About the Event

In this class you will learn to create a full Indian menu comprising of a starter, meat curry, veg side dish, rice dish & dips or chutney. What you create in this class, you can enjoy there and then or take home with you. 

You will also get a small presentation on the history of Indian cuisine and its journey to the UK. This will also include a demonstration of spices and their use in Indian cookery.

Example menu

• Punjabi veg samosa or red onion and sweet potato bhaji.

• Chicken Dhansak

• Dal tarka

• Peas Pilau

• Roast cumin and mint Raita

Tickets: £95

Limited spaces available.

Uttam Rawat’s Profile

Uttam started his spice Journey in India from where after finishing his catering Diploma in 1997 he worked in various Five-star kitchens to sharpen his culinary skills before moving to England in 2003. Since then, he has worked in various hotels, restaurants, and Resorts such as Hilton, Centre Parcs, Calcutta Club, Las Iguanas and most recently developing Indian ready meals for supermarkets.

Uttam now has a cookery club delivering online and face-to-face cookery classes in and around Stratford.

About the Event

Join us in our cookery school to learn how to make fresh Italian pasta. Our workshops are educational, fun & hands-on. Our course is designed to help you master the art of making pasta from scratch to give you the confidence to prepare it at home!

You will learn how to: 

• Make pasta dough from scratch, by hand! The old-school Italian way! You will then learn to make a few different pasta shapes but specialise in one for our group meal.

• Cook a traditional sauce from scratch which you will then add to your pasta to form a delicious meal.

Everything will be made with simple and accessible ingredients and at the end we will all sit down and eat together to have a sociable lunch.

Please advise us in advance of any dietary requirements you may have. 

Tickets: £50

This is a fantastic workshop to enjoy with friends & family, but spaces are limited so please book early to avoid disappointment. Booking is essential for this evening.

Chefs Bio Profile

Lewis and Billy started the idea for In for a Penne in 2023. This idea became a reality very quickly.

They pride themselves on passionate but simple cooking to deliver pasta to festival and event crowds, with a twist that it is customisable for each of our guests. They are proudly self-taught and are learning to grow a business very quickly whilst having a brilliant time along the way!

Find them on Instagram, Facebook and Tik Tok @ifapenne. Or visit their website www.ifapenne.co.uk

About the Event

Ever wanted to make the best cookies in the world!?

Join the guys from The Cookie Cottage for a fun introductory class for the whole family to enjoy where they’ll be teaching you how to bake the perfect stuffed cookies.

You’ll get the chance to get your hands on their delicious cookie dough and pick your own flavours with the chance to ask any questions along the way.

Everything you need will be provided and you will leave with 6 delicious stuffed cookies boxed ready to eat or to be given as a gift.

Tickets: £40

Limited spaces available.

About Cookie Cottage

The Cookie Cottage dream started in Hannah's kitchen throughout lockdown, like many others on furlough. She started baking and quickly learnt she was pretty good at it. After smashing the perfect cookie dough; the rest is history. Now, best pals Gary and Hannah run The Cookie Cottage with a fabulous team of talented bakers along with THE coolest, most Instagrammable cookie shop in Stratford-upon-Avon complete with a life-size cookie tree and a busy bakery in Alcester. Learn more

About the Event

Ever wanted to make the best cookies in the world!?

Join the guys from The Cookie Cottage for a fun introductory class for the whole family to enjoy where they’ll be teaching you how to bake the perfect stuffed cookies.

You’ll get the chance to get your hands on their delicious cookie dough and pick your own flavours with the chance to ask any questions along the way.

Everything you need will be provided and you will leave with 6 delicious stuffed cookies boxed ready to eat or to be given as a gift.

Tickets: £40

Limited spaces available.

About Cookie Cottage

The Cookie Cottage dream started in Hannah's kitchen throughout lockdown, like many others on furlough. She started baking and quickly learnt she was pretty good at it. After smashing the perfect cookie dough; the rest is history. Now, best pals Gary and Hannah run The Cookie Cottage with a fabulous team of talented bakers along with THE coolest, most Instagrammable cookie shop in Stratford-upon-Avon complete with a life-size cookie tree and a busy bakery in Alcester. Learn more

About the Event

In this class you will learn to create a full Indian menu comprising of a starter, meat curry, veg side dish, rice dish & dips or chutney. What you create in this class, you can enjoy there and then or take home with you. 

You will also get a small presentation on the history of Indian cuisine and its journey to the UK. This will also include a demonstration of spices and their use in Indian cookery.

Example menu

• Punjabi veg samosa or red onion and sweet potato bhaji.

• Chicken Dhansak

• Dal tarka

• Peas Pilau

• Roast cumin and mint Raita

Tickets: £95

Limited spaces available.

Uttam Rawat’s Profile

Uttam started his spice Journey in India from where after finishing his catering Diploma in 1997 he worked in various Five-star kitchens to sharpen his culinary skills before moving to England in 2003. Since then, he has worked in various hotels, restaurants, and Resorts such as Hilton, Centre Parcs, Calcutta Club, Las Iguanas and most recently developing Indian ready meals for supermarkets.

Uttam now has a cookery club delivering online and face-to-face cookery classes in and around Stratford.

About the Event

Ever wanted to make the best cookies in the world!?

Join the guys from The Cookie Cottage for a fun introductory class for the whole family to enjoy where they’ll be teaching you how to bake the perfect stuffed cookies.

You’ll get the chance to get your hands on their delicious cookie dough and pick your own flavours with the chance to ask any questions along the way.

Everything you need will be provided and you will leave with 6 delicious stuffed cookies boxed ready to eat or to be given as a gift.

Tickets: £40

Limited spaces available.

About Cookie Cottage

The Cookie Cottage dream started in Hannah's kitchen throughout lockdown, like many others on furlough. She started baking and quickly learnt she was pretty good at it. After smashing the perfect cookie dough; the rest is history. Now, best pals Gary and Hannah run The Cookie Cottage with a fabulous team of talented bakers along with THE coolest, most Instagrammable cookie shop in Stratford-upon-Avon complete with a life-size cookie tree and a busy bakery in Alcester. Learn more

About the Event

Ever wanted to make the best cookies in the world!?

