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UID:10001123-1792688400-1792695600@madeinhackney.org
SUMMARY:Pay What You Can: Make Your Own Pickles & Sauerkraut!
DESCRIPTION:Join plant-based chef and nutritional therapist Asa and discover the delicious art of fermentation. Learn to make crunchy pickles and tangy sauerkraut from scratch\, with plenty of tips and troubleshooting along the way\, so you can start fermenting confidently in your own kitchen. \nIncluding even small amounts of fermented foods in your diet can help balance your gut microbiome\, supporting not just your immune system but your overall health. Come away with new skills\, a happy gut\, and a full heart. \nAll ingredients are included\, along with a meal that highlights the fermented flavours. Please remember to bring your own jars so you can take your creations home! \nAbout Asa Simonsson \nÅsa Linéa Simonsson is the author of ‘Fermentation – How to Make Your Own Sauerkraut\, Kimchi\, Brine Pickles\, Kefir\, Kombucha\, Vegan Dairy\, and More’ published by Anness Publishing Ltd. Asa grew up making ferments in her native Sweden; a trained nutritionist\, naturopath and nurse\, she runs a busy natural nutrition and health practice\, Linéa Nutrition\, in the UK combined with popular workshops and retreats. \nThe process of fermenting foods is as old as humanity. Fermenting preserves food and makes it more digestible and nutritious. Valued for its complex tastes\, fermented foods are a powerful aid to digestion and a protection against disease.” Asa Linéa Simonsson from Linéa Nutrition. Asa Linéa Simonsson from Linéa Nutrition. \nAbout Pay What You Can Tickets \nAt Made In Hackney\, we love bringing people together through plant-based cooking. For over a decade\, we’ve offered free community cooking classes open to all. But with 1 in 3 households in Hackney experiencing food poverty and demand growing\, we’ve introduced a Pay What You Can model to ensure no one is excluded. \nIf you’re able to give a little more\, your generosity directly funds ingredients\, classes and resources for people who might otherwise miss out. This approach helps us reach more people\, run more classes and make the best use of our limited resources — while keeping our classes inclusive and welcoming. \nImportantly\, we’ll continue to run free community classes alongside this model. This is a trial\, so if you have any questions or suggestions\, please contact us at classes@madeinhackney.org. \nPLEASE NOTE: This class is for adults only. \nSuggested contributions per place \n\n£20 – Covers the cost\n£30 – Generous Giver\n£40 – Solidarity Supporter\n\nIf you cannot afford the minimum donation but would still like to attend\, please email classes@madeinhackney.org. We will try our best to ensure that no one is turned away for lack of funds. \nWhen you come to a Made In Hackney cookery class\, you enjoy an enriching culinary experience and help us fight hunger in our community. \nRefunds: Please understand that our charity needs time to resell your tickets as we rely heavily on the income generated by our classes. We require a minimum of 7 days’ notice for any cancellations or transfers once you have booked onto a class. \nAt Made In Hackney we believe access to good food is a human right – not a privilege. If you would like to learn more about our work\, please click here. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/pay-what-you-can-make-your-own-pickles-sauerkraut-2/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Pay What You Can Class
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DTSTART;TZID=Europe/London:20261102T093000
DTEND;TZID=Europe/London:20261102T233000
DTSTAMP:20260915T115356Z
CREATED:20260915T112445Z
LAST-MODIFIED:20260915T115356Z
UID:10001121-1793611800-1793662200@madeinhackney.org
SUMMARY:Communi-Tea Mornings: Autumn 2026
DESCRIPTION:If you live in the local Hackney area\, then you are invited to join us for our next free Communi-Tea Mornings! This Autumn\, we’ll host three of these community events\, each offering something different. \nJoin us for a cup (or five!) of delicious Clearspring tea\, while learning something new. At each event\, we welcome a guest speaker to share their knowledge on their dishes\, teas and cultural practices. \nEach event starts at 9:30am\, and we ask that you turn up before 10am. You can now book to join us for: \n21/09/2026: Matcha & Mindfulness\n05/10/2026: Communi-Tea: Sip & Plant\n02/11/2026: Tea and a visit to Food for All \nTo book your place\, please click the ‘Book tickets’ button at the bottom of the page and enter your details. \n Cost: Free (donation-based)Your support helps us continue running community events like this. \n Donate here:https://localgiving.org/donation/madeinhackney/start or donate in person when you join us on the day! \n\n———————————– \nCancellation Policy \nAs a small charity with limited spaces\, we ask that you cancel at least 48 hours in advance if you can’t attend a free community class\, so we can offer your spot to someone else. Cancellations made with less than 48 hours’ notice are considered late cancellations\, and missing a class without notice is a no-show. If you have three or more late cancellations or no-shows within 12 months\, unfortunately we will not be able to book you in for classes for 6 months. However\, if you have questions or need to discuss your attendance\, please email us at classes@madeinhackney.org. Thank you for helping us make the most of our free community resources and ensure we can reach as many people as possible. \nLate-Comers Policy \nPlease aim to arrive at least 5 minutes before the class to settle in comfortably. To avoid disrupting the session and to ensure we finish on time\, we’re unable to admit anyone who arrives more than 10 minutes late. Unfortunately\, arriving later than this will be considered a no-show.
