• A huge welcome to Justine our resident forager and trained herbalist who is going to be guiding you through this beginners guide to foraging in the grounds of the cookery school in Nuneham Courtney.  Justine will also help you understand the impact of plants on your physical and mental health. As with all our events in August we are only holding socially distanced ones in the fresh air so everyone can feel completely comfortable and relaxed at a very safe distance - we have a lot of space in the grounds! Justine will be teaching the basics of foraging and how to sustainably harvest seasonal edibles for their nutritional and medicinal values. You will also learn how to craft from these freshly harvested plants and in different classes also cooking, fermenting and concocting naturals remedies.   All classes will be suitable for all different levels - just come with the desire to learn!!! You will leave having an understanding of some of the most commonly found plants that you can forage and also ones that you need to avoid!!! Start your journey to a lifetime of free food and the health benefits associated with it. Participants must be aged 18 or if under 18 accompanied by an adult and dogs are not permitted on the course, sorry!   Book fast we think these classes will be extremely popular!
  • Are you fed up with cooking then let us spoil us...... Another first for Oxford - our Raclette evening!  After our last sell-out evening at Will's Deli (we sold 70 pizzas in 2 hours) we wanted to return with something that you simply can't buy in Oxford, until now! I had this dish years from a street food vendor in London and it was the most delicious plate of the simplest food I had ever tasted.   What can go wrong with baby potatoes fried in garlic and herbs, garnished with cornichons and pickles and then covered in bubbling warm Swiss cheese??!!! Raclette, (a word derived from the French verb racler, meaning, "to scrape") has been a tradition in Europe for hundreds of years.   So why not come down to Will's Deli for this tried and tested dish.  You can takeaway or sit outside safely socially distanced - and the weather forecast is for sunshine too.    We will be serving the accompanying wine - an ice cold Riesling which will be available to buy from the Deli. We have limited numbers this time so book fast to avoid disappointment.    If you book then please allow a 10 minute window as each dish is prepared one at a time to ensure perfection in presentation and taste!!! All the ingredients will be from local suppliers.
    • Cheese from the Oxford Cheese Company
    • Potatoes from Medley Manor Farm
    • Pickles from Cranston Pickles
    Support your locals!!!
  • Are you fed up with cooking then let us spoil us...... Another first for Oxford - our Raclette evening!  After our last sell-out evening at Will's Deli (we sold 70 pizzas in 2 hours) we wanted to return with something that you simply can't buy in Oxford, until now! I had this dish years from a street food vendor in London and it was the most delicious plate of the simplest food I had ever tasted.   What can go wrong with baby potatoes fried in garlic and herbs, garnished with cornichons and pickles and then covered in bubbling warm Swiss cheese??!!! Raclette, (a word derived from the French verb racler, meaning, "to scrape") has been a tradition in Europe for hundreds of years.   So why not come down to Will's Deli for this tried and tested dish.  You can takeaway or sit outside safely socially distanced - and the weather forecast is for sunshine too.    We will be serving the accompanying wine - an ice cold Riesling which will be available to buy from the Deli. We have limited numbers this time so book fast to avoid disappointment.    If you book then please allow a 10 minute window as each dish is prepared one at a time to ensure perfection in presentation and taste!!! All the ingredients will be from local suppliers.
    • Cheese from the Oxford Cheese Company
    • Potatoes from Medley Manor Farm
    • Pickles from Cranston Pickles
    Support your locals!!!
  • Socially distanced safe and surrounded only by nature. What better way to escape the world for a couple of hours. We want to spoil you!! Transport yourself to the Spain for the evening in the grounds of the cookery school at Nuneham. All you need to do is bring a blanket and we will provide you with everything you need for the perfect summer’s evening meal. Each picnic is for two people – all made with the love and passion of Carolina Catala-Fortuny– anyone who has attended one of  Carolina’s classes at the cookery school will know how good her food is – again this will be restaurant quality food – let’s face it we all want to have a night off from the kitchen after the last 4 months!!!
