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  • 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!
  • 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!
  • 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!  
  • 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!
  • If you are new to Japanese cooking and would like to get to grips with some of the basics you will need to start creating authentic tasting dishes then this is the class for you. For example if you finish every dish with a dash of salt and pepper it's time you met yuzu kosho. The Japanese paste easily made from combining yuzu, chilli and salt drops a flavour bomb on everything it touches with just a teaspoon-size dollops of the stuff. A jam-packed 2 hours in which you will be learning the following:
    • Sun dried tomato tofu balls
    • Dried kelp stock - konbu dashi
    • Kelp & dried shitake dashi
    • Miso soup
    • Yuzo kosho dressing
    • Shira-ae  - seasonal vegetables with tofu dressing
    By the end of the class you will be confident to use ingredients like mirin, kombu, dashi and yuzo in your everyday Japanese home cooking!    
  • Yukiko is on a mission to inform us that sushi is not just salmon and avocado!!!
    Join us at our favourite Jericho venue, Barefoot Cafe, Walton Street Oxford and spend an evening learning how to make the traditional Futomaki and Hosomaki rolls but also the Uramaki (inside out!) rolls.    This is the perfect class to learn the techniques and then have the confidence to go home and make your own at a fraction of the price of shop sushi and also oh so much more tasty.
    Finish off with an authentic green tea and ask Yukiko as many questions as you possible can, and people do!   From the amount of photos we get back from people showing how successful they are at making sushi afterwards we know this class works!!
  • 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 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
  • 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!  
  • 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!!!
  • 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.

  • 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 So this class can be vegetarian and vegan. 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!      
  • 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!
  • 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!    
  • 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 spring and learn how to make this perfect Mexican menu when you get home. Dishes may include:
    • Cucumber and green tomato gazpacho
    • Tacos al pastor with mint and pineapple salsa
    • Blackened fish tacos
    • Griddle corn and courgette ribbon salad Salsa roja
    • Sides: lime crema, fresh corn tortillas
    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!  
  • Who doesn’t like chocolate, really? SALT Cø. Private Chef and Chocolatier Christian Ørner returns to the Jericho Kitchen once again to show you about the magical ingredient that is Chocolate and to show you that there is so much more to Chocolate than buying a bar of it and eating in one go. We will be doing two classes, a beginners chocolate class (SATURDAY 4th APRIL 2020) and a more advanced. Both can be done in conjunction with each other or singularly, however we do recommend doing the beginners class before attempting the advanced. In this advanced class we will go through how we make the signature SALT Cø. Dessert, our 9 Textured Chocolate ‘Cake’. Making each of the textures, some of which are: Sponge, sauce, cremeaux, ice cream, chocolate mirror glaze and learning how to use 100% chocolate. The beginners class we will go through How Chocolate is made, where chocolate comes from, we will also temper chocolate for our very own chocolates that we will enjoy at the end of the class, we will also make truffles, whipped chocolate ganache as well as a delicious light chocolate mousse with roasted white chocolate. We look forward to showing you some secrets of the chocolate world and also explaining how chocolate IS actually good for you!
  • Korean food is mostly famous for its barbecued meats, but it is the array of beautiful vegetable dishes that actually make up a traditional Korean table.  After several sell out classes in London, with this particular menu, we have brought it to Oxford! Join Da-Hae West, author of the book K Food,  for feast of delicious Korean vegetarian (and vegan) dishes, including:
    • Banchan: Sharing dishes
    • Vegan Kimchi
    • Pajeon: Crispy spring onion pancake
    • Kimbap: Korean seaweed rolls
    These classes are extremely popular 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!"    
  • 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
  • Let your journey with bread begin with the ultimate bread just flour water and love!  If you have tried to make bread and failed then this the class for you. If you have ever been on one of Ursula’s classes then you will know that it is impossible to leave without a love of what is being taught and you want just an ounce of the knowledge to start you off on your journey.  This class is going to be an absolute treat for any budding bread maker. So, if you want to learn how to make bread this is the class for you.  Not only will you take home all the information you need to recreate bread at home but you will also learn how to make the following breads:
    • A basic dough – used in many breads
    • Bagels
    • The true Ligurian focaccia from Recco – the true origin of focaccia
    • 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 you with a light lunch to keep you going during the class
  • Yukiko who is our Sushi and Japanese Vegetarian expert with constantly sold out classes has put together a new class which we know you will enjoy.  If you look at Yukiko's instagram page (gohankitchen) you will see that she is an avid home cook, constantly creating traditional dishes for her and her family. She will show you just how easy it is to integrate traditional Japanese cooking techniques and flavours, along with their culinary concepts. Leave with a wealth of knowledge and confidence to create all these dishes at home. Don't worry we will tell you exactly where you can buy all the ingredients that are actually all readily available in Oxford or online should you wish to order from the comfort of your own home!  The nettles for this delicious soup will be freshly collected from the grounds that morning!    Dishes prepared:
    • Nettle soup with tempura nettle leaf
    • Miso marinated sea bream
    • Lotus root with sesame and sweet soy sauce
    • Kale tofu sesame dressing
    • Prawn and vegetable Harumaki spring rolls
    We know that this class will be 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!  
