The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
Made In Hackney run a programme of life enriching masterclasses led by our team of nutritionists, chefs, foragers, herbalists and food lovers. Our classes reflect Made In Hackney's philosophy of LOCAL, SEASONAL, ORGANIC and 100% PLANT-BASED, delicious food. Our hands-on sessions give you the confidence and knowledge, in a relaxed environment, to incorporate these skills into your life or food business.
Our masterclasses suit all experience levels, and you can choose from four-hour sessions to four-week courses*. The classes are held in Stoke Newington, London.
Please get in touch to be notified of future class dates, or to suggest classes not already listed that you’d like us to create.
All masterclass proceeds fund our programme of FREE courses to marginalised and low-income community groups. So, by attending a class you get a great day of learning AND you’re providing essential funds for us to continue our work with vulnerable community groups.
The programme changes seasonally but previous masterclasses have included: Going Vegan; Nut Cheese; Fermentation; Gourmet Raw Food; Wild Food Cookery; Plant Powered Fitness; Artisan Bread Making; Homemade Cosmetics; Vegan Meats; Gluten-free Baking; Vegan Korean; and many more.
The price of a masterclass includes: All ingredients, Hands-on practical sessions, Tastings in class, Take-home samples (depending on theme), A delicious, organic, locally sourced meal (allergies and dietary requirements catered for with notice) and Printed recipes.
* Coming soon! Get in touch if you would like to find out more!
We require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a masterclass to enable us to resell your ticket. You are most welcome to send a friend in your place if need be (let us know) but please understand that as a small charity we are unable to offer last minute refunds for our events. We rely on masterclass ticket sales to fund our free community classes to groups in need.
Our upcoming Masterclasses are listed below or see our full calendar for all events.
May
22
Nishma Shah of award-winning vegan educators & caterers Shambhu's will teach you how to make a healthy and delicious South Indian dosa meal - which happens to be gluten-free - and show you how to include a mix of highly nutritious and delicious pulses in your diet.....
May
28
Let's celebrate breakfast - Turkish Style! Join Turkish chef Emel, trained at the Vegan Chef School, and get ready for a delicious feast with Armenian, Arabic, Syriac and Kurdish influences, finishing with a cup of strong black tea...
Jun
11
Chef, professional caterer and nutritonal therapist Amandeep will teach you how to make a delicious spread of Punjabi classics, including authentic recipes that have been passed down in her family, sharing plenty of tips and tricks for cooking Punjabi style along the way.....
Jun
25
How many times have you found yourself in front of the Big Cauliflower, the Big Squash, the Big Cabbage or the Big Aubergine and had no idea what to do with it? Want to be a pro at creating quick, easy, everyday meals that become rooted in your repertoire of recipes...
Jul
9
"An incredible 80% of our immune system lives in our gut. The more we learn about the gut the more we realise it affects every single aspect of our health, and it can be the route cause of many chronic diseases...
Jul
16
Nishma Shah of award-winning vegan educators & caterers Shambhu's will teach you how to make a healthy and delicious South Indian dosa meal - which happens to be gluten-free - and show you how to include a mix of highly nutritious and delicious pulses in your diet.....
Sep
17
Want to cook delicious Italian dishes using traditional skills and seasonal ingredients? In this class, you will discover how to create classic dishes that transport you through the delights of Italian dining...
Oct
16
Fermented foods are on the rise, and rightly so. Not only are they incredibly delicious; but encouraging friendly bacteria in foods has been around for tens of thousands of years so it's actually nothing new...