    • Coca de recapte – Flat bread topped with onion, paprika and red pepper
    • Tortilla de patatas y cebolla – Traditional Spanish omelette
    •  Padron peppers with romesco sauce
    •  Deep fried “gordal” olives with manchego cheese stuffing
    •  Ensaladilla rusa – Russian salad with tuna, egg and creamy home made mayo
    •  Roast chicken and serrano ham croquettes
    •  Buñuelo con crema de canela – Light sugared fritters with cinnamon custard dip
    Please note that if you have any allergies or special dietary requirements then please let us know at the point of booking! All plates and cutlery will be disposable. Each picnic is for 2 people but you can order as many as you like for your family or social bubble! After our first event which sold out in less than 48 hours we just had to add another evening this summer in our beautiful relaxing surroundings. This event is BYO. Please note if the weather is bad then you take it home with you instead if you prefer!
  • Socially distanced safe and surrounded only by nature.  What better way to escape the world for a couple of hours.   We want to spoil you!! We are going British for the evening in the grounds of the cookery school at Nuneham.  All you need to do is bring a blanket and we will provide you with everything you need for the perfect summer’s evening meal. Each picnic is for two people – all made with the love and passion of John Fernandez – anyone who has attended one of John’s classes at the cookery school will know how good his food is – again this will be restaurant quality food.   The feedback from the last picnic that John made was outstanding – let’s face it we all want to have a night off from the kitchen after the last 4 months!!!

    The menu for this evening……

    • Chilled pea and mint shooters
    • Soft boiled quails Scotch eggs with tomato and chilli relish
    • Sweetcorn fritters with smoked salmon and sour cream
    • Sprouting broccoli with roasted beetroot, chilli and coriander dressing
    • Somerset Brie, cranberry and red onion parcel
    • Pimms fruit jellies
    Please note that if you have any allergies or special dietary requirements then please let us know at the point of booking! All plates and cutlery will be disposable.    Each picnic is for 2 people but you can order as many as you like for your family or social bubble!   After our first event which sold out in less than 48 hours we just had to add another evening this summer in our beautiful relaxing surroundings. This event is BYO.  Please note if the weather is bad then you take it home with you instead if you prefer! Comments from John’s last picnic included: “We just wanted to say how much we enjoyed the picnic tonight, it was a lovely setting, and the food was absolutely delicious!! A perfect evening for it too…” “…..once again for an amazing treat! Please do also thank John, the food was sooooo good…. I am busy spreading the word! ” “Brilliant picnic, wonderful food and incredible venue.
  • Socially distanced safe and surrounded only by nature.  What better way to escape the world for a couple of hours.   We want to spoil you!! Transport yourself to the South America for the evening in the grounds of the cookery school at Nuneham.  All you need to do is bring a blanket and we will provide you with everything you need for the perfect summer’s evening meal. Each picnic is for two people – all made with the love and passion of John Fernandez - anyone who has attended one of John's classes at the cookery school will know how good his food is - again this will be restaurant quality food.   The feedback from the last picnic that John made was outstanding – let’s face it we all want to have a night off from the kitchen after the last 4 months!!!

    The menu for this evening......

    • Spiced Sweet Potato and Red pepper and queso fresco tortilla
    • Chargrilled spring onions with Romesco
    • Cassava fries with Havanero Chilli and Garlic Mayo
    • Sea bass ceviche with pickled red onions, mango salsa and corn nachos
    • Argentinian Fugazza (focaccia style bread) with caramelised onions and mozzarella
    • Churros with dulce de leche
    Please note that if you have any allergies or special dietary requirements then please let us know at the point of booking!  Many of these dishes contain nuts!!! All plates and cutlery will be disposable.    Each picnic is for 2 people but you can order as many as you like for your family or social bubble!   After our first event which sold out in less than 48 hours we just had to add another evening this summer in our beautiful relaxing surroundings. This event is BYO.  Please note if the weather is bad then you take it home with you instead if you prefer! Comments from John's last picnic included: "We just wanted to say how much we enjoyed the picnic tonight, it was a lovely setting, and the food was absolutely delicious!! A perfect evening for it too..." ".....once again for an amazing treat! Please do also thank John, the food was sooooo good.... I am busy spreading the word! " "Brilliant picnic, wonderful food and incredible venue."      