Join the guys from The Cookie Cottage for a fun introductory class for the whole family to enjoy where they’ll be teaching you how to bake the perfect stuffed cookies.

You’ll get the chance to get your hands on their delicious cookie dough and pick your own flavours with the chance to ask any questions along the way.

Everything you need will be provided and you will leave with 6 delicious stuffed cookies boxed ready to eat or to be given as a gift.

Tickets: £40

Limited spaces available.

About Cookie Cottage

The Cookie Cottage dream started in Hannah's kitchen throughout lockdown, like many others on furlough. She started baking and quickly learnt she was pretty good at it. After smashing the perfect cookie dough; the rest is history. Now, best pals Gary and Hannah run The Cookie Cottage with a fabulous team of talented bakers along with THE coolest, most Instagrammable cookie shop in Stratford-upon-Avon complete with a life-size cookie tree and a busy bakery in Alcester. Learn more

About the Event

In this class you will learn to create a full Indian menu comprising of a starter, meat curry, veg side dish, rice dish & dips or chutney. What you create in this class, you can enjoy there and then or take home with you. 

You will also get a small presentation on the history of Indian cuisine and its journey to the UK. This will also include a demonstration of spices and their use in Indian cookery.

Example menu

• Punjabi veg samosa or red onion and sweet potato bhaji.

• Chicken Dhansak

• Dal tarka

• Peas Pilau

• Roast cumin and mint Raita

Tickets: £95

Limited spaces available.

Uttam Rawat’s Profile

Uttam started his spice Journey in India from where after finishing his catering Diploma in 1997 he worked in various Five-star kitchens to sharpen his culinary skills before moving to England in 2003. Since then, he has worked in various hotels, restaurants, and Resorts such as Hilton, Centre Parcs, Calcutta Club, Las Iguanas and most recently developing Indian ready meals for supermarkets.

Uttam now has a cookery club delivering online and face-to-face cookery classes in and around Stratford.

About the Event

Ever wanted to make the best cookies in the world!?

Join the guys from The Cookie Cottage for a fun introductory class for the whole family to enjoy where they’ll be teaching you how to bake the perfect stuffed cookies.

You’ll get the chance to get your hands on their delicious cookie dough and pick your own flavours with the chance to ask any questions along the way.

Everything you need will be provided and you will leave with 6 delicious stuffed cookies boxed ready to eat or to be given as a gift.

Tickets: £40

Limited spaces available.

About Cookie Cottage

The Cookie Cottage dream started in Hannah's kitchen throughout lockdown, like many others on furlough. She started baking and quickly learnt she was pretty good at it. After smashing the perfect cookie dough; the rest is history. Now, best pals Gary and Hannah run The Cookie Cottage with a fabulous team of talented bakers along with THE coolest, most Instagrammable cookie shop in Stratford-upon-Avon complete with a life-size cookie tree and a busy bakery in Alcester. Learn more

About the Event

Ever wanted to make the best cookies in the world!?

Join the guys from The Cookie Cottage for a fun introductory class for the whole family to enjoy where they’ll be teaching you how to bake the perfect stuffed cookies.

You’ll get the chance to get your hands on their delicious cookie dough and pick your own flavours with the chance to ask any questions along the way.

Everything you need will be provided and you will leave with 6 delicious stuffed cookies boxed ready to eat or to be given as a gift.

Tickets: £40

Limited spaces available.

About Cookie Cottage

The Cookie Cottage dream started in Hannah's kitchen throughout lockdown, like many others on furlough. She started baking and quickly learnt she was pretty good at it. After smashing the perfect cookie dough; the rest is history. Now, best pals Gary and Hannah run The Cookie Cottage with a fabulous team of talented bakers along with THE coolest, most Instagrammable cookie shop in Stratford-upon-Avon complete with a life-size cookie tree and a busy bakery in Alcester. Learn more

About the Event

Have you ever wondered how to create the modern-style buttercream drip cake? Well, this is the course for you.

During this three-hour workshop, you will learn how to create a stunning drip cake with a sugar paste bursting display to add that final flourish.

This is a hands-on practical workshop at the end of which you take home the cake that you have made. All ingredients and equipment will be supplied.

Due to the time restraints, we will use a pre-made chocolate sponge base leaving you with more time to spend on the fun part of decorating.

Skills acquired during this workshop
• How to level and fill a sponge cake.
• The art of skimming a cake with filling cream to achieve a smooth exterior.
• You will then learn how to master the perfect drip effect.
• Using sugar paste you will gain the skills required to make your own confetti for the base of the cake together with a bursting display for the top.
• Piping shells and rosettes with filling cream.
• Assembly and finishing off your cake with all the elements you have made

Tickets: £95

Limited spaces available.

About the Event

In this class you will learn to create a full Indian menu comprising of a starter, meat curry, veg side dish, rice dish & dips or chutney. What you create in this class, you can enjoy there and then or take home with you. 

You will also get a small presentation on the history of Indian cuisine and its journey to the UK. This will also include a demonstration of spices and their use in Indian cookery.

Example menu

• Punjabi veg samosa or red onion and sweet potato bhaji.

• Chicken Dhansak

• Dal tarka

• Peas Pilau

• Roast cumin and mint Raita

Tickets: £95

Limited spaces available.

Uttam Rawat’s Profile

Uttam started his spice Journey in India from where after finishing his catering Diploma in 1997 he worked in various Five-star kitchens to sharpen his culinary skills before moving to England in 2003. Since then, he has worked in various hotels, restaurants, and Resorts such as Hilton, Centre Parcs, Calcutta Club, Las Iguanas and most recently developing Indian ready meals for supermarkets.

Uttam now has a cookery club delivering online and face-to-face cookery classes in and around Stratford.

About the Event

In this class you will learn to create a full Indian menu comprising of a starter, meat curry, veg side dish, rice dish & dips or chutney. What you create in this class, you can enjoy there and then or take home with you. 

