Wickedfood Cooking School, SUNNINGHILL

Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

Hi all,

Looking at the figures over the past two months, it is gratifying to note that our cooking classes for individuals now accounts for half of all the classes offered on a monthly basis from Wickedfood. Some of the classes are so popular that we are running a second one for all those on the waiting list, this is the case with a 30 minute meals class, which ran on Monday.  A follow-up class will be run next Tuesday.  We still have a few spaces open, so contact the school soon should you wish to make a booking. Hope to see you at one of our cooking classes.

Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.

Wickedfood Cooking School news

Our February and March individual cooking class programmes are up on the internet – click the relevant month for the programme February/March.

Wickedfood Cooking School runs classes with a minimum of 8 participants and a maximum of 12 as this gives everyone hands-on experience  and keeps the class small enough for maximum learning.

• Monday 22 February at 6pm – All you wanted to know about… beef (R390pp). Part of the master class series. In conjunction with our head instructor, one of Johannesburg’s leading butchers Caroline McCann from Braeside Butchery will give an in-depth hands-on demonstration in choosing and preparing beef for a variety of dishes. Students will learn the secrets of cooking a number of classic mouthwatering beef dishes.

• Tuesday 23 February at 6pm – 30 minute meals (R380pp) How to prepare 6 nutritious quick and easy meals for two. Dishes include Thai vegetable curry, Chicken breast with feta and pasta, chilli steak wraps, penne with a rich tomato vodka cream sauce, fried fish with oven chips and homemade burgers.

• Sunday 28 February at 4pm – North African feast (R370pp). How to prepare a delicious North African feast including a selection of salads, Moroccan frittata, chicken tagine, 7-vegetable couscous and roasted fig parcels.

• Monday 1 March at 6pm – Jamie’s America – … on Tex-Mex food (R370pp). Jamie Oliver’s latest book is based on his recent travels through the USA. We reinterpret some of the dishes, and put them together into a themed menu including green chilli, tortilla soup, chicken mole, courgette salad, chilli cheese cornbread, and pecan pie.

Please contact the school should you wish to make a booking:

Looking for info on food?

If you have any  food-related question, or a dish that you just can’t get right or even a certain recipe that you are looking for, but just can’t seem to find, then contact us and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.

Cookbook of the week

Heston Blumenthal can certainly be considered one of the most influential chefs of the modern era.  With no formal training, he has moved serious dining to a new level with his restaurant, The Fat Duck, been voted as the best restaurants in the world on numerous occasions.  Expect to pay in excess of R3 000 for a meal here, with wines to match. But how did he get to where he is. The Fat Duck Cookbook is one of the most inspiring books that I have read … Click Here for more.

Click Here to see Wickedfood Cooking School’s top 10 food-related books for 2009.

Did you know:

The English name ‘allspice’ was given to the dried, unripe berry of the Pimenta dioica (a tropical American tree) because of its complex mixture of flavours that hint at cloves, black pepper, nutmeg and cinnamon. Spanish explorers in the 16th century likened them to black pepper, and thus named them ‘pimento’ (as in ‘pimenta’, the Spanish word for peppercorn) as well as ‘Jamaica pepper’.

Food quote of the week:

“A mango cannot be eaten in one bite.” – Jamaican saying

Click Here to find some great mango recipes.

Food tip of the week:

Potatoes are one of the most versatile ingredients there are. But not all potatoes are right for all dishes. When I first started looking into which spud was best for mashing and chip-making, I discovered that the key was the amount of “dry matter” the potato contained — what would be left if you removed the skin and the water content. Less than 18% dry matter, and the potatoes won’t give you a decent chip. …. Click Here to find out more.

Recipe of the week:

Heston’s Pommes Puree

With Heston Blumenthal, cooking is a science and within his inquisitive mind, he’s able to coax the absolute best of flavours from every ingredient.  Even the simple art of making mashed potatoes becomes an exercise in scientific extraction.  In his restaurant, he parboils the potatoes first, and then cooks them in a stock made from the peels.  The recipe-of-the-week  is a simplified version of this dish. … Click Here for the recipe

The Wickedfood Team

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studio. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.

Wickedfood Cooking School, SUNNINGHILL

Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

Hi all,

To all the lovely ladies out there, happy Valentine’s day.  Did you know that over 1 billion Valentine’s cards are sent each year. Every year Wickedfood   Cooking School runs a special Valentines day cooking class.  This year because Valentine‘s day falls on a Sunday, we’re running two classes, one on Saturday night and the other on Sunday late afternoon.  We still have space for one couple on Saturday night and four couples on Sunday, so book soon.   Hope to see you at one of our cooking classes.

Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.

Wickedfood Cooking School news

As mentioned in last week’s newsletter, we are introducing a new Greek cooking class. Book and pay for the class during the course of February, you will receive a 10% discount on the class’ published price (subject to our standard terms and conditions).

Our February and March individual cooking class programmes are up on the internet – click the relevant month for the programme February/March.

Wickedfood Cooking School runs classes with a minimum of 8 participants and a maximum of 12 as this gives everyone hands-on experience  and keeps the class small enough for maximum learning.

• Saturday 13 February at 6pm or Sunday 14 February at 4pm – Romantic Valentine’s dinner, easy summer entertaining (R720 per couple). Join the staff at the Cooking School with the love of your life for a Valentine’s dinner with a difference. Not only will you get to enjoy a delicious 4-course dinner, but you will learn the secrets of how to cook it. Included in the price is a welcome glass of sparkling wine, house wine while preparing the food, and some specialist wines, complementing the food, with the meal. Space is limited to 30 students per class, so book early.

• Monday 15 February at 6pm – 30 minute meals (R380pp) How to prepare 6 nutritious quick and easy meals for two. Dishes include Thai vegetable curry, Chicken breast with feta and pasta, chilli steak wraps, penne with a rich tomato vodka cream sauce, fried fish with oven chips and homemade burgers.
• Monday 22 February at 6pm – All you wanted to know about… beef (R390pp). Part of the master class series. In conjunction with our head instructor, one of Johannesburg’s leading butchers Caroline McCann from Braeside Butchery will give an in-depth hands-on demonstration in choosing and preparing beef for a variety of dishes. Students will learn the secrets of cooking a number of classic mouthwatering beef dishes.
• Sunday 28 February at 4pm – North African feast (R370pp). How to prepare a delicious North African feast including a selection of salads, Moroccan frittata, chicken tagine, 7-vegetable couscous and roasted fig parcels.

Please contact the school should you wish to make a booking:

Looking for info on food?

The Wickedfood blog took off in a big way in 2009, with lots of questions coming in from our readers.  If you have any  food-related question, or a dish that you just can’t get right or even a certain recipe that you are looking for, but just can’t seem to find, then contact us and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.

Cookbook of the week

Franchhoek is justly regarded as South Africa’s food capital, and has more good restaurants than any other town in South Africa. Franchhoek Food by Myrna Robins features 18 of the Valley’s best chefs.   … Click Here for more.

Click Here to see Wickedfood Cooking School’s top 10 food-related books for 2009.

Did you know:

Macaroons (not to be confused with the dense coconut biscuit) date back to the 17th century. Though widely credited as being a French invention, it is thought that the original macaroon came via Italy. The word, it is said, is taken from ‘maccarone’ (from ‘macarre’, to pound or crush) – which coincidentally is the same word from which ‘macaroni’ is derived.

Food quote of the week:

“Raspberries are best not washed. After all, one must have faith in something.” - Ann Batchelder

Food tip of the week:

If you’re green fingered you may be feeling overwhelmed with all your homegrown fruit and vegetables. So if you want to enjoy what you’ve grown for longer, try some ideas for storing, preserving and cooking the seasonal produce of the summer and autumn ….  Click Here to find out more.

Recipe of the week -

Plum Crumble

Fruit crumbles are extremely popular at Wickedfood cooking school, especially in a group cooking classes, and this recipe is a perennial favourite at La Petite Ferme restaurant in Franschhoek, that the staff dare not remove from the menu.

The Wickedfood Team

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studio. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.

Wickedfood Cooking School, SUNNINGHILL

Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

Hi all,

At Wickedfood Cooking School, we pride ourselves at staying current.  To this end, we continually develop new cooking classes, both for our classes for individuals, as well as a cooking classes for groups.  For the month of February, we are offering an exciting new Greek cooking class for groups, with an added incentive that if you book during February, you will get a 10% discount, see Wickedfood Cooking School news below.

Valentine’s day falls on Sunday.  This year we are offering two Valentine’s Day cooking classes, one on Saturday evening and the following on Sunday afternoon.  These classes are filling up fast so contact the school soon if you would like to make a booking.

Hope to see you at one of the classes

Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.