  • Join Da-Hae West, author of the cook book K-Food, on a culinary adventure exploring the flavours of Thai cuisine. Known for its aromatic, sweet, salty flavours - it's no surprise that Thai is one of the nation's favourites. In this hands on class, discover how easy it is to recreate famous dishes at home.  Dishes may include:
    • Gaeng Keow Wan Gai: Thai Green Curry
    • Crispy vegetable spring rolls
    • Shumai: Steamed pork and prawn dumplings
    • Nam prik ong: Pork and Tomato relish
    Extremely popular classes suitable for all levels!
  • 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!!
  • 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. The island's unique food is bright, earthy and suffused with the intensity of the Sicilian sun. Not surprisingly, many of the typical dishes are made with fish and seafood. Cream and butter hardly ever feature; juicy tomatoes or the island's own fragrant olive oil is used instead. Sheep's milk ricotta is another staple ingredient, as are black and green olives, wild fennel (which grows all over the hills) and the cultivated citrus fruits that are used in almost everything from salads to desserts. Using the freshest ingredients learn the basics of bread and pasta making as well all these delicious dishes:
    • 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!
  • When I started to look for someone to teach about keeping bee hives I couldn't have known that here in Oxford would be two more passion people about this very subject!  Let me introduce you to Sara and Roberta who have over 50 years experience of keeping bees.  I am going to share one story with you here to entice you to book this class and this is from Sara - a true raconteur - just tell me you wouldn't want to learn more from this truly inspirational lady "About fifty years ago, when I was living in the South Indian hills I bought a government beehive for about £2. A muduvan, a tribal man, wearing only a cotton shirt, loincloth and bare feet in sandals went into the jungle and came back three days later with the front of his loincloth bulging with the swarm he had captured.  He showed me how to guide the bees into hive with a feather, telling me how you had to respect them." So now for the information - these are the topics that we will be covering:
    • Getting started/Why keeping bees is a GREAT idea!
      • “telling the bees”
    • Essential equipment
      • bee suits+
    • Where to get your bees
      • finding catching, homing and caring for a swarm
      • keeping bees in a city garden
      • splitting a colony
      • homing a nuke
    • Hives
      • hive types
      • moving and sitting a hive
    • Placement of Bees/ Bee friendly flowers
      • bee friendly environments
    • Caring for Bees
      • warm weather vs cold weather
      • regular care + avoiding pests
      • feeding
      • medicating, pests and diseases
      • seasonal behaviour of a bee colony
    • Extracting Honey (Dos and Don’ts)
      • smokers and using smoke
      • stings
    • Bees in India (Sara)
    • Common problems with bees
    • Good books about beekeeping
    Wow!  We will be providing you with a light lunch so you can sit and chat more with Sara and Roberta after the talk!   Book fast to avoid disappointment - we will be repeating this class as we know it going to be VERY popular!  
  • A very warm welcome to Miles Irving and our first of hopefully many foraging classes here at the Jericho Kitchen. Miles is an internationally renowned wild foods expert, public speaker and the author of ‘The Forager Handbook’ - hailed by many as ‘the forager’s bible’. He has worked with some of the world’s best chefs and restaurants. These include Heston Blumenthal’s Fat Duck, Rene Redzepi, Magnus Nilsson and the Hix restaurants. He has been a pioneer in the Wild Food Renaissance and has extensive knowledge of the unique flavours and stories of wild foods - so we are very lucky to have him! The day will centre around getting to know common edible wild species of plants. We want everyone one to leave with the confidence to identify, harvest and use plants which grow near homes- wild ingredients which can easily become part of your diet. We will show you plants growing near the cookery school and help you focus in on their identifying features so you can recognise them, with close attention to the kinds of places you are likely to find them. After having gathered some of all we find, we will retire to the kitchen and show you how to prepare simple dishes with them. During the day, Miles will tell you about all the benefits to both ourselves and our surrounding ecosystems which follow from people engaging with wild land by eating wild foods- essentially of getting back into the food chain of your local surroundings. We will be running another class on Friday 12th June!  Book fast to avoid disappointment!
  • A very warm welcome to Miles Irving and our first of hopefully many foraging classes here at the Jericho Kitchen. Miles is an internationally renowned wild foods expert, public speaker and the author of ‘The Forager Handbook’ - hailed by many as ‘the forager’s bible’. He has worked with some of the world’s best chefs and restaurants. These include Heston Blumenthal’s Fat Duck, Rene Redzepi, Magnus Nilsson and the Hix restaurants. He has been a pioneer in the Wild Food Renaissance and has extensive knowledge of the unique flavours and stories of wild foods - so we are very lucky to have him! The day will centre around getting to know common edible wild species of plants. We want everyone one to leave with the confidence to identify, harvest and use plants which grow near homes- wild ingredients which can easily become part of your diet. We will show you plants growing near the cookery school and help you focus in on their identifying features so you can recognise them, with close attention to the kinds of places you are likely to find them. After having gathered some of all we find, we will retire to the kitchen and show you how to prepare simple dishes with them. During the day, Miles will tell you about all the benefits to both ourselves and our surrounding ecosystems which follow from people engaging with wild land by eating wild foods- essentially of getting back into the food chain of your local surroundings. We will be running another class on Friday 12th June!  Book fast 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 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 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!  
