Overview

This class celebrates the abundance of seasonal produce and explores ways to make the most of it in the kitchen. Participants will learn how to prepare vegetables from root to leaf and gain insight into how proteins and dairy can support and enhance each dish. The day concludes with a shared feast that highlights the season’s freshness and flavour.

Crisp green salad and tangy pickled vegetables.
Skills Participant Will Learn
- Root-to-leaf cooking: making the most of vegetables from tops to leaves.
- Practical knife skills for safe and efficient preparation.
- Cooking techniques: grilling, roasting, poaching, and preparing a Spanish tortilla.
- Balancing flavours with fresh herbs, proteins, and dairy.
- Waste reduction practices.
- Creating simple vinaigrettes to dress and elevate salads and vegetables.

***While we take great care to accommodate dietary requirements, please note that our commercial kitchen handles gluten, nuts, and other common allergens.If you have coeliac disease or a severe allergy (such as anaphylaxis), please inform us in advance so we can advise you on whether the session is suitable for your participation.

Overview

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Skills Participant Will Learn