• 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 for a Mediterranean menu!  You will be preparing and eating:
    • Vegetable style minestrone soup
    • Potato and onion tortilla
    • Salsa rossa with vinaigrette
    • Herb crusted pork loin (or mushroom) with caponata
    • Apple Tart Tatin
    You are more than welcome to bring your own knives but we will provide you with a knife for the session!  
  • Even though we put this class together on one of the hottest days of the summer we still felt hungry planning it!  Learn the basics of making a risotto, including the most delicious vegetable stock, and then you can make countless versions at home safe in the knowledge that making a great risotto is actually very easy, you just need to know a few key points! Not only that but we will introduce you to gnocchi in its many different forms - it isn’t just potato that forms this deliciously light morsel.  So come hungry but leave feeling full!!! We will be making the following dishes:
    • Gnocco fitto con salumi - Fried gnocchi with salami
    • Tondore - Ricotta gnocchi
    • Arancini di riso - Filled risotto croquettes
    • Risotto con pancetta, mozzarella e cavolo - Risotto with pancetta affumicata, buffalo mozzarella and savoy cabbage
    • Risotto con funghi, cognac e panna - Mushroom, cognac and cream
    • Brodo di vedura - Vegetable stock
     
  • 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.  
  • 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. **
  • 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 and endless techniques for good bread making:
    • 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!!)
    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.
  • Most of us buy sourdough - at great expense!!!  Why not join the talented and much published author Ursula Ferrigno and learn all there is to know about Sourdough bread! 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 loaves will be ready to take home together with your own starter for future baking, recipes and a handful of new skills. Half way through we will have a tea and coffee break along with a slice of delicious cake made by Ursula and time to ask as many questions as possible! Book fast to avoid disappointment!   .      
  • A first for the Jericho Kitchen!!! We are moving away from Sourdoughs and Italian breads to bring you breads from around the Mediterranean. We start in France with the classic Fougasse - this beautiful bread is a work of art and surprisingly simple to make - once you know how!!! This if often made with a sourdough and so learn how to create the shape and the choice is yours. Then we move on to Greece for the classic pitta - no more plastic wrapped envelopes ready to fill with a myriad of fillings but a fresh simple wholemeal pocket of deliciousness.  Over the border to Turkey now the very adaptable pide bread - an oval shaped flatbread that is similar to the Western pizza style dough that contains a filling of your choice including the tomato and feta that we will have for a snack during the class! Finally we finish back in France with something for those of you with a sweet tooth!  Ursula's tried and tested light as a feather brioche.  Keep it simple or add your favourite chocolate to the mix - either way we know you will leave feeling confident how to reproduce these classic breads at home for a fraction of the cost of their supermarket counterparts and a whole lot tastier!!! The perfect skill to learn in 2020!
  • Niki is a cookbook author and plantbased chef. Her recipes are delicious, wholesome and vibrant plant based dishes which aren't too complicated to make and will help you create tasty feasts without too much fuss - unashamedly about taste whilst being intrinsically balanced and healthy. This class is all about getting some inspiration to create wholesome gluten free and vegetarian, based dishes. You don't need to be vegan or vegetarian to enjoy this class - it's for anyone who's interested in eating a more plantbased diet and the dishes will be packed with flavor and just great tasting wholesome deliciousness.
    • Roast veggie salad with butter beans, zataar and lots of fresh herbs
    • White bean, coconut and roasted pepper stew (Niki’s most popular recipes with her fans!)
    • Spinach crepes with mushrooms, basil pesto and tahini dressing
    • Banana & blueberry pancakes
    • Pancake bread & dips
    • Chocolate & peanut butter fridge Brownie bars
    Niki's first book is being released in December 2019 - "Rebel Recipes: Maximum flavour, minimum fuss: the ultimate in vegan food" so book fast as we know these classes are going flew out the door!!!
  • 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!!
  • A very warm welcome to Jess who joins us from London for her first class with us here at the Jericho Kitchen.  This class is a totally hands-on, conversational fermentation workshop.  As an interactive class it will teach you the fundamentals of fermenting as well as learning how to create your own bespoke Ayurvedic inspired ferments to help balance your mind and body. 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!)! 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.
    We will be using as many seasonal vegetables and fruits as possible from Bonners in the Covered Market in Oxford that sources from local farms within 20 miles of the cookery school!  We will also provide you with containers to take everyone home!  
