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DTSTART;TZID=Europe/London:20260228T110000
DTEND;TZID=Europe/London:20260228T150000
DTSTAMP:20260416T182249
CREATED:20251212T153207Z
LAST-MODIFIED:20260116T123904Z
UID:10001026-1772276400-1772290800@madeinhackney.org
SUMMARY:Masterclass: Plant Based Italian
DESCRIPTION:Join us for an unforgettable culinary experience as we embark on a journey through the rich and diverse flavors of Italian cuisine. In this immersive cookery class\, you’ll learn the art of crafting traditional Italian dishes with a modern twist.\n\n\nMenu Highlights\nVegan Ragu’ Bolognese: Discover the secrets of making a Bolognese sauce that taste exactly like the meaty one\, but with a secret ingredients that will make you shocked about how good it tastes!\nTorta Salata (GF): a perfect recipes to caught your gluten free fiends in making use of potatoes\, instead of flour\, to create a really tasty savory cake. The filling made by mushrooms\, spinach and chickpeas flour will complete the recipe for a perfect starter or main dish.\nPolpette with Tofu and Mushroom: Experience the flavors of Campania with a vegan twist! Learn how to create perfectly seasoned meatballs using tofu and mushrooms\, a healthier alternative bursting with flavor.\nSalame di Cioccolato: Indulge your sweet tooth with this simple yet irresistible Sicilian dessert. Made with chocolate and a handful of pantry staples\, it’s a delightful treat for any occasion. \n👩‍🍳 What to Expect \n\nExpert guidance from our experienced chef Mauro\, who will share insider tips and techniques for mastering each dish.\nHands-on cooking experience in a fun and supportive environment.\nTasting and enjoying the fruits of your labor as you savor the delicious creations together with fellow food enthusiasts.\n\nSpaces are limited\, so reserve your spot today for an unforgettable culinary adventure! \nBuon Appetito!🍽️‏‏ \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. \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-italian/
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-24.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260226T170000
DTEND;TZID=Europe/London:20260226T190000
DTSTAMP:20260416T182249
CREATED:20260107T164011Z
LAST-MODIFIED:20260202T142410Z
UID:10001030-1772125200-1772132400@madeinhackney.org
SUMMARY:Community Class: All Ages\, All Tastes — Pantry to Plate
DESCRIPTION:Please note that this class is currently fully booked and is no longer accepting registrations of interest. You can still book or join the waiting list for other classes through our calendar and booking form. Thank you!\n——————————————————- \nJoin plant-based chef Tarryn to discover how to turn everyday pantry staples into delicious\, wholesome plant-based meals! This hands-on class will show you how to make the most of what you already have at home\, reducing food waste while saving time and money. Using simple\, affordable ingredients from the cupboard\, fridge\, or freezer\, we’ll create tasty\, nourishing dishes that are easy to adapt to your own kitchen. \nAbout the Chef \nTarryn Williams (they/them) is a British–South African chef with over six years of experience as a plant-based head chef\, pastry chef and cooking teacher. Their culinary journey spans a wide range of kitchens—from serving up elevated comfort food at Hackney’s plant-based café MOTHER\, to creating refined desserts at critically-acclaimed Central London restaurants like Tendril and Café Petiole\, to working as a private chef for yoga retreats and events\, like Melissa Hemsley’s Sustainability Sessions. \nTarryn will be drawing on all of this experience to bring nourishing\, flavoursome vegan dishes — both sweet and savoury — to Community Classes and Masterclasses at Made in Hackney. In particular\, Tarryn brings a deep\, 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. \nPassionate about making good food accessible to all\, Tarryn combines a professional approach with a welcoming\, down-to-earth teaching style. Their recipes are often rooted in nostalgia — drawing inspiration from the sentimental dishes and moments that connect us to family\, friends\, and memory. \n———————————– \nThis hands-on class is perfect for all ages. It 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. Participants under 16 will need to be accompanied by an adult (please note when booking). \nAllergies and/or support needs: Food is prepared in our kitchen that handles allergens\, so we cannot guarantee ingredients are allergen-free. If you haven’t already please let us know of any food allergies and/or support needs you may have so we can accommodate this in the class. \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/all-ages-all-tastes-pantry-to-plate-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:20260221T110000
