Masterclass - Modern Vegan Caribbean; Small Plates, Big Tastes

Modern Vegan Caribbean; Small Plates, Big Tastes

Date and Time

Saturday 2nd July 2022

11:00am - 4:00pm

Cost

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.

Location

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

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The Event

Get ready for some next-level creativity with Elainea Emmott; chef, food writer, photographer, and stylist. With Elainea as your guide, you’ll learn how to cook inventively using both British produce and food from her Caribbean heritage. Create an array of stunning and beautifully delicious small plates in this class you won’t want to miss!

Highly innovative, skilled in experimental vegan techniques and recipes, and creator of the Supper Club, “Our Seat Our Table”, Elainea is a unique beacon of culinary diversity and nostalgia. She curates deeply moving food experiences and memories that resonate within the people she cooks for and with.

The masterclass will include:

  • Learn how to make deliciously crunchy zatar okra fries
  • Create a creamy plantain hummus with roasted red onions
  • Discover how to cook tofu in a flavoursome sweet scotch bonnet and soy sauce  in a demonstration with fiery tasters 
  • Learn how to cook a fragrant and mouth-watering sweet potato curry with aubergine and spinach
  • Witness the magic of making decadently smooth sweet potato ice cream to enjoy as your end of class delight
  • A chance to experience how a real expert in food styling gets creative, showing you  how to plate your food beautifully and capture the perfect photo
  • Opportunity to ask Elainea questions
  • By the end of the class, enjoy a delicious, plant-based meal of dreams
  • Easy-to-follow recipe sheets provided to recreate the dishes again and again at home

About the chef, Elainea Emmott:

Elainea Emmott is a chef, food writer, activist, and photographer; using the mediums of food and photography to share complex stories whilst weaving heritage, diversity, and innovation onto every plate. Known for wowing audiences on Channel 4’s, Crazy Delicious, Elainea’s exuberant imagination and flavour combinations quickly caught the attention of judge Heston Blumenthal. Scouted from her Instagram @emmottelainea, the experience began Elainea’s journey into food. 

Highly creative, skilled in experimental vegan techniques and recipes, Elaine takes people on a journey through food, photography and community with all of her projects. An impassioned activist and photographer, Emmott has captured imagery from the Women’s March in London, UK Black Pride and Black Lives Matter among various causes that she advocates. Her food photography is envious and features the simplest of seasonal produce with authenticity and care. The best part is, almost all of what she cooks is achievable on a budget.

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.

Note: 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 classes@madeinhackney.org to let us know). If the workstation you require (single or double) is not available, please let us know as we may be able to accommodate.

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: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894

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.