  • Niki is a cookbook author and plantbased chef, her plantbased recipes have been inspired her travels - by world flavours and plant centric cuisines. Using spices, herbs and slow cooking to maximise the flavour of the veg/pulses  - layering textures and flavours to build truly magnificent meals. In this class you'll learn about bringing veggies to life with spices so you'll make; delicately spiced curries, lots of pulses, flatbreads etc taking inspiration from world flavours to create the perfect meal. Food which can be enjoyed and shared. Soul food - perfect for a cold winters day!!!!! In this class you'll cook up a feast of flavour:
    • Indian crepes with tomato chutney
    • Sweet potato, cauliflower and peanut stew
    • Moroccan spiced lentil and chickpea soup
    • Roasted squash and carrots with peanut dressing and zingy herbs
    • Blood orange and almond cake
    Suitable for vegans and vegetarians!!
  • Niki is a cookbook author and plantbased chef. Her recipes are delicious, wholesome and vibrant plant based dishes which aren't too complicated to make and will help you create tasty feasts without too much fuss - unashamedly about taste whilst being intrinsically balanced and healthy. This class is all about getting some inspiration to create wholesome vegetable based dishes. You don't need to be vegan or vegetarian to enjoy this class - it's for anyone who's interested in eating a more plantbased diet and the dishes will be packed with flavour, comfort foods and spices - just great tasting wholesome deliciousness. In this class you'll cook up a feast of flavor:
    • Roasted cauliflower, baba ganush, spiced harissa checkpeas & dukka
    • Beetroot flatbread pizzas with griddled aubergine and courgettes
    • Sticky braised fennel on puy lentils
    • Lemony butternut squash risotto
    • Frangipane apple tart
    Suitable for vegans and vegetarians.   Niki's first book is being released in December 2019 so we know these classes are going to sell out fast!!!
  • The Californian table is a brand new class for Spring 2020! It brings together Californian food culture noted for its emphasis on fresh, light, and health-conscious dishes which heavily draws influences from Latin, Spanish and Mediterranean cuisine.  Join chef and recipe writer Marcia Barrington where together,  you will create a seasonal menu comprising of
    • Grilled leeks with burrata and salbitxada
    • Saffron chicken with green olive, pistachio & orange-caper salsa
    • Spring vegetables with black rice and lemon aioli
    • Almond nougat vanilla ice cream with chocolate-olive oil drizzle
    Spaces are limited so book now to avoid disappointment!
  • 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!    
  • A warm welcome to our first (of many!) Advanced Patisserie classes of 2020. We held 6 sold out Patisserie classes in 2019 so we know that there is a massive call for more! 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. So if you have attended our beginners class or feel confidence with your skills then why not let Ghalid take you the next level. You will be making the following more complex dishes:
    • Charlotte with seasonal fruit
    • Lemon cream tart
    • Sable Breton
    • Meringue drops
    • Gâteau St Honoré
    The state of the art ovens at Miele Experience Centre will definitely be busy on this class but don't worry you will have your own dedicated oven all to yourself!!!  We will also provide you with refreshments throughout. Book fast as we know this class will be extremely popular!
  • A warm welcome to our second Patisserie for beginners classes of 2020.  We held 6 sold out Patisserie classes in 2019 so we know that there is a massive call for more! 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 pâtissière in this hands on class.  Ghalid’s class will show you how to master a number of techniques ranging from perfect choux pastry to crème pâtissière and the lightest sponges.  Then you will use these skills to assemble  the following creations which taste as stunning as they look:
    • Éclairs
    • Frangipane tart
    • Biscuit roule or suisse roll
    • Gâteau Basque
    Book fast 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 spring flavours
    • Panelle - deliciously light chickpea flour fritters traditionally served in Sicily in a sesame seed coated bun with a squeeze of lemon from the many friggitoria all over Palermo
    • Asparagi e provolone con menti spiedini  - Asparagus, provolone and mint skewers
    • Grissini di farro romano – Roman Spelt grissini
    • Scafata - Umbrian broad beans and swiss chard stewed with wine and tomatoes
    • 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
  • 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:
    • Pimientos del piquillo relleonos de marisco en su salsa - Piquillo peppers stuffed with shellfish
    • Espardenya d’escalivada amb anxoves - Roasted peppers and aubergines, anchovy on sourdough
    • Fricando de ternera con setas - beef fricando with a nut picada and wild mushrooms
    • Flan de cafe - coffee creme caramel plan
    With our last class sold out and with a waiting list - make sure you book early to avoid disappointment!
