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DTSTART;TZID=Europe/London:20260604T170000
DTEND;TZID=Europe/London:20260604T190000
DTSTAMP:20260531T160558
CREATED:20260505T162344Z
LAST-MODIFIED:20260505T162344Z
UID:10001066-1780592400-1780599600@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£10 – Minimum donation\n£15 – Partial contribution\n£20 – Covers the full cost\n£30 – Pays it forward for someone else\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/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Pay What You Can Class
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260611T110000
DTEND;TZID=Europe/London:20260611T130000
DTSTAMP:20260531T160558
CREATED:20260511T125113Z
LAST-MODIFIED:20260511T125113Z
UID:10001072-1781175600-1781182800@madeinhackney.org
SUMMARY:Community Class: Cooking for Inflammation
DESCRIPTION:Excessive inflammation can cause fatigue\, pain\, brain fog and accelerate ageing. Reducing inflammation in the body is important in terms of longevity and reducing the risk of diseases ranging from dementia to depression. In this session\, we’ll explore some of the most powerful anti-inflammatory ingredients and learn how to turn them into vibrant\, delicious meals. \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 in groups. This creates more of a communal and interactive experience\, working together as a team. All ingredients and equipment needed for the class are provided. To 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! \nAbout the Chef\, Zoe Marks \nZoe is a plant-based chef and cookery teacher. She loves to learn about food from different countries and cultures and enjoys recreating and adapting these dishes using seasonal and affordable ingredients. Zoe loves the sense of community and fun which develops through bringing different people together in the kitchen.  \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/community-class-cooking-for-inflammation/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Community Classes
ATTACH;FMTTYPE=image/jpeg:https://madeinhackney.org/wp-content/uploads/2025/10/1-7-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260613T110000
DTEND;TZID=Europe/London:20260613T150000
DTSTAMP:20260531T160558
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:20260618T110000
DTEND;TZID=Europe/London:20260618T130000
DTSTAMP:20260531T160558
CREATED:20260511T125148Z
LAST-MODIFIED:20260511T125148Z
UID:10001073-1781780400-1781787600@madeinhackney.org
SUMMARY:Community Class: Cooking for Inflammation
DESCRIPTION:Excessive inflammation can cause fatigue\, pain\, brain fog and accelerate ageing. Reducing inflammation in the body is important in terms of longevity and reducing the risk of diseases ranging from dementia to depression. In this session\, we’ll explore some of the most powerful anti-inflammatory ingredients and learn how to turn them into vibrant\, delicious meals. \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 in groups. This creates more of a communal and interactive experience\, working together as a team. All ingredients and equipment needed for the class are provided. To 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! \nAbout the Chef\, Zoe Marks \nZoe is a plant-based chef and cookery teacher. She loves to learn about food from different countries and cultures and enjoys recreating and adapting these dishes using seasonal and affordable ingredients. Zoe loves the sense of community and fun which develops through bringing different people together in the kitchen.  \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/community-class-cooking-for-inflammation-2/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Community Classes
ATTACH;FMTTYPE=image/jpeg:https://madeinhackney.org/wp-content/uploads/2025/10/Copy-of-DSC_8900-16-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260620T110000
DTEND;TZID=Europe/London:20260620T150000
DTSTAMP:20260531T160558
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:20260625T170000
DTEND;TZID=Europe/London:20260625T190000
DTSTAMP:20260531T160558
CREATED:20260521T143728Z
LAST-MODIFIED:20260521T143728Z
UID:10001074-1782406800-1782414000@madeinhackney.org
SUMMARY:Mr. Organic Family Class: Zero-Waste Cooking
DESCRIPTION:Join us for a joyful family cooking session during London Climate Action Week! \nSupported by Mr. Organic\, we’ll explore creative and practical ways to reduce food waste while cooking delicious\, nourishing meals together. \nUsing simple plant-based ingredients\, we’ll learn how to make the most of leftovers\, use commonly wasted parts of vegetables\, and build easy recipes that are both budget-friendly and sustainable. This session is designed for families and all cooking abilities\, with a focus on fun\, hands-on learning and cooking together as a community. \nThis class will be a mixture of practical cooking\, demos and time to ask questions. To book your place\, please click the ‘Book tickets’ button at the bottom of the page and enter your details. \nPlease note: this class is for families only. Each adult may bring up to two children\, and children must remain supervised by their accompanying adult throughout the session. \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! \nAbout the chef\, Tarryn \nTarryn Williams (they/them) brings 6+ years of experience as a plant-based head chef\, pastry chef and cooking teacher. Their cooking journey spans a wide range of kitchens — from serving up elevated comfort food at Hackney plant-based café MOTHER\, to creating refined desserts at critically-acclaimed Central London restaurants like Tendril\, Café Petiole and Holy Carrot. \nTarryn brings a specialist knowledge of plant-based baking and pâtisserie — an area they’ve honed through years of dedicated self-development\, alongside training with leading vegan pastry experts Toni Rodriguez and Richard Hawke. They offer a rare and comprehensive knowledge in this growing culinary field. \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/mr-organic-family-class-zero-waste-cooking/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Community Classes
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2026/05/Website-33.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260627T110000
DTEND;TZID=Europe/London:20260627T150000
DTSTAMP:20260531T160558
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
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260725T110000
DTEND;TZID=Europe/London:20260725T150000
DTSTAMP:20260531T160558
CREATED:20260511T124244Z
LAST-MODIFIED:20260521T145618Z
UID:10001067-1784977200-1784991600@madeinhackney.org
SUMMARY:Masterclass: The Plant-Based Levantine Table
DESCRIPTION:Step into the warm kitchens of Syria\, Lebanon\, and Palestine with this hands-on cooking class\, featuring amazing products from Zaytoun. \n\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. \nWe are proud to feature products from the amazing Zaytoun CIC\, a social enterprise founded in 2004 to support the resilience of Palestinian communities through fair trade. We will be using their extra virgin olive oil—ethically sourced from small-scale farmers in the West Bank—along with Palestinian Medjoul dates and za’atar. Check out their full stocklist here and get involved to support their mission here. \n🌿 Sample Menu (subject to change): \nStuffed dates with nuts: featuring Palestinian Medjoul dates from Zaytoun. \nPita: Freshly-made pillowy flatbreads\, perfect for scooping\, dipping\, and sharing\, paired with za’atar and olive oil from Zaytoun. \n\n\n\n\n\n\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-2/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Masterclasses
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