Masterclass - Vegan Fish

Vegan Fish

Date and Time

Sunday 23rd June 2019

11:00am - 3:30pm

Cost

£84 (£66 Concession*) inclusive of VAT

Location

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

(for directions click here)

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

The Event

"Going plant based doesn’t mean you need to miss out on fishy tastes and textures. I'll show you how to make a decadent smoked carrot lox (hold the salmon), divine seaweed marinades, dinner party standard mushroom scallops, and a battered 'fish' alternative to curb any chip shop cravings."    

Oliver Bragg, professional chef (formerly at Deliciously Ella and Whole Foods) and teacher at the College of Naturopathic Medicine

The class will include:

  • How to create convincing fishy tastes, textures and appearances such as Mushroom ‘Scallops’ 
  • The ultimate Smoked Carrot Lox recipe (vegan ‘smoked salmon’) 
  • Learn to make creative dishes such as Watermelon Poke and Chickpea Tuna
  • How to make melt-in-your-mouth Battered ‘Fish’ to please even the most ardent fish ‘n’ chips lover
  • Learn presentation skills from a professional to impress your guests
  • A delicious plant based lunch and a take home recipe pack 
  • 10% discount on the day in neighbouring wholefood shop, Food for All

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. 

Fee*: £84 (£66 Concession*) includes a delicious organic plant based lunch

* 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

LocationMade 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.