  • It is an absolute joy each year to move away from slower cooked recipes and embrace a lighter way to cook and eat.  What better way to celebrate the arrival of tender early summer  vegetables and lighter recipes giving a hint of the long summer months to come. Join our Mediterranean chef Marcia Barrington to create a delicious Provencal inspired early summer feast.  We might not be able to guarantee the blue skies and sunshine but we can promise the following menu:
    • Pissaladière
    • Bouillabaisse with rouille
    • Provençal chicken with spring vegetables, white wine and herb de Provence
    • Lemon pots
    • Citrus lavender shortbread
    As with all Marcia's classes they sell out fast!  Our first French class in over a year and we are hoping for more!
  • As the title explains we are off to Jaipur on an food adventure with John, our resident Indian expert.  Not only that but this will be the 3rd time we have run this class - purely because it works - it does what it says on the tin!!! John's family are from Goa and we will be traveling around the many different regions of India with John over the coming months. In this class you will learn about spices and how to make, use and store them properly to maximise flavour with minimal fuss. Mouth watering aromas will fill the room and we hope your minds, palates and bellies will be full to bursting after this cooking extravaganza in this class filled with hints, tricks and tips.
    •  (The best) Onion Bhajis with homemade Apple and Mango chutney
    •  Naan bread
    • Homemade Garam Masala
    • Murgh makhani (aka Butter Chicken)
    • Pilaf rice fit for a King (and Queen)
    • Pistachio and Saffron Shirkhand
    We know that this class is going to be extremely popular so book fast to avoid disappointment!
  • The Portuguese proved to be "hungry" explorers and their food reflects this till today in its diverse use of spices and cooking techniques. Seafood is integral and not surprisingly the Portugese consume more fish per capita than many other countries.....rumour has it, they enjoy a little drink too ;) They left their stamp in many of the countries they once colonised and we will do some justice to this vibrant, wonderful, humble yet sophisticated nations food and culture.
    • Sardinhas Grelhadas à Portuguesa - grilled sardines Portugese style
    • Ameijoas a bulhao pato - clams with wine and herbs
    • Almôndegas - Portuguese meatballs
    • Bife grelhado com salada portuguesa - grilled steak with Portuguese salad
    • Bolinhos de bacalhau - sald cod fritters with tomato & red pepper relish
    • Bola de Berlim - custard doughnut
    Come hungry and ready to have a good time, this is a first for the Jericho Kitchen and we can't wait!!!  
     
  • 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. Simple, tasty and easy to master - even for a complete beginner!      
  • Bang on trend and a class that you won’t find outside of London – Japanese Street Food!  With our first class totally sold out we of course had to put on another one for you! Japan has a big tradition of street food with huge festivals serving up delicious warm snacks.  Yukiko will guide you through the three of their most popular dishes.  This class is a first and will introduce to you to a myriad of new ingredients – all easily available to buy – and something to impress your friends and family with! Okonomiyaki is the Japanese variation of a savory pancake, filled with cabbage and a topping of your choice. When broken down to okonomi (as you like it) and yaki (grilled), the word itself means grilled as you like it, so okonomiyaki is a very personal meal. Takoyaki is a traditional marketplace street food found in Japan.  The snack is shaped in a delicious ball made of wheat flour in a special takoyaki pan, designed to create the shape. It is usually filled with minced or diced octopus, tempura scraps, pickled ginger and green onion. The takoyaki balls are then brushed over with a sauce resembling Worcestershire sauce, and mayonnaise, and are finally topped with dried bonito flakes. If we have time then we will make Omu-soba are one of the most-beloved snacks enjoyed at Japanese festivals throughout the year.  Yakisoba, literally “fried buckwheat”,  is a Japanese noodle stir-fry wrapped in fluffy omelette. Book fast to avoid disappointment!
  • Welcome back Marcia! Marcia’s passion is the Mediterranean, yet a year spent in Mexico confirmed her love of Central American and South American flavours.   Mexican food has so much to offer so why not join Marcia this autumn and learn how to make this perfect Mexican menu when you get home.
