Family Class: Root to Tip

Community Class - Family Class: Root to Tip

The Event

Join Chef Helen Graham for Root-to-Tip Cooking

This hands-on class is designed specifically for families! All adults must come with a child—no unaccompanied children or adults. It’s a great opportunity for families to cook together and learn how to create delicious, budget-friendly meals while having fun in the kitchen.

Chef Helen Graham will guide you through an inspiring community cooking class focused on root-to-tip cooking—a sustainable approach that makes use of every part of the vegetable. You’ll learn creative techniques to reduce food waste while crafting delicious, plant-based dishes. This class will give you the skills and confidence to incorporate root-to-tip practices into your everyday cooking.

About Chef Helen Graham:
Helen 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, she’s known for her unique culinary approach.

With over a decade of experience in the restaurant industry, Helen has played a pivotal role in the launch of acclaimed establishments like the Palomar and the Barbary. She’s also contributed significantly in the Ottolenghi test kitchen, with her recipes featured in publications like The Guardian and Sweet.

As the executive chef at Bubala, a popular vegetarian restaurant, Helen led the opening of its Spitalfields and Soho branches. Her work has earned recognition for her sustainable and innovative use of whole vegetables, and her recipes have appeared in outlets like Great British Chefs, House & Garden, The Guardian, and Vogue. Helen has also made television appearances on Sunday Brunch.

Helen’s future projects include residencies at Carousel and Half Cut Market, as well as contributing to the Financial Times magazine's new Date Night recipe column. She was even nominated by Jay Rayner as one of the six chefs to watch in Observer Food Monthly Magazine.

Sample Menu:

• Charred Carrot Dip with Carrot Top Pesto
• Broccoli Stem Slaw
• Beetroot Leaf Wraps with Herb Tahini Sauce
• Roasted Root Vegetables with Spiced Dressing

This community class is ideal for beginners and seasoned cooks alike who want to make the most of their ingredients while supporting sustainable cooking practices.

To Book:
Please click on "BOOK NOW" and complete the online form, or if you don’t have internet access, call 020 8442 4266, and we’ll assist you in completing the form over the phone.

Important Info:

• Please only attend if you’ve received a booking confirmation and confirmed your spot.
• Space is limited, and classes often have waiting lists. If you’re on a waiting list, we’ll prioritize you for future classes.
• Our kitchen is wheelchair accessible.
• Children are welcome, but must be supervised by an adult at all times.