• This home cooking course will introduce you to the simple, healthy, economic and delicious vegetarian dishes that the Japanese cook in their homes. Shira-ae is a seasonal vegetable side dish mixed with pureed soft silken tofu with ground pan roasted sesame seeds and seasoned with mirin, miso and soya sauce. Kinpira Gobo is a simple Japanese stir fry with seasonal vegetable such as braised carrot & burdock root, cooked with a soy sauce, mirin and sugar sauce. Alongside sushi and ramen, tempura is another mandatory menu item in Japanese restaurants.  Encased in a crunchy, crispy yet light batter, these perfectly deep fried vegetable are seriously addictive!  We will be using The Oxford Mushroom Company’s shitake and oyster mushrooms grown 15 minutes from the school! Tofu Miso soup/Konbu (seaweed soup stock)   Seaweed, ginger, garlic, and soybeans, in the form of miso and tofu, combine to lend flavor and nutrients to a delicate soup. This soup is brimming with soy, an excellent source of protein as well as antioxidants. Leave feeling super healthy!!!  
  • 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!!!

    During this fun filled class you will learn how to make the following dishes - so come hungry!!
    • Frittata lasagne
    • Roman Spelt grissini
    • Potato gnocchi
    • Rocket and almond pesto
    • Chocolate and cherry amaretti
    As will all of Ursula's classes they book up fast so avoid disappointment and get booking!
  • Yukiko is on a mission to inform us that sushi is not just salmon and avocado!!!
    We can't wait to bring Sushi to Woodstock!!  Thanks to Fraser and Emily - we are now holding two classes in March and another in May in the Barefoot Cafe in Market Street.  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!!
  • 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. Featuring lots of veggies, fish and some meat but also indulging in a sweet treat to wrap up the meal, here is the menu for the day:
    • Paella mixta. A traditional paella with a mix of chicken and seafood
    • Bacalao con patatas panadera. Salt cod with aiolli mousseline, served with boulangere potatoes
    • Espinacs amb panses I pinyons. Sauteed spinach with garlic, raisins and toasted pinenuts
    • Natillas. A vanilla custard traditional all over the country and with endless flavours variations.
  • When you visit a Miele Experience Centre and see the bank of ovens at your disposal you think one thing... BREAD!!!    Then you think who would get to teach this class... it has to be Ursula Ferrigno.  Author of many books including bread - her passion! If you have ever been on one of Ursula's classes then you will know that it is impossible to leave without a love of what is being taught and you want just an ounce of the knowledge to start you off on your journey.  This class is going to be an absolute treat for any budding bread maker. So, if you want to learn how to make bread this is the class for you.  Not only will you take home all the information you need to recreate bread at home but you will also learn how to make the following breads:
    • A basic dough - used in many breads but today we will be making grissini
    • The classical Ligurian focaccia from Lecco - the true origin of focaccia!
    • A spelt loaf that we will be making into a cheese and black pepper loaf (but you can keep it plain!)
    • Your own biga which you will take away to grow for as long as you bake bread (mine is 17 years old now!!)
    • Pignola - a delicious pinenut bread
    An absolute masterclass with plenty of time to ask Ursula as many questions as you can in the time!!! - book fast to avoid disappointment!   We will provide refreshments for you during the class and an Italian treat here and there to keep you going.....    
  • With two sell out classes already behind her, we just had to have Sasha back!!! This is the perfect class for those who want to learn how to make truly amazing, flavour-packed plant based dishes. Tour the world in the comfort of our kitchen, by grilling singapore-style satay skewers, and sinking your fork into a syrupy, chai-infused banana-upside down cake. You will have ample time to ask as many questions as you wish. You will also be given lots of tips on how to make your own equally-scrumptious dishes back home, and how to vegan-ise old favourites. You don’t have to be vegan to learn how to cook with plants! Everyone is welcome. Recipes depend on the season and what’s in the market, but could include -
    • Roast Beetroot and Cashew Cheese Puffs
    • Chai-spiced Banana Upside-Down Cake
    • Lemongrass Tofu skewers
    • Satay sauce
    • Jackfruit Biryani
    • Smashed Jerusalem Artichokes with puy lentils and golden sultanas  (if we have time!)
  • 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!

