Masterclass - Seaweed with Oliver Bragg (How to forage for and cook with this nutrient dense superfood )

Seaweed with Oliver Bragg (How to forage for and cook with this nutrient dense superfood )

Date and Time

Saturday 27th October 2018

12:00pm - 4:30pm

Cost

£70 (£55 Concessions)

Location

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

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

The Event

"Living on an island we really don’t eat enough seaweed. It’s cheap, abundant and an incredibly mineral-rich whole food. I'll show you how to make a delicious vegan take on the classic dessert Crème Brûlée using agar-agar, nutrient packed Japanese style seaweed salads, seaweed & greens pesto and more!"

Oliver Bragg, former Deliciously Ella chef, Whole Foods chef and teacher at the College of Naturopathic Medicine

The class will include:

  • How to make a range of creative seaweed dishes such as Agar-Agar Crème Brûlée, Seaweed Pesto and Kombu Lasagne 
  • How to prepare and dress a variety of nutrient packed Japanese style seaweed salads
  • Where to buy and forage seaweed
  • Learn the different types of seaweed and their nutritional benefits 
  • Understanding seaweed and iodine
  • How to use seaweed in delicious desserts
  • A delicious organic lunch and recipe pack 

Oliver Bragg is a former Deliciously Ella chef, nutritional chef and teacher at the College of Naturopathic Medicine. He has a strong interest in nutrition and loves to create highly nutritious, beautiful dishes that reflect his passion for seasonality, sustainability and original flavours. 

We are grateful to the Cornish Seaweed Company for supporting this class.

Fee*: £70 (£55** Concession) includes a delicious organic plant based lunch (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. N.B. For classes in our VIP Series an additional fee will apply

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.