DTEND;TZID=Europe/London:20260221T150000
DTSTAMP:20260416T182249
CREATED:20251201T123146Z
LAST-MODIFIED:20260116T122852Z
UID:10001025-1771671600-1771686000@madeinhackney.org
SUMMARY:Masterclass: Plant Based Turkish
DESCRIPTION:Join us for a hands-on cooking class where you’ll learn how to create delicious plant-based Turkish dishes from scratch!\n\n\n\nPlant-Based Turkish Masterclass at Made in Hackney\nJoin us for a unique culinary journey into the heart of Turkey’s plant-based cuisine at Made in Hackney. In this hands-on masterclass\, you’ll learn to prepare a delicious variety of traditional Turkish dishes\, all made with fresh\, plant-based ingredients. With the guidance of our expert instructor\, you’ll explore the rich flavors of Mediterranean Turkey and discover how to bring the essence of Turkish hospitality into your own kitchen. From vibrant salads to comforting stews and traditional sweets\, this class is perfect for anyone looking to expand their plant-based cooking repertoire while experiencing the warmth of Turkish culture. \nMenu: \n\nŞakşuka – Fried aubergine and peppers\, served as a mezze.\nChayote with Telatür Sauce – Chayote paired with a traditional tahini-walnut-based dressing from Antalya.\nBulgur Pilaf with Avocado – A flavorful pilaf mixed with creamy avocado for a unique twist.\nSilky Chilled Lentil Purée – A smooth\, chilled lentil purée that’s comforting and light.\nMiray’s Secret Recipe Salad – A special family recipe salad\, bursting with fresh ingredients.\nFlour Halva – A traditional Turkish sweet treat to finish off the meal.\n\nAbout the Teacher: \nAda\, originally from Finike\, a picturesque town in the Mediterranean region of Turkey\, brings her passion for food and culture to the class. Before moving to England five years ago with her girlfriend\, Ada had a successful career in TV and radio. A year ago\, Ada and her girlfriend welcomed their beloved cat\, Ruby\, into their lives\, adding to the joy they share together. Ada also enjoys cat sitting locally and has a special affection for caring for both animals and people. \nWith a deep love for nature\, Ada often forages and harvests edible plants to incorporate into her recipes. As the youngest of five in a large family\, Ada learned how to cook from her mother and her mother’s friends\, growing up in a home where hospitality was a central value\, reflecting the essence of Turkish culture. \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-turkish/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Homepage,Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2025/12/Website-23.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260219T110000
DTEND;TZID=Europe/London:20260219T130000
DTSTAMP:20260416T182249
CREATED:20260115T102553Z
LAST-MODIFIED:20260115T102553Z
UID:10001032-1771498800-1771506000@madeinhackney.org
SUMMARY:Mr. Organic Youth Cooking Class: Winter Warmers
DESCRIPTION:Made In Hackney x Mr. Organic Youth Cooking Classes are fun\, hands-on sessions for young people aged 12–17\, running during half terms and school holidays. These interactive classes build confidence in the kitchen while teaching essential cooking skills. Young chefs will work with fresh ingredients and pantry staples to create delicious plant-based dishes\, all in a relaxed\, supportive environment. \nThe first session focuses on Winter Warmers: simple\, comforting meals that are perfect for the colder months and easy to recreate at home. Great for first-time cooks\, these recipes are designed to be tasty\, nourishing\, and easy to follow\, helping young people feel proud of what they can make from scratch. \n\n\nTo express your interest\, please complete the form via the ‘book ticket’ button. These sessions are free to attend and offered on a first-come\, first-served basis. We will contact you as soon as possible to confirm whether a place has been secured.\n\nThese sessions are for young people only. To help participants build independence and confidence in the kitchen\, parents and guardians do not attend. Our teachers are fully trained in Food Hygiene\, First Aid\, and Child Protection\, and volunteers hold current DBS checks\, ensuring a safe and supportive environment for everyone.\n\nIf you have any questions\, please email classes@madeinhackney.org.
