• Sold out!
      Come and join us on a journey through France where we will learn some delicious rustic French cookery together.  We will be tackling 3 absolute classic dishes to recreate at home again and again and wow your friends and family with these authentic recipes:
    • New season summer tomato, red onion and thyme galette
    • Cassoulet
    • Strawberry creme fraiche cheesecake
    Suitable for all levels. This class is not suitable for vegetarians and unfortunately with this menu we are unable to cater for any specific dietary requirements. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • Sold out!
    Ursula Ferrigno is a talented cook with a deep love of Southern Italian food. Half Italian and a noted teacher, Ursula specialises in demonstrating the making of Italian breads, Italian soups, risottos, vegetables, fruit dishes and every kind of pasta dish. She has cooked on many TV programmes and is a prolific author including her latest book Cucina di Amalfi. She is also listed by the Guardian as one of their 10 top chefs to learn to cook with, and after a class with Ursula you will know why. As soon as we put these classes up they sell out, so get booking to avoid disappointment! Get ready to learn more than just these recipes. Ursula always packs in top tips and stories that bring these recipes to life. Just wait to hear the story about the grape flatbread and Concord. Dishes will be:
    • Preparazione dei carciofi - Artichoke preparation
    • Pasta con asparagi e basilico  - handcut pasta with asparagus and basil
    • Insalata di pomodori, cipolla rossa a menta - new season tomato, onion & mint salad
    • Grissini Torinesi - Roman Spelt grissini
    • Tiramisu - Deconstructed Puglian style strawberry tiramisu
    This class is suitable for all levels and all ages from 12 years old. Book fast – these classes are not around for long! The exact location for the car park at The Cart Shed can found on this what3words link: https://what3words.com/edicts.cascade.buying
  • Impress your friends and family by learning how to create a stunning thali banquet. Typically a classic thali would include a vegetable dish, something crunchy (think pakoras/onion bhajis), a daal, a curry, bread, rice and a pickle or chutney. This makes a thali both a great introduction to Indian cuisine and an exciting way to experience a variety of tastes and textures all in one go. Forget the boring old dinner parties and learn how to cook a magnificent thali for your guests. Working in groups, you will create a stunning banquet that may include the following dishes:
    • Spicy cauliflower with chilli and tomato
    • Pan-fried paneer in cashew sauce
    • Spiced vegetable pakoras
    • Tomato and garlic daal
    • Naan bread
    • Apricot pilaf rice
    • Coriander and mint chutney
    This class is an absolute must if you love Indian vegetarian food and suitable for all levels. We will also give you information as to where you can buy all the spices necessary to recreate all these dishes at home with ease. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • Our chef, Sarah, has enjoyed a lifelong love affair with all things Spanish and is looking forward to whisking your taste buds to the bodegas of Spain. Expect to cook both classic tapas plus dishes with a modern twist, building a knowledge of Spanish ingredients as you go and creating a feast of which to be proud. The session ends with a delicious lunch. Experience the aromas and flavours of this wonderful country. Disfruta!
