• Come and join Justine our resident forager and learn the art of foraging and discover the vast range of wild edible foods within 200m of the cookery school! What to expect We will meet at the cookery school and go through a few basics then head off to discover what exciting seasonal wild foods are growing nearby. After our foraging walk Justine will be teaching sustainable methods of foraging and harvesting making sure we get the full nutritional value of each plant but this time we will be focusing on the yeast present on the plants, the natural sugar and the flavour - all of them essential for wild fermentation. Learn how to make wild fermented brews including kombucha, soda and also tips on brewing beer at home! Participants must be aged 18 or over and dogs are not permitted on the course, sorry! Book fast we think these classes will be extremely popular!
  • Are you one of the growing group of people who are feeling more and more disconnected from people and nature?  Do you want to reconnect? Then let Justine help you in the class that will nourish your body and mind.  What will happen? Justine will bring about 10-20 different medicinal plants and show you how to use them either in tea, eating them and even showing you how to make your own capsules! . We will talk in depth about the benefits of plants for general health for example do you know about wild sage (salvia verbenaca)?  This is  good source of anti-inflammatory and antioxidant compounds. Wound healer but also makes an uplifting tea for the soul. . We will also learn how to create your own natural pharmacy by showing you how to make your own plant extractions.  Choose your favourite from the plants we have and take it home in your own mini container. . This class is a must if you want to start your journey into healing yourself mentally and physically in the extremely safe hands of Justine!   Book fast to avoid disappointment.
  • Come and join Justine our resident forager and learn the art of foraging and discover the vast range of wild edible foods right here in the center of Oxford! What to expect We will meet at a designated place on St Giles and go through a few basics then head off to discover what exciting seasonal wild foods are growing nearby. After our foraging walk Justine will be teaching sustainable methods of foraging and harvesting making sure we get the full nutritional value of each plant but this time we will be focusing on the yeast present on the plants, the natural sugar and the flavour - all of them essential for wild fermentation. Learn how to make wild fermented brews including kombucha, soda and also tips on brewing beer at home! Participants must be aged 18 or over and dogs are not permitted on the course, sorry! Book fast we think these classes will be extremely popular!
  • 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.
  • 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 this beginners class we will be learning the following dishes:
    • Boiling eggs
    • American Pancakes
    • Grilled Chicken with Caprese salad
    • Mac cheese with bechamel and tomato sauce
    • Brownies
    Learn the following concepts:
    • Boiling eggs, using a grill/toaster
    • Frying
    • Separating eggs
    • Where ingredients come from
    • Whisking and folding
    • Grilling/roasting
    • Marinades
    • Salad and dressing
    • Bechamel and tomato sauce (2 mother sauces)
    • Cooking pasta
    • Baking
  • 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 of these class we will be learning the following dishes:
    • scrambling eggs
    • croques monsieur
    • Pizza with homemade tomato sauce
    • Mixed salad and dressings
    • Mango Mousse with fruit Salad
    Learning the following concepts:
    • Eggs and stove use, controlling heat
    • Cracking, whisking eggs
    • Using grill/toaster
    • Sandwich making (hot vs cold)
    • Dough, kneading , proving
    • Baking
    • Rich tomato sauce
    • Salads and emulsified dressings
    • Juicing and setting desserts
  • 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 third of these classes we will be learning the following dishes:
    • Omelette
    • Siu Mei/Oriental dumplings and dipping sauce
    • Bolognese pasta
    • Italian Chocolate Tart
    • profiteroles
    You will learn the following concepts:
    • Cracking eggs and whisking
    • Confidence on stoves
    • Knife skills and chopping
    • Steaming
    • Oriental dressing
    • Stews/Slow cooked dishes
    • Browning meats
    • Peeling
    • Rich sweet shortcrust pastry
    • Rolling, resting and lining cases
    • Choux pastry and piping
  • 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
  • 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 final of these classes we will be learning the following dishes:
    • Pain perdu French toast
    •  Mediterranean tart with homemade flaky pastry (Pissaladiere)
    •  Jerk chicken
    •  Panzanella salad
    • Doughnuts or cinnamon buns
    • Chocolate fondants
    We will be learning the following concepts:
    • Using leftovers and less wastage
    • Breaking whisking eggs
    • Frying with control
    • Flaky pastry
    • Rolling
    • Slicing and chopping
    • Marinades and exotic foods/ingredients
    • Rich doughs
    • Baking and/or frying
    • Separating eggs
    • Lining and greasing dishes
    • Batters for cakes
  • Come and join Justine our resident forager and learn the art of foraging and discover the vast range of wild edible foods within 200m of the cookery school! What to expect We will meet at the cookery school and go through a few basics then head off to discover what exciting seasonal wild foods are growing nearby. After our foraging walk I will be teaching sustainable methods of foraging and harvesting. This time we will be talking a lot about herbalism and how to heal from plants. We will be harvesting the botanicals with intention and bring them back to craft seasonal healing balms and tonics. All depends on the harvest we gather on the day! Participants must be aged 18 or over and dogs are not permitted on the course, sorry! Book fast we think these classes will be extremely popular!
