• Do you want to secure your event?  If we have confirmed your date then just pay securely here.  Confirmation will be sent by return.  Thank you! Venue: 102 Thame Road, Warborough, Oxford OX10 7DG
  • 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...
  • 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 warm welcome back to Ghalid who has worked in London and Paris with Ottolenghi, in Bath at the Bertinet Kitchen and in La Cucina Caldesi in London. Perfect for a cold November morning we will be transported to Marrakesh (well for a couple of hours!!) and the sights and smells of the most delicious and colourful foods.  The menu for this class is amazing – an absolute feast! Take the taste test of Ghalid's own spice mixes against the shop ones - you will always make your own after this class!
    • Smoked aubergine and tomato compote
    • Roast cauliflower with preserved lemon dressing
    • Roast pumpkin puree with pomegranate molasses dressing, dukka and crumbled feta
    • Moroccan flatbreads
    • Lamb tagine with Ras Elhanout
    • Almond and orange cake with orange blossom water
  • 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.

  • 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!
  • 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
     
  • 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. 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!
  • 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.
  • We welcome back Simon for the ever-popular sourdough class with us at the Jericho Kitchen!   Since Simon joined us 3 years ago, every class has been sold out and for good reason!   Master the art of making your own sourdough and leave knowing that you can make your own loaves for yourself and never look back! Using sourdough culture is an ancient method of making bread. Come and learn the basics of this wonderful technique to bake incredibly nutritious and tasty loaves. You will learn to make sourdough starters and production leavens and experiment with different doughs. By the end of the workshop your own handmade sourdough loaf will be ready to take home together with your own starter for future baking, recipes and a handful of new skills. Not only that but Simon as written a book entitled Ferment, Pickle, Dry - Ancient Methods, Modern Meals (Frances Lincoln) - he is a brain well worth picking when he comes to the Jericho Kitchen!
  • Working with Niki is an absolute joy!  Her recipes are not only delicious but look absolutely stunning too!  Whilst planning this course (in May!) I was transported to cold days with the need to have warming food.  The photo of the roasted purple sweet potato started the ball rolling.   So if you want to learn more about gluten free food but also if you want to learn some exciting new ideas for those foods you regularly use then this is the class for you. We will be making the following dishes:
    • Roasted purple sweet potato and cauliflower soup
    • Hoisin mushrooms steam buns (the image!)
    • Smokey lentils with harissa roast caulflower and aubergine
    • Mini pizza with spinach pesto roasted tomato, courgette & rocket
    • Salted Caramel Pecan pie
    With Niki's last class totally sold out we would advise booking early to avoid disappointment.  This lady is going places with a book deal and travels all over the world to share her fabulous food!
  • Spain is a food-lover’s dream - packed with old taverns, traditional tapas bars and innovative eateries.   So if you’re interested in delving deeper than just eating the food and want to learn how many of Spain’s most famous dishes are prepared, this class is right up your street. We will be cooking a selection of mouthwatering dishes to get you all into the Spanish way of eating.   Dishes may include:
    • Espardenya d’escalivada amb anxoves - Roasted peppers and aubergines, anchovy on sourdough
    • Pollastre amb gambes i picada amb xocolata (Mar i Muntanya) - Chicken and prawns with nut and chocolate "picada"(Surf and Turf)
    • Ensalada de calabacín con aliño de limón y chile - Courgette ribbon salad with chilli and lemon dressing
    • Tortell de crema - Traditional pastry filled with custard
    With our last class sold out and with a waiting list - make sure you book early to avoid disappointment!
  • 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!
  • If you are thinking about turning to a plant-based/vegan, gluten free diet and need some help then this is the class for you! Niki will guide through the basic building blocks of what you will need to make an easy switch! The beauty of a plant based diet the Niki way is everything is natural and packed full of nutrients and flavours. Not a stork margarine block in sight! With Niki’s first book being published later this year and a website full of inspiration www.rebelrecipes.co.uk you can’t fail to be inspired to eat this way! This class will be packed full of tips and information about getting your cupboard of ingredients ready to get going immediately. Who knew chickpea water and chocolate makes the most amazing chocolate mousse?! Learn all about the following key topics...
    • Egg free cooking including pancakes and vegan omelettes
    • The basics of plant based milks and nut butter
    • Breads - gluten free breads & dips to accompany
    • Nut cheeses – how to make quick and fermented cheeses
    • Dairy & gluten free desserts – including chocolate ganache pots and ginger cake
    We will stop for brunch of fluffy pancakes with nut butter & warm berries with turmeric lattes and a light lunch of tasty dips and cheeses with gluten free breads.
  • 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!    
  • 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!!!
  • 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
  • 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!
  • 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!
  • 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!
  • 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!
  • 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!
  • 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!  
  • Louise is back!  For the first time we are able to offer you the Part II cheese making class! In this class you will learn how to make your own cheese for Christmas - cheeseboard, gifts and entertaining! Working in pairs, you'll make your very own creamy Camembert for the Christmas cheeseboard! You'll also make the most delicious feta that can be given as a gift, when cubed and presented in a kilner jar with olives, rosemary, sliced red onion and garlic ..... if you can bare to part with it! You'll also learn how to make the best Irish Cream, the perfect gift for a hard-to-buy for relative or a kind neighbour! During the afternoon there will also be a demo of Baked Camembert served with spiced berry compote and candied pecans to give you some entertaining inspiration!  A great way to spend the afternoon and leave with the knowledge to make your own cheeses at home.
  • 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!!!
  • In Italy hardly a meal is served without pasta, it is the most important part of the multi course meal.   This class is perfect for all levels,  as with over 20 years experience of teaching, you are in the most experienced hands with Ursula!