You will also get a small presentation on the history of Indian cuisine and its journey to the UK. This will also include a demonstration of spices and their use in Indian cookery.

Example menu

• Punjabi veg samosa or red onion and sweet potato bhaji.

• Chicken Dhansak

• Dal tarka

• Peas Pilau

• Roast cumin and mint Raita

Tickets: £95

Limited spaces available.

Uttam Rawat’s Profile

Uttam started his spice Journey in India from where after finishing his catering Diploma in 1997 he worked in various Five-star kitchens to sharpen his culinary skills before moving to England in 2003. Since then, he has worked in various hotels, restaurants, and Resorts such as Hilton, Centre Parcs, Calcutta Club, Las Iguanas and most recently developing Indian ready meals for supermarkets.

Uttam now has a cookery club delivering online and face-to-face cookery classes in and around Stratford.

About the Event

Join us in our cookery school to learn how to make fresh Italian pasta. Our workshops are educational, fun & hands-on. Our course is designed to help you master the art of making pasta from scratch to give you the confidence to prepare it at home!

You will learn how to: 

• Make pasta dough from scratch, by hand! The old-school Italian way! You will then learn to make a few different pasta shapes but specialise in one for our group meal.

• Cook a traditional sauce from scratch which you will then add to your pasta to form a delicious meal.

Everything will be made with simple and accessible ingredients and at the end we will all sit down and eat together to have a sociable lunch.

Please advise us in advance of any dietary requirements you may have. 

Tickets: £50

This is a fantastic workshop to enjoy with friends & family, but spaces are limited so please book early to avoid disappointment. Booking is essential for this evening.

Chefs Bio Profile

Lewis and Billy started the idea for In for a Penne in 2023. This idea became a reality very quickly.

They pride themselves on passionate but simple cooking to deliver pasta to festival and event crowds, with a twist that it is customisable for each of our guests. They are proudly self-taught and are learning to grow a business very quickly whilst having a brilliant time along the way!

Find them on Instagram, Facebook and Tik Tok @ifapenne. Or visit their website www.ifapenne.co.uk

About the Event

This course will teach you how to make sushi at home and from scratch. To start you will learn how to cook Japanese rice and then how to make sushi rice with your own vinegar mix. These are the most important parts of making sushi. You will learn about:

Ingredients:

• Japanese rice

• Sushi vinegar mix

• Nori seaweed

• Sushi grade fish – how to select, cut and slice

• Other types of vegetable fillings and toppings

• Shoyu, sushi ginger and wasabi

Techniques:

• How to make: Roll sushi, inside-out roll, nigiri (grip), temaki (hand roll), gunkan

• How to use the sushi mat

• Deal rice with your hands

• How to use a knife for sushi and fish 

Demonstration miso soup:

There will also be a demonstration on how to make miso soup a traditional stock using kelp and bonito fish flakes. Also adding common ingredients such as tofu and seaweed to serve.

Key ingredients:

• Miso

• Kelp

• Bonito

• Tofu

• Seaweed

Tickets: £85

Limited spaces available.

Sachiko Saeki’s Profile

It is part of family banter that Sachiko’s first encounter with the world was the scent of vinegar drifting from her mother’s hands, a result of years of sushi making for their restaurant in Japan. Helping in her parent’s business formed a focal part of Sachiko’s upbringing.

Since moving to the UK, Sachiko’s food experiences continue to be varied. There was a desire to know more about vegetables. For a couple of years, she cooked at the popular Warehouse Café in Birmingham where she learned about Western methods of cooking vegetables as well as learning about vegetarianism. In 2011 a trip to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori – vegetarian Buddhist monk food. These experiences with vegetables were sought by the team behind Hugh Fearnley Whittingstall where she featured in Channel 4’s River Cottage Veg.

Several years were spent in some of London’s Japanese kitchens most notably as an assistant to the Head Chef at Umu, a Michelin-star Japanese restaurant in Mayfair, moving on to learn the art of sashimi fish at Atari-Ya, at a Japanese fishmonger. At the same time, she ran Kinome Japonica a Japanese pop-up restaurant serving Kaiseki in various eateries across Birmingham whilst also catering for public and private events. Also, she is an experienced teacher since 2010 at Leiths in London, Demuths Vegetarian Cookery School in Bath, Harborne Food School in Birmingham, many other schools, and privately.

Sachiko has just returned from Japan after spending an extended period of time conducting further research on Shojin Ryori by visiting numerous nationally renowned food producers and chefs. Whilst here she also received a Tofu Meister qualification, became a qualified International Sake Sommelier, and attended training workshops in soba noodle making. 

Sachiko continues to share her passion for Japanese food whilst contributing knowledge and experiences to the growing food culture in the UK. 

Please note:

• We make a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.

• Refreshments will be available throughout the day. All ingredients, equipment, and recipes will be provided.

• Please advise at the time of booking if you have any special dietary requirements, e.g. Gluten Free, or Vegan

About the Event

Create some exquisite sugar flowers and vintage theme decorations that will then be used to decorate a box of 12 cupcakes.

This is a hands-on practical workshop. At the end of the class, you will take home the box of 12 cupcakes that you have lovingly created.

Due to the time restraints, we will use pre-made cupcakes allowing us the time to concentrate on the fun part of decorating.

Skills acquired during this workshop
• Buttercream piping, domed and flat sugar paste toppers.
• Hand-made sugar flowers using both cutters and the traditional pulled method.
• Basic piping skills to produce leaves and decorative detailing.
• Creating sugar bows free hand.
• Colour palette advice and helpful hints and tips along the way to produce professional-looking cupcakes.

Tickets: £80

Limited spaces available.

About the Event

Ever wanted to make the best cookies in the world!?

Join the guys from The Cookie Cottage for a fun introductory class for the whole family to enjoy where they’ll be teaching you how to bake the perfect stuffed cookies with an Easter flair.

You’ll get the chance to get your hands on their delicious cookie dough and pick your own flavours with the chance to ask any questions along the way.

