Whether you are a beginner or experienced cook we will have a class to suit you. The emphasis is on having fun and learning something new at the same time. All you have to do is turn up and we will do everything else – provide the equipment, the food and the expertise!
Each lesson lasts about 2 hours and then you will sit down and eat what you have prepared together with a glass of wine! All of the recipes from the class will be available for you to keep.
If you would like to book our children’s classes then please go to the Little Bites page http://jerichokitchen.co.uk/little-bites/
To book online, simply ‘add to basket’ on the event you require below. To continue with your purchase, click on the shopping basket, top right. Do please contact us with any queries!
Our kitchen is currently located at:
102 Thame Road
The Italian Vegetarian with Mariella Bliss – Monday 8th August 2016 @ 6pm
We all know the benefits of vegetarian food so why not let Mariella guide you through some classic Italian dishes that even the most die-hard meat eaters couldn’t resist!
Will create dishes such as Parmigiana di melenzane, peperonata, Torta Pasqualina, frittata with broad beans, mint and Feta, Risotto with superb Sagrantino wine, Spinach Pesto, roasted courgettes and the most delicious fried nibbles: artichokes, sage and courgette flowers. We will end our meal with a quick and fresh Mango Sorbet and a glass of something Italian!
Definitely one not to miss!
3 in stock
Simply – how to make Fresh Pasta and Gnocchi with Mariella Bliss – Wednesday 7th September 2016 @ 6.30pm
We are very excited to announce our first class here at The Turl Street Kitchen for our first pop-up class right here in Oxford!
This fresh pasta workshop cover ‘what it says on the tin’: learn how to make fresh egg and flour pasta from scratch – lasagna sheets, tagliatelle and pappardelle. Make ‘coloured pasta’, shape ravioli and tortellini.
Join the table making all together delicious Gnocchi chatting away and sharing skills. Listen to the story of the perfect marriage between pasta shapes, gnocchi and sauces. This class creates the most authentic Italian atmosphere…accent included!
We will finish the class with a glass of wine and a chance to ask Mariella any questions!
15 in stock
Italian Street Food with Mariella Bliss – Monday 12th September 2016 @ 6pm
Join the feast and make the most delicious (but inexpensive) food in Italy for our first pop-up class right here in Oxford @ The Handle Bar Cafe & Kitchen in St Michael’s Street.
Each region has its own speciality: Sicilian Arancini and Rice suppli’, Piadine wrap filled with Cheese and Parma Ham, Fried Polenta, Ligurian Focaccia di Recco and Farinata, Apulian Calzoni, Sicilian Brioche with ice cream and Neapolitan Pizza Fritta.
What will Mariella choose? Come down and experience this stunning cafe and afterwards we will sit down and enjoy our street food with a glass or two of wine and soak up the atmosphere together!
12 in stock
Cheesemaking with Louise Talbot – Sunday 18th September 2016 @ 1.30pm
This four hour class is a good mix of demonstration and hands-on and we’ll make halloumi, mascarpone and mozzarella cheese and butter, using raw farm or Supermarket milk, vegetarian rennet and basic kitchen equipment as well as tea and homemade cake – served with warm freshly made mascarpone!
You’ll also receive a folder of recipes and theory – you do need to understand the science of turning milk into cheese! Fun, relaxed and informative, these classes are a total immersion in all things cheese and dairy and include a cheesy competition and quiz! You’ll take home a selection of the cheese/butter and leave with the skills and knowledge required to make a wide range of cheese, with techniques and tips for hard cheeses explained.
Cheese kits (£30) will be available for purchase for those who’d like to get started at home straight away!
10 in stock
Simply – how to make Foccacia & Ciabatta! with Mariella Bliss – Sunday 23rd October 2016 @ 11am
Mariella has been successfully baking and selling focaccia and ciabatta for over ten years. Come and learn the secret of Italian bread making using a biga starter or handling a very wet dough for light but fully flavoured bread. The menu includes focaccia, ciabatta, schiacciata with grapes and vin santo, breadsticks and more.
If you want to make bread then this is the best £60 you will ever spend!
12 in stock
The Italian Trattoria with Mariella Bliss – Sunday 13th November 2016 @ 11am
A trattoria is a small, simple, classless ‘local’ restaurant. Therefore, Italian trattoria food is the most honest, simple and typical of Italy: fresh home made pasta, locally produced cheeses and cured meat, traditional soups, seafood dishes and country bread!
This course will take you through Italy stopping in Genova for Pansoti (filled pasta) with walnut sauce, in Siena for Bruschette and Cannellini beans, in Naples for Peperonata, in Sicily for Pasta alla Norma (pasta with aubergines, pomodorini and salty ricotta), in Sardinia for Pane Frattau (music sheet bread with tomatoes and eggs), in Rome for Saltimbocca (chicken or veal with sage and Parma ham) and the most decadent Panna Cotta!
Perfect for enabling you to go home and create a fabulous feast for friends and family!
12 in stock
Festive Canapes! with Mariella Bliss – Sunday 4th December 2016 @ 11am
Everybody loves these little bites typical of an ‘Italian Aperitivo’! Have fun with us matching flavours and textures and make more than 10 different canapés to brighten up your own party: Mini Soups, Spelt and Pomegranate salads, Mini Pannacotta, Raviolo Fritto, Prosciutto di Parma and Figs, Toasted Rosemary Almonds, Mini Arancini, Courgette Wraps, Parmesan crisps andTofu lollipops… Are you ready to party?
12 in stock
Learn how to make Panettone with Mariella Bliss – Monday 12th December 2016 @ 12 noon
Panettone in 5 hours? I can already hear the purist screaming since it’s well known that you need at least three days of work in order to bake the perfect ‘King of Cakes’. But we need to start somewhere, so let Mariella Bliss guide you through the steps of her recipe until the last proving. You will (very!) carefully take your Panettone dough home and bake it the day after and fill your home with tantalising smells of an Italian bakery.
10 in stock