Scheduled Classes

In person classes in my kitchen have been cancelled until further notice

Details of on-line classes can be found here

 


Classes take place from my kitchen in Chalfont St Peter, just 20 miles outside central London at the foot of the Chiltern Hills. The Chiltern Hills is a designated Area of Outstanding Natural Beauty so if you live a little further afield, why not make the most of it and spend the weekend nearby so you can explore the countryside, or the convenience of being so close to the capital.

We start at 10am, finishing with lunch at around 12:30pm where you get to sample your creations around the kitchen table, finally wrapping up at 1pm.

Classes cost £50 per person. This includes all ingredients, equipment, lunch and colour recipe cards to take home.

To book your place contact me via the get in touch page or at foodfrom4@gmail.com

If you are a group of four to six people and like the sound of one of the classes but can’t find a suitable date or availability, then you may want to consider a private class.


2020 Classes

2nd April: Spices Of India – CANCELLED
Sag Paneer (Spinach with Indian Cheese), Fried Potatoes with Garlic and Sesame Seeds, Tarka Dal, Mixed Vegetable Pakoras, Mango Fool with Cardamom Shortbread

25th April: Spices Of India – CANCELLED
Sag Paneer (Spinach with Indian Cheese), Fried Potatoes with Garlic and Sesame Seeds, Tarka Dal, Mixed Vegetable Pakoras, Mango Fool with Cardamom Shortbread

16th May: A Taste of Italy – CANCELLED
Aubergine Parmigiana. Hazelnut and Lentil Polpette. Deep Fried Crispy Ricotta. Mascarpone and Cherry Cheesecake

6th June: Vegan Summer Delights [Vegan] – CANCELLED
Pesto and Vegetable Tartlets. Black Rice Salad. Empanadas. Jackfruit Tacos. Middle Eastern Salad Platter. Mixed Berry Mousse

11th July: Everyday Vegan [Vegan] – CANCELLED
Aubergine Schnitzel with Macadamia “Ricotta”. Cauliflower Cashew “Cheese”. Chili Tofu with Sticky Rice. Spiced, Aubergine and Tomato Bake. Poached Pear Tart.

10th October: Gourmet Vegan [Vegan] – SOLD OUT
Plant-based fine dining.
Aubergine Charlotte with Macadamia & Herb Ricotta, White Bean Puree, Watercress & Spinach Emulsion, Hasselback New Potatoes. Chocolate & Tofu Mousse. Macerated Cherries. Chocolate Soil. Barbeque Banana.


 

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