Wickedfood Cooking School news

To stay current, we will be introducing a new cooking class for groups each month this year.  These classes are ideal for a variety of groups’ cooking classes including teambuilding, product launches, special birthday parties, kitchen teas, bachelor parties, or any other group  function, with cooking as a theme (click here to see our full programme).  And as an added incentive, if you book and pay for the class during the course of February, you will receive a 10% discount on the class’ published price (subject to our standard terms and conditions):

Greek group class (code Greek 3/1) – (R 4 310 per counter excluding VAT).

• Tzatziki – cucumber and yoghurt dip.
• Cannellini bean soup – one of Greece’s national dishes, a hearty vegetarian soup.
• Moussaka – two classic ingredients, minced meat and aubergine, combined.
• Savoury rice – popular throughout the Eastern Mediterranean for special occasions.
• Greek salad - with tomatoes, cucumber, olives and feta cheese.
• Baklava – layered pastry with nuts and syrup.

Our February and March individual cooking class programmes are up on the internet – click the relevant month for the programme February/March.

Wickedfood Cooking School runs classes with a minimum of 8 participants and a maximum of 12 as this gives everyone hands-on experience  and keeps the class small enough for maximum learning.

• Monday 8 February at 6pm – Cookbook of the month – Madhur Jaffrey’s Ultimate Curry Bible (R390pp). Billed as the definitive curry book, by arguably the world authority on Indian food, this book looks at the very best curry recipes from India as well as around the world. Students will learn the secrets of cooking 7 of the most interesting dishes from the book, including chicken-coconut soup, Squid in a tomato-chilli sauce, red beef curry, mixed vegetable curry, red bean curry and how to make Chapattis.
• Saturday 13 February at 6pm or Sunday 14 February at 4pm – Romantic Valentine’s dinner, easy summer entertaining (R720 per couple). Join the staff at the Cooking School with the love of your life for a Valentine’s dinner with a difference. Not only will you get to enjoy a delicious 4-course dinner, but you will learn the secrets of how to cook it. Included in the price is a welcome glass of sparkling wine, house wine while preparing the food, and some specialist wines, complementing the food, with the meal. Space is limited to 30 students per class, so book early.
• Monday 15 February at 6pm – 30 minute meals (R380pp). How to prepare 6 nutritious quick and easy meals for two. Dishes include Thai vegetable curry, Chicken breast with feta and pasta, Chilli steak wraps, penne with a rich tomato vodka cream sauce, Fried fish with oven chips and homemade burgers.

Please contact the school should you wish to make a booking:

Looking for info on food?

The Wickedfood blog took off in a big way in 2009, with lots of questions coming in from our readers.  If you have any  food-related question, or a dish that you just can’t get right or even a certain recipe that you are looking for, but just can’t seem to find, then contact us and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.

Cookbook of the week

Over the last twenty years, Rose and Ruth have been at the helm of one of the iconic London restaurants, River Cafe, where a variety of the world’s top chefs and TV personalities have cut their teeth, including  Jamie Oliver and Hugh Fearnley-Whittingstall.  Their latest book, River Cafe Classic Italian Cookbook, is Rose and Ruth’s personal interpretation of Italian home recipes…    Click Here for more.

Click Here to see Wickedfood Cooking School’s top 10 food-related books for 2009.

Did you know:

Fish sauce (nam pla or nuoc mam) is widely known to be a firm staple in South-East Asian cooking, but did you know that a similar condiment, garum or liquamen, was just as ubiquitous in the Classical Greek and Roman kitchens? In both cases, its pungent aroma (as the sauce is derived from fermenting fish) belies the rich umami flavour that even the tiniest spoonful can add to food.

Food quote of the week:

“The mere smell of cooking can evoke a whole civilization“ – Fernand Braudel

Our favourite ingredient:

Chilli

As a general rule of thumb, the larger the chilli, the milder it is. Smaller chillies tend to be much hotter because they contain proportionally more seeds and veins than the larger varieties. Those seeds and veins can contain up to 80 per cent of a chilli’s potency in the form of capsaicin, the powerful compound that gives chillies their fiery nature …. Click Here for more.

Recipe of the week

Potatoes with Lemon

The recipe below is taken from one of Rose and Ruth’s earlier cookbooks, A Taste of the River Cafe.  These potatoes are delicious with any roast, or with grilled fish. …. Click Here for the recipe.

The Wickedfood Team

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studio. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.