URL:https://madeinhackney.org/event/mr-organic-youth-cooking-class-winter-warmers/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Community Classes,Youth Cooking
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2026/01/Website-15.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260214T110000
DTEND;TZID=Europe/London:20260214T150000
DTSTAMP:20260416T182249
CREATED:20251201T122947Z
LAST-MODIFIED:20260116T123706Z
UID:10001024-1771066800-1771081200@madeinhackney.org
SUMMARY:Masterclass: Plant-Powered Table - Dinner Party Essentials
DESCRIPTION:What to Expect:\n\n\nTransform your dinner parties with plant-based dishes that impress and delight! In this hands-on workshop\, you’ll learn to create a show-stopping\, plant-powered menu perfect for any gathering. Discover tips and techniques for balancing flavors\, enhancing presentation\, and preparing a meal that’s as beautiful as it is delicious. By the end\, you’ll be ready to host with confidence and flair! \nSample Menu: \n\nBabaganoush with curry leaf oil\nRoast butternut squash\, tamarind confit onions & tapenade\nBarberry & smoked buckwheat tabboleh\nChocolate mousse\, zaatar olive oil\n\nAbout Chef Helen Graham: \nHelen is a renowned London-based chef and food writer celebrated for her innovative vegetable-forward cooking. Drawing inspiration from her diasporic roots and the vibrant cuisines of Eastern Europe\, the Middle East\, and North Africa\, Helen has garnered acclaim for her unique culinary approach. \nWith over a decade of experience in the restaurant industry\, Helen has been instrumental in the launch of acclaimed establishments like the Palomar and the Barbary. She has also contributed significantly in the Ottolenghi test kitchen\, with her recipes frequently featured in prominent publications such as The Guardian and Sweet. \nAs the executive chef at Bubala\, a highly praised vegetarian restaurant\, Helen oversaw the opening of its Spitalfields and Soho branches\, earning accolades from critics for her sustainable and innovative use of whole vegetables in her menus. Her recipes have appeared in esteemed outlets like Great British Chefs\, House & Garden\, The Guardian\, and Vogue. Additionally\, Helen has made television appearances on Sunday Brunch. \nFollowing her tenure at Bubala\, Helen has undertaken a residency at Oranj and Carousel and hosted pop-ups in Tbilisi and Sri Lanka. Helen’s culinary prowess was recognized by Jay Rayner\, who nominated her as one of six chefs to watch in the Observer Food Monthly Magazine. \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-powered-table-dinner-party-essentials/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Homepage,Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2025/12/Website-20.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260210T110000
DTEND;TZID=Europe/London:20260210T130000
DTSTAMP:20260416T182249
CREATED:20260107T163808Z
LAST-MODIFIED:20260202T142351Z
UID:10001028-1770721200-1770728400@madeinhackney.org
SUMMARY:Community Class: All Ages\, All Tastes — Pantry to Plate
DESCRIPTION:Please note that this class is currently fully booked and is no longer accepting registrations of interest. You can still book or join the waiting list for other classes through our calendar and booking form. Thank you!\n——————————————————- \nJoin plant-based chef Tarryn to discover how to turn everyday pantry staples into delicious\, wholesome plant-based meals! This hands-on class will show you how to make the most of what you already have at home\, reducing food waste while saving time and money. Using simple\, affordable ingredients from the cupboard\, fridge\, or freezer\, we’ll create tasty\, nourishing dishes that are easy to adapt to your own kitchen. \nAbout the Chef \nTarryn Williams (they/them) is a British–South African chef with over six years of experience as a plant-based head chef\, pastry chef and cooking teacher. Their culinary journey spans a wide range of kitchens—from serving up elevated comfort food at Hackney’s plant-based café MOTHER\, to creating refined desserts at critically-acclaimed Central London restaurants like Tendril and Café Petiole\, to working as a private chef for yoga retreats and events\, like Melissa Hemsley’s Sustainability Sessions. \nTarryn will be drawing on all of this experience to bring nourishing\, flavoursome vegan dishes — both sweet and savoury — to Community Classes and Masterclasses at Made in Hackney. In particular\, Tarryn brings a deep\, 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. \nPassionate about making good food accessible to all\, Tarryn combines a professional approach with a welcoming\, down-to-earth teaching style. Their recipes are often rooted in nostalgia — drawing inspiration from the sentimental dishes and moments that connect us to family\, friends\, and memory. \n———————————– \nThis hands-on class is perfect for all ages. It 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. Participants under 16 will need to be accompanied by an adult (please note when booking). \nAllergies and/or support needs: Food is prepared in our kitchen that handles allergens\, so we cannot guarantee ingredients are allergen-free. If you haven’t already please let us know of any food allergies and/or support needs you may have so we can accommodate this in the class. \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/all-ages-all-tastes-pantry-to-plate/