URL:https://madeinhackney.org/event/communi-tea-mornings-autumn-2026/2026-11-02/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Community Classes
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DTSTART;TZID=Europe/London:20261121T110000
DTEND;TZID=Europe/London:20261121T160000
DTSTAMP:20260930T103445Z
CREATED:20260930T103334Z
LAST-MODIFIED:20260930T103445Z
UID:10001124-1795258800-1795276800@madeinhackney.org
SUMMARY:Masterclass: Plant-Based Cheese Making
DESCRIPTION:Join us for a delicious and inspiring Vegan Cheese Masterclass\, where you’ll explore the art of making both fermented and non-fermented plant-based cheeses. This hands-on workshop will give you everything you need to start creating your own beautiful vegan cheeses at home. \nThere are many reasons people choose to avoid dairy — including health\, environmental\, and ethical considerations. Whatever your reason\, this class will show you how easy it is to make flavourful and satisfying cheeses using nuts\, seeds\, beans\, and tofu. \nYou will leave the workshop feeling confident in: \n\nHow to make a fermented nut cheese\nHow to age fermented vegan cheeses\nThe difference between fermented and non-fermented vegan cheeses\nHow to harden and shape vegan cheeses\nHow to create a beautiful vegan cheese platter\n\nVegan Cheeses We’ll Make \nExamples of the cheeses we will prepare include: Vegan Boursin\, Paprika Cashew Chèvre\, Tofu Feta\, Seed Parmesan and Almond Mozzarella. \nWe will also make: \n\nA simple fermented pickle mix to accompany your cheeses\nA delicious vegan chocolate cheesecake for dessert\n\nAlso Included  \n\nA delicious plant-based lunch\nA detailed recipe sheet so you can recreate the cheeses again and again at home\n\nThis class will be a mixture of practical cooking\, demos and time to ask questions. We are now returning to ‘family style’ cooking with everyone cooking and sharing workstations. This creates more of a communal and interactive experience\, working together as a team. All ingredients\, equipments\, and containers needed for the class are provided. \nAbout Asa Simonsson \nÅsa Linéa Simonsson is the author of ‘Fermentation – How to Make Your Own Sauerkraut\, Kimchi\, Brine Pickles\, Kefir\, Kombucha\, Vegan Dairy\, and More’ published by Anness Publishing Ltd. Asa grew up making ferments in her native Sweden; a trained nutritionist\, naturopath and nurse\, she runs a busy natural nutrition and health practice\, Linéa Nutrition\, in the UK combined with popular workshops and retreats. \nThe process of fermenting foods is as old as humanity. Fermenting preserves food and makes it more digestible and nutritious. Valued for its complex tastes\, fermented foods are a powerful aid to digestion and a protection against disease.” Asa Linéa Simonsson from Linéa Nutrition. Asa Linéa Simonsson from Linéa Nutrition. \nPLEASE NOTE: This class is for adults only. \nWhen you come to a Made In Hackney cookery class\, you enjoy an enriching culinary experience and help us fight hunger in our community. \nRefunds: Please understand that our charity needs time to resell your tickets as we rely heavily on the income generated by our classes. We require a minimum of 7 days’ notice for any cancellations or transfers once you have booked onto a class. \nAt Made In Hackney we believe access to good food is a human right – not a privilege. If you would like to learn more about our work\, please click here. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/cheesemaking/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Pay What You Can Class
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