Jan

19

Live Online Cookery Class - Vegan Vietnamese Street Food

6:00pm - 8:00pm

Join Kieumy Pham Thai, plant based certified cookery teacher and specialist in Asian cooking, to learn how to prepare healthy authentic Vietnamese street food dishes.....

Event | Vegan Vietnamese Street Food

Jan

23

Live Online Cookery Class - Gujarati Cuisine 

4:30pm - 7:30pm

"Love a Gujarati Thali and want to learn how to make it yourself? I’ll show you everything you need to know to make all the elements of a delicious, authentic, tasting Thali, curry to lassi, pickle, dessert and more...

Event | Gujarati Cuisine 

Jan

24

Live Online Cookery Class - Vegan Haggis - Burns Night Special 

5:30pm - 7:30pm

Join Scottish-Indian chef Sareta Puri to celebrate Burns Night - an occasion marking the birth of Scots poet Rabbie Burns. During this upbeat class you’ll learn about the traditions of Burns Night and the food that famously goes with it: haggis, neeps ‘n’ tatties - all 100% plant-based...

Event | Vegan Haggis - Burns Night Special 

Feb

6

Live Online Cookery Class - Nourishing Sweet Treats

2:30pm - 5:30pm

Join plant based chef and expert baker, Amy Hiller, to learn how to create incredible plant-based treats using nourishing ingredients that look and taste stunning. By the end of the class you’ll have a wonderful selection of treats, all of which can be frozen, so you can enjoy them for weeks to come...

Event | Nourishing Sweet Treats

Feb

7

Recorded Online Cookery Class - Going Vegan- What to eat in Veganuary

6:00pm - 8:00pm

Join plant based chef and nutritional therapist, Bruna Oliveira, to learn how becoming vegan needn’t mean missing out! Bruna will show you how you can transition to a vegan diet with ease by gaining foundational knowledge and learning some tried, tested and trusted recipes...

Event | Going Vegan- What to eat in Veganuary

Feb

11

Live Online Cookery Class - Palestinian Cuisine with Sami Tamimi

6:00pm - 8:00pm

Join our special guest chef Sami Tamimi, one of the business partners who founded Ottolenghi and an award-winning author, at this exciting class to learn how to prepare a mouth-watering Palestinian meal using recipes from his bestselling cookbook Falastin.....

Event | Palestinian Cuisine with Sami Tamimi

Feb

20

Recorded Online Cookery Class - Vegan Vietnamese Street Food

6:00pm - 8:00pm

Join Kieumy Pham Thai, plant based certified cookery teacher and specialist in Asian cooking, to learn how to prepare healthy authentic Vietnamese street food dishes.....

Event | Vegan Vietnamese Street Food

Feb

26

Live Online Cookery Class - Indian Brunch

10:00am - 12:00pm

Mother and daughter duo and passionate cooks, Aman and Sandeep of @wearetnk will show you how to make an Indian brunch bursting with flavour, sharing plenty of tips and tricks for cooking with a range of Indian spices.....

Event | Indian Brunch

Mar

12

Recorded Online Cookery Class - Palestinian Cuisine with Sami Tamimi

6:00pm - 8:00pm

Join our special guest chef Sami Tamimi, one of the business partners who founded Ottolenghi and an award-winning author, at this exciting class to learn how to prepare a mouth-watering Palestinian meal using recipes from his bestselling cookbook Falastin.....

Event | Palestinian Cuisine with Sami Tamimi

Mar

26

Recorded Online Cookery Class - Indian Brunch

10:00am - 12:00pm

Mother and daughter duo and passionate cooks, Aman and Sandeep of @wearetnk will show you how to make an Indian brunch bursting with flavour, sharing plenty of tips and tricks for cooking with a range of Indian spices.....

Event | Indian Brunch
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.