Everything you need will be provided and you will leave with 6 delicious stuffed cookies boxed ready to eat or to be given as a gift.

Tickets: £20

Limited spaces available.

About Cookie Cottage

The Cookie Cottage dream started in Hannah's kitchen throughout lockdown, like many others on furlough. She started baking and quickly learnt she was pretty good at it. After smashing the perfect cookie dough; the rest is history. Now, best pals Gary and Hannah run The Cookie Cottage with a fabulous team of talented bakers along with THE coolest, most Instagrammable cookie shop in Stratford-upon-Avon complete with a life-size cookie tree and a busy bakery in Alcester. Learn more

About the Event

A hands-on four-hour class that will give you the intricate knowledge required to master macarons.

The workshop begins with a macaron demonstration from our experienced baker, Sally Davis.

Students will then tackle mastering the macaron technique for themselves, with guidance every step of the way. By the end of the class, you will feel confident enough to tackle these delicate confections at home.

Skills acquired during this workshop
• How to prepare your ingredients and utensils for baking macarons
• Macaron preparation and method for baking.
• How to fill and store your macarons.

Tickets: £80

Limited spaces available.

Please note:

Students will take home the macarons that they create during this workshop together with recipe and piping templates.

All materials and ingredients are included in the cost of the course. Please bring a box or container to transport your macarons home.

About the Event

In this class you will learn to create a full Indian menu comprising of a starter, meat curry, veg side dish, rice dish & dips or chutney. What you create in this class, you can enjoy there and then or take home with you. 

You will also get a small presentation on the history of Indian cuisine and its journey to the UK. This will also include a demonstration of spices and their use in Indian cookery.

Example menu

• Punjabi veg samosa or red onion and sweet potato bhaji.

• Chicken Dhansak

• Dal tarka

• Peas Pilau

• Roast cumin and mint Raita

Tickets: £95

Limited spaces available.

Uttam Rawat’s Profile

Uttam started his spice Journey in India from where after finishing his catering Diploma in 1997 he worked in various Five-star kitchens to sharpen his culinary skills before moving to England in 2003. Since then, he has worked in various hotels, restaurants, and Resorts such as Hilton, Centre Parcs, Calcutta Club, Las Iguanas and most recently developing Indian ready meals for supermarkets.

Uttam now has a cookery club delivering online and face-to-face cookery classes in and around Stratford.

About the Event

Served in a bowl of concentrated broth, Ramen is a simple dish that gives complex flavours and a lot of joy. There are more than 30,000 ramen shops in Japan and it has become a popular form of fast yet nutritious food in the UK. 

This class will introduce how to make homemade fresh noodles along with a quick and easy broth with deep umami. We will work with popular toppings - char sui, boiled egg, and bean sprouts. 

You will learn how to: 

• Make noodles from scratch

• Cook pork broth

• Cook chair Sui

• Make soy runny eggs

In an often surprising yet enjoyable (and sensual) part of the class, we’ll be using the traditional technique of foot-kneading the noodle dough. Each participant will take off their shoes and knead on a mat.

Tickets: £85

Limited spaces available.

Sachiko Saeki’s Profile

It is part of family banter that Sachiko’s first encounter with the world was the scent of vinegar drifting from her mother’s hands, a result of years of sushi making for their restaurant in Japan. Helping in her parent’s business formed a focal part of Sachiko’s upbringing.

Since moving to the UK, Sachiko’s food experiences continue to be varied. There was a desire to know more about vegetables. For a couple of years, she cooked at the popular Warehouse Café in Birmingham where she learned about Western methods of cooking vegetables as well as learning about vegetarianism. In 2011 a trip to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori – vegetarian Buddhist monk food. These experiences with vegetables were sought by the team behind Hugh Fearnley Whittingstall where she featured in Channel 4’s River Cottage Veg.

Several years were spent in some of London’s Japanese kitchens most notably as an assistant to the Head Chef at Umu, a Michelin-star Japanese restaurant in Mayfair, moving on to learn the art of sashimi fish at Atari-Ya, at a Japanese fishmonger. At the same time, she ran Kinome Japonica a Japanese pop-up restaurant serving Kaiseki in various eateries across Birmingham whilst also catering for public and private events. Also, she is an experienced teacher since 2010 at Leiths in London, Demuths Vegetarian Cookery School in Bath, Harborne Food School in Birmingham, many other schools, and privately.

Sachiko has just returned from Japan after spending an extended period of time conducting further research on Shojin Ryori by visiting numerous nationally renowned food producers and chefs. Whilst here she also received a Tofu Meister qualification, became a qualified International Sake Sommelier, and attended training workshops in soba noodle making. 

Sachiko continues to share her passion for Japanese food whilst contributing knowledge and experiences to the growing food culture in the UK. 

Please note:

We make a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.

Refreshments will be available. All ingredients, equipment, and recipes will be provided.

About the Event

Gyoza has become one of the most popular Japanese dishes in the UK. Gyoza and another favourite, Shu-mai were originally from China and through time have now firmly established themselves in Japan’s street and fast food scene. Various fresh pastry wraps for dumplings are commonly available in Japan, allowing these simple foods to be made at home.

In this class, we will make gyoza and shu-mai wrappers by hand as well as delicious fillings. This is a great opportunity to learn how to make Japanese dumplings from scratch.

 We will cook

• Pastry wrappers for gyoza and shu-mai

• Pan-fried chicken gyoza

• Steamed pork shu-mai

• La-yu chilli oil

• Create each dipping sauce

Key ingredients

• Flour and wrappers

• Chicken and pork mince

• Prawns

• Nira (garlic chive)

• Water chestnuts

• Chilli and spice mix

• Shoyu (Japanese soy sauce)

• Dried shiitake mushroom

Tickets: £85

Limited spaces available.

Sachiko Saeki’s Profile

It is part of family banter that Sachiko’s first encounter with the world was the scent of vinegar drifting from her mother’s hands, a result of years of sushi making for their restaurant in Japan. Helping in her parent’s business formed a focal part of Sachiko’s upbringing.

