Made In Hackney run a programme of paid for Masterclasses and free, or by-donation Community Classes. The full list is below.

You can also subscribe to our newsletter to be notified of future class dates.

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.



Online Cook-Along - Vegan Ethiopian

6:30pm - 8:00pm

Join plant based Ethiopian chef Woin Tegegn of vegan caterers  Ethiopic Kitchen  to learn how to make delicious and healthy plant-based versions of authentic Ethiopian dishes with love, inspired by recipes handed down through generations . The class will include: How to make a delicious authentic spiced lentil stew; ‘Kei Miser Wot'   Make a tasty sautéed yellow cabbage, carrot and potato starter; 'Tikel Gomen' How to make aromatic Ethiopian Spiced tea Q&A Recipe handout Ingredients and equipment details are listed below About Woin Woin is a chef with a specialism in authentic Ethiopian cuisine...

Event | Vegan Ethiopian



Online Cook-Along - Oil Free Indian Cooking

11:30am - 1:00pm

Join nutritionist Rohini Bajekal and her mother, Dr Nitu, for an introduction to oil-free Indian cooking that doesn’t compromise on flavour . ....

Event | Oil Free Indian Cooking



Online Cook-Along - Southern Indian

6:30pm - 8:00pm

Join plant based chef Sareta Puri  for a tour of the taste, textures and aromas of plant-based Southern Indian cuisine, bursting with flavours from across this incredible region . The class will include: Making a delicious Tomato Dal How to make the perfect Citranna Rice  Making tasty Coconut Rotis How to temper and spice dishes using aromatic mustard seeds, curry leaves and chillis to give your dishes an extra burst of flavour Q&A Recipe handout About Sareta Sareta Puri is a Scottish-Indian plant based chef who learned how to cook as  a child from her chef father and has been mainly self-taught since...

Event | Southern Indian