    • Albondigas en salsa picante
    • Prawns and potatoes in garlic and pimenton sauce
    • Champiñones al ajillo
    • Spanish tomato salad, sherry vinegar pesto
    • Croquetas de manchego (chef demonstration)
    This class is suitable for all levels. Book fast to avoid disappointment. This class is not suitable for vegetarians and unfortunately with this menu we are unable to cater for any specific dietary requirements. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • The signature flavours of Thai food – hot, sweet, sour and spicy – are simply addictive. Its brightness and vibrancy serve to make it one of the world’s most popular cuisines. However, it is often perceived to be difficult to balance the flavours successfully. Our hands-on class will dispel this myth and have you cooking authentic Thai food with confidence. It’s time to ditch the takeaway as you learn how to create a stunning Thai banquet which will impress your family and friends. Working in pairs, you will make a selection of dishes that may include:
    • Tom yum goong – hot and sour prawn soup
    • Chiang Mai curried noodles
    • Sour yellow curried duck with pineapple and lime leaves
    • Chubby cheek pork
    • Coconut rice
    • Nam prik relish
    This class is not suitable for vegetarians and unfortunately with this menu we are unable to cater for any specific dietary requirements. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
  •   Ursula Ferrigno is a talented cook with a deep love of Southern Italian food. She has cooked on many TV programmes and is a prolific author.  Her books include Trattoria,  La Dolce Vita – a book of heavenly desserts and sweets – and Ursula Ferrigno’s Italian Cookery Course. Nothing reflects freshness more than the fruits of the sea. Join Ursula for some delicious fish and seafood delights using our favourite local fishmonger right here in the centre of Oxford – Osney Fish Market. In this class not only will you master 3 dishes but everyone will learn how to gut and fillet sardines and squid, so you can return home and recreate time after time. Dishes may include:
    • Start by learning how to make chickpea pasta that accompanies so many Italian fish dishes
    • Learn how to clean and prepare your own squid and then create squid two ways:
    • Fritto Misto
    • Laganelle con calamari e ceci - chickpea pasta with squid and chickpeas
    • Learn how to clean and prepare sardines and create the delicious Venetian dish Sarde in saor
    Working in pairs, you will make every dish. With plenty of top tips from Ursula, this is a must for those of you who are a little nervous around seafood! The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
    Please Note
    • Unfortunately, we are unable to cater for specific dietary requirements in some of our classes but please ensure that you let us know of any allergies at the time of booking.
    • If you are booking the class as a gift, please ask the recipient to get in touch with us directly with any allergies ahead of the class by emailing us at hello@jerichokitchen.co.uk.
    • A follow up email will be sent a few days before each class with any additional instructions and a copy of the recipes. It would be a good idea to print a copy off ahead of the class if you have the facility to do so.
    • Some of our classes may be set up for you to take some of your dishes home with you so please ensure you bring containers with you as these will not be provided by the school at the end of each class.
    • Please make sure that all email correspondence is forwarded on to all gift recipients to ensure that they have received all of the above instructions.
  • Sicily is an intriguing, beguiling place.  Its position in the Mediterranean gives it an extraordinary cultural legacy.  It has one of the worlds best cuisines thanks to the complex influences and fusion of favours left behind by the Greeks, Romans, Arab, Normans and Spanish who have all occupied this island. If you have ever visited Sicily, you will remember the sights and smells of the street food stalls and we are going to recreate 5 dishes that will transport you straight there. Learn how to make:
    • Gnocco fritto con salumi - fried gnocchi with salami
    • Cazzilli o crocche di patate – Sicilian potato croquettes
    • Crispeddi siciliani - anchovy and mozzarella mini bread rolls
    • Sicilian cannoli
    We know that this class is going to be as popular as all of Ursula's classes, so book fast to avoid disappointment! The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • After sell-out classes, Cat is back this summer with some new and exciting menus to reflect the seasons as well as teaching brand new skills for cooking over fire. Cat will also take you on a walk to forage some summer goodies...  Learn how to pick, prep and cook them. Our new venue is at The Cart Shed in Preston Crowmarsh.  Spend the morning prepping and cooking a feast over the fire pits. Learn how to master a range of different fire cookery methods to elevate your food to new heights. You will be taught how to light a BBQ and build an open, roaring fire. We will discuss the fuels, heat sources and cooking methods using direct and indirect heat. Dishes may include:
    • Nettle gozleme – thinly rolled-out flatbread filled with spiced/herby nettles and cheese