  • If you want to learn more about the food of the Mediterranean from the Greek Islands, Italy and France then you need to join Ursula for this class.  Ursula is so passionate about the food of the Mediterranean and anyone who has been on one of her classes will know that you will leave with the same passion and enthusiasm too! Celebrating the very best easy to prepare recipes; steeped in traditions and sparkling flavours just like the Mediterranean itself.  Loose yourself in a tour of flavours and techniques.
    • Bruschetta of caponata with marinated mozzarella
    • Broad bean and feta and dill salad
    • Vine wrapped vegetables with a tangy herb sauce
    • Roman flat bread
    • Nicoise tomato and olive tart
    • Fig and honey ricotta tart
    This class is suitable for vegetarians and all levels - just come hungry!
  • Tapas is unpretentious food with bold flavours, fresh ingredients and lots of fun to make and share with family and friends.   Many of us will have missed holidays abroad this year but we are going to make you feel just like you are in Barcelona with Carolina providing you with lots of Spanish energy and fun! Summer time may be coming to an end but lovely food is still coming up in this entertaining and tasty tapas class.   Here is what you could be preparing on the day:
    • Salmorejo cordobes - Traditional cold tomato soup originating from Cordoba
    • Espardenya d’escalivada i anxoves (Espardenya) - Roasted aubergine and pepper with anchovies on toasted bread
    • Broqueta de chorizo y gambas - Prawn and chorizo skewers
    • Mejillones con hinojo - Mussels in a tomato and fennel sauce
    • Natillas
    Book fast to avoid disappointment - Carolina's classes sell out quickly!!!  Suitable for all levels.  
  • A warm welcome back to Simon Poffley, our resident sourdough expert, who comes all the way from Wales to share his knowledge and passion for making sourdough!! Simon will provide you with very in-depth notes on techniques and timings which you use to make further notes during the initial chat around the table! 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. We will provide you with a light lunch, on the hoof, to keep you going during this class.  This is a hand's on class.
  • A very warm welcome back to Simon after a break of 2 years he is back - coming all the way from Wales to share his passion with you! . 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!
  • With Christmas just around the corner what better way to spend an evening than making these delicious chocolate and sweet treats to take home for someone special or indeed just for yourself! With 25 years teaching experience and triple that in enthusiasm let Ursula guide you through making the following that you can then recreate at home again and again. Beautiful gift packing will be provided along with a delicious light on the hoof dinner snack to keep you going! You will go home with all these amazing treats!:
    • Figs stuffed with toasted almond rolled in orange zest and chocolate
    • Peanut butter cups
    • Sea salted caramel or Earl Grey Tea truffles
    • Candied Peel
    • Chocolate salami
    This was a sell out class last year and for good reason!
  • 🐝THIS CLASS IS THE PERFECT ONE-STOP, LEARN ALL ABOUT PLANT-BASED FOOD!🐝

    Join Niki, author of the book Rebel Recipes, for a fun, part demonstration, but as hands on as you like class.  We will show you how to work with key plant based ingredients and create lush vegan puddings and much more. We will also focus on essential and unusual store cupboard ingredients, how to achieve a balanced vegan diet and Niki’s tips to save time and increase your confidence in the kitchen. Topics covered in this class:
    • Plant-based milks and making your own!
    • Breads and different flours (including gluten free)
    • Egg replacers
    • Nut cheeses
    • Natural Sweeteners
    We will then let you loose to make the following:
    • Turmeric latte
    • Flatbreads
    • Soda bread
    • Seasonal dips
    • Muhamarra
    • Berry compote
    • Banana pancakes
    • Veggie vegan omelettes
    • Quick nut cheese (everyone to make their own to take home)
    Suitable for all levels and skills!   Everyone who books this class with enter into our competition to win a signed copy of Niki’s book Rebel Recipes – good luck!    
