Masterclass - Gourmet Vegan Evening - Cooking Like A Chef (VIP Series)

Gourmet Vegan Evening - Cooking Like A Chef (VIP Series)

Date and Time

Friday 14th February 2020

6:30pm - 9:00pm

Cost

£84 (£70 Concession) inclusive of VAT

Location

Made In Hackney
Food For All Basement
3 Cazenove Road
London
N16 6PA
UK

For directions click here

This a past event and is no longer avaliable.
Please see our calendar for upcoming events.

The Event

"I’ll share my Michelin training experience and passion for nutrition to show you how to make incredible restaurant-standard food using 'Plants' instead of 'Traditional Dairy' in your own home that will not only taste superb, but do you the power of good too.” Sarmado Sibley, Michelin trained chef.

This Masterclass is part of our 'VIP Series', working with experts who are renowned in their field.

The class will include:

  • Learn to create plant based dairy products to bring into your kitchen
  • How to develop dishes with dairy alternatives, such as Gourmet Italian pasta with 'tree nut' ricotta and roasted tomato
  • Discover how to make 'Vegan butter' for sauces and grilled sandwiches
  • Get creative with 'Nacho' style chipotle cheese for tacos and tortillas
  • Improve a menu using fermented cashew cheeses
  • Make decadent plant-based versions of raw cheese cakes, mousses and iced souffle
  • Delicious tastings throughout, and recipe pack

Sarmado Sibley is an internationally known world-class leader in plant-based food. He marries his Michelin star kitchen experience with  a flair for flavour and a passion for nutrition. Sarmado is currently head chef and plant-based educator in Europe’s leading transformation retreat centre, The Body Camp, Ibiza. He is a consultant to several food outlets, including plant-based restaurants Nourish and Combe Grove Manor Hotel Spa, both in Bath.

Fee*: £84 (£70 Concession**) inclusive of VAT, includes delicious tastings and a recipe pack  (if you have any food allergies please email details to info@madeinhackney.org immediately after booking to enable us to accommodate your dietary needs).

* This fee is used to fund our programme of free courses to vulnerable and low-income community groups. By attending a Made In Hackney masterclass you get a great day of learning AND you’re providing our charity with essential funds for us to continue our work with vulnerable community groups.

** Concessionary rate available for students, pensioners, unemployed and low waged

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.

For information: info@madeinhackney.org / 020 8442 4266 - Regretfully, the kitchen is not wheelchair accessible.

ALLERGEN ALERT 

Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.


Allergen Alert
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.