Masterclass - Vegan Italian Cuisine

Vegan Italian Cuisine

Date and Time

Saturday 7th October 2023

2:30pm - 7:30pm


Ticket £100 inclusive of VAT. £180 for 2 tickets purchased together. When you buy a Made In Hackney cookery class you enjoy an enriching culinary experience and help us fight hunger in our community.


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

Want to cook delicious Italian dishes using traditional skills and seasonal ingredients? In this class, you will discover how to create classic dishes that transport you through the delights of Italian dining. The experience will leave you asking for “ancora un po’, per favore” (a bit more, please)!

"I'll show you the techniques to make hand-made pasta using plant-based ingredients, and how to make plant-based bechamel and ragu sauces while the complimentary flavours bring the pasta to life as a delicious lasagne. We will also create a seasonal antipasto and make an Italian sweet". Mark Breen, chef and cookery teacher.

This masterclass will include:

  • How to craft delicious Italian dishes using traditional skills and seasonal ingredients
  • How to make and hand-roll a plant-based pasta dough
  • Create a delicious plant-based Bechámel sauce, before combining it with a pasta and a roast vegetable ragu to make a vegetable lasagne using only natural ingredients
  • Make a fresh and vibrant Italian antipasto of Sicilian caponata using delicious ingredients (plus a secret ingredient to add real richness)
  • Create the classic Italian dessert dark chocolate and amaretto mousse, using plant-based ingredients for a light and creamy taste to complete the perfect meal
  • Make and bake sensational lemon and rosemary biscotti  
  • Enjoy your dishes as an organic plant-based dinner 
  • Easy-to-follow recipe sheets provided to recreate the dishes again and again at home

This class will be a mixture of practical cooking, demos and time to ask questions. We are now returning to 'family style' cooking with everyone cooking and sharing workstations. This creates more of a communal and interactive experience, working together as a team. All ingredients and equipment needed for the class are provided.

‏‏About Mark Breen

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. He has a passion for teaching people how to cook with skill and enjoyment to create beautiful and tasty dishes that are good for your taste buds, body, 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.

Vouchers: To redeem a voucher purchased on our website, please contact us via email:

Refunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days' notice for any cancellations or transfers once you have booked onto a class.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).

Note: This is a fundraising class and the proceeds help us fight hunger in our community. At Made In Hackney we believe access to good food is a human right - not a privilege. If you would like to learn more about our work, please click here.

For information: / 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.