  • This class is not just for vegetarians – its for everyone that loves dishes bursting with flavour and colour!  We can all benefit from more veg in our diet and sometimes we just need a bit of a helping hand to give us new ideas. Join Niki, author of the book Rebel Recipes, for a fun, informative hands on class.   All the recipes are definitely easy to replicate at home, inexpensive and absolute family crowd pleasers! Recipes covered in this class:
    • Beetroot flatbread pizza with griddled aubergine and courgette
    • Roasted cauliflower carbonara with crispy kale
    • Hoisin jackfruit burritos
    • Delicious arancini balls with the best Marinara sauce
    • Salted date and salted caramel pecan buns
    Suitable for all levels and skills!   Everyone who books this class with enter into our competition to win a signed copy of Niki’s book Rebel Recipes – good luck!
  • Do you want to learn more about plant-based cooking?  Whether you know nothing about plant-based cooking and want to learn the basics or you just want inspiration for different dishes then this class is perfect for you! Join Niki, author of the book Rebel Recipes, for a fun, informative hands on class.  We will show you how to work with key plant based ingredients and create lush vegan puddings and much more. We will also focus on essential and unusual store cupboard ingredients, how to achieve a balanced vegan diet and Niki’s tips to save time and increase your confidence in the kitchen. You don't need to be vegan or vegetarian to enjoy this class! Recipes covered in this class:
    • Roasted celeriac steaks with salsa verde
    • Griddled harissa mushrooms with fluffy flatbreads with butterbean hummus and mint dip
    • Smokey lentil walnut Bolognese with crispy roast potatoes
    • Baked squash with chestnut nut roast stuffing
    • Frangipane Apple Tart with custard
    Suitable for all levels and skills!   Everyone who books this class with enter into our competition to win a signed copy of Niki's book Rebel Recipes - good luck!
  • Do you struggle with making bread?  Do you find it doesn't rise or it rock solid?!  Then let Ursula guide through the basics of bread making.   Once you master the following 3 building blocks you are ready to go home and confidently make your own perfect bread over and over again...
    • The flour type (we will be using Shipton Mill flour)
    • The kneading technique
    • The temperature of your dough
    On this course you will learn how to make real bread from scratch, from mixing and kneading to baking. The course covers the following breads:
    • Flatbreads
    • Focaccia
    • Spelt bread (using ancients grains)
    This class is a shortened version to our more advanced bread making class at our main cookery school in Nuneham.
  • Do you struggle with making bread?  Do you find it doesn't rise or it rock solid?!  Then let Ursula guide through the basics of bread making.   Once you master the following 3 building blocks you are ready to go home and confidently make your own perfect bread over and over again...
    • The flour type (we will be using Shipton Mill flour)
    • The kneading technique
    • The temperature of your dough
    On this course you will learn how to make real bread from scratch, from mixing and kneading to baking. The course covers the following breads:
    • Flatbreads
    • Focaccia
    • Spelt bread (using ancients grains)
    This class is a shortened version to our more advanced bread making class at our main cookery school in Nuneham.
  • 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!  
  • 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!  
  • Another safe and socially distanced class outside in the fresh air in the grounds of the Nuneham Estate. A very warm welcome to Steve Ash of Warborough Honey just down the road from the cookery school.   Steve has joined us as our resident bee keeping expert and he will teaching you all about bees and how to keep them. . So if you are a complete beginner or you just want to dip your toe in the water to find out if bee keeping is for you then come along and learn from the expert.  We will be covering the following subjects:
    • Awareness of all bees and pollinators - not just honeybees
    • Overview of honeybee anatomy, colony life & social structure
    • A year in the life of a typical honeybee colony
    • The history of beekeeping
    • Honey and harvesting
    • Helping bees and pollinators
    We will then hold a Q&A sessions and have a light lunch including British cheeses from the Nettlebed Creamery just down the road from us! . Then after lunch you will actually get to look at a real hive and what is inside!  Obviously not a working hive but how often do you get to look inside and see how the magic works! We know that this is going to be an extremely popular class so book fast to avoid disappointment.   We will be holding more classes moving forward including a class that will be the part II to this course where you will cover up and get really hands on with the live bees! . We will be giving everyone that books their own jar of Warborough honey to take home after the class.