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_8900-14-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260205T110000
DTEND;TZID=Europe/London:20260205T130000
DTSTAMP:20260416T182249
CREATED:20260107T162347Z
LAST-MODIFIED:20260202T142200Z
UID:10001027-1770289200-1770296400@madeinhackney.org
SUMMARY:Community Class: Northern Indian Cuisine
DESCRIPTION:Please note that this class is currently fully booked and is no longer accepting registrations of interest. You can still book or join the waiting list for other classes through our calendar and booking form. Thank you!\n———————————————————————— \nJoin plant based chef Nishma Shah to learn how to cook some utterly delicious meals using spices to make a rich vegan mughlai meal of North India.   \nYou’ll learn how to:     \n\nTemper spices\nMake a rich creamy curry using basic spices found in most Indian spice tins\nMake a pleated roti/chapati\nMake a balanced earthy salad to compliment the meal\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 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. \nAbout the Chef \nNishma Shah is 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 8 years and also teaches plant-based cookery for many other organisations in the UK. \nAllergies and/or support needs: Food is prepared in our kitchen that handles allergens\, so we cannot guarantee ingredients are allergen-free. If you haven’t already please let us know of any food allergies and/or support needs you may have so we can accommodate this in the class. \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/northern-indian-cuisine/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Community Classes
ATTACH;FMTTYPE=image/heic:https://madeinhackney.org/wp-content/uploads/2026/01/North-Indian_Community-Class_March-2025_13-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260129T170000
DTEND;TZID=Europe/London:20260129T190000
DTSTAMP:20260416T182249
CREATED:20251201T121156Z
LAST-MODIFIED:20260108T112042Z
UID:10001018-1769706000-1769713200@madeinhackney.org
SUMMARY:Community Class: All Ages\, All Tastes — Five-Ingredient Meals
DESCRIPTION:Join us for a fun\, friendly\, and hands-on cookery class where we’ll explore how simple plant-based cooking can be! In this session\, you’ll learn to make delicious\, affordable\, and nourishing meals using just five ingredients or less. \nWhether you’re new to plant-based cooking or looking for quick meal ideas\, this class will give you easy recipes\, practical tips\, and inspiration to create healthy dishes at home without needing long shopping lists or expensive ingredients. \nAbout Jordan \nJordan Bourzig\, a conscious vegan natural chef and a naturopathic nutritionist student\, hails from a traditional French cooking background. He’s studied the fundamentals of French cuisine and gained experience in various restaurants\, ranging from bistros to Michelin establishments. \nTransitioning to a vegan lifestyle in 2019\, Jordan embarked on exploring plant-based alternatives\, initiating an ongoing journey to discover the richness of plant-based cuisine. In 2022\, following a meaningful permaculture farming experience in Wales\, he became more conscientious about the food system and the nutritional quality it provides. \nPost this transformative experience\, Jordan dedicated his skills to sharing knowledge and offering healthy food to anyone he could assist. He is also on a journey of promoting healing through food and natural elements to contribute positively to the world. \n✨ What you’ll get: \n\nStep-by-step guidance in preparing tasty 5-ingredient recipes\nSimple cooking techniques to save time and money\nA chance to share food and connect with your local community\nRecipe cards to take home so you can recreate the dishes\n\nThis class is free and open to everyone—no cooking experience needed. All ingredients and equipment are provided. \nThis hands-on class is perfect for all ages and focuses on baking skills. Participants under 16 will need to be accompanied by an adult (please note when booking).
