THE PLANT-BASED COMMUNITY COOKERY SCHOOL
Saturday 19th October 2019
10:00am - 2:30pm
£84 (£66 Concession**) inclusive of VAT
Made In Hackney
Food For All Basement
3 Cazenove Road
“I will take you on a culinary journey of cheese, 're-imagined'. You'll discover the amazing textures, flavours and health benefits of raw, fermented nut cheese and how to make it at home.”
Bruna Oliveira, Vegan Cheese Producer, Raw Chef & Nutritional Therapist
The class will include:
Bruna Oliveira graduated in physiotherapy in Brazil before moving to London in 2008, where she studied Naturopathy and Naturopathic Nutrition at CNM London, in order to pursue her passion for healthy and natural living. Bruna is the founder of London Nut Cheese Co and loves creating delicious recipes with the aim of inspiring people to transform their lives through making positive changes in their diet.
Fee*: £84 (£66 Concession**) inclusive of VAT, includes a delicious organic plant based lunch.
(if you have any food allergies please email details to firstname.lastname@example.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: email@example.com / 020 8442 4266. Regretfully, the kitchen is not wheelchair accessible.
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.