    In this beginners class you will make pasta from scratch and then learn how to make your own pasta shapes including lasagna sheets, tagliatelle and ravioli.   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 will demonstrate many other shapes but these will be taught in more detail in the next pasta class Advanced Pasta on Saturday 11th May 2019 which includes coloured 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!!!
    Join us in our favourite Jericho venue, Barefoot Cafe in 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!!
  • "Daisy was wonderful! We thoroughly loved our afternoon with her: because of who she is, her warm, positive energy, and the amazing journey she took us on in producing a delectable feast. It was scrumptious! Recommendation: you should do a Georgian Feast Group session at Jericho Kitchen, ideally with kachapuri (Cheese Bread) too!" (the photo here!) When you ask for a specific course then we try and oblige!!!  You wanted Georgian so here it is - A traditional Georgian feast is known as a Supra and is normally laden with dishes and continues for many hours!!!! Lots of strong flavours – delicious.   Learn how to make the following dishes:
    • Tkemali – Plum Sauce
    • Ispanakhis Pkhali – Spinach pate
    • Mtsvane Lobios Selata – Green Bean and Red Pepper Salad
    • Akhali Kartophili – New Potatoes with Chilli and Herbs
    • Shemzvari Sulguni – Fried Halloumi with Fresh Herbs
    • Ajabsandali – Aubergine Stew
    • Dolma – Stuffed Cabbage Parcels
    • Khinkali - mushroom stuffed dumplings
    • Imeruli Khachapuri – Cheese bread
    Book fast as we think this class will sell out - fast!!!!  
  • Our last class with Ghalid sold out in 4 weeks and for good reason.  Who can resist the sights and smells of the Medina? This class will warm you up a chilly winter’s day with all these earthy and delicious dishes! Learn all about the subtle blends of spices and authentic techniques that are used to create so many sweet and savoury dishes from Morocco.

