Masterclass - Seasonal Italian

Seasonal Italian

Date and Time

Thursday 7th November 2019

6:30pm - 9:00pm

Cost

£71 (£59 Concession*) includes a delicious Italian meal and Recipe pack. Price includes VAT.

* This fee is used to fund our programme of free courses to vulnerable and low-income community groups. By attending a Made In Hackney masterc

Location

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

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The Event

"I'll show you the techniques to make hand-made pasta using plant-based ingredients, how to dress and fill your pasta with complimentary flavours, create a seasonal antipasto and make an Italian sweet". 

Mark Breen, chef at Made In Hackney.‏‏‎

The class will include:

•      Delicious Italian dishes using traditional skills and seasonal ingredients
•      How to make and hand-roll a plant-based pasta dough
•      Make a fresh and vibrant Italian antipasto using delicious seasonal ingredients
•      How to fill and dress pasta using flavours that contrast and compliment
•      Create a simple Italian sweet to complete the perfect meal
•      A delicious Italian meal and recipes to take home

Mark Breen is a classically trained chef. Mark loves showing people how to cook what is seasonal, and at its best, at any given time. His passion is teaching people how to cook with skill and enjoyment to create beautiful and tasty dishes that are good for your taste-buds, bodies and soul. When Mark isn’t working with Made In Hackney or as a private chef, he’s usually in the kitchen at home perfecting flavour blends or creating ferments and pickles.

Fee*: £71 (£59 Concession*) includes a delicious Italian meal and Recipe pack. Price includes VAT.

* 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 / Enjoy a 10% discount in neighbouring wholefood shop, Food for All on the day of the class.

Location: Made In Hackney, Food For All Basement, 3 Cazenove Rd, Stoke Newington, London, N16 6PA. 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.

 

 


Masterclass Prices and VAT from January 2019

Stop press! Due to our growth (a good thing!) Made In Hackney is now VAT registered. This means from January 20th 2019 our masterclasses prices must include VAT - raising our prices by 20%. This is a legal requirement. Thanks for your understanding.



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.