Since moving to the UK, Sachiko’s food experiences continue to be varied. There was a desire to know more about vegetables. For a couple of years, she cooked at the popular Warehouse Café in Birmingham where she learned about Western methods of cooking vegetables as well as learning about vegetarianism. In 2011 a trip to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori – vegetarian Buddhist monk food. These experiences with vegetables were sought by the team behind Hugh Fearnley Whittingstall where she featured in Channel 4’s River Cottage Veg.

Several years were spent in some of London’s Japanese kitchens most notably as an assistant to the Head Chef at Umu, a Michelin-star Japanese restaurant in Mayfair, moving on to learn the art of sashimi fish at Atari-Ya, at a Japanese fishmonger. At the same time, she ran Kinome Japonica a Japanese pop-up restaurant serving Kaiseki in various eateries across Birmingham whilst also catering for public and private events. Also, she is an experienced teacher since 2010 at Leiths in London, Demuths Vegetarian Cookery School in Bath, Harborne Food School in Birmingham, many other schools, and privately.

Sachiko has just returned from Japan after spending an extended period of time conducting further research on Shojin Ryori by visiting numerous nationally renowned food producers and chefs. Whilst here she also received a Tofu Meister qualification, became a qualified International Sake Sommelier, and attended training workshops in soba noodle making. 

Sachiko continues to share her passion for Japanese food whilst contributing knowledge and experiences to the growing food culture in the UK. 

Please note:

We make a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.

Refreshments will be available. All ingredients, equipment, and recipes will be provided.

About the Event

In this class you will learn to create a full Indian menu comprising of a starter, meat curry, veg side dish, rice dish & dips or chutney. What you create in this class, you can enjoy there and then or take home with you. 

You will also get a small presentation on the history of Indian cuisine and its journey to the UK. This will also include a demonstration of spices and their use in Indian cookery.

Example menu

• Punjabi veg samosa or red onion and sweet potato bhaji.

• Chicken Dhansak

• Dal tarka

• Peas Pilau

• Roast cumin and mint Raita

Tickets: £95

Limited spaces available.

Uttam Rawat’s Profile

Uttam started his spice Journey in India from where after finishing his catering Diploma in 1997 he worked in various Five-star kitchens to sharpen his culinary skills before moving to England in 2003. Since then, he has worked in various hotels, restaurants, and Resorts such as Hilton, Centre Parcs, Calcutta Club, Las Iguanas and most recently developing Indian ready meals for supermarkets.

Uttam now has a cookery club delivering online and face-to-face cookery classes in and around Stratford.

About the Event

Served in a bowl of concentrated broth, Ramen is a simple dish that gives complex flavours and a lot of joy. There are more than 30,000 ramen shops in Japan and it has become a popular form of fast yet nutritious food in the UK. 

This class will introduce how to make homemade fresh noodles along with a quick and easy broth with deep umami. We will work with popular toppings - char sui, boiled egg, and bean sprouts. 

You will learn how to: 

• Make noodles from scratch

• Cook pork broth

• Cook chair Sui

• Make soy runny eggs

In an often surprising yet enjoyable (and sensual) part of the class, we’ll be using the traditional technique of foot-kneading the noodle dough. Each participant will take off their shoes and knead on a mat.

Tickets: £85

Limited spaces available.

Sachiko Saeki’s Profile

It is part of family banter that Sachiko’s first encounter with the world was the scent of vinegar drifting from her mother’s hands, a result of years of sushi making for their restaurant in Japan. Helping in her parent’s business formed a focal part of Sachiko’s upbringing.

Since moving to the UK, Sachiko’s food experiences continue to be varied. There was a desire to know more about vegetables. For a couple of years, she cooked at the popular Warehouse Café in Birmingham where she learned about Western methods of cooking vegetables as well as learning about vegetarianism. In 2011 a trip to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori – vegetarian Buddhist monk food. These experiences with vegetables were sought by the team behind Hugh Fearnley Whittingstall where she featured in Channel 4’s River Cottage Veg.

Several years were spent in some of London’s Japanese kitchens most notably as an assistant to the Head Chef at Umu, a Michelin-star Japanese restaurant in Mayfair, moving on to learn the art of sashimi fish at Atari-Ya, at a Japanese fishmonger. At the same time, she ran Kinome Japonica a Japanese pop-up restaurant serving Kaiseki in various eateries across Birmingham whilst also catering for public and private events. Also, she is an experienced teacher since 2010 at Leiths in London, Demuths Vegetarian Cookery School in Bath, Harborne Food School in Birmingham, many other schools, and privately.

Sachiko has just returned from Japan after spending an extended period of time conducting further research on Shojin Ryori by visiting numerous nationally renowned food producers and chefs. Whilst here she also received a Tofu Meister qualification, became a qualified International Sake Sommelier, and attended training workshops in soba noodle making. 

Sachiko continues to share her passion for Japanese food whilst contributing knowledge and experiences to the growing food culture in the UK. 

Please note:

We make a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.

Refreshments will be available. All ingredients, equipment, and recipes will be provided.

About the Event

Plant-based eating continues to evolve with people’s interest. Shojin Ryori is a Japanese vegetarian cuisine and is a special way of preparing, cooking, and eating for monks at Zen temples. Shojin is considered an integral part of their training and the fundamental thinking behind this practice is the wholehearted appreciation of food, eating what is seasonal and locally grown, gentle seasoning, and most importantly, not eating too much. Because cooking is an important part of their training, alongside meditation, the food is simple yet sophisticated.

This course will introduce traditional seasonings such as miso, shoyu, and rice vinegar. Learn how to make vegetarian stocks and cook sushi rice. You will also learn how to handle other ingredients such as tofu, seaweed, dried shiitake mushroom, and kelp.

We will cook

• Soba noodle with tempura

• Vegetarian sushi

• Miso soup including stock

• Quick method pickles

• Tofu balls

• Sesame dressed vegetables

Tickets: £90

Limited spaces available.