SUNNINGHILL – Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

Hi all,

We are delighted that there  seem to be so many aspirant cooks out there. Our first 5 individual classes have all been over subscribed.  Classes over the next few weeks are also filling up fast, so book early to avoid disappointment. Also do not forget that Valentine’s day is only two weeks away,  if you have no plans yet, book for our ever popular cooking class, see below. Hope to see you at one of the classes.

Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.

Wickedfood Cooking School news

Our February individual cooking class programmes is up on the internet.

Johannesburg Cooking School, Wickedfood runs classes with a minimum of 8 participants and a maximum of 12 as this gives everyone hands-on experience  and keeps the class small enough for maximum learning.

• Monday 1 February at 6pm – The tastes of Spain (R370 for the class). An introduction to Spanish cuisine including tortilla Espanola, salt cod fritters, gazpacho, paella, and almond tart.
• Monday 8 February at 6pm – Cookbook of the month – Madhur Jaffrey’s Ultimate Curry Bible (R390pp). Billed as the definitive curry book, by arguably the world authority on Indian food, this book looks at the very best curry recipes from India as well as around the world. Students will learn the secrets of cooking 7 of the most interesting dishes from the book, including chicken-coconut soup, squid in a tomato-chilli sauce, red beef curry, mixed vegetable curry, red bean curry and how to make chapattis.
• Saturday 13 February at 6pm or Sunday 14 February at 4pm – Romantic Valentine’s dinner, easy summer entertaining (R720 per couple). Join the staff at the Cooking School with the love of your life for a Valentine’s dinner with a difference. Not only will you get to enjoy a delicious 4-course dinner, but you will learn the secrets of how to cook it. Included in the price is a welcome glass of sparkling wine, house wine while preparing the food, and some specialist wines, complementing the food, with the meal. Space is limited to 30 students per class, so book early.

Please contact the school should you wish to make a booking:

Looking for info on food?

The Wickedfood blog took off in a big way in 2009, with lots of questions coming in from our readers.  If you have any  food-related question, or a dish that you just can’t get right or even a certain recipe that you are looking for, but just can’t seem to find, then contact us and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.

Cookbook of the week

Rick Stein’s Far Eastern Odyssey is an epic culinary journey along rivers, through jungles and around coastlines in South East Asia. Apart from a wide variety of flavours,  what really stands out in the book is the vast array of mouth- watering curries.  Many of these curries will appeal to vegetarians.  We will definitely be using this book at Wickedfood Cooking School as a reference for some exciting new curry cooking classes we are planning for later in the year. Click Here for more on the book.

Click Here to see Wickedfood Cooking School’s top 10 food-related books for 2009.

Food quote of the week:

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” – Julia Child.

Our favourite ingredient:

Watermelon

An unadorned slice of watermelon may rate as a perfect refreshment the world over, but this versatile melon also lends itself to a surprising number of delicious pairings and prepared dishes, both fresh and cooked.

Traditional Thai and Indian culinary repertoires, for example, include a range of curries that unite cooked watermelon with pungent spices. In Mexico, it’s common to find slices sprinkled with a tangy lime–chilli salt called tajín, which boosts the intensity of the fruit’s sweetness.

In Italy and, increasingly, the United States, chefs drizzle aged balsamic vinegar over watermelon and serve it as a simple first course.

Others wrap chunks of the fruit in thin slices of prosciutto or country ham, in another take on the salty-sweet juxtaposition.

Pickled watermelon rinds emerged in various cuisines in eastern Europe.

Centuries later, Mennonite émigrés from the Ukraine, among others, brought pickled rinds to the States, along with another favourite: watermelon syrup; boiled down with a bit of sugar, the melon’s juice becomes thick and lustrous, perfect for drizzling over pancakes or ice cream.

Oil-rich watermelon seeds are prized in many parts of the world: Nigerians ferment them to make a seasoning called ogiri, and throughout Asia and the Middle East they’re hulled, toasted, and eaten as a snack. In India, as in parts of Africa, the seeds are dried and then ground into a flour for baking.

Watermelon is also puréed and strained to make drinks, like Mexico’s popular agua fresca de sandía, a cooling combination of watermelon, lime juice, sugar, and water.

In the southern African nation of Namibia and in parts of the U.S., watermelon juice is fermented for making watermelon wine, and watermelon beer has become a cult favourite of some American craft brewers.

Click here for a recipe for a delicious watermelon Margarita.

