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  • 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!  
  • 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!  
  • 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!!
  • As winter draws closer we need to make sure we are looking after our immune system even more! Come and learn how to make your own elderberry syrup with our resident foraging expert Justine! Fight off colds, flu and coughs with your new skill of elderberry syrup making. So join us at Will's Deli on the Woodstock Road - we will welcome you with a warming drink and all the ingredients you need to make your own syrup to take home including the bottle to take home your healthy delicious nectar!    Not only that we will provide you with some seasonal homemade soup to keep you going during the class. Elderberry syrup is a wonderful remedy for wintertime and offers antioxidants, potassium, beta carotene, calcium, phosphorus, and vitamin C. Suitable for vegetarians and vegans - book fast this one is going to be extremely popular!    
  • Come and join Justine our resident forager and learn the art of foraging and discover the vast range of wild edible foods within 200m of the cookery school. What to expect We will meet at the cookery school and go through a few basics then head off to discover what exciting seasonal wild foods are growing nearby. After our foraging walk Justine will be teaching sustainable methods of foraging and harvesting making sure we get the full nutritional value of each plant allowing us to cook with deliciously fresh ingredients!  All the recipes will be seasonal and she will give you tips on how to embrace all of these common botanicals. Participants must be aged 18 or over and dogs are not permitted on the course, sorry! Book fast we think these classes will be extremely popular!
  • Come and join Justine our resident forager and learn the art of foraging and discover the vast range of wild edible foods within 200m of the cookery school! What to expect We will meet at the cookery school and go through a few basics then head off to discover what exciting seasonal wild foods are growing nearby. After our foraging walk I will be teaching sustainable methods of foraging and harvesting. This time we will be talking a lot about herbalism and how to heal from plants. We will be harvesting the botanicals with intention and bring them back to craft seasonal healing balms and tonics. All depends on the harvest we gather on the day! Participants must be aged 18 or over and dogs are not permitted on the course, sorry! Book fast we think these classes will be extremely popular!
  • Come and join Justine our resident forager and learn the art of foraging and discover the vast range of wild edible foods within 200m of the cookery school! What to expect We will meet at the cookery school and go through a few basics then head off to discover what exciting seasonal wild foods are growing nearby. After our foraging walk Justine will be teaching sustainable methods of foraging and harvesting making sure we get the full nutritional value of each plant but this time we will be focusing on the yeast present on the plants, the natural sugar and the flavour - all of them essential for wild fermentation. Learn how to make wild fermented brews including kombucha, soda and also tips on brewing beer at home! Participants must be aged 18 or over and dogs are not permitted on the course, sorry! Book fast we think these classes will be extremely popular!
  • As winter draws closer we need to make sure we are looking after our immune system even more! Come and learn how to make your own elderberry syrup with our resident foraging expert Justine! Fight off colds, flu and coughs with your new skill of elderberry syrup making. So join us at Will's Deli on the Woodstock Road - we will welcome you with a warming drink and all the ingredients you need to make your own syrup to take home including the bottle to take home your healthy delicious nectar!    Not only that we will provide you with some seasonal homemade soup to keep you going during the class. Elderberry syrup is a wonderful remedy for wintertime and offers antioxidants, potassium, beta carotene, calcium, phosphorus, and vitamin C. Suitable for vegetarians and vegans - book fast this one is going to be extremely popular!    
  • Come and join Justine our resident forager and learn the art of foraging and discover the vast range of wild edible foods right here in the centre of Oxford. What to expect We will meet at a designated point in St Giles and go through a few basics then head off to discover what exciting seasonal wild foods are growing nearby. After our foraging walk I will be teaching sustainable methods of foraging and harvesting. This time we will be talking a lot about herbalism and how to heal from plants. We will be harvesting the botanicals with intention and bring them back to craft seasonal healing balms and tonics. All depends on the harvest we gather on the day! Participants must be aged 18 or over and dogs are not permitted on the course, sorry! Book fast we think these classes will be extremely popular!
  • Come and join Justine our resident forager and learn the art of foraging and discover the vast range of wild edible foods right here in the centre of Oxford. What to expect We will meet at a designated point in St Giles and go through a few basics then head off to discover what exciting seasonal wild foods are growing nearby. After our foraging walk Justine will be teaching sustainable methods of foraging and harvesting making sure we get the full nutritional value of each plant allowing us to cook with deliciously fresh ingredients!  All the recipes will be seasonal and she will give you tips on how to embrace all of these common botanicals. Participants must be aged 18 or over and dogs are not permitted on the course, sorry! Book fast we think these classes will be extremely popular!
  • Do you want to be a more sustainable cook? Are you passionate about eating seasonally and buying local ingredients? Do you want to know how to shop smart, avoid food waste and use up odds and ends? In this workshop, Marcia will help you to change the way you think, buy and cook fresh ingredients to make your home kitchen more sustainable. You’ll prepare fresh, zingy recipes using seasonal fruits and vegetables, heritage grains, pulses or creamy beans with swirled-in salsas, a little sustainable fish, dairy and much more. What are you waiting for? Dishes will include:
    • Celeriac fritters with caper-rosemary alioli
    • Sort-of-Caesar with borlotti, beet tops and radicchio
    • British lentils, spiced roasted beetroot, caramelised onions and strained yoghurt
    • One pot chicken with preserved lemon and how to make a better chicken stock
    • Fairtrade dark chocolate, coffee and olive oil cake
    We are sure that this class will be extremely popular so book fast to avoid disappointment - suitable for all levels of kitchen confidence!
