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DTSTART;TZID=Europe/London:20260418T100000
DTEND;TZID=Europe/London:20260418T123000
DTSTAMP:20260416T030449
CREATED:20260223T163806Z
LAST-MODIFIED:20260223T163806Z
UID:10001044-1776506400-1776515400@madeinhackney.org
SUMMARY:Foraging: Wild Food Walk\, London E3
DESCRIPTION:Foraging experience at the amazing award-winning Tower Hamlets Cemetery Park\, one of London’s Magnificent Seven Victorian Cemeteries.\n\n\n\nJoin wild food enthusiast\, Ken Greenway\, for a foraging experience at the amazing award-winning Tower Hamlets Cemetery Park. Ken will share his love and deep knowledge of foraging and will introduce you to the everyday plants you can eat\, opening your eyes to a new world of possibilities and flavours. He will share his knowledge of seasonal wild foods as well as where and when to pick them. \nLooking after the nature reserve and heritage site is a way of life for Ken. You will join him at this guided walk sharing knowledge and the spirit of exploration of this unique sanctuary for history\, nature and wild food. The walk is limited to 15 participants so an intimate experience in the outdoors will make it easy to ask questions and meet others in the group. \nThe journey includes: \n\nMake your own choice of wild tea on arrival from a selection of plants collected from the park\nTake your place in a guided walk to safely identify wild foods and enjoy samples of the plants along the way\nLearn tips on where and how to forage\nUnderstand the health benefits of wild foods\nTake home samples to turn into your own wild creations\nAsk Ken questions\nReceive and use a digital foraging booklet\nNumbers limited to 15 | Dogs on leads are welcome\n\n“THCP is nothing short of stunning and Kenneth\, my Friends of Tower Hamlets Cemetery Park guide\, is unbelievably knowledgeable about edible plants.” Wild Food Walk participant \nLocation: Tower Hamlets Cemetery Park\, Southern Grove\, Mile End\, London E3 4PX (a short walk from Mile End Tube Station in E3) \nAbout Ken Greenway \nKen Greenway is the site manager of THCP and is also an accredited Humanist celebrant\, Horticulture Manager for Grounded Ecotherapy and the course leader on Forage London’s event ‘Wild Food\, Wild Nature’. Ken studied Environmental Biology at the University of Greenwich and has worked at THCP since 2002 where he has developed his intimate knowledge of the site as well as his passion for wild food and foraging. Ken is also a Come Dine with Me winner! \nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/foraging-wild-food-walk-london-e3-2/
LOCATION:Tower Hamlets Cemetery Park\, Southern Grove\, London\, E3 4PX
CATEGORIES:Masterclasses
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260418T110000
DTEND;TZID=Europe/London:20260418T150000
DTSTAMP:20260416T030449
CREATED:20260213T141324Z
LAST-MODIFIED:20260213T141324Z
UID:10001042-1776510000-1776524400@madeinhackney.org
SUMMARY:Masterclass: Plant Based South Indian Cuisine
DESCRIPTION:Be part of an exploration of heritage Southern Indian cuisine that has rarely been seen outside of family homes\n\n\n\nThe Plant Based South Indian Masterclass is an exploration of heritage Southern Indian cuisine that has rarely been seen outside of family homes. Chef Nishma Shah – of award-winning vegan educators and caterers Shambhu’s – will bring authentic moments to the plate with deep flavours. \nThis class is suitable for skilled chefs looking to add vegan alternatives to their knowledge base as well as novice and experienced home cooks interested in plant-based cooking. \nThe class journey: \n\nStart this experience enjoying delicious masala tea\, while learning the stories behind these dishes and Southern Indian Cuisine\nLearn the technique that is the heart of Indian cooking: tempering or blooming spices (and in some instances herbs\, chilis\, ginger\, or alliums like onion or garlic) to get the most flavour out of them\nCook the classic dosa filling: potato masala\nDiscover how to make a thin dosa using fermented red rice and split urad bean batter\nMake a baked version of the universal favourite: onion bhaji\nMake traditional chutneys to accompany the masala dosa and onion bhajis\nTop off the experience with the stunning views across