Masterclass - Gut Health

Gut Health

Date and Time

Saturday 29th January 2022

12:00pm - 5:00pm


Single workstation: £125 / Double workstation: £230 inclusive of VAT. All proceeds help fund our community meal service which continues to provide free nutritious, tasty meals to households struggling to access food 


Made In Hackney, Liberty Hall (black & white building by the common), 128 Clapton Common, Spring Hill, Clapton, London, E5 9AA, UK

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

The Event

"An incredible 80% of our immune system lives in our gut. The more we learn about the gut the more we realise it affects every single aspect of our health, and it can be the route cause of many chronic diseases. I’ll teach you the science of gut health and how to look after your gut microbiome through your diet, all while making some delicious gut-friendly food together..."   Asa Linéa Simonsson from Linéa Nutrition

This masterclass will include:

  • Learn to make gut-balancing sauerkraut and gut-soothing broth
  • Discover how to make gut-balancing healthy snacks and treats
  • Understanding what the best foods are for a balanced gut and healthy immune system
  • Learn about the gut brain connection and how your gut can affect your brain
  • The low down on prebiotics and probiotics
  • Know which foods to avoid for good gut health
  • Delicious organic, fibre-fuelled gut-friendly lunch
  • Extensive recipe pack

About the chef: Asa
Asa is a trained nutritionist with a special interest in gut health and grew up making ferments in her native Sweden. Asa is also a naturopath and nurse and she runs a busy natural nutrition and health practice, Linéa Nutrition, as well as popular workshops and retreats.


All proceeds from our masterclasses help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community.

Single workstation: £125

Double workstation (share with someone from your household/ social bubble): £230

Prices include VAT

You will need to bring a glass Kilner style clip top jars approx 350ml  jar (or otherwise extra jars if you have smaller ones) and a food container (any type). 

Note On Ticket Price Change 

Apologies we have had to pause offering a concession rate for our paying in-person cookery classes. Due to the pandemic we cannot fit as many people in the kitchen which means classes generate less vital revenue needed to keep the charity going. 

Refunds/transfers: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class to enable us to try to resell your ticket. 

Please understand our charity needs time to enable us to try to resell your tickets as we rely heavily on the income generated. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email to let us know).

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: / 020 8442 4266 

Location: Made In Hackney, Liberty Hall*, 128 Clapton Common, Spring Hill, Clapton, London, E5 9AA, UK

*Liberty Hall is a black and white village hall building with a gable roof at the top of Spring Hill, just by the common


You will have your own set of equipment at your own workstation and our venue is well-ventilated. 

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.