  • With its diverse landscape and agriculture, Vietnam is blessed with a wealth of beautiful produce and they sure know how to make the most of it, balancing flavours, colours, seasonings and textures in an exquisite manner. Honest, humble, ingenious and ever so satisfying - lets brighten up a winter's day with this tasty menu:
    • Vietnamese Papaya Salad
    • Summer Rolls
    • Pineapple Dipping Sauce
    • Bun Cha with Pork meatballs and chargrilled pork belly
    • Homemade Chilli Sauce
    • Nuoc Cham (Vietnamese dipping Sauce)
    This is a first for us in a long time - you requested it, we provide it!!
  • Thai has long been one of the nations favourites...and for very good reason! Asians love nothing more than big bold flavours, colours and textures and this class has it all...in abundance! Once you've mastered these classics and most importantly learning how to season and balance flavour you'll be confident creating these iconic Thai dishes again!
    • Kanon Jeeb (Pork and Prawn Dumplings)
    • Thai Dumpling Dipping Sauce
    • Dtom Yam Gung Hot and Sour Prawn Soup
    • Green Curry Paste
    • Kaeng Khiao Wan (Thai Green Chicken Curry)
    • Thai Fragrant Rice
    Possibly one of our most popular classes definitely book fast to avoid disappointment!
  • The Street Food industry has totally exploded over the last few years and is worth well over £1bn and growing! Come join us as we recreate those tantilising morsels you devoured on your travels and so wish you knew how. It's become the most popular option globally due to its convenience, speed and great value. In our first of many world street food classes we start with some big hitters:
    • South Asian Chicken Satays with peanut sauce
    • Chinese Boa
    • Ceviche
    • Gyoza
    • Aloo Gobi
    • Mexican Style Churros with chocolate sauce
    A first for us at the Jericho Kitchen and we think it is going to be extremely popular - book fast to avoid disappointment!
  • The Jericho Kitchen has gone all Indian Street Food and for good reason!  Look at this menu….. As the name suggests… quick, quick….don’t delay or else you’ll miss this truly explosive journey!! We’re going full on in this hectic, jam (or rather spice) packed class that will end in an explosion of flavours, smells and vibrant dishes. Classic Street food dishes that have the locals flocking to the stalls as fast as the tourists. Come learn and experience the beautiful heart of Indian food and culture and embrace it first hand. Come on,  Jaldi jaldi!!  Dishes may include:
    • Aloo Bonda (spiced potato balls)
    • Coriander chutney and Tamarind sauce
    • Pakora
    • Roti – and these were sooo tasty and light (photo!)
    • Chana masala
    • Chicken lollipop
    • Indian Chai Masala tea if cold, Lassi if hot!
    Wow!!! Come hungry
  • 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 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!!
  • 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!!
  • 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!!
  • We all need to think more about the health of our immune systems, I’m fascinated by natural immunity and how we can help ourselves be healthier so what better why than to hold classes teaching the Wim Hof technique – Hof is a Dutchman who run marathons barefoot and shirtless above the Arctic Circle and attributes his insanely healthy immune system to his breathing practice and exposure to cold. It’s out there, but there’s science behind it. Put yourself in the expert hands of a certified WHM Instructor, Brian Morrison to learn the 3 pillars of the Wim Hof Method: Breathing Technique, Cold Exposure & Commitment. Find out how you can utilize oxygen and cold exposure to optimize body & mind, and learn about the underlying physiology. . The program generally kicks off with an introduction to the Wim Hof Method, and always includes a breathing session and an (optional) ice bath. At the end there is ample room for reflection, and the Instructor is there to answer questions throughout the workshop. . The intimate quality allows for ample personal attention, and feedback tailored to your specific situation. Whether you are looking to improve mental or physical performance, relieve symptoms related to an illness, or are just curious to find out what the Wim Hof Method is all about— a WHM workshop offers something for everyone. We will also give you information on how to continue to practice at home. **We advise to eat light, if at all, before the workshop ** What to bring: Swimwear Yoga mat Towel Refillable bottle for water We will provide you with a light vegetarian lunch.
  • From Rookie to Ramsey, Novice to Nigella these series of sessions with have your budding chefs holding their own in the kitchen with confidence and sound knowledge.
    .
    Classes have been carefully designed to be not only fun filled and skills packed but also be easily replicated and enjoyed by one and all.
    .
