Results tagged “classes”

Vegetable box cooking classes

Do you get a weekly organic vegetable box but rarely use it all up?  Are there wrinkly beetroots, swedes and turnips lurking at the back of your fridge, making you feel guilty? 

Well, you're not alone.  Surveys have found that the majority of veg box customers have trouble getting through their box, mainly due to limited cooking time, low culinary confidence, and lack of recipe inspiration.

SmPreservingClass0603100004.JPGI've recently joined a new scheme, run by veg box kings, Riverford Organic, to help more people make more use of their beautiful vegetables.  I'm offering small cooking classes in London for Riverford customers and their friends, and getting involved with other exciting Riverford events. 

You can read more about it here, and join Riverford's new Community of Cooks here.  Pictures of my first class - on preserving winter fruits and vegetables - are here.

Cook Skye: 13th-17th Sep 2010

CookSkye.gifIn September, Anna will be helping teach cooking classes at Greshornish House Hotel on the beautiful Isle of Skye, Scotland, as part of Scottish Food Fortnight.  Join her and local chefs for a week of foraging, cooking, preserving, baking, drinking and feasting.

You can download the 2009 brochure (including a full timetable and price list) here.  The programme in 2010 will be similar.

Persian cooking classes: Sep-Nov 2009

Jamileh.jpgSat 26th September, Sat 24th October and Sat 21st November 2009 - 12 noon to 6pm.

This autumn Jamileh Hinrichs, an expert in Persian cuisine, is offering a special series of cooking classes. Class sizes will be kept very small so everyone can join in and learn directly from Jamileh’s extensive culinary experience. You can book the whole course, or pick one date. Feel free to spread the word and invite friends and family.

Persian cuisine is one of the oldest and most sophisticated in the world. The sheer length and breath of the Old Persian Empire (encompassing today’s Iran and parts of Turkey, Greece, Iraq, Azerbaijan, Tajikistan, Afghanistan, the Arabian Peninsula and Egypt) has been the cradle of many distinct flavours and cooking ideas.


Culinary Anthropologist