  • Regardless of ability, this carefully designed course was built to teach the foundations of cooking.  Give you child the most important life skill you can...the gift of cooking wholesome, balanced and delicious food. Only prerequisite is a love of food, fun and a hunger to learn (and taste loads!!) in a safe and inspiring environment. There’s so much more to learn when food is used as a vehicle. So much history, geography, science, maths, new textures, flavours, techniques to feed and nourish these growing minds. The best bit is it's the gift that keeps on going so send them in with some containers and if our mantra of "caring is sharing" is observed you may get a taster! Unless it was all too delicious that is :)
    • Welsh rarebit
    • Sticky bbq chicken
    • Teriyaki salmon
    • Roasted vegetables
    • Mango mousse
    • Chocolate chip cookies
    Please let us know any allergies or special dietary requirements.  This class is suitable for all levels.  
  • Regardless of ability, this carefully designed course was built to teach the foundations of cooking.  Give you child the most important life skill you can...the gift of cooking wholesome, balanced and delicious food. Only prerequisite is a love of food, fun and a hunger to learn (and taste loads!!) in a safe and inspiring environment. There’s so much more to learn when food is used as a vehicle. So much history, geography, science, maths, new textures, flavours, techniques to feed and nourish these growing minds. The best bit is it's the gift that keeps on going so send them in with some containers and if our mantra of "caring is sharing" is observed you may get a taster! Unless it was all too delicious that is :)
    • Calzone
    • Breaded chicken
    • Crispy smashed potato
    • Panzanella salad
    • Pasta carbonara
    • Iced buns
    Please let us know any allergies or special dietary requirements.  This class is suitable for all levels.  
  • 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!  
  • 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!!
  • 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.
  • 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.
  • 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!  
  • 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!!
  • 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!
  • 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.
  • 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
  • Come and join Justine our resident forager and learn the art of foraging and discover the vast range of wild edible foods within 200m of the cookery school. What to expect We will meet at the cookery school and go through a few basics then head off to discover what exciting seasonal wild foods are growing nearby. After our foraging walk Justine will be teaching sustainable methods of foraging and harvesting making sure we get the full nutritional value of each plant allowing us to cook with deliciously fresh ingredients!  All the recipes will be seasonal and she will give you tips on how to embrace all of these common botanicals. Participants must be aged 18 or over and dogs are not permitted on the course, sorry! Book fast we think these classes will be extremely popular!
  • 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.  
  • 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!    
  • 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. **
  • 🐝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!    
  • 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!
  • 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.
  • 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!  
  • 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!
  • 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!
  • 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!    
  • 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!!
  • As winter draws closer we need to make sure we are looking after our immune system even more! Come and learn how to make your own elderberry syrup with our resident foraging expert Justine! Fight off colds, flu and coughs with your new skill of elderberry syrup making. So join us at Will's Deli on the Woodstock Road - we will welcome you with a warming drink and all the ingredients you need to make your own syrup to take home including the bottle to take home your healthy delicious nectar!    Not only that we will provide you with some seasonal homemade soup to keep you going during the class. Elderberry syrup is a wonderful remedy for wintertime and offers antioxidants, potassium, beta carotene, calcium, phosphorus, and vitamin C. Suitable for vegetarians and vegans - book fast this one is going to be extremely popular!    
  • Do you want to 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.
  • 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.
  • 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. **
  • 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!    
  • 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!
  • 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!
  • 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!
  • 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!  
  • 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.
  • 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!
  • 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!!!
  • 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!!
  • 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!!
  • 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