    With busy lifestyles and fewer people cooking at home on a regular basis,  many kids lose that magical experience of cooking with their family and the bond that a home cooked meal builds and before you know it, they'll be off fleeing the nest without knowing where to find a spoon or where the fridge is.
    .
    These classes will give your child the foundations and life skills to fend for themselves and maybe even offer you a meal next for Mother's and Father's day that you don't have to pretend you like ;)
    .
    In the fourth of these classes we will be learning the following dishes:
    • Shakshouka (poaching eggs)
    • Summer minestrone with pesto
    • Chicken and Vegetable Fajitas or Quesadillas
    • Churros and chocolate sauce
    • Vienesse whirls
    You will be learning the following concepts:
    • Cracking eggs
    • Poaching
    • Knife skills
    • Stove use
    • Soups
    • Dressing/Sauce
    • Stir frying
    • Unleavened bread and dough
    • Deep frying
    • Biscuits and baking
    • Piping and filling
  • There is nothing more rewarding then being able to make your own cheese and we are extremely lucky to have the very talented Louise Talbot of Cutting the Curd to guide you on this advanced cheese making class. Working in pairs you will learn how to make Camembert and feta.  You will take home 2 Camemberts and a block of feta each to mature so please make sure you bring containers to transport safely home!  Full notes will be provided for you by Louise to annotate if you wish. Louise will then demo how to make Labneh, with a Boursin Blue cheese spread which you will enjoy as part of your lunch that we provide for you.  If that wasn’t enough Louise will also demo how to make Baileys Irish cream. We ask that you have previous experience of cheese making for this class.  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. **Please note you will need to have attended Part I first – to understand the basic theory of cheese making. **
  • There is nothing more rewarding then being able to make your own cheese and we are extremely lucky to have the very talented Louise Talbot of Cutting the Curd to guide you on this advanced cheese making class. Working in pairs you will learn how to make Camembert and feta.  You will take home 2 Camemberts and a block of feta each to mature so please make sure you bring containers to transport safely home!  Full notes will be provided for you by Louise to annotate if you wish. Louise will then demo how to make Labneh, with a Boursin Blue cheese spread which you will enjoy as part of your lunch that we provide for you.  If that wasn’t enough Louise will also demo how to make Baileys Irish cream. We ask that you have previous experience of cheese making for this class.  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. **Please note you will need to have attended Part I first – to understand the basic theory of cheese making. **
  • 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.
  • A warm welcome to Sumayya Usmani who is our latest edition to our fabulous teaching team!  Her first class with us will be a feast of flavours and top tips on Pakistani home cooking.  So if you want a class packed with these recipes then get booking!!!
    • Turmeric lentil cauliflower pakora
    • Red chilli and garlic chutney
    • Chapattis
    • Carrot and coriander biryani
    • Sindhi Karri, turmeric yoghurt stew with seasonal vegetables
    • Beetroot shami kebab
    You will learn the following techniques in this class:
    • Balancing different flavours that make up Pakistani cookery
    • Toasting & grinding whole spices
    • How to ‘temper’ spices
    • Perfecting how to cook rice & making a biryani
    • Making perfect chapattis
     
  • 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!    
  • A huge welcome to Justine our resident forager and trained herbalist who is going to be guiding you through this beginners guide to foraging in the grounds of the cookery school in Nuneham Courtney.  Justine will also help you understand the impact of plants on your physical and mental health. As with all our events in August we are only holding socially distanced ones in the fresh air so everyone can feel completely comfortable and relaxed at a very safe distance - we have a lot of space in the grounds! Justine will be teaching the basics of foraging and how to sustainably harvest seasonal edibles for their nutritional and medicinal values. You will also learn how to craft from these freshly harvested plants and in different classes also cooking, fermenting and concocting naturals remedies.   All classes will be suitable for all different levels - just come with the desire to learn!!! You will leave having an understanding of some of the most commonly found plants that you can forage and also ones that you need to avoid!!! Start your journey to a lifetime of free food and the health benefits associated with it. Participants must be aged 18 or if under 18 accompanied by an adult 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:
    • 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!
  • 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!
  • 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!
  • 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!!!
  • 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.
  • 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!!!
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    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.
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    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!!
  • 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!