Masterclass - Wild Food Cookery (VIP Series)

Wild Food Cookery (VIP Series)

Date and Time

Saturday 28th September 2019

11:00am - 4:30pm

Cost

£119 (£90 Concession)

Location

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

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The Event

This Masterclass is part of our 'VIP Series', working with experts who are renowned in their field.

“Wild foods are incredibly delicious, sustainable and nourishing, as well as playing an important role in adopting a local, seasonal approach to eating.  I’ll share all I’ve learned about wild food, both in the field and the kitchen, and how it benefits your health, the soil, and local wildlife.”

Rachel de Thample
Made In Hackney Ambassador, Author, Chef, Forager & Preserver

The class will include:

  • A foraging walk to identify seasonal wild food
  • How to identify and cook wild plants like sweet chestnuts, elderberries, shepherd’s purse, hawthorns, fig leaves, goosegrass, nettles, crab apples, wood sorrel, sumach, blackberries, rowan berries, chickweed, dandelion and mallow
  • Healthy, sugar-free preserving tips to help you capture seasonal, wild food gluts
  • Creating wild food dishes such as a Fig Leaf Dolmades with Wild Greens & Dried Elderberries, Sumach Raita, Wild Chestnut & Maple Biscuits, Blackberry Kombucha and Hedgerow Fruit Leathers
  • Tips on where and how to forage, the health benefits of wild foods, and how to incorporate them into your everyday meals
  • A delicious organic plant based lunch and recipe pack
  • 10% discount on the day in neighbouring wholefood shop, Food for All 

Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. Rachel is the author of Less Meat, More Veg, FIVE, Tonics & Teas, and has served as the Head of Food for the pioneering organic box scheme Abel & Cole, where she developed a number of foraging guides and recipes. She’s also supplied local chefs and Crystal Palace Food Market, which she helped set up, with wild food. She currently teaches preserving courses at River Cottage HQ in Devon.

Fee: £119* (£90 Concession**) includes a delicious organic 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

Location: Made In Hackney, Food For All Basement, 3 Cazenove Rd, Stoke Newington, London, N16 6PA. Regretfully, the kitchen is not wheelchair accessible.


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.