    • A mini rack of lamb or lamb cutlets or a lamb rump with wild herb butter
    • Ash baked beetroot and tenils
    • Crispy bream with charred salsa
    • Grilled courgettes on wild herb labneh with caper pangrattato
    Book fast to avoid disappointment. The exact location for the car park at The Cart Shed, Preston Crowmarsh can be found on this what3words link: https://what3words.com/edicts.cascade.buying  
  • Friendship, connection, flavour and creativity together around one table

    What to expect An evening of simple, honest food with a menu inspired by fruits, herbs and vegetables, most of which can be grown in our own gardens at home. Share a 3-course meal, a carefully selected wine and interesting conversation around one big table in the Cart Shed, a  beautiful barn in Preston Crowmarsh near Wallingford. Our guest speaker, Harrison from Worthy Earth, will be enriching our minds and talking passionately about all things growing. He will be sharing his thoughts and ideas on how to best cultivate your own patches, from window boxes to allotments. Leave feeling inspired to create your own abundance. A welcome drink will be included in the price and some carefully selected wines will be available to buy by the bottle on the evening along with other products from a selection of local makers and producers. Food Artist and nutritional therapist Emily, and specialist cake baker and events coordinator Alice, who are sisters, will be working alongside Emma from the Jericho Kitchen to bring this supper club to Oxfordshire for the first time this summer. The pair inspire each other, especially with food, and take joy from the simple things: creating, considering and experimenting with flavours and textures and making time to sit and appreciate food together. We believe that slowing down and enjoying these small pleasures can radiate positively into other parts of life. We particularly love the strong community and connections that can be found and built through food. Emily and Alice have always shared an appreciation of being able to cook for others, starting with their first supper club back in 2017 held in Emily’s back garden. Combined with Emily’s nutritional background and love of creating intimate atmospheric spaces and Alice’s talent for putting together thoughtful food pairings, creating a flavoursome experience which brings people together through great food and lively conversation at this month’s supper club

    Sample menu

    Homemade tortilla chips

    White bean dip Green garden herbs Fresh tomato bowl

    Beetroot, green tomato and lentil tagine

    Served with sharing platters: Courgettes, mint and chili Walnut labneh Crunchy herby fennel salad

    Cherries in wine and cardamom cream with rose pistachio shortbread

    Please note that all food will be naturally gluten free and vegetarian.  However, everything will be prepared by Emily and Alice personally, which means they are unable to accommodate other dietary requirements, so please do bear this in mind when booking. The exact location for the car park at The Cart Shed can found on this what3words link: https://what3words.com/edicts.cascade.buying
  • We are so pleased to welcome back Niki from Rebel Recipes, who we think is the ultimate expert in teaching gluten-free and plant-based cooking. Niki’s classes are perfect for anyone new to a plant-based diet and for those who are after some new go-to recipes that are all easily cooked at home. All the dishes are made from the best-quality seasonal vegetables from our friends at Worthy Earth and their no-dig allotments right here in Oxfordshire. Gluten-free baking can be daunting due to the different textures and behaviours of gluten-free flours. This class offers simple, foolproof recipes for breads, muffins, cakes, and other baked goods, along with tips for gluten-free flours, binding agents, etc. Dishes may include:
    • Oaty pancakes with avocado and mushrooms
    • The best vegan soda bread
    • Braided olive and harissa bread
    • Heirloom tomato tart with a a walnut base
    • Almond, tahini and raspberry heart biscuits
    What’s included:
    • All ingredients provided
    • You will enjoy eating the food you create at the end of the class and any leftovers (please bring some containers with you)
    • Copies of the recipes will be emailed to you after the class
    • Added bonus - the washing up is all done for you!
    The location for this class is the Miele Experience Centre, Abingdon: https://what3words.com/bystander.delighted.mixer
  • Hungry for a little Neapolitan culture? Of course, we’re talking about — what else — food! But more specifically, Naples street food. Naples is one of Italy's most vibrant cities – bustling, noisy and hot and its cuisine is at the heart of Italian food culture.   The al passegio food you'll find here is some of the best street food in Italy. Let Ursula inspire you to start creating your own delicious morsels. Dishes may include:
    • Calamari al limone fritti - deep-fried baby lemon & calamari
    • rice balls, which are very similar to Sicilian arancini, the popular Sicilian street food, so-called because of their resemblance to oranges
    • frittatina di pasta, a traditional starter served in many Neapolitan pizzerias but also considered a 'unique' dish that can be enjoyed for lunch or dinner – tried once and never forgotten!