leafy Clapton Common as you cook and learn\nEasy-to-follow recipe sheets provided to recreate the dishes 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 and equipment needed for the class are provided. \n\n\nAbout Nishma Shah: \nNishma Shah is the founder and chef of award-winning ethically-conscious London plant-based food business\, Shambhu’s. She provides plant-based catering and teaches plant-based cookery in a number of settings\, drawing from her Indian and Kenyan culinary roots with the aim of showing how delicious\, varied and nutritious plant-based food can be. She has been a masterclass teacher for Made In Hackney for over 6 years and has also taught plant-based cookery for many other organisations\, both in the UK and abroad. \n\n\n\n\n\nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-based-south-indian-cuisine/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2026/02/Website-31.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260425T110000
DTEND;TZID=Europe/London:20260425T150000
DTSTAMP:20260416T030449
CREATED:20260213T150526Z
LAST-MODIFIED:20260213T150526Z
UID:10001043-1777114800-1777129200@madeinhackney.org
SUMMARY:Masterclass: The Plant-Based Levantine Table
DESCRIPTION:Step into the warm\, generous kitchens of Syria\, Lebanon\, and Palestine with this hands-on cooking class.\n\n\n\nInspired by the home traditions of the Levant\, this class celebrates dishes made for sharing—full of fresh herbs\, warming spices\, and vibrant vegetables. Together\, we’ll prepare a full vegan feast that reflects the rich food culture of the region\, moving from bright\, zesty starters to hearty mains and sweet endings. Along the way\, you’ll hear stories behind each dish\, pick up family tips\, and discover how these recipes bring people together around the table. \n🌿 Sample Menu (subject to change): \nPita: Freshly-made pillowy flatbreads\, perfect for scooping\, dipping\, and sharing—an essential on the Levantine table. \nTamar Hindi: A refreshing\, tangy-sweet drink made from tamarind\, traditionally enjoyed across the Levant as the perfect balance to rich\, savoury dishes. \nFattoush (Lebanon): A bright and crunchy salad of crisp toasted bread\, fresh vegetables\, and a tangy sumac dressing—a dish that turns simple ingredients into something special. \nMutabbal (Syria): Smoky roasted aubergine blended with tahini and lemon\, creating a creamy\, flavour-packed dip that’s a staple of every Syrian table. \nMaqluba (Palestine): A stunning upside-down rice dish layered with spiced vegetables and toasted nuts\, made for sharing at celebrations and gatherings. \nBaklawa (Across the Levant): Flaky pastry filled with nuts and drizzled with fragrant syrup—this a classic dessert shared during festive occasions. \nAllergens: Tree nuts\, sesame\, gluten \nAbout the Chef \nOmama Zankawan is the founder of Omama’s Kitchen\, where she shares the rich\, comforting flavours of Syrian and Levantine cuisine. Inspired by her mother’s home cooking and her hometown of Homs\, she creates dishes that bring people together through warmth\, storytelling\, and generosity. \nHer cooking celebrates simple\, seasonal ingredients—fresh herbs\, vegetables\, and spices—alongside cherished family recipes and modern twists. While rooted in Syrian traditions\, her menus reflect the shared food culture of the wider Levant. \nOmama is a graduate of the Food Power programme at The Entrepreneurial Refugee Network and a recipient of the Food Power Street Food Showcase Award and Kerb’s Streets Ahead Grant. She has hosted supper clubs with Beytna for Refugees and New Horizon Youth Centre\, and taught at Mercato Metropolitano and the Nourish Hub. \nFor Omama\, food is more than nourishment—it’s a joyful way to share culture\, celebrate heritage\, and welcome others into the heart of a Syrian home. \n\n\n\n\n\n\n\nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-the-plant-based-levantine-table/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Masterclasses
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260509T110000
DTEND;TZID=Europe/London:20260509T150000
DTSTAMP:20260416T030449
CREATED:20260305T155336Z
LAST-MODIFIED:20260305T162847Z
UID:10001051-1778324400-1778338800@madeinhackney.org
SUMMARY:Masterclass: Plant-Based Regional Indian Cuisine