    We, or should we say you! will be creating -
    • Roasted cauliflower with tahini dressing
    • Artichoke and chickpea salad with parmesan
    • Char-grilled leeks with raisin, celery and olive dressing served with smoked cod roe
    • Butterbeans with mouhamara
    • Ras el hanout chicken with moghrabis, caramelised onion and sweet potato
    • Saffron poached pears on a bed of feta and cream cheese
      You will not be disappointed!
  • With classes selling out left right and centre the next offering from Venus & Chris is going to be a Thai and Vietnamese mix up!   You will learn how to make 4 dishes and accompanying dipping sauces. Learn the secret of spices and flavours to enable you to recreate at home. Don’t worry they very kindly give you a stockist list that will enable you to find absolutely everything!! So get ready to learn how to make the following – Gaeng Hang Lay – A Northern Thai curry of Burmese influence, thick, oily and fragrantly spiced sauce, paste made from scratch with ginger and tamarind cutting through the richness of the pork. Ga Xao Xa(Vietnamese lemongrass chicken) - Sweetness and lemongrass balanced out with fish sauce and Thai chillies in this quick and fresh stir fry. Scallion oil and nuoc cham will also be made to accompany this dish. Vietnamese Meatballs in Tomato Sauce - A Sloppy Joe inspired meatball dish, crossed with Asian flavours of fried shallots and coriander. Can be served Banh Mi style (A typical Vietnamese sandwich is a fusion of meats and vegetables including cucumber, and pickled carrots and daikon) with lots of fresh herbs and chillies to balance it all out. Vietnamese Summer Rolls - Rice paper rolls with sliced pork, prawns and delicious home made dips of peanut, hoisin and Nuoc Cham. Definitely one to try - the perfect Christmas present!!!
  • This class is a must if you want to master the art of how to use the fundamental cook's tool - your trusty knife with the highly experienced chef Vince Langton. You can bring your own knives but we will also have a full set for you to use.  You will be taught how to handle your knife like a chef and be able to slice and dice like a pro by the end of the class. We will prepare classical and traditions cuts of vegetables, finely chopping herbs for dressings and learn how to save on cooking time and of course most importantly money. During the class Vince will also demo deboning a chicken so please let us know if you are vegetarian!    You will also get the chance to learn how to sharpen your knives - if you have your own set bring them along! We will stop briefly for a light lunch during the class.
  • 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! We will be preparing the following:
    • Tortilla de patatas y cebolla - Traditional Spanish omelette
    • Broqueta de gamba y chorizo - Prawn and chorizo skewers
    • Montaditos de sobrasada, Mahón y miel -Sobrasada with Mahón cheese and honey on crusty bread
    • Champiñones al ajillo - Sautéed mushroom with garlic and sherry
    • Croquetas de Jamón - Spanish ham croquettes
    • Crema Catalana amb carquinyolis - Traditional Catalan custard
    With all of Carolina's previous Tapas classes selling out fast - book early to avoid disappointment!  
  • The food of Sardinia is a reflection of its unique landscape.  From wild and wonderful inland almost desert like uninhabited territories to its crystal clear water along it glorious coastline. Join Ursula who wants to share her love of the food of this island with you.  Feel the influences of both land and sea with the following dishes:
    • Pane Carasau - Sardinian flat bread
    • Insalata di finocchi - the prefect fennel salad to accompany the dishes today
    • Pasta con bottarga - fresh handmade pasta with cod roe & lemon
    • Culingiones di patate - traditional Sardinian potato ravioli with ricotta and mint
    • Torta di mirtilli - deliciously light blueberry cake
    Learn all this and more with stories of her life in Italy that really does bring this class to life in a truly Italian passionate way!  
  • Back by popular request!   A lot of classic British dishes are unashamedly hearty - who minds our famously bad weather when you can tuck into a perfectly made chicken, ham and leek pie? In this class we will be focusing on some basic cookery skills but mainly we will learn how to make the prefect pastry - how to roll and fold and create all manner of different pies.  Daisy will explain the technical side of pastry making, the importance of not overworking. Then comes the filling - with so many seasonal ingredients available to us in October you can even make your pie vegetarian if you wanted! To avoid any wastage we will show you to use up your left over pastry and make Palmiers and cheese twists to take home with you.  Then we move on to a traditional treacle tart (nothing like those Mr Kipling tarts we had as kids!) as well as mastering the art of making a good custard - come hungry!!!! http://ww.instagram.com/daisycooksabit/?hl=en    
  • We welcome back Simon for the ever-popular sourdough class with us at the Jericho Kitchen!   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!
  • 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 Calesi in London.  Next March is he heading back up to Oxford and will be bringing the kitchen alive with his Moroccan feast. Perfect for a cold March morning we will be transported to Marrakech (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!
    • Smoked aubergine and tomato compote
    • Roast cauliflower with preserved lemon dressing
    • Carrot, preserved lemon and cumin salad
    • Fennel and tomato salad
    • Lamb tagine with Ras Elhanout
    • Almond and orange cake with orange blossom water
    Book fast to avoid disappointment!!
  • Yukiko's beginner sushi classes are now almost legendary - selling out as soon as they get posted on our website!   So why not go to the next level and perfect more advanced sushi techniques?  Not only that but the most important part - the sushi rice!!! Get to grips with one of the hottest trends in the food world with this hands-on class and learn how to make the following different types of sushi:
    • Temari sushi - sushi balls
    • Oshizushi sushi - sushi cake
    • Mosaic sushi - the hottest trend in Japan right now!
    • Tamagoyaki -  Japanese egg omelette
    A fabulous class to book if you have rolled sushi previously.
  • Welcome back to our resident Vietnamese/Filipino/Chinese experts - Chris & Venus Cardwell.  With 3 sell out classes behind them (at time of publishing!) we know that this class will go down a storm. The perfect way to get your family and friends to help in the kitchen! We've chosen the three popular finger foods from 3 cuisines - pork filled Lumpiang Shanghai - Filipino spring rolls but meatier, Wonton Dumplings with spicy, numbing Szechuan Chili Oil and the now popular Vietnamese Salad Rolls with a home made Peanut Dip and flavoured fish sauce dip Nuoc Cham-- much easier than you think! Book fast to avoid disappointment - these classes are flying out!!
  • After a sold out class in January, we had to repeat it!! So May it is..... In Niki’s own words “"My food is unashamedly for foodies. It’s about pleasure, vibrancy and flavour. There are super healthy salads through to gratifying treats. It’s about thoughtful eating!” In the class you will learn the principles of creating plant-based and naturally gluten free meals from scratch.  We will make a selection of healthy, seasonal dishes, which are all naturally gluten free.   For this class we will be creating the following seasonal menu:
    • White bean, coconut and roasted pepper stew (Niki's most popular recipes with her fans!)
    • Spinach crepes with mushrooms,  basil pesto and tahini dressing
    • Quick flatbread
    • Flourless chocolate, almond and chestnut brownie cake
    Whether you have an intolerance or you just want to learn more about this extremely popular form of cooking this class is perfect for you to master the basics and also find out how to adapt recipes with some simple basic store cupboard ingredients!    
  • Yukiko is on a mission to inform us that sushi is not just salmon and avocado!!!  After two sell out classes this year already - and its only January! we had to add another!!
    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!!
  • 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!!