    • the assorted Sorrento treat pasticcini, which requires only five ingredients and can be found in every pasticceria
    • the most refreshing lemonade you have ever tasted made from Sorrento lemons
    The location for this class is the Miele Experience Centre, Abingdon: https://what3words.com/bystander.delighted.mixer What’s included:
    • All ingredients provided
    • You will enjoy eating the food you create at the end of the class and any leftovers (please bring some containers with you)
    • Copies of the recipes will be emailed to you after the class
    • Added bonus - the washing up is all done for you!
  • Master the art of sushi making with Japanophile Cat Rochefort.   This sushi making workshop gives you the opportunity to create three different types of sushi as well as learn the art of cooking the perfect sushi rice. Master knife and cutting skills as well as the use of bamboo mats to make sushi rolls and inverted sushi rolls.
    • Salmon and cucumber maki
    • Tempura prawn dragon roll
    • Tuna and avocado California roll
    • Ponzu
    This course is fun, informative and very hands on. Don’t worry, you will have an easy to follow recipe pack to take home with you as well as all the information on where to get your ingredients. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
  • Emily Jonzen is a Leiths trained cook, recipe writer, food stylist and culinary teacher with over 15 years of experience working for leading publishing houses, magazines and the biggest companies in the food and media industry. Emily has written three Self Titled cookbooks and ghost written for several high-profile clients. She has taught food styling courses at Leiths, as well as baking classes at Shermay’s Cookery School in Singapore. Emily regularly writes recipes and food styles for Waitrose, Marks & Spencer, Ocado Life, Sainsbury’s Magazine and Tesco online, amongst others. Passionate about cookery and food media, she loves passing on skills to others wishing to enter the industry. With summer coming to an end and misty cooler mornings on their way, let us celebrate with dishes that put the ‘Great’ into Britain and are the ultimate in comfort food – fantastic, hearty, easy-to-replicate dishes that will remain timeless classics. This ultimate feel-good food supports local farmers and producers too:
    • Flaky or savoury shortcrust pastry to make either:
    • Classic sausage rolls with a quick tomato chutney
    • or chicken and tarragon pies
    • Blackberry queen of puddings
    The location for this class is the Miele Experience Centre, Abingdon: https://what3words.com/bystander.delighted.mixer
  • Eating for gut health - learning how to nurture the “second brain" Research shows that diet and gut health are closely linked. Good bacteria in the gut help to play a critical role in digestion, immune function and even weight management. Eating the right foods encourages good gut bacteria and furthermore certain food intolerances can be linked to poor quality bacteria in the gut. So what should you be eating to boost beneficial bacteria, given that there’s an overwhelming wealth of information out there? In this class we aim to unpick fact from fiction and demonstrate through a selection of carefully curated recipes how you can immediately start to improve your gut health and general well-being. As a jumping off point, we will be looking at incorporating the following into your diet:
    • High-fibre foods
    • Plant-based foods
    • Fermented foods
    • Collagen boosting foods
    • 30 ingredients a day
    Working in pairs, you will be making a selection of dishes that may include:
    • Harissa and honey aubergines, Levantine grains, za’atar yoghurt
    • Raspberry kefir overnight oats
    • Sprout ’kraut
    • Miso ginger coleslaw
    • Bone broth
    • Teriyaki mackerel, smashed cucumber salad
    This is a brand new class for us and we are passionate about sharing this with you all. The location for this class is the Miele Experience Centre, Abingdon: https://what3words.com/bystander.delighted.mixer
  • The thought of Asian street food evokes enticing images of bustling markets filled with tantalising aromas. The combination of fresh herbs, chilli and spices coupled with a wide range of cooking techniques are what make street food so compelling. Now you have an opportunity to prepare some of these dishes for yourself as we travel through Asia, creating a variety of dishes that are simply lip-smacking good. Working in pairs, get ready to have your tastebuds dazzled as you cook your way through a carefully curated selection of recipes. Dishes may include:
    • Sichuan peppered tofu with black vinegar sauce
    • Vietnamese prawn cakes with peanut chilli sauce
    • Butter chicken bao
    • Khmer croquettes
    • Singapore chicken curry puffs
    • Korean bulgogi burgers
    • Prawn wontons in spicy chilli oil
    Suitable for all levels. Come hungry! This class is not suitable for vegetarians and unfortunately with this menu we are unable to cater for any specific dietary requirements. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • A fiesta of flavours – that’s the true essence of Mexican cuisine. Whether it’s a deep, rich mole sauce or a taco with all the toppings, one thing is guaranteed – an explosion of flavour on the palate. Mexico is home to fresh herbs, lime, corn and of course the iconic chilli. Be prepared to get hands-on as our chef guides you through a whistle stop tour of Mexican street food classics fit for El Presidente himself! Dishes may include:
    • Handmade corn tacos
    • Pico de gallo salsa
    • Sweetcorn and black bean salsa
    • Pink pickled onions
    • Chihuahua chilli sauce
    • Tinga de pollo
    • Birria de taco – demonstration
    Come hungry... This class is not suitable for vegetarians and unfortunately with this menu we are unable to cater for any specific dietary requirements. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
    Please Note
    • Unfortunately, we are unable to cater for specific dietary requirements in some of our classes but please ensure that you let us know of any allergies at the time of booking.