DESCRIPTION:Discover the incredible diversity of India’s culinary traditions in this immersive plant-based cookery class. Together\, we will explore the rich diversity of flavours and cooking styles found in different parts of India\, including Goa\, Mangalore\, Mumbai\, and Delhi/Kolkata—each region offering its own unique approach to spices\, vegetables\, and vibrant plant-based dishes. \n\n\n\n\nGuided step by step\, you’ll cook a colourful spread of dishes designed for sharing\, while learning essential techniques\, spice blends\, and family-inspired tips to bring authentic Indian flavours to your own kitchen. \nThis masterclass offers a wonderful opportunity to discover the depth and variety of plant-based Indian home cooking while learning techniques you can easily recreate in your own kitchen. \n🍽 Sample Menu\nRajma (North India)\nRed kidney beans slow-cooked in a rich tomato and spice gravy. \nChickpea Gassi (Coastal Karnataka – Mangalorean Cuisine)\nA fragrant chickpea curry made with roasted spices and coconut. \nGoan Batata Bhaji\nA simple potato dish flavoured with turmeric\, mustard seeds\, and green chillies. \nShorshe Begun (Bengal)\nSoft aubergine slices cooked in a bold mustard sauce. \nAjwain Paratha\nFlaky whole-wheat flatbreads flavoured with aromatic carom seeds. \n✨ What to expect \n\nStep-by-step guidance throughout the class\nLearn authentic regional Indian cooking techniques\nDiscover how to balance spices and flavours\nEnjoy the dishes together at the end of the session\n\n👩‍🍳 About the Chef \nRadhika is a dynamic culinary tutor\, food influencer\, and proud member of the Chefs’ Forum and the Guild of Food Writers. With a master’s degree in food and nutrition from Delhi University and a passion for bold\, unique flavours\, she brings deep knowledge and vibrant energy to every class. \nHer expertise has been showcased at major venues like London’s Trafalgar Square and the Great British Food Festival\, as well as on screen in Amazon Prime’s The World Cook and Channel 4’s Double the Money. \n\nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-based-regional-indian/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2026/03/Website-41.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260516T100000
DTEND;TZID=Europe/London:20260516T123000
DTSTAMP:20260416T030449
CREATED:20260408T144349Z
LAST-MODIFIED:20260408T144349Z
UID:10001060-1778925600-1778934600@madeinhackney.org
SUMMARY:Foraging: Wild Food Walk\, London E3
DESCRIPTION:Foraging experience at the amazing award-winning Tower Hamlets Cemetery Park\, one of London’s Magnificent Seven Victorian Cemeteries.\n\n\n\nJoin wild food enthusiast\, Ken Greenway\, for a foraging experience at the amazing award-winning Tower Hamlets Cemetery Park. Ken will share his love and deep knowledge of foraging and will introduce you to the everyday plants you can eat\, opening your eyes to a new world of possibilities and flavours. He will share his knowledge of seasonal wild foods as well as where and when to pick them. \nLooking after the nature reserve and heritage site is a way of life for Ken. You will join him at this guided walk sharing knowledge and the spirit of exploration of this unique sanctuary for history\, nature and wild food. The walk is limited to 15 participants so an intimate experience in the outdoors will make it easy to ask questions and meet others in the group. \nThe journey includes: \n\nMake your own choice of wild tea on arrival from a selection of plants collected from the park\nTake your place in a guided walk to safely identify wild foods and enjoy samples of the plants along the way\nLearn tips on where and how to forage\nUnderstand the health benefits of wild foods\nTake home samples to turn into your own wild creations\nAsk Ken questions\nReceive and use a digital foraging booklet\nNumbers limited to 15 | Dogs on leads are welcome\n\n“THCP is nothing short of stunning and Kenneth\, my Friends of Tower Hamlets Cemetery Park guide\, is unbelievably knowledgeable about edible plants.” Wild Food Walk participant \nLocation: Tower Hamlets Cemetery Park\, Southern Grove\, Mile End\, London E3 4PX (a short walk from Mile End Tube Station in E3) \nAbout Ken Greenway \nKen Greenway is the site manager of THCP and is also an accredited Humanist celebrant\, Horticulture Manager for Grounded Ecotherapy and the course leader on Forage London’s event ‘Wild Food\, Wild Nature’. Ken studied Environmental Biology at the University of Greenwich and has worked at THCP since 2002 where he has developed his intimate knowledge of the site as well as his passion for wild food and foraging. Ken is also a Come Dine with Me winner! \nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/foraging-wild-food-walk-london-e3-3/
