for its variety, extensive use of legumes, and distinct combination of sweet, sour and savory flavours, but it is practically unknown outside India.
    In this Supper Club we’ll rectify that through a multi-course menu featuring classic home-style dishes, such as guvar dhokli nu shak, a vegetable casserole with fenugreek dumplings, and shrikhand, a creamy dessert made from yogurt flavored with mango, saffron and pistachios.    Dishes may evolve slightly and be adapted to what is seasonally available:
    • Deep fried chickpea flour snacks with a green papaya chutney
    • Cluster beans with fenugreek "dumplings"
    • Fenugreek & banana fritters
    • Fermented and steamed chana dal "cakes"
    • Dal made from dried, split pigeon peas
    • Sweet and sour yogurt "soup"
    • Rice pilad with dried, split pigeon peas
    • Hung yoghurt flavoured with saffron & mango
    • "Pancakes" stuffed with saffron-infused dal
    • all served with flatbread, coriander & coconut chutney and a yogurt drink spiced with black salt & roasted cumin seeds
    Obviously come hungry!!!
  • There's a great buzz around Korean food right now, and it's no surprise given the robust, addictive flavours of the cuisine. In South Korea you are never far from delicious street eats and we are going to teach you 4 of these dishes! Join Da-Hae West, author of the cook book K-Food for an introduction on how to cook a simple yet delicious Korean meal at home. As well as learning a fantastic array of recipes Da-Hae will introduce the specialist Korean ingredients and also tips on where and how to find them in the UK. Recipes will include:
    • Bulgogi burgers - sweet, soy glazed burgers with ssamjang mayo
    • Gochu Twiguim - stuffed, fried chillis
    • Korean Fried Chicken - with sticky 'yangyeom' sauce
    • Sticky, spicy pork ribs
    Book fast to avoid disappointment - these classes sell out FAST! Photo credit David Munns
  • Forget about ordering in and join Da-Hae West to discover how easy it is to recreate your Chinese takeaway favourites at home.  From essential ingredients to cooking tips and techniques, this is a fun hands on class suitable for all levels of cooks!  Transport yourself to the Sichuan province in China for the sights and smells right here in heart of Oxfordshire!  Recipes will include:
    • Salt and pepper ribs
    • Kung pao chicken
    • Special fried rice
    • Mapo Tofu
    • Wonton soup
    It is the first time we have run a Chinese class and we think it is going to be popular so book fast!!!
  • There's a great buzz around Korean food right now, and it's no surprise given the robust, addictive flavours of the cuisine. Join Da-Hae West, author of the cook book K-Food for an introduction on how to cook a simple yet delicious Korean meal at home. As well as learning a fantastic array of recipes Da-Hae will introduce the specialist Korean ingredients and also tips on where and how to find them in the UK. Recipes will include:
    • Doenjang Guk - Spinach and soy bean soup
    • Haemul Pajeon - Crispy seafood pancake
    • Jeyuk Bokkeum - spicy pork belly
    • Banchan small sharing dishes (including Kimchi)
    Book fast to avoid disappointment - these classes sell out FAST! Photo credit David Munns