Cookery

Explore the vibrant flavours of West African cuisine in this hands-on cooking course. Learners will prepare traditional jollof rice using a richly seasoned tomato and pepper base, served with marinated chicken and sweet plantain.
Guided step-by-step by the tutor, participants will learn key techniques including ingredient preparation, seasoning, and combining elements to create a balanced, complete dish. A focused session on cooking plantain will support learners in developing complementary skills.
The course also introduces the cultural significance of jollof rice, highlighting its importance across West Africa and its role in bringing people together.
By the end of the session, learners will have produced a well-presented dish while developing confidence in flavour balance, organisation, and essential cooking techniques.

The Caribbean invites learners on a vibrant culinary exploration across the islands, where African, European, Indian, and indigenous influences combine to create bold, soulful dishes. Over six immersive weeks, participants will discover the stories, ingredients, and techniques that define Caribbean cuisine from deeply spiced jerk marinades and slow-cooked curries to comforting rice dishes, fried breads, and indulgent desserts.
This course highlights the warmth and richness of Caribbean cooking, showcasing dishes ideal for cooler months and shared meals. Learners will explore how food reflects identity, migration, and celebration across the Caribbean, while building confidence through practical, hands-on experience.
By the end of the course, learners will be able to recreate authentic dishes, adapt vibrant Caribbean flavours to seasonal ingredients, and prepare food suited to gatherings and festive occasions.

This 6-week culinary masterclass immerses participants in the vibrant flavors and cultural heritage of Moroccan cuisine. From fragrant tagines to flaky pastilla, students will explore the country’s diverse culinary regions, mastering spice blends, slow-cooking techniques, and the art of communal dining. Perfect for food lovers eager to bring North African warmth to their table.
NOTE: Only ingredients for session one is provided.

Warm up your creativity with a hands-on exploration of seasonal soup making, perfect for the colder months. This course celebrates the versatility of fresh, seasonal ingredients, showing how they can be transformed into comforting, flavourful dishes full of depth and character.
You’ll work with a range of ingredients such as root vegetables, leafy greens, pulses, and aromatic herbs think sweet carrots, earthy parsnips, creamy potatoes, leeks, kale, lentils, and beans. Discover how to build flavour using simple combinations, enhance dishes with herbs and spices, and create balance in every bowl.
You’ll have the freedom to explore a variety of soup styles, from smooth and velvety blends to chunky, rustic broths and hearty, filling recipes. Whether you enjoy classic comfort flavours or want to experiment with something more adventurous, you’ll be encouraged to try different ideas and develop dishes you love.
Expect a relaxed and welcoming atmosphere where you can build confidence, share ideas, and feel inspired to bring warmth and creativity into your cooking.