    • Chicken pozole verde
    • Blackened fish tacos
    • Crisp corn tortillas topped with black beans, avocado and pico de gallo salsa
    • Seasonal griddled salad with a delicious raw green mole
    You will also gain a wealth of knowledge on all things Mexican including ingredients and of course where you can buy all these new ingredients!  We love souschef.co.uk as will you!  
  • We are pleased to announce to we are bringing pasta making and bread making classes to the Barefoot Cafe here in Oxford!  So, for those of you who weren't able to make it over to Warborough - 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!
  • 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:
    • Insalata di granchi e carciofo - crab and artichoke salad
    • Pasta con le sardine - pasta with sardines
    • Pane rimacinati - semolina mountain bread
    • Insalata di patata di pantelleria - Pantelleria potato salad
    • Cioccolata e fico palermitano - fig, nut and chocolate cake
    • Limonata - Sicilian lemonade syrup
    We know that this class is going to be as popular as all Ursula’s classes are so book fast to avoid disappointment!
  • Tapas to enjoy and impress is what you will be cooking in this fun and busy class. Carolina hails from Barcelona so expect regional dishes of deliciousness! Small morsels of traditional Spanish dishes together with some less known ones will make a delightful lunch and more importantly, will give you some ideas and a good base to recreate these tasty bits of food at home. In this class you will be making the following dishes:
    • Buñuelos de bacalao con allioli - salt cod fritters with homemade allioli
    • Montadito de sobrassada y huevo de codorniz - sobrassada and quail egg montadito
    • Gambas al ajillo - pan fried prawns with garlic and paprika
    • Albondigas con salsa picante - meatballs with spicy tomato sauce
    • Tortilla de patatas y cebolla - traditional potato and onion omelette
    • Churros con chocolate  - churros served with dipping chocolate
    Always one of our most popular classes and for good reason - the feedback is always outstanding!!
  • It has been a while since we let Ghalid stray from his ever popular Moroccan classes but when he came up with this Middle Eastern menu – it was too good to not share with you all! The cuisine of the Middle East covers countries such as Egypt, Jordan, Israel, Lebanon and Syria so we will making dishes from a selection of these countries. Learn how to recognise and use the essential spices such as saffron, sumac, za’atar, pomegrante molasses and rosewater.  As always lots of tips on to use them and what you will need in the cupboard to recreate all these dishes at home:
    • Lamb kofta with green tahini and chopped mint, coriander, flat-leaf parsley & cucumber salad
    • Palestinian Moussakhan cooked chicken with sumac, cinnamon and caramelised onions
    • Lebanese Fattouch salad
    • Flatbreads
    • Pistachio and rose cake served with orange flavoured yoghurt
    As with all Ghalid’s classes book early to avoid disappointment… oh and come hungry!!!  Suitable for all levels.
  • Our last Complete Beginners Cookery Class with a sell out - and for good reason!  You will walk away with a mind field of information and a newly acquired confidence in the kitchen - but more than that you will feel inspired and want to go home and recreate so easily what Carolina has taught you!
    This class is jammed packed with top tips and will give you the basic foundation and understanding of what to do at home and how to bring what you have learned alive in your own kitchen!   This will include knife skills, different types of food preparation, understanding your ingredients and how to make flavours work.
    The recipes you will be preparing will be:
    • seasonal minestrone (knife skills galore, basic vegetable stock, seasonal produce, etc) with pesto and other versatile sauces.
    • meatballs in tomato sauce with pilaf rice (cooking of rice, easy dishes with ingredients that can be used in many others by simply tweaking a couple of things, easy sauce making.
    • The most perfect fail-safe bread rolls!
    • Roast mixed vegetables (roasting, learning to use the oven)
    • Basic Victoria sponge (cake making using creaming method) with poached and roasted seasonal fruit.
    • Scones and shortbread
    • To finish - how to make easy chocolate truffles (a show off for friends and family!)
    Don't worry we will give you a break for lunch and there will be refreshments available throughout the day. We want to dispel the myth that cooking is complicated and as Julia Child's famously said "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."   This class is going to fun so come and join us to catch the cooking bug!! Some of the comments from our last class - "Brilliant fun!  Lovely kitchen too!" - David "The five hours flew by" - Emily and "Fantastic teachers, super clear, food was amazing." - Simon
  • With summer just around the corner we thought Moroccan Mezze would be the perfect new class to introduce you to. This is a style of dining in the Middle East that resembles a collection of Spanish tapas and other small plates meant to stimulate your appetite. But unlike those appetizers, mezze often makes up an entire meal, combining both cold and hot, vegetarian and meat dishes. You will feast on the following along with a very traditional Moroccan mint tea!