    If you have made pasta from scratch before and want to improve your pasta making techniques this is the class for you!  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.  Not only that also learn how to create coloured pasta with  spinach, beetroot or maybe even saffron.

    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.

  • 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.  
  • Welcome back to Christian - now award winning chef - and his sous chef Nico.  It is becoming an annual thing this Scandinavian Supper Club evening!!  After a sell out event last summer we have managed to find a time in Christian's busy schedule to return to us to bring the most delicious menu, influenced by his home country of Norway. So why not join us and experience an evening in our luxury surroundings with good food, good company and good conversation.  Christian will be at hand for any questions regarding the menu and all things food. Our menu will be: -

    Fake "Scallop", Salted Cod, Celariac, Celeriac Broth

    Beetroot Cured Gravlax, Horseradish Cream, Caviar, Dill Puree

    Baked Brill Fillets, Scandinavian Carrot Salad: Raw Carrot with Coriander Oil, Cardamom Roasted Carrot and Pickled Carrot Ribbons

    Palate Cleanser

    Over-night Braised Pork Belly, Crackling, "Surkål" Cabbage, Smoked Mash, Tenderstem Broccoli, Lemon Oil

    Scandinavian Berry and Chocolate Trifle, Skyr Ice Cream

    SALT Cø. Hand Crafted Melkesjokolade Chocolates

    Please let us know any allergies or special dietary requirements on booking.
  • 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.      
  • Transport yourselves to a street food stall in Korea.... the sights, the smells, the just made food bursting with flavour and colour. Venus and Chris are back with their energetic and passionate style of teaching, this time, Korean Street Food. There are some classic dishes here - who could resist the most perfect Korean fried chicken - balanced out with a crunchy fresh kimchi!
    • Korean fried chicken with sweet or spicy sauce
    • Bibimbap - Korean rice bowl
    • Quick, easy and healthy... carrot & cucumber kimchi
    • Haemul Pajeon - crispy seafood pancake with spring onions
    Book early to avoid disappointment.
  • Yukiko is on a mission to inform us that sushi is not just salmon and avocado!!!
    We can't wait to bring Sushi to Woodstock!!  Thanks to Fraser and Emily - after our first class in March, we are back in the Barefoot Cafe in Market Street.  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!!
  • 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. Featuring lots of veggies, fish and some meat but also indulging in a sweet treat to wrap up the meal - all the delicious dishes coming very soon!
  • A very warm welcome to Niki Webster and her second class with the Jericho Kitchen, hopefully for the first of many classes.   In Niki’s own words “"My food is unashamedly for foodies. It’s about pleasure, vibrancy and flavour. There are super healthy salads through to gratifying treats. It’s about thoughtful eating!” In the class you will learn the principles of creating plant-based and naturally gluten free meals from scratch.  We will make a selection of healthy, seasonal dishes, which are all naturally gluten free - A three course meal (and more!) bursting with flavour which we get to eat at the end.  
    • Smokey Lentils with Harissa Roast Cauliflower & Aubergine
    • Creamy hummus & vegan pestos
    • Quick Flatbreads
    • Baked aubergine with cashew cheese, pesto & rich tomato sauce
    • Chocolate cherry espresso pots
      Whether you have an intolerance or you just want to learn more about this extremely popular form of cooking this class is perfect for you to master the basics and also find out how to adapt recipes with some simple basic store cupboard ingredients!    
  • 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:
    • Almond Gazpacho
    • Tortilla de patatas y cebolla - Traditional Spanish omelette
    • Montadito de esparragos con salsa  - Asparagus on crusty bread with roasted red pepper sauce
    • Croquetas de Jamón - Spanish ham croquettes
    • Crema Catalana amb carquinyolis - Traditional Catalan custard with almond and anisette biscuits
    With all of Carolina's previous Tapas classes selling out fast - book early to avoid disappointment!  