Sachiko Saeki’s Profile

It is part of family banter that Sachiko’s first encounter with the world was the scent of vinegar drifting from her mother’s hands, a result of years of sushi making for their restaurant in Japan. Helping in her parent’s business formed a focal part of Sachiko’s upbringing.

Since moving to the UK, Sachiko’s food experiences continue to be varied. There was a desire to know more about vegetables. For a couple of years, she cooked at the popular Warehouse Café in Birmingham where she learned about Western methods of cooking vegetables as well as learning about vegetarianism. In 2011 a trip to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori – vegetarian Buddhist monk food. These experiences with vegetables were sought by the team behind Hugh Fearnley Whittingstall where she featured in Channel 4’s River Cottage Veg.

Several years were spent in some of London’s Japanese kitchens most notably as an assistant to the Head Chef at Umu, a Michelin-star Japanese restaurant in Mayfair, moving on to learn the art of sashimi fish at Atari-Ya, at a Japanese fishmonger. At the same time, she ran Kinome Japonica a Japanese pop-up restaurant serving Kaiseki in various eateries across Birmingham whilst also catering for public and private events. Also, she is an experienced teacher since 2010 at Leiths in London, Demuths Vegetarian Cookery School in Bath, Harborne Food School in Birmingham, many other schools, and privately.

Sachiko has just returned from Japan after spending an extended period of time conducting further research on Shojin Ryori by visiting numerous nationally renowned food producers and chefs. Whilst here she also received a Tofu Meister qualification, became a qualified International Sake Sommelier, and attended training workshops in soba noodle making. 

Sachiko continues to share her passion for Japanese food whilst contributing knowledge and experiences to the growing food culture in the UK. 

Please note:

We make a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.

Refreshments will be available. All ingredients, equipment, and recipes will be provided.

About the Event

This course will teach you how to make sushi at home and from scratch. To start you will learn how to cook Japanese rice and then how to make sushi rice with your own vinegar mix. These are the most important parts of making sushi. You will learn about:

Ingredients:

• Japanese rice

• Sushi vinegar mix

• Nori seaweed

• Sushi grade fish – how to select, cut and slice

• Other types of vegetable fillings and toppings

• Shoyu, sushi ginger and wasabi

Techniques:

• How to make: Roll sushi, inside-out roll, nigiri (grip), temaki (hand roll), gunkan

• How to use the sushi mat

• Deal rice with your hands

• How to use a knife for sushi and fish 

Demonstration miso soup:

There will also be a demonstration on how to make miso soup a traditional stock using kelp and bonito fish flakes. Also adding common ingredients such as tofu and seaweed to serve.

Key ingredients:

• Miso

• Kelp

• Bonito

• Tofu

• Seaweed

Tickets: £85

Limited spaces available.

Sachiko Saeki’s Profile

It is part of family banter that Sachiko’s first encounter with the world was the scent of vinegar drifting from her mother’s hands, a result of years of sushi making for their restaurant in Japan. Helping in her parent’s business formed a focal part of Sachiko’s upbringing.

Since moving to the UK, Sachiko’s food experiences continue to be varied. There was a desire to know more about vegetables. For a couple of years, she cooked at the popular Warehouse Café in Birmingham where she learned about Western methods of cooking vegetables as well as learning about vegetarianism. In 2011 a trip to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori – vegetarian Buddhist monk food. These experiences with vegetables were sought by the team behind Hugh Fearnley Whittingstall where she featured in Channel 4’s River Cottage Veg.

Several years were spent in some of London’s Japanese kitchens most notably as an assistant to the Head Chef at Umu, a Michelin-star Japanese restaurant in Mayfair, moving on to learn the art of sashimi fish at Atari-Ya, at a Japanese fishmonger. At the same time, she ran Kinome Japonica a Japanese pop-up restaurant serving Kaiseki in various eateries across Birmingham whilst also catering for public and private events. Also, she is an experienced teacher since 2010 at Leiths in London, Demuths Vegetarian Cookery School in Bath, Harborne Food School in Birmingham, many other schools, and privately.

Sachiko has just returned from Japan after spending an extended period of time conducting further research on Shojin Ryori by visiting numerous nationally renowned food producers and chefs. Whilst here she also received a Tofu Meister qualification, became a qualified International Sake Sommelier, and attended training workshops in soba noodle making. 

Sachiko continues to share her passion for Japanese food whilst contributing knowledge and experiences to the growing food culture in the UK. 

Please note:

• We make a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.

• Refreshments will be available throughout the day. All ingredients, equipment, and recipes will be provided.

• Please advise at the time of booking if you have any special dietary requirements, e.g. Gluten Free, or Vegan

About the Event

Served in a bowl of concentrated broth, Ramen is a simple dish that gives complex flavours and a lot of joy. There are more than 30,000 ramen shops in Japan and it has become a popular form of fast yet nutritious food in the UK. 

This class will introduce how to make homemade fresh noodles along with a quick and easy broth with deep umami. We will work with popular toppings - char sui, boiled egg, and bean sprouts. 

You will learn how to: 

• Make noodles from scratch

• Cook pork broth

• Cook chair Sui

• Make soy runny eggs

In an often surprising yet enjoyable (and sensual) part of the class, we’ll be using the traditional technique of foot-kneading the noodle dough. Each participant will take off their shoes and knead on a mat.

Tickets: £85

Limited spaces available.

Sachiko Saeki’s Profile

It is part of family banter that Sachiko’s first encounter with the world was the scent of vinegar drifting from her mother’s hands, a result of years of sushi making for their restaurant in Japan. Helping in her parent’s business formed a focal part of Sachiko’s upbringing.

Since moving to the UK, Sachiko’s food experiences continue to be varied. There was a desire to know more about vegetables. For a couple of years, she cooked at the popular Warehouse Café in Birmingham where she learned about Western methods of cooking vegetables as well as learning about vegetarianism. In 2011 a trip to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori – vegetarian Buddhist monk food. These experiences with vegetables were sought by the team behind Hugh Fearnley Whittingstall where she featured in Channel 4’s River Cottage Veg.