    • Houmous – not your supermarket version at all!!!
    • Moutabal – a tahini and smoked aubergine dip
    • Mouhamara – a hot pepper dip with pomegranate
    • Chicken Shawarma – BBQ Chicken marinated in yoghurt & harissa
    • Moroccan flatbreads
    • Fatouch – fresh vegetable salad with fried pita breads
    • Frekeh – a dried green wheat salad
    • Maamoul – biscuits filled with dates and pistachios
    As will all Ghalid’s classes they sell out fast so book early to avoid disappointment!
  • Niki is a cookbook author and plantbased chef. Her recipes are delicious, wholesome and vibrant plant based dishes which aren't too complicated to make and will help you create tasty feasts without too much fuss - unashamedly about taste whilst being intrinsically balanced and healthy. This class is all about getting some inspiration to create wholesome vegetable based dishes. On this vegan course we will also focus on essential and unusual store cupboard ingredients and how to achieve a balanced vegan diet as well as lots of tips from Niki and generally boost your confidence with this style of cooking In this class you'll cook up a feast of flavour:
    • Roasted courgette, green bean and broad bean salad
    • Sweet roasted peppers and chickpea panzanella salad
    • Layered aubergine & pesto bake
    • Easy flatbread with dips
    • Pistachio, date and chocolate chip bars
    With Niki's first book being released in December 2019 we know that these classes are going to fly out so book fast to avoid disappointment!
  • John is fast becoming our resident Indian expert with classes selling out as fast we put them up!  We have created this new class for 2020 -  so come join us for this celebration of spice and vegetables that will blow not only your mind but your tastebuds too!  I mean just look at our spice mix from the last class !!! A feast of food that not even a die hard carnivore will go wanting after....now that's laying down the gaunlet..... Learn how to make the following:
    • Punjabi Bhurta Brinjal Barta
    • Aloo gobi (Spiced potato and cauliflower)
    • Pakora with raita
    • Vegetable Patties (Samosa style) with tamarind sauce
    • Spiced Potato Balls
    • Coconut and coriander chutney
    • Dhal Saag
    John's classes are suitable for all levels  - here are some of the customer feedback comments from his previous classes: "Had an AMAZING time. Can't wait to come again!" "Everyone is so welcoming, we had a lovely time! Thank you - we will be back!" "Thank you, couldn't have been better!"    
  • A warm welcome to our first (of many!) Patisserie for beginners classes of 2020.  We held 6 sold out Patisserie classes in 2019 so we know that there is a massive call for more! 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 pâtissière in this hands on class.  Ghalid’s class will show you how to master a number of techniques ranging from perfect choux pastry to crème pâtissière and the lightest sponges.  Then you will use these skills to assemble  the following creations which taste as stunning as they look:
    • Éclairs
    • Frangipane tart
    • Biscuit roule or suisse roll
    • Gâteau Basque
    Book fast to avoid disappointment!  The follow on class - Advanced Patisserie will be on Monday 23rd March 2020 at Miele Experience Centre in Abingdon.
  • 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.

    We will start the class with an Aperol Spritz to get everyone in the festive spirit and whilst you are busy making your gifts we will get ready a delicious light lunch for you to enjoy on the hoof!

    You will take home beautifully packaged jars and boxes of delicious seasonal offerings including:  

    • Fennel seed and chilli taralli
    • Grissini Torinesi
    • Sicilian rocket pesto
    • Dried figs with almonds and chocolate
    • Panforte
    • Limoncello
    This is the perfect way to relax during this busy time of year!  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.
  • Fresh from her recent trip to Korea, join Da-Hae West - author of K-Food, to discover the secrets of how to recreate Korean street food favourites at home.  Da-Hae & her husband ran a successful street food stall in London so she knows all there is to know on this subject! Korean streets are often lined with ‘Pojangmacha,’ or street food tents, usually specialising in only a small handful of dishes - each of which are packed full of flavour and leave a lasting impression.  Dishes covered in this hands-on class will include:
    • Mayak Gimbap - Addictive seaweed rolls
    • Dak Gangjeong - Crispy, sticky fried chicken bites
    • Bindaetteok - Pork and mung bean pancakes
    • Tteokbokki - Spicy Korean rice cakes
    • Japchae - Stir fried sweet potato noodles
    Book fast as we know that this class will be popular!