LOCATION:Tower Hamlets Cemetery Park\, Southern Grove\, London\, E3 4PX
CATEGORIES:Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2025/12/Website-18.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260516T110000
DTEND;TZID=Europe/London:20260516T160000
DTSTAMP:20260416T030449
CREATED:20260305T161344Z
LAST-MODIFIED:20260305T161423Z
UID:10001052-1778929200-1778947200@madeinhackney.org
SUMMARY:Masterclass: Plant-Based Fermentation & 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. \n🧂 You 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\n🧀 Vegan Cheeses We’ll Make \nExamples of the cheeses we will prepare include: Vegan Boursin\, Paprika Cashew Chèvre\, Almond Ricotta\, 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\n🍽 Also 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. \nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-based-fermentation-cheese-making-2/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2025/12/Website-21.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260523T110000
DTEND;TZID=Europe/London:20260523T150000
DTSTAMP:20260416T030449
CREATED:20260305T162626Z
LAST-MODIFIED:20260305T162626Z
UID:10001053-1779534000-1779548400@madeinhackney.org
SUMMARY:Masterclass: Plant-Based French Cuisine
DESCRIPTION:Step into the world of French cuisine with a 4-hour plant-based masterclass celebrating the elegance of traditional French dishes—reimagined with vibrant\, plant-based ingredients. This immersive experience blends classic techniques with mindful\, ethical cooking to create dishes that are rich in flavor and rooted in sustainability. \nDiscover the magic of plant-based French cuisine in this hands-on culinary journey. Through time-honored techniques and innovative ingredient swaps\, you’ll master the art of crafting indulgent\, dairy-free\, and meat-free versions of beloved French dishes. \nIn this class\, we’ll explore the depth of flavor that comes from seasonal produce\, fermentation\, and plant-based alternatives\, creating a menu that’s as luxurious as it is nourishing. From silky-smooth faux gras to a classic French pastry Galette des Rois\, each dish showcases the artistry and sophistication of French cooking—without the use of animal products. \nBeyond the recipes\, this workshop encourages a deeper connection with food\, highlighting mindful cooking practices that honor both tradition and sustainability. Join us for an unforgettable culinary experience that proves plant-based dining can be both decadent and authentically French. Bon appétit! \nSample Menu: \n\nFaux Gras: A creamy\, cashew-based pâté with mushrooms and spices\, mimicking traditional foie gras.\nGalette des Rois: Perfect the classic French pastry\, filled with almond frangipane\, and discover the fun of a surprise hidden inside!\n\n\nMushroom pâté\nTomates farcie\nCultured plant-based cheese degustation\n\nAbout the Chef: \nJordan Bourzig\, a conscious vegan natural chef and naturopathic nutritionist student\, blends his traditional French culinary roots with a passion for plant-based cooking. With experience spanning from bistros to Michelin-starred establishments\, Jordan has mastered the art of French cuisine and now channels his expertise toward promoting health and healing. Dedicated to making a positive impact\, he focuses on creating nourishing meals\, educating others about mindful eating\, and fostering a holistic approach to wellness. His work reflects a deep commitment to sustainability\, natural living\, and enhancing well-being through food. \nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-based-french-cuisine/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2026/03/Website-42.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260613T110000