Several years were spent in some of London’s Japanese kitchens most notably as an assistant to the Head Chef at Umu, a Michelin-star Japanese restaurant in Mayfair, moving on to learn the art of sashimi fish at Atari-Ya, at a Japanese fishmonger. At the same time, she ran Kinome Japonica a Japanese pop-up restaurant serving Kaiseki in various eateries across Birmingham whilst also catering for public and private events. Also, she is an experienced teacher since 2010 at Leiths in London, Demuths Vegetarian Cookery School in Bath, Harborne Food School in Birmingham, many other schools, and privately.

Sachiko has just returned from Japan after spending an extended period of time conducting further research on Shojin Ryori by visiting numerous nationally renowned food producers and chefs. Whilst here she also received a Tofu Meister qualification, became a qualified International Sake Sommelier, and attended training workshops in soba noodle making. 

Sachiko continues to share her passion for Japanese food whilst contributing knowledge and experiences to the growing food culture in the UK. 

Please note:

We make a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.

Refreshments will be available. All ingredients, equipment, and recipes will be provided.

About the Event

This course will teach you how to make sushi at home and from scratch. To start you will learn how to cook Japanese rice and then how to make sushi rice with your own vinegar mix. These are the most important parts of making sushi. You will learn about:

Ingredients:

• Japanese rice

• Sushi vinegar mix

• Nori seaweed

• Sushi grade fish – how to select, cut and slice

• Other types of vegetable fillings and toppings

• Shoyu, sushi ginger and wasabi

Techniques:

• How to make: Roll sushi, inside-out roll, nigiri (grip), temaki (hand roll), gunkan

• How to use the sushi mat

• Deal rice with your hands

• How to use a knife for sushi and fish 

Demonstration miso soup:

There will also be a demonstration on how to make miso soup a traditional stock using kelp and bonito fish flakes. Also adding common ingredients such as tofu and seaweed to serve.

Key ingredients:

• Miso

• Kelp

• Bonito

• Tofu

• Seaweed

Tickets: £85

Limited spaces available.

Sachiko Saeki’s Profile

It is part of family banter that Sachiko’s first encounter with the world was the scent of vinegar drifting from her mother’s hands, a result of years of sushi making for their restaurant in Japan. Helping in her parent’s business formed a focal part of Sachiko’s upbringing.

Since moving to the UK, Sachiko’s food experiences continue to be varied. There was a desire to know more about vegetables. For a couple of years, she cooked at the popular Warehouse Café in Birmingham where she learned about Western methods of cooking vegetables as well as learning about vegetarianism. In 2011 a trip to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori – vegetarian Buddhist monk food. These experiences with vegetables were sought by the team behind Hugh Fearnley Whittingstall where she featured in Channel 4’s River Cottage Veg.

Several years were spent in some of London’s Japanese kitchens most notably as an assistant to the Head Chef at Umu, a Michelin-star Japanese restaurant in Mayfair, moving on to learn the art of sashimi fish at Atari-Ya, at a Japanese fishmonger. At the same time, she ran Kinome Japonica a Japanese pop-up restaurant serving Kaiseki in various eateries across Birmingham whilst also catering for public and private events. Also, she is an experienced teacher since 2010 at Leiths in London, Demuths Vegetarian Cookery School in Bath, Harborne Food School in Birmingham, many other schools, and privately.

Sachiko has just returned from Japan after spending an extended period of time conducting further research on Shojin Ryori by visiting numerous nationally renowned food producers and chefs. Whilst here she also received a Tofu Meister qualification, became a qualified International Sake Sommelier, and attended training workshops in soba noodle making. 

Sachiko continues to share her passion for Japanese food whilst contributing knowledge and experiences to the growing food culture in the UK. 

Please note:

• We make a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.

• Refreshments will be available throughout the day. All ingredients, equipment, and recipes will be provided.

• Please advise at the time of booking if you have any special dietary requirements, e.g. Gluten Free, or Vegan

About the Event

This course will teach you how to make sushi at home and from scratch. To start you will learn how to cook Japanese rice and then how to make sushi rice with your own vinegar mix. These are the most important parts of making sushi. You will learn about:

Ingredients:

• Japanese rice

• Sushi vinegar mix

• Nori seaweed

• Sushi grade fish – how to select, cut and slice

• Other types of vegetable fillings and toppings

• Shoyu, sushi ginger and wasabi

Techniques:

• How to make: Roll sushi, inside-out roll, nigiri (grip), temaki (hand roll), gunkan

• How to use the sushi mat

• Deal rice with your hands

• How to use a knife for sushi and fish 

Demonstration miso soup:

There will also be a demonstration on how to make miso soup a traditional stock using kelp and bonito fish flakes. Also adding common ingredients such as tofu and seaweed to serve.

Key ingredients:

• Miso

• Kelp

• Bonito

• Tofu

• Seaweed

Tickets: £85

Limited spaces available.

Sachiko Saeki’s Profile

It is part of family banter that Sachiko’s first encounter with the world was the scent of vinegar drifting from her mother’s hands, a result of years of sushi making for their restaurant in Japan. Helping in her parent’s business formed a focal part of Sachiko’s upbringing.

Since moving to the UK, Sachiko’s food experiences continue to be varied. There was a desire to know more about vegetables. For a couple of years, she cooked at the popular Warehouse Café in Birmingham where she learned about Western methods of cooking vegetables as well as learning about vegetarianism. In 2011 a trip to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori – vegetarian Buddhist monk food. These experiences with vegetables were sought by the team behind Hugh Fearnley Whittingstall where she featured in Channel 4’s River Cottage Veg.

Several years were spent in some of London’s Japanese kitchens most notably as an assistant to the Head Chef at Umu, a Michelin-star Japanese restaurant in Mayfair, moving on to learn the art of sashimi fish at Atari-Ya, at a Japanese fishmonger. At the same time, she ran Kinome Japonica a Japanese pop-up restaurant serving Kaiseki in various eateries across Birmingham whilst also catering for public and private events. Also, she is an experienced teacher since 2010 at Leiths in London, Demuths Vegetarian Cookery School in Bath, Harborne Food School in Birmingham, many other schools, and privately.