  • With his first class in January 2019 selling out we had to put on another one straight away to cater for the high demand for this class!!!  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 and we will provide you with a light lunch during the session.
       
  • This class is a must if you want to master the art of how to use the fundamental cook's tool - your trusty knife with the highly experienced chef Vince Langton. You can bring your own knives but we will also have a full set for you to use.  You will be taught how to handle your knife like a chef and be able to slice and dice like a pro by the end of the class. We will prepare classical and traditions cuts of vegetables, finely chopping herbs for dressings and learn how to save on cooking time and of course most importantly money. During the class Vince will also demo deboning a chicken so please let us know if you are vegetarian!    You will also get the chance to learn how to sharpen your knives - if you have your own set bring them along! We will stop briefly for a light lunch during the class.
  • Sicily is an intriguing, beguiling place.  Its position in the Mediterranean gives it an extraordinary cultural legacy.  It has one of the worlds best cuisines thanks to the complex influences and fusion of favours left behind by the Greeks, Romans, Arab, Normans and Spanish who have all occupied this island. If you have ever visited Sicily you will remember the sights and smells of the street food stalls and we are going to recreate 5 dishes that will transport you straight there on a chilly November day! Learn how to make:
    • Asparagus, provolone and mint skewers
    • Potato and ricotta balls
    • Fried gnocchi with salami
    • Anchovy and mozzarella mini bread rolls
    • Chocolate nougat ice cream
    We know that this class is going to be as popular as all Ursula's classes are so book fast to avoid disappointment!  
  • With classes selling out left right and centre the next offering from Venus & Chris is going to be a Thai and Vietnamese mix up!   You will learn how to make 4 dishes and accompanying dipping sauces. Learn the secret of spices and flavours to enable you to recreate at home. Don’t worry they very kindly give you a stockist list that will enable you to find absolutely everything!! So get ready to learn how to make the following – Gaeng Hang Lay – A Northern Thai curry of Burmese influence, thick, oily and fragrantly spiced sauce, paste made from scratch with ginger and tamarind cutting through the richness of the pork. Ga Xao Xa(Vietnamese lemongrass chicken) - Sweetness and lemongrass balanced out with fish sauce and Thai chillies in this quick and fresh stir fry. Scallion oil and nuoc cham will also be made to accompany this dish. Vietnamese Meatballs in Tomato Sauce - A Sloppy Joe inspired meatball dish, crossed with Asian flavours of fried shallots and coriander. Can be served Banh Mi style (A typical Vietnamese sandwich is a fusion of meats and vegetables including cucumber, and pickled carrots and daikon) with lots of fresh herbs and chillies to balance it all out. Vietnamese Summer Rolls - Rice paper rolls with sliced pork, prawns and delicious home made dips of peanut, hoisin and Nuoc Cham. With the March class sold out within 6 weeks we recommend booking this one - FAST!!!!
  • 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!!
  • This home cooking course will introduce you to the simple, healthy, economic and delicious vegetarian dishes that the Japanese cook in their homes. Shira-ae is a seasonal vegetable side dish mixed with pureed soft silken tofu with ground pan roasted sesame seeds and seasoned with mirin, miso and soya sauce. Kinpira Gobo is a simple Japanese stir fry with seasonal vegetable such as braised carrot & burdock root, cooked with a soy sauce, mirin and sugar sauce. Alongside sushi and ramen, tempura is another mandatory menu item in Japanese restaurants.  Encased in a crunchy, crispy yet light batter, these perfectly deep fried vegetable are seriously addictive! Tofu Miso soup/Konbu (seaweed soup stock)   Seaweed, ginger, garlic, and soybeans, in the form of miso and tofu, combine to lend flavor and nutrients to a delicate soup. This soup is brimming with soy, an excellent source of protein as well as antioxidants. Leave feeling super healthy!!!
  • Our last class with Ghalid sold out in 4 weeks 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.