  • 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.

  • We are pleased to announce to we are bringing pasta making and bread making classes to the Barefoot Cafe here in Oxford!  So, for those of you who weren't able to make it over to Warborough - 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 heading off to Barcelona for our first Tapas class of 2020 in the capable hands of Carolina!  Always one of our most popular classes and for good reason. Small morsels of traditional Spanish dishes together with some less known ones will make a delightful lunch and more importantly, will give you some ideas and a good base to recreate these tasty bits of food at home.   You will be creating:
    • Buñuelos de bacalao con allioli - Salt cod fritters with homemade allioli
    • Montadito de sobrassada y huevo de codorniz - Sobrassada and quail egg montadito
    • Gambas al ajillo - Pan fried prawns with garlic and paprika
    • Albondigas con salsa picante - Meatballs with spicy tomato sauce
    • Tortilla de patatas y cebolla - Traditional potato and onion omelette
    • Churros con chocolate - Churros served with dipping chocolate
    This class is perfect for all levels and we think would make a perfect present too for someone who loves Spain and all things Spanish!
  • Transport yourself to Thailand and its tropical beaches with our hands-on Thai cooking class. It is no wonder that Thaii food is one of the world’s most famous cuisines as it perfectly balances the four flavours of sweet, salty, spicy and bitter to create the most mouth watering dishes. Join Da-Hae for an introduction to Thai ingredients and how to use them - and learn how to create your own sumptuous curries and dishes to delight and impress your friends and family. Dishes will include:
    • Nam Prik Ong - Northern pork & tomato relish
    • Kai Toon - Steamed savoury egg custard
    • Gaeng Keow Wan - classic green curry with chicken
    • Pad Pak Boon Fai Daeng - Stir fried morning glory
    • Nam Prik Kapi - Shrimp paste relish, served with crudities
    • Jasmine rice
    • Gluay But Chi - Bananas poached in coconut milk
    We think this class is going to be extremely popular - so book fast to avoid disappointment!
  • Marcia is back, having sold out 2 Mexican classes already, we had to put up another one!!  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
    These classes are extremely popular so book fast to avoid disappointment!  
  • Straight into the New Year and our second class of 2020 transporting you off to sunnier climes and dishes packed full of flavour in the capable hands of Da-Hae! Famous for its delicious use of fresh herbs and vegetables, Thai cuisine is one of the most popular in the world. Join us for a tropical exploration into vegetarian Thai cuisine with this hands-on class where you will learn how to make the most of fantastic Thai ingredients. Dishes covered will include:
    • Vegetarian Pad Thai
    • Som Tam - Papaya salad
    • Thai Green Curry
    • Thai spring rolls
    • Mango sticky rice (dessert)
    What better way to start 2020!!!
  • 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 adapting our extremely popular Warborough class to bring you our Barefoot Kitchen version!    Let Ursula demo for you the art of making the most perfect risotto - get all the tips to go home and make a seamless bowl of creamy perfection - this time of year you can't beat Savoy cabbage and bacon! Then we will introduce you to gnocchi in its many different forms – it isn’t just potato that forms this deliciously light morsel.  So learn how, hands on!, to make the following which you can take home and have for lunch or dinner the next day!
    • Gnocco fitto con salumi – Fried gnocchi with salami
    • Gnocchi di patate - Potato gnocchi
    • Tondore – Ricotta gnocchi
    • Arancini di riso – Filled risotto croquettes
    This is definitely one not to miss, the last time (and the first time!) Ursula had a class in the Barefoot Cafe in Walton Street, she had an audience outside for most of the class - she wants you to learn to cook with passion and simplicity with the best seasonal ingredients that we can get our hands on!
  • 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!!!
    After so many people asking us for a class in Warborough and also to learn the most important thing about making great sushi - the rice! Once you have mastered this the world is your oyster with sushi making.
    In this class, after the rice lesson, you will be learning how to make the following traditional rolls:
    • Futomaki
    • Hosomaki
    • Uramaki (inside out!)
    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!!
  • 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 first class of 2020 we have put together a completely new menu and 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.