  • Do you want to be a more sustainable cook? Are you passionate about eating seasonally and buying local ingredients? Do you want to know how to shop smart, avoid food waste and use up odds and ends? In this workshop, Marcia will help you to change the way you think, buy and cook fresh ingredients to make your home kitchen more sustainable. You’ll prepare fresh, zingy recipes using seasonal fruits and vegetables, heritage grains, pulses or creamy beans with swirled-in salsas, a little sustainable fish, dairy and much more. What are you waiting for? Dishes will include:
    • Socca, autumnal mushrooms, Lord of the Hundreds Sussex cheese
    • British chickpeas with saffron onions, tomato and spinach
    • Crispy hake with all the herbs and garlic breadcrumbs
    • British spelt with sweet potato, summer preserved tomatoes and parsley-caper salsa
    • Apple, blackberry and cobnut galettes
    • Quick pickled vegetables (please ask the students to bring a glass jar)
    Other Sustainable Kitchen dates coming up:
    • Friday 11th September @ 10.30am – 2.30pm
    • Saturday 21st November @ 10.30am – 2.30pm
    We are sure that this class will be extremely popular so book fast to avoid disappointment - suitable for all levels of kitchen confidence!
  • Do you want to be a more sustainable cook? Are you passionate about eating seasonally and buying local ingredients? Do you want to know how to shop smart, avoid food waste and use up odds and ends? In this workshop, Marcia will help you to change the way you think, buy and cook fresh ingredients to make your home kitchen more sustainable. You’ll prepare fresh, zingy recipes using seasonal fruits and vegetables, heritage grains, pulses or creamy beans with swirled-in salsas, a little sustainable fish, dairy and much more. What are you waiting for?  Dishes will include:
    • One pan summer veg with Spanish spice, local fried eggs and golden breadcrumbs
    • Chickpea flour pancakes, heritage tomatoes and British artisan cheese
    • Late summer fish curry with coconut, spinach and fresh turmeric
    • Spiced heritage grains, end of the week veg, herbs, nuts and seeds
    • Quick pickled summer veg (please bring a jam jar with lid)
    • Quick pickled vegetables – we will supply you with your own jar to take away
    Other Sustainable Kitchen dates coming up:
    • Friday 2nd October @ 10.30am – 2.30pm
    • Saturday 21st November @ 10.30am – 2.30pm
    We are sure that this class will be extremely popular so book fast to avoid disappointment - suitable for all levels of kitchen confidence!
  • Join Richard and Suzanne for their third class with us here at the Jericho Kitchen! A fun, hands-on session weaving natural decorations. Get in the festive mood by learning how to create a natural willow wreath and other Christmas decorations. You can then combine willow hoops to form frames to decorate at home. There will be breaks and we will provide you with a light lunch and refreshments during the day. Finishing with a warming mug of mullied cider or wine and I am sure a mince pie or two!!!
  • Join Richard and Suzanne for their second class with us here at the Jericho Kitchen! Willow baskets were used to carry our shopping home before the invention of the plastic bag and now more than ever this seems like something we should all do again. The ultimate sustainable bag for life and one you are probably not likely to forget at home! In this class we will be learning how to make a Breton style basket. This class is suitable for beginners and we will provide you with all the materials and tools that you will need to make your own basket.   Lots of tips, practical advice and most importantly help from your expert tutors! There will be breaks and we will provide you with a light lunch and refreshments during the day.
  • Join Richard and Suzanne for their first class with us here at the Jericho Kitchen! Willow baskets were used to carry our shopping home before the invention of the plastic bag and now more than ever this seems like something we should all do again. The ultimate sustainable bag for life and one you are probably not likely to forget at home! This class is suitable for beginners and we will provide you with all the materials and tools that you will need to make your own basket. Lots of tips, practical advice and most importantly help from your expert tutors! There will be breaks and we will provide you with a light lunch and refreshments during the day.
  • Welcome to our first Peruvian class with Jenniffer - originally from Lima and wanting to bring her national food alive in our kitchens!
    What better why than to imagine yourself wondering through some of the food markets of Lima.  The vibrant colours of exotic fruits, the noise and sounds of people who love their food and the endless street food stalls   With influences from Italy, Spain and China this country spans from the sea through to  jungle - imagine the variety of food!
    Start the class with a Chicha morada - a traditional Peruvian drink made from purple corn, pineapple, cinnamon, limes and cloves and get ready to prepare dishes that may include:
    • Ceviche - this has been declared to be part of Peru's "national heritage" and has had a holiday declared in its honor so it must be good!
    • Tequeños - fried breaded cheese sticks
    • Sanguche de Chicharron - pork belly with sweet potatoes and onions in a toasted bun
    • The Sauces - so important  * Huancaina sauce (Peru's great sauce!) * Ocopa (aji huacatay), * Rocoto and * Salsa criollo
    • Picarones - sweet potatoes and pumpkin doughnuts
    Book fast to avoid disappointment - a first for Oxfordshire!!!!
  • We are pleased to announce to we are bringing pasta making and bread making classes Will's Deli, Woodstock Road here in Oxford!  So, for those of you who weren't able to make it over to Nuneham - you can now walk to this class! In Italy hardly a meal is served without pasta, it is the most important part of the multi course meal.   This class is perfect for all levels, as with over 20 years experience of teaching, you are in the most experienced hands with Ursula! We will be making two types of pasta from scratch in this class, the traditional egg pasta but also the water based semolina style pasta (perfect for vegetarians and vegans!) and making as many different shapes as we can in the time and learn which sauces to serve with them. Take home your pasta and whizz up your dinner in less than 5 minutes!