    We, or should we say you! will be creating -
    • Roasted cauliflower with tahini dressing
    • Artichoke and chickpea salad with parmesan
    • Char-grilled leeks with raisin, celery and olive dressing served with smoked cod roe
    • Butterbeans with mouhamara
    • Ras el hanout chicken with moghrabis, caramelised onion and sweet potato
    • Saffron poached pears on a bed of feta and cream cheese
    You will not be disappointed!
  • A very warm welcome to Marcia and her first class with us at the Jericho Kitchen!  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.  So, get high-summer off to a sizzling start with the following menu:
    • Cucumber and green tomato gazpacho
    • Tacos al pastor with a mint & pineapple salsa
    • Griddled corn and courgette salad
    • Mexican dirty rice
    • Salsa roja
    Another seasonal class is coming up in October,  if you book both we will give you a 10% discount on your second class.  Just let us know and we will email the coupon code!
  • Ursula Ferrigno is a talented cook with a deep love of Southern Italian food. Half Italian and a noted teacher Ursula specialises in demonstrating the making of Italian breads, Italian soups, risottos, vegetables, fruit dishes and every kind of pasta dish. She has cooked on many TV programmes and is a prolific author.  She is also listed by the Guardian as one of their 10 top chefs to learn to cook with - and after a class with Ursula you will know why.   As soon as we put these classes up they sell out - so get booking to avoid disappointment!!!

    We have put together a new menu bursting with summer flavours - imagine freshly podded broad beans and just picked strawberries from Medley Manor Farm in Oxford.  Roll on July!!!
    • Zuppa di fava con lemoni, menta e pasta - Broad bean soup with lemon, mint and pasta
    • Ceci fritti con salvia e origano e gustoso olive nero - Fried chickpeas with herbs and very tasty olive relish
    • Grissini di farro romano - Roman Spelt grissini
    • Gnocchi di spinaci, piselli e ricotta - Spinach, green pea and ricotta gnocchi
    • 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!
  • Transport yourself to the South of France with Marcia and capture the last few days of late summer as she takes you on a culinary tour - embracing the vivid flavours of the French Mediterranean. Expect to cook fresh fish and sparkling produce fresh from the market along with olives, herbs, garlic and delicate olive oil. Vive la France!
    • Socca with roasted peppers, olives and goat’s chevre
    • Le Grand Aioli: A vivid spread of sparkling vegetables, a little steamed seafood with fresh aioli
    • Rouget (Red mullet) with sauce vierge, fennel and tapenade
    • Provençal tomatoes with soft herbs, breadcrumbs and anchovy
    • Crisp apple galette with crème fraiche
  • 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.  
  • Marcia is back for her second class with us here in Oxford!  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
    We think that these classes are going to be extremely popular so book fast to avoid disappointment!  
  • 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