DTEND;TZID=Europe/London:20260613T150000
DTSTAMP:20260416T030449
CREATED:20260402T133812Z
LAST-MODIFIED:20260402T133812Z
UID:10001054-1781348400-1781362800@madeinhackney.org
SUMMARY:Masterclass: Plant Based Italian Summer Brunch
DESCRIPTION:Discover plant-based Italian cooking: fresh pasta\, seasonal brunch dishes & regional recipes made with love. \n\n\n\n\nCelebrate the joy of Italian summer cooking with a vibrant\, 100% plant-based brunch experience. This hands-on class is all about fresh\, seasonal ingredients\, traditional recipes\, and the simple pleasure of making beautiful food from scratch—just like in an Italian home. \nWhether you’re vegan\, plant-curious\, or simply love great food\, this class will show you how naturally delicious Italian cuisine can be without any animal products. \n🍽️ Brunch Menu Highlights \nPanzanella (Tuscan Bread Salad):\nA rustic classic that proves less is more. Learn how to bring together juicy tomatoes\, day-old bread\, onions\, basil\, and olive oil into a refreshing\, flavor-packed summer salad. \nFresh Handmade Pasta:\nRoll up your sleeves and learn how to make fresh short pasta from scratch! \nSeasonal Plant-based Pestos: \nPair your freshly made pasta with two vibrant pestos: a rich sundried tomato & walnut blend and a peppery rocket & pine nut blend\, both bursting with summer flavors. \nAubergine and Courgette Parmigiana:\nA comforting Italian favorite reimagined the plant-based way. Layers of tender vegetables\, tomato sauce\, and delicious dairy-free elements come together in a dish that’s both hearty and fresh. \nChocolate Mousse:\nIndulge in a silky\, airy chocolate mousse made entirely from plant-based ingredients—light\, satisfying\, and the perfect sweet finish to your brunch. \nExtras: \nComplimentary drinks and antipasti \nAllergy Info: Contains walnuts\, pine nuts\, and gluten (gluten-free alternative available\, but not suitable for people with coeliac disease due to shared preparation). \n👩‍🍳 What to Expect \n\nA fully plant-based cooking experience celebrating authentic Italian flavors\nStep-by-step guidance as you make your own fresh pasta by hand\nA fun\, relaxed\, and social atmosphere\nTime to enjoy your dishes together with fellow food lovers\n\nThis is more than a cooking class—it’s a celebration of summer\, simplicity\, and how incredible plant-based Italian food can be. \nBuon Appetito! 🌞🍝✨ \n‏‏ \nAbout Mauro Strumendo \nMauro\, a passionate Italian with over a decade of residency in London\, has immersed himself in a global exploration of diverse cuisines. His journey began in 2012\, working in various London restaurants\, where he not only honed his skills in Italian cuisine but also delved into the intricacies of French and British culinary traditions. \nIn 2016\, Mauro’s horizons expanded further during a trip to Indonesia\, where he discovered exotic ingredients like tempeh and galangal. This experience ignited his curiosity for international flavors. \nA pivotal moment came in 2018 when Mauro had the privilege of apprenticing under renowned vegetarian chef Malu’ Simoes da Cunha at Montali Country House near Perugia\, Italy. Malu’s fusion of Italian\, Brazilian\, and Asian influences exposed Mauro to a world of plant-based culinary delights\, from handmade sushi to freshly crafted seitan and tofu. \nEager to delve deeper into vegetarian cuisine\, Mauro embarked on a transformative journey to India\, where he spent a month in Mysore under the mentorship of Sandhya. Immersed in the vibrant tapestry of Indian culture\, Mauro learned traditional cooking techniques\, from preparing paneer to mastering the art of chapati and dosa. He also delved into Ayurvedic principles\, understanding how food can nourish and heal the body according to one’s dosha. \nIn 2019\, Mauro ventured to South Africa\, where he embraced a vegan cook role at the Vervet Monkey Sanctuary. Here\, amidst the compassionate care of rescued monkeys\, Mauro shared his culinary expertise\, bringing comfort and nourishment to staff and volunteers alike. \nSince returning from South Africa\, Mauro has shared his culinary talents at yoga retreats and cooking classes in London. Currently pursuing a degree in Food and Consumer Science at Abertay University\, Mauro is dedicated to expanding his knowledge and expertise in the culinary arts. \nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-based-italian-summer-brunch/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2026/04/eventbrite-2160-×-1080px-13.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260620T110000