URL:https://madeinhackney.org/event/all-ages-all-tastes-five-ingredient-meals/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Community Classes,Homepage
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DTSTART;TZID=Europe/London:20260124T110000
DTEND;TZID=Europe/London:20260124T150000
DTSTAMP:20260416T182249
CREATED:20251201T122726Z
LAST-MODIFIED:20260116T123534Z
UID:10001022-1769252400-1769266800@madeinhackney.org
SUMMARY:Masterclass: Plant Based Thali
DESCRIPTION:Join award-winning vegan chef and educator Nishma Shah of Shambhu’s for an immersive culinary journey into the heart of authentic Indian home-style cooking. In this special class\, Chef Nishma will guide you through a rich and flavorful plant-based Thali – a traditional Indian meal made up of several complementary dishes. \nExperience the magic of spices\, textures\, and aromas as you prepare and enjoy: \nSample menu: \n\nSpinach and Banana Baked Pakora A wholesome twist on a classic fritter — spinach and banana combined in a spiced gram flour batter and baked to perfection. Crunchy on the outside\, tender inside\, with a hint of sweetness and spice.\nCoriander Chutney (contains peanuts) A zesty\, refreshing green chutney made with fresh coriander\, green chillies\, lemon juice\, and roasted peanuts for richness and depth.\nChana and Aloo Curry A hearty and comforting curry made with chickpeas and potatoes\, slow-cooked in a fragrant\, spiced tomato base.\nMixed Daal A nourishing blend of lentils simmered in a tomato-based sauce\, infused with warming spices and finished with a gentle tempering.\nJeera Rice Fragrant basmati rice delicately sautéed with cumin seeds for a subtly nutty and earthy flavour.\nSrikhand A luxurious\, thick plant-based yogurt pudding\, delicately sweetened and flavoured with cardamom\, then garnished with almond slivers. A rich\, cooling finale to the meal.\n\nExpect an afternoon filled with deep\, comforting flavours\, cultural storytelling\, and culinary techniques that have been passed down through generations. Chef Nishma will share not only her expertise in crafting vibrant\, plant-based Indian meals\, but also the traditions and inspirations behind each dish. Whether you’re a seasoned cook or new to the kitchen\, you’ll gain valuable tips on spice blending\, balancing flavours\, and creating satisfying meals without the use of animal products. \nThis is more than just a cooking class – it’s a chance to connect with the heart of Indian cuisine\, celebrate the power of plants\, and leave with the knowledge and confidence to recreate an authentic Thali experience at home. Come hungry for food and culture alike! \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. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-based-thali/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Homepage,Masterclasses
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BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260117T110000
DTEND;TZID=Europe/London:20260117T160000
DTSTAMP:20260416T182249
CREATED:20251201T122406Z
LAST-MODIFIED:20260116T123625Z
UID:10001021-1768647600-1768665600@madeinhackney.org
SUMMARY:Masterclass: Plant-Based Fermentation & Cheese Making
DESCRIPTION:🧀🌿 Discover the Art of Cultured Flavour \nStep into the world of fermentation and unlock the secrets to making rich\, tangy\, and delicious plant-based cheeses from scratch! This hands-on masterclass is designed for food lovers\, home cooks\, and health enthusiasts eager to learn the science and craft of culturing dairy-free alternatives. \nWhether you’re a vegan\, lactose-intolerant\, or simply curious about probiotic-rich foods\, this immersive experience will teach you how to create stunning\, flavourful cheeses using nuts\, seeds\, and traditional fermentation techniques. \n🧂 What You’ll Learn: \n\nThe fundamentals of fermentation and gut-friendly microbes\nHow to make your own rejuvelac and use probiotic cultures\nStep-by-step guidance to create soft\, aged\, and spreadable vegan cheeses\nTechniques for culturing\, aging\, and storing plant-based cheeses\nFlavouring tips using miso\, herbs\, spices\, and smoked elements\nTroubleshooting fermentation issues and ensuring food safety\n\n🍋 Bonus Topic: \nFermenting veggies (like sauerkraut or kimchi) for a probiotic boost \n👩‍🍳 You’ll Walk Away With: \n\nConfidence in culturing your own vegan cheeses\nA toolkit of recipes and fermentation techniques\nThere will also be a light lunch provided!\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. \n  \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. \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. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-based-fermentation-cheese-making/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Homepage,Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2025/12/Website-21.png
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