    This class is an absolute MUST!!

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

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

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

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

  • Yukiko is on a mission to inform us that sushi is not just salmon and avocado!!!
    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!!
  • 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.  
  • 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!!!
  • 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!  
  • The joy of finding you have a slot in the schedule to fit in the most perfect class if you love baking the Italian way.  This is a brand new class and it was after scrolling through Ursula's instagram feed that we came up the idea.  So many wonderful recipes that you maybe you haven't come across before. We want everyone to feel confident when baking so we will introduce you to the basics of bread making with traditional flours but also with spelt.  You will take home your own biga too to continue your bread making journey.  We will be making the following recipes and learning more about the region they come from and what inspires their creation - from the Dominites to Puglia and inbetween!
    • Roman Spelt flour grissini - perfect little snacks that we wrap with rosemary - great gift ideas too!
    • Focaccine - a relation of focaccia but much thinner, lighter, crisper and crunchy - fill it with fillings such as goats cheese and grilled vegetables or even bresaola, mascarpone and rocket
    • Artichoke torta or savory tart made with yeasted (enriched) dough filled with artichokes, mint and caciocavallo cheese served in pasticceria's all over Puglia!
    • Brioche blackberry and apple nut tart with almond praline and served with honey yoghurt - change for seasonality - the photo is of British cherries but you can use plums or even grapes - it is utterly divine.  Brioche need to prove overnight so Ursula will make up a batch and bring that for you to make the tart the same day, enabling you to take home your own batch of brioche to use the next morning - including a recipe we will give you for pizza dolce - brioche base with apricots and grapes with a lemon and ricotta filling.
    We will provide you with a light working lunch so make sure you have a good hearty breakfast before this class!!!  We can't wait!!  As always lots of tips and plenty of time to ask the Queen of Italian baking as many questions as possible.
  • 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.      
  • 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.
  • 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 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.  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! This photo shows Jess’s last class in Sir Lanka – so you can see it very much hand’s on and very interactive!  We will provide you with your jars to take home your own ferments and lunch will be provided as we go! This is the perfect way to treat yourself or a friend and balance yourself in time for Christmas!
  • There is nothing more rewarding then being able to make your own cheese and we are extremely lucky to have the very talented Louise Talbot of Cutting the Curd to guide you on this advanced cheese making class. Working in pairs you will learn how to make Camembert and feta.  You will take home 2 Camemberts and a block of feta each to mature so please make sure you bring containers to transport safely home!  Full notes will be provided for you by Louise to annotate if you wish. Louise will then demo how to make Labneh, with a Boursin Blue cheese spread which you will enjoy as part of your lunch that we provide for you.  If that wasn't enough Louise will also demo how to make Baileys Irish cream. We ask that you have previous experience of cheese making for this class.  The emphasis will be on making cheese in your home using readily available ingredients and limited equipment. The class is suitable for vegetarians as you will be using vegetarian rennet. **Please note you will need to have attended Part I first - to understand the basic theory of cheese making. **
  • There is nothing more rewarding then being able to make your own cheese and we are extremely lucky to have the very talented Louise Talbot of Cutting the Curd to guide you on this advanced cheese making class. Working in pairs you will learn how to make Camembert and feta.  You will take home 2 Camemberts and a block of feta each to mature so please make sure you bring containers to transport safely home!  Full notes will be provided for you by Louise to annotate if you wish. Louise will then demo how to make Labneh, with a Boursin Blue cheese spread which you will enjoy as part of your lunch that we provide for you.  If that wasn't enough Louise will also demo how to make Baileys Irish cream. We ask that you have previous experience of cheese making for this class.  The emphasis will be on making cheese in your home using readily available ingredients and limited equipment. The class is suitable for vegetarians as you will be using vegetarian rennet. **Please note you will need to have attended Part I first - to understand the basic theory of cheese making. **
  • During this fun hands-on cheese making course, you will be introduced to the science of turning fresh milk into a variety of cheeses.   You will also receive a folder of theory and recipes. You’ll make halloumi, ricotta and mozzarella cheese which will be edible right away. During the day, Louise will demonstrate butter and mascarpone making.  You’ll enjoy the delicious freshly made butter on crusty bread for lunch and the mascarpone with Louise's fabulous lemon drizzle cake. No previous cheese making experience is required and the emphasis will be on making cheese in your home using readily available ingredients and limited equipment. The class is suitable for vegetarians as you will be using vegetarian rennet.  
  • 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!
  • 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
     
  • 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!