THE PLANT-BASED COMMUNITY COOKERY SCHOOL
Saturday 28th November 2020
12:00pm - 4:30pm
£84 (£66 Concession**) inclusive of VAT
Made In Hackney
Food For All Basement
3 Cazenove Road
"Love a Gujarati Thali and want to learn how to make it yourself? I’ll show you everything you need to know to make all the elements of a delicious, authentic, tasting Thali, from lassi to chutney and curry." Nishma Shah from Award-Winning Vegan Caterers Shambhu's.
The class will include:
Location: Made In Hackney, 3 Cazenove Rd, Stoke Newington, N16 6PA
Fee*: £84 (£66 Concession**) inclusive of VAT (if you have any food allergies please email details to email@example.com 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: firstname.lastname@example.org / 020 8442 4266 - Regretfully, the kitchen is not wheelchair accessible.
Visit also www.shambhus.co.uk
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.