  • 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!!
  • Yukiko is on a mission to inform us that sushi is not just salmon and avocado!!!
    Join us at our favourite Jericho venue, Barefoot Cafe, Walton Street Oxford and spend an evening learning how to make the traditional Futomaki and Hosomaki rolls but also the Uramaki (inside out!) rolls.    This is the perfect class to learn the techniques and then have the confidence to go home and make your own at a fraction of the price of shop sushi and also oh so much more tasty.
    Finish off with an authentic green tea and ask Yukiko as many questions as you possible can, and people do!   From the amount of photos we get back from people showing how successful they are at making sushi afterwards we know this class works!!
  • If you 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. 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 experiment with different doughs. By the end of the workshop your own handmade sourdough loaf will be ready to take home to cook together with your own starter for future baking, recipes and a handful of new skills. We will provide you with a delicious on the hoof lunch with seasonal local ingredients to keep you going throughout the class!
  • 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
  • The Jericho Kitchen has gone all Indian Street Food and for good reason!  Look at this menu..... As the name suggests... quick, quick....don't delay or else you'll miss this truly explosive journey!! We're going full on in this hectic, jam (or rather spice) packed class that will end in an explosion of flavours, smells and vibrant dishes. Classic Street food dishes that have the locals flocking to the stalls as fast as the tourists. Come learn and experience the beautiful heart of Indian food and culture and embrace it first hand. Come on,  Jaldi jaldi!!  Dishes may include:
    • Aloo Bonda (spiced potato balls)
    • Coriander chutney and Tamarind sauce
    • Pakora
    • Dhal
    • Roti - and these were sooo tasty and light (photo!)
    • Chana masala
    • Chicken lollipop
    • Indian Chai Masala tea if cold, Lassi if hot!
    Wow!!! Come hungry.....
  • 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 may 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!
  • Christian is an award winning chef from Bournemouth where he runs his very successful company Salt Cø.   After our sold out Scandinavian Supper Club last summer we just had to have him back to wow another group of people with his stunning 7 course taster menu - his take on his native Scandinavian cuisine.
    • “Boiled Egg” – savoury thyme pannacotta with butternut squash puree
    • “DIY” beetroot risotto
    •  Salmon Gravlax, confit lemon, caviar, sour cream, cucumber snow
    •  Palate cleanser
    •  Pan roasted pork fillet, fondant potato, broccoli, chermoula dressing
    •  Lemon parfait, raspberry gel, pistachio crumb, roasted white chocolate
    •  SALT Cø. hand crafted chocolates
    *PLEASE NOT THAT GIFT VOUCHERS ARE NOT VALID FOR THIS EVENT* We know that this will be extremely popular so book fast to avoid disappointment.  The venue will be near Warborough - exact location to be announced later this month!!!
  • 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. Ghalid has been selling out classes for the last 3 years with us and for good reason!  Who can resist the sights and smells of the Medina?  Learn all about the subtle blends of spices and authentic techniques that are used to create so many sweet and savoury dishes from Morocco.  Take the taste test of Ghalid's own spice mixes against the shop ones - you will always make your own after this class!
    • Moroccan fishballs with chakchouka sauce
    • Pickled courgette salad with charmoula
    • Cucumber salad with olives, coriander, chilli and lime dressing
    • Char-grilled corn on cob with smoked paprika butter
    • Chocolate mousse with halva and tahini
    This is a brand new summer menu so book fast to avoid disapointment!
  • No Korean meal is complete without the ubiquitous kimchi - the spicy, tangy vegetable that sits in every Korean fridge.  We know it is good for us but have you run out of ideas of how to eat it?! Learn how to make the traditional Baechu (cabbage) kimchi and how to use it as an ingredient to cook an array of other Korean dishes including:
    • Kimchi Jeon: Spicy, savoury kimchi pancake with soy vinegar dipping sauce
    • Kimchi Mandu: Steamed kimchi and tofu dumplings
    • Kimchi Bokkeumbap: Easy kimchi fried rice
    Da-Hae has written a fabulous book on Korean food entitled K Food published in 2016 so she is mind of information on the subject. Since joining us in September all her classes have sold out so book fast 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
    Niki’s first book is being published in December 2019 and we are running a competition for every class that you book with Niki you will be entered to win a signed copy of her book. The winner will be picked at random on 31st January 2020.  
  • 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!
  • 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!
  • 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!!!  
     
  • 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. **