    • Chestnut and chickpea soup
    • Grape and walnut bread
    • Radicchio lasagne
    • Blood orange and red onion salad
    • Bean, lemon and herb potato cakes
    • Hazelnut mousse with homemade honeycomb
    We are adding this class in August as all of Ursula's Italian vegetarian classes have sold out in 2019!!!  Book early to avoid disappointment!
  • 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!  
  • With 4 sold out classes this year the demand was far too great not to find another slot and we did!  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 puff pastry to mousseline cream .  Then you will use these skills to assemble  the following creations which taste as stunning as they look:
    • Chocolate mousse gateau
    • Mini mill feuille
    • Financier
    • Frangipane tarts
    Everything can be taken home with you so please bring along several containers to transport everything home with you.  We will provide you with a delicious light lunch during the session.
  • Our last Complete Beginners Cookery Class with a sell out - and for good reason!  You will walk away with a mind field of information and a newly acquired confidence in the kitchen - but more than that you will feel inspired and want to go home and recreate so easily what Carolina has taught you!
    This class is jammed packed with top tips and will give you the basic foundation and understanding of what to do at home and how to bring what you have learned alive in your own kitchen!   This will include knife skills, different types of food preparation, understanding your ingredients and how to make flavours work.
    The recipes you will be preparing will be:
    • seasonal minestrone (knife skills galore, basic vegetable stock, seasonal produce, etc) with pesto and other versatile sauces.
    • meatballs in tomato sauce with pilaf rice (cooking of rice, easy dishes with ingredients that can be used in many others by simply tweaking a couple of things, easy sauce making.
    • The most perfect fail-safe bread rolls!
    • Roast mixed vegetables (roasting, learning to use the oven)
    • Basic Victoria sponge (cake making using creaming method) with poached and roasted seasonal fruit.
    • Scones and shortbread
    • To finish - how to make easy chocolate truffles (a show off for friends and family!)
    Don't worry we will give you a break for lunch and there will be refreshments available throughout the day. We want to dispel the myth that cooking is complicated and as Julia Child's famously said "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."   This class is going to fun so come and join us to catch the cooking bug!! Some of the comments from our last class - "Brilliant fun!  Lovely kitchen too!" - David "The five hours flew by" - Emily and "Fantastic teachers, super clear, food was amazing." - Simon
  • Transport yourself to Thailand and its tropical beaches with our hands-on Thai cooking class. It is no wonder that Thaii food is one of the world’s most famous cuisines as it perfectly balances the four flavours of sweet, salty, spicy and bitter to create the most mouth watering dishes. Join Da-Hae for an introduction to Thai ingredients and how to use them - and learn how to create your own sumptuous curries and dishes to delight and impress your friends and family. Dishes will include:
    • Crispy Thai spring rolls
    • Gaeng Keow Wan - Thai green chicken curry
    • Siu Mai - pork and prawn dumplings
    • Sweet chilli sauce
    • Jasmine rice
    As with all our previous Thai classes, they get booked up fast!!!
  • 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!  
  • With Christmas just around the corner what better way to spend an evening than making these delicious chocolates and sweet treats to take home for someone special or indeed just for yourself!  With 25 years of 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 packaging will be provided along with a delicious light on the hoof dinner snack to keep you going!
    • 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 will be our first class at the historic Quaker House in St Giles, Oxford – bang in the middle of Oxford with plenty of parking right outside. Book fast to avoid disappointment!!!
  • As the title explains we are off to Jaipur on an food adventure with John, our resident Indian expert.  John's family are from Goa and we will be traveling around the many different regions of India with John over the coming months.  We are repeating this class again as it sold out in 3 weeks - so we know its popular! In this class you will learn about spices and how to make, use and store them properly to maximise flavour with minimal fuss. Mouth watering aromas will fill the room and we hope your minds, palates and bellies will be full to bursting after this cooking extravaganza in this class filled with hints, tricks and tips.
    •  (The best) Onion Bhajis with homemade Apple and Mango chutney
    •  Naan bread
    • Homemade Garam Masala
    • Murgh makhani (aka Butter Chicken)
    • Pilaf rice fit for a King (and Queen)
    • Pistachio and Saffron Shirkhand
    We know that this class is going to be extremely popular so book fast to avoid disappointment!
  • 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 her 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!
  • 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!!
  • 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!
  • 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...
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