DTEND;TZID=Europe/London:20260620T150000
DTSTAMP:20260416T030449
CREATED:20260407T155243Z
LAST-MODIFIED:20260407T155243Z
UID:10001056-1781953200-1781967600@madeinhackney.org
SUMMARY:Masterclass: Root to Leaf\, Cooking without Waste
DESCRIPTION:Join us and chef Helen Graham for a hands-on cooking experience to learn to cook from root to leaf\, reducing waste and maximising flavour. \n\n\n\n\nJoin renowned chef and food writer Helen Graham for a hands-on masterclass that transforms the way you think about vegetables. In this root-to-leaf experience\, you’ll discover how to cook boldly and sustainably\, maximising flavour while minimising waste. \nDrawing from Helen’s distinctive culinary style\, you’ll explore innovative techniques to bring the whole vegetable to life\, from stem to skin. \nYou’ll cook your way through a sample menu of vibrant\, plant-based dishes\, including: \n🥕 Roast Carrots with Creamy Tahini & Miso – Perfectly roasted carrots elevated with a rich\, umami-packed sauce\n🌿 Carrot Top Pesto – Bright\, herbaceous\, and made entirely from the carrot greens\n🌱 Dill\, Pea & Barberry Fritters – Light\, crispy\, and bursting with fresh\, seasonal flavours\n🍰 Zohar Cake – A fragrant\, delicious cake using both the lemon and orange zest and juice so nothing goes to waste \nLearn to transform everyday vegetables into exciting\, flavour-packed dishes while embracing a sustainable\, zero-waste approach. \nWhether you’re plant-based\, veg-curious\, or passionate about sustainable cooking\, this immersive workshop will equip you with practical skills\, bold flavour combinations\, and a new appreciation for the beauty of whole vegetables. \nAbout Chef Helen Graham \nHelen Graham is a London-based chef and acclaimed food writer\, known for her inventive\, vegetable-forward cooking rooted in her diasporic heritage. With over a decade of experience in celebrated kitchens like The Palomar\, The Barbary\, and the Ottolenghi test kitchen\, Helen has become a leading voice in modern Middle Eastern and North African-inspired cuisine. \nAs the former executive chef of Bubala\, she launched the acclaimed vegetarian restaurant’s Spitalfields and Soho locations\, earning critical praise for her creative\, sustainable use of whole vegetables. Her recipes have appeared in The Guardian\, Vogue\, Great British Chefs\, and House & Garden\, and she has made TV appearances on Sunday Brunch. \nMore recently\, Helen has hosted international pop-ups and residencies at Carousel and Oranj\, and was named one of six chefs to watch by Jay Rayner in the Observer Food Monthly. \nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-root-to-leaf-cooking-without-waste/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2026/04/eventbrite-2160-×-1080px-15.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260627T100000
DTEND;TZID=Europe/London:20260627T123000
DTSTAMP:20260416T030449
CREATED:20260408T144704Z
LAST-MODIFIED:20260408T144704Z
UID:10001061-1782554400-1782563400@madeinhackney.org
SUMMARY:Foraging: Wild Food Walk\, London E3
DESCRIPTION:Foraging experience at the amazing award-winning Tower Hamlets Cemetery Park\, one of London’s Magnificent Seven Victorian Cemeteries.\n\n\n\nJoin wild food enthusiast\, Ken Greenway\, for a foraging experience at the amazing award-winning Tower Hamlets Cemetery Park. Ken will share his love and deep knowledge of foraging and will introduce you to the everyday plants you can eat\, opening your eyes to a new world of possibilities and flavours. He will share his knowledge of seasonal wild foods as well as where and when to pick them. \nLooking after the nature reserve and heritage site is a way of life for Ken. You will join him at this guided walk sharing knowledge and the spirit of exploration of this unique sanctuary for history\, nature and wild food. The walk is limited to 15 participants so an intimate experience in the outdoors will make it easy to ask questions and meet others