Recipe of the week

Shawkats steamed fish with mustard masala

The Wickedfood Team

Johannesburg Cooking School, Wickedfood runs cooking classes throughout the year at its purpose-built cooking studio. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our cooking lessons s are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients. Great teambuilding ideas.

SUNNINGHILL – Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

Hi all,

This week sees the start of our cooking classes for individuals.  We have had a number of enquiries for basic cooking classes, and shortly we’ll be running a class from our very popular series 30 minute meals.  In each of these classes participants learn how to produce 6 quick and easy meals that are delicious, and at the same time low in fat and well balanced. We also have a variety of other appetizing classes including Portuguese, Thai and pasta.  Hope to see you at one of the classes

Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.

Wickedfood Cooking School news

Our January and February individual cooking class programmes are up on the internet – click the relevant month  for the programme January / February.

Wickedfood Cooking School runs classes with a minimum of 8 participants and a maximum of 12 as this gives everyone hands-on experience  and keeps the class small enough for maximum learning.

• Sunday 24 January at 4pm - Flavours of the South African Portuguese Table (R370 pp per class). 7 tasty dishes including trinchado, chicken livers, caldo verde, chicken peri-peri, Portuguese salad and crème caramel.
• Monday 25 January at 6pm – Classic Thai dishes (R360pp). These classic Thai dishes are ideal for easy entertaining even around the braai – green Thai chicken curry, Thai beef salad, coconut noodles with prawns and coconut custard.
• Thursday 28 January at 6pm – Making pasta sauces (R370pp). Delicious, easy sauces for pasta, including raw tomato sauce with ricotta cheese, rocket pesto, prawn and pernod cream sauce, vodka tomato cream sauce, ham and mascarpone, and ragù with nuts and mushrooms.
• Monday 1 February at 6pm – The tastes of Spain (R370 for the class). An introduction to Spanish cuisine including tortilla Espanola, salt cod fritters, gazpacho, paella, and almond tart.

Please contact the school should you wish to make a booking:

Looking for info on food?

The Wickedfood blog took off in a big way in 2009, with lots of questions coming in from our readers.  If you have any  food-related question, or a dish that you just can’t get right or even a certain recipe that you are looking for, but just can’t seem to find, then contact us and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.

Cookbook of the week

For anyone who loves authentic Greek foods this cookbook is a must have.  Vefa’s Kitchen is the first authoritative and all-encompassing Greek recipe book in English. You will find versions of most of the recipes we teach in our Greek Cooking Classes at Wickedfood Cooking School in this book…    Click Here for more.

Click Here to see Wickedfood Cooking School’s top 10 food-related books for 2009.

Did you know:

There are more than 2,000 varieties of blackberry, growing as far south as South Africa and as high up as the Himalayas. Some are so red as to be almost indistinguishable from raspberries. Traditionally, blackberry tea, made from the leaves, was used to salve indigestion and was also thought to purify the blood.

Food quote of the week:

“A New Year’s resolution is something that goes in one Year and out the other.” – Anonymous.

Our favourite ingredient:

A vegetable native to the warmer climates of the Mediterranean, especially around Greece and the Middle East, the aubergine, was introduced to Northern Europe about 300 years ago. There are many varieties; size, colour and shape can vary enormously. Always try to choose aubergines that feel heavy and have unblemished skins and fleshy stalks.

This humble plant has played a major part in many popular regional cuisines throughout the world – in Greek moussaka, French ratatouille, or roasted and whipped into baba ganoush in traditional Lebanese style. Roasted and marinated aubergines can be served as antipasti, with plenty of olive oil and fresh herbs. The slightly bland flavour of the aubergine makes it the perfect blank slate to which rich and aromatic spices and herbs can be added; slicked with miso and grilled, for example, or gently stewed with stock, chilli bean paste and Shaoxing wine for a classic Chinese dish with minced pork. In India, Iran and Afghanistan, aubergines are made into hot, spicy pickles to whet the appetite.

Previously, it was advised to salt aubergines to draw out any unpleasant bitterness, but with many modern varieties this is an unnecessary step; salting, however, is useful if the aubergine is to be cooked in oil, as it prevents the flesh from absorbing too much oil during cooking.

Recipe of the week - Greek village salad

A classic Greek salad, or village salad, as referred to in Vefa’s Kitchen, is tomatoes, cucumber, olives and feta cheese, but no lettuce. It appears on nearly every restaurant table on the Greek Islands. The secret of the salad is the dressing.

The Wickedfood Team

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studio. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.