Sachiko has just returned from Japan after spending an extended period of time conducting further research on Shojin Ryori by visiting numerous nationally renowned food producers and chefs. Whilst here she also received a Tofu Meister qualification, became a qualified International Sake Sommelier, and attended training workshops in soba noodle making. 

Sachiko continues to share her passion for Japanese food whilst contributing knowledge and experiences to the growing food culture in the UK. 

Please note:

• We make a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.

• Refreshments will be available throughout the day. All ingredients, equipment, and recipes will be provided.

• Please advise at the time of booking if you have any special dietary requirements, e.g. Gluten Free, or Vegan

About the Event

Served in a bowl of concentrated broth, Ramen is a simple dish that gives complex flavours and a lot of joy. There are more than 30,000 ramen shops in Japan and it has become a popular form of fast yet nutritious food in the UK. 

This class will introduce how to make homemade fresh noodles along with a quick and easy broth with deep umami. We will work with popular toppings - char sui, boiled egg, and bean sprouts. 

You will learn how to: 

• Make noodles from scratch

• Cook pork broth

• Cook chair Sui

• Make soy runny eggs

In an often surprising yet enjoyable (and sensual) part of the class, we’ll be using the traditional technique of foot-kneading the noodle dough. Each participant will take off their shoes and knead on a mat.

Tickets: £85

Limited spaces available.

Sachiko Saeki’s Profile

It is part of family banter that Sachiko’s first encounter with the world was the scent of vinegar drifting from her mother’s hands, a result of years of sushi making for their restaurant in Japan. Helping in her parent’s business formed a focal part of Sachiko’s upbringing.

Since moving to the UK, Sachiko’s food experiences continue to be varied. There was a desire to know more about vegetables. For a couple of years, she cooked at the popular Warehouse Café in Birmingham where she learned about Western methods of cooking vegetables as well as learning about vegetarianism. In 2011 a trip to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori – vegetarian Buddhist monk food. These experiences with vegetables were sought by the team behind Hugh Fearnley Whittingstall where she featured in Channel 4’s River Cottage Veg.

Several years were spent in some of London’s Japanese kitchens most notably as an assistant to the Head Chef at Umu, a Michelin-star Japanese restaurant in Mayfair, moving on to learn the art of sashimi fish at Atari-Ya, at a Japanese fishmonger. At the same time, she ran Kinome Japonica a Japanese pop-up restaurant serving Kaiseki in various eateries across Birmingham whilst also catering for public and private events. Also, she is an experienced teacher since 2010 at Leiths in London, Demuths Vegetarian Cookery School in Bath, Harborne Food School in Birmingham, many other schools, and privately.

Sachiko has just returned from Japan after spending an extended period of time conducting further research on Shojin Ryori by visiting numerous nationally renowned food producers and chefs. Whilst here she also received a Tofu Meister qualification, became a qualified International Sake Sommelier, and attended training workshops in soba noodle making. 

Sachiko continues to share her passion for Japanese food whilst contributing knowledge and experiences to the growing food culture in the UK. 

Please note:

We make a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.

Refreshments will be available. All ingredients, equipment, and recipes will be provided.

About the Event

Gyoza and Katsu have become popular Japanese dishes in the West. Although they too were imports from other cultures into Japan these dishes have developed a unique Japanese style. Often categorised as casual food and served in specialised restaurants, they are also cooked and enjoyed at home.

This course will introduce how to make gyoza skin from scratch and fillings using popular far eastern vegetables such as garlic chive. Other ingredients we will work with lotus roots, shiitake mushrooms, kabocha squash, and bean sprouts. Of course, we shan’t forget the all-essential accompaniments of Japanese mayonnaise, okonomi sauce, katsu sauce, ponzu, and la-yu.

 We will cook

• Pork gyoza, both skins and filling

• La-yu Japanese chili oil

• Variety of katsu deep-fried vegetables and seafoods

• Pork and seafood okonomi yaki

• Beansprouts with ponzu

Tickets: £140

Limited spaces available.

Sachiko Saeki’s Profile

It is part of family banter that Sachiko’s first encounter with the world was the scent of vinegar drifting from her mother’s hands, a result of years of sushi making for their restaurant in Japan. Helping in her parent’s business formed a focal part of Sachiko’s upbringing.

Since moving to the UK, Sachiko’s food experiences continue to be varied. There was a desire to know more about vegetables. For a couple of years, she cooked at the popular Warehouse Café in Birmingham where she learned about Western methods of cooking vegetables as well as learning about vegetarianism. In 2011 a trip to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori – vegetarian Buddhist monk food. These experiences with vegetables were sought by the team behind Hugh Fearnley Whittingstall where she featured in Channel 4’s River Cottage Veg.

Several years were spent in some of London’s Japanese kitchens most notably as an assistant to the Head Chef at Umu, a Michelin-star Japanese restaurant in Mayfair, moving on to learn the art of sashimi fish at Atari-Ya, at a Japanese fishmonger. At the same time, she ran Kinome Japonica a Japanese pop-up restaurant serving Kaiseki in various eateries across Birmingham whilst also catering for public and private events. Also, she is an experienced teacher since 2010 at Leiths in London, Demuths Vegetarian Cookery School in Bath, Harborne Food School in Birmingham, many other schools, and privately.

Sachiko has just returned from Japan after spending an extended period of time conducting further research on Shojin Ryori by visiting numerous nationally renowned food producers and chefs. Whilst here she also received a Tofu Meister qualification, became a qualified International Sake Sommelier, and attended training workshops in soba noodle making. 

Sachiko continues to share her passion for Japanese food whilst contributing knowledge and experiences to the growing food culture in the UK. 

Please note:

We make a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.

Refreshments will be available. All ingredients, equipment, and recipes will be provided.