Our cookery classes happen in the same kitchen as lunch, with the same rescued ingredients. You will learn to turn a crate of odds and ends into a proper meal, use every bit of a vegetable and stop throwing out half a loaf. Classes are small, friendly and pay as you feel, and you take home whatever you cook.

Cook more. Waste less.

Soup School

A woman in a patterned apron leading a cooking class at a steel counter, students in the foreground

Saturday Bread Club

A woman in an apron and a younger woman rolling dough together at a kitchen table

Two pairs of hands rubbing butter into flour on a white kitchen table beside lemons

Knife skills

Chop an onion without crying (much), dice a carrot in seconds and keep all ten fingers.

Soups and stocks

Turn peelings, stalks and a sad stick of celery into something you would happily serve to guests.

Root to tip

Leaves, stems, skins and tops: how to use every last bit of a vegetable, deliciously.

Pickles and jams

Save a glut for later with jars, vinegar, sugar and a little patience.

Pick your pinny

PAY AS YOU FEEL

Three ways to learn, all priced by what you can afford. Suggested amounts are illustrative and no payment is taken on this template.

Taster evening

£0–15

Two hours, one dish, lots of tips.

Six-week course

£30–90

From wobbly to confident.

Kids’ Saturday

£0

For young cooks aged 8 to 12.

Any-veg soup

Soften an onion, add whatever needs using, cover with stock and simmer until tender. Blend, season like you mean it and serve in thirty minutes.

Two teal bowls of tomato soup topped with microgreens on a wooden table

Bread and butter pudding

Stale bread, butter, a custard of eggs and milk and a handful of dried fruit. The best thing that can happen to yesterday’s loaf.

Crusty rustic loaves piled in a wicker basket against a teal wall

Quick pickles

Thin slices of anything crunchy, hot vinegar, sugar and salt. Ready tomorrow and good for weeks in the fridge.

A row of glass jars of colourful pickled vegetables against a red wall

Fresh pasta, any sauce

Flour, eggs, a rolling pin and a lot of laughing. Toss it with whatever needs using: wilted greens, roast squash or the last of the tomatoes.

Two women laughing as they make fresh pasta at a floured table, one in a brown apron

Everyone who eats, basically.

WHO IT’S FOR

Three children in chef’s hats spreading tomato sauce on homemade pizza bases

Never boiled an egg? Perfect. We start with the basics and nobody minds a bit of mess.

Nervous beginners

Saturday mornings for young cooks, with child-safe knives, small groups and plenty of tasting.

Families and kids

Workplaces, youth clubs and classes can take over the kitchen for a morning. Get in touch to arrange it.