in the group. \nThe journey includes: \n\nMake your own choice of wild tea on arrival from a selection of plants collected from the park\nTake your place in a guided walk to safely identify wild foods and enjoy samples of the plants along the way\nLearn tips on where and how to forage\nUnderstand the health benefits of wild foods\nTake home samples to turn into your own wild creations\nAsk Ken questions\nReceive and use a digital foraging booklet\nNumbers limited to 15 | Dogs on leads are welcome\n\n“THCP is nothing short of stunning and Kenneth\, my Friends of Tower Hamlets Cemetery Park guide\, is unbelievably knowledgeable about edible plants.” Wild Food Walk participant \nLocation: Tower Hamlets Cemetery Park\, Southern Grove\, Mile End\, London E3 4PX (a short walk from Mile End Tube Station in E3) \nAbout Ken Greenway \nKen Greenway is the site manager of THCP and is also an accredited Humanist celebrant\, Horticulture Manager for Grounded Ecotherapy and the course leader on Forage London’s event ‘Wild Food\, Wild Nature’. Ken studied Environmental Biology at the University of Greenwich and has worked at THCP since 2002 where he has developed his intimate knowledge of the site as well as his passion for wild food and foraging. Ken is also a Come Dine with Me winner! \nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/foraging-wild-food-walk-london-e3-4/
LOCATION:Tower Hamlets Cemetery Park\, Southern Grove\, London\, E3 4PX
CATEGORIES:Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2025/12/Website-18.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260627T110000
DTEND;TZID=Europe/London:20260627T150000
DTSTAMP:20260416T030449
CREATED:20260130T135238Z
LAST-MODIFIED:20260407T155350Z
UID:10001037-1782558000-1782572400@madeinhackney.org
SUMMARY:Masterclass: Plant-based Caribbean Cuisine
DESCRIPTION:Come and experience the vibrant\, comforting\, and deeply flavourful world of Caribbean cooking—plant-based style!\n\n\n\nJoin us for a hands-on masterclass highlighting distinctive\, traditional plant-based Caribbean dishes that are rarely seen in mainstream cooking classes or restaurants. Centered on nourishing\, natural ingredients and bold island flavors\, this experience is ideal for curious food lovers who want to learn authentic techniques and discover recipes rooted in Caribbean home kitchens. \nWhether you’re new to plant-based Caribbean cooking or looking to deepen your skills\, this masterclass is a delicious way to connect with culture\, community\, and seriously good food. \n🌴 Sample Menu:\nSorrel Juice: a refreshing spiced hibiscus drink\, loved across the Caribbean and celebrated for its health-boosting properties \nFry Bakes & Ackee: crispy fried pillows of dough served with golden ackee fruit\, prepared the traditional savory way \nBaigan & Tomato Chokas: roasted aubergine and tomato mashed with chadon beni and Scotch bonnet for a smoky\, punchy relish \nCorn Soup with Pumpkin & Green Bananas: a comforting island classic using green bananas as a savory\, hearty ingredient \nGreen Seasoning: the essential Caribbean herb blend used in countless dishes; we’ll make enough for you to take home \nPone: a traditional cassava and sweet potato pudding\, delicious served hot or cold \nAbout The Chef\, Flo:\nFloella (Flo) Francis is the Community Made Head Chef at Made In Hackney and is cherished and appreciated by all in the MIH family. She has been delivering Caribbean cookery classes and catering private events since 2020. She is passionate about sharing the flavors of her culture and creating welcoming spaces where food brings people together. \nBoth of Flo’s parents were born on the lush tropical island of Dominica\, nestled between Guadeloupe and Martinique. She lived there as a child and continues to return regularly\, staying deeply connected to the island’s food traditions. Flo is excited to share authentic island flavours\, cooking skills and stories with participants\, bringing you even closer to the true taste of Caribbean home cooking. \nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \n\n\n\n\nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-based-caribbean-cuisine/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2026/01/Website-30.png
END:VEVENT
END:VCALENDAR