    • If you are booking the class as a gift, please ask the recipient to get in touch with us directly with any allergies ahead of the class by emailing us at hello@jerichokitchen.co.uk.
    • A follow up email will be sent a few days before each class with any additional instructions and a copy of the recipes. It would be a good idea to print a copy off ahead of the class if you have the facility to do so.
    • Some of our classes may be set up for you to take some of your dishes home with you so please ensure you bring containers with you as these will not be provided by the school at the end of each class.
    • Please make sure that all email correspondence is forwarded on to all gift recipients to ensure that they have received all of the above instructions.
  • A first foray into the world of willow basketry! An intensive day, aimed at beginners, using locally-grown, natural willow. Come and have fun making your own unique and useful basket with Clare from Warwickshire Willow. Learn how to make a round basket base using traditional ‘stake and strand’ techniques before adding uprights and weaving the sides of your basket using a 3-rod wale. To complete your basket, you will create a simple trac-border and be shown how to add a willow handle. We know it might seem like a long day but don’t worry we will provide you with endless cups of tea, coffee and homemade cakes.  We will also provide you with a hearty healthy lunch so you feel refreshed and ready to finish your basket with renewed energy and passion!! Book fast to avoid disappointment. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • Emily Jonzen is a Leiths trained cook, recipe writer, food stylist and culinary teacher with over 15 years of experience working for leading publishing houses, magazines and the biggest companies in the food and media industry. Emily has written three Self Titled cookbooks and ghost-written for several high-profile clients. She has taught food styling courses at Leiths, as well as baking classes at Shermay’s Cookery School in Singapore. Emily regularly writes recipes and food styles for Waitrose, Marks & Spencer, Ocado Life, Sainsbury’s Magazine and Tesco online, amongst others. Passionate about cookery and food media, she loves passing on skills to others wanting to get into the industry. This full day course covers the basic food styling skills and teaches you how to set up shots to make the food look as appetising as possible.  Emily will demonstrate several dishes such as a seasonal salad, a bowl of pasta, a burger and a cake/dessert.  You will then make your own dishes and shoot them, with assistance from Emily as she teaches you the tricks of the trade as you go.  You will also learn about the kit needed for editorial shoots. During the class, Emily will demonstrate veg and fruit prep to make dishes look as appealing to the eye as possible. For example, slicing a red onion lengthways into crescent shapes, as opposed to crossways, looks so much better on camera, and you learn good basic knife skills at the same time.  You will be given tips on reducing waste and getting the most out of your ingredients. Dishes may include:
    • Seasonal salad – learn how to create beautiful shapes from the best seasonal ingredients (In Summer this could be a Thai mango & Holy Bail salad, in Winter a Squash and Chicory Salad)
    • Roasted tomato linguine with pangrattato – learn how to work with pasta to create a relaxed yet beautiful looking dish
    • BLT – Guidance for building the perfect sandwich
    • Cheese Toastie – Learn how to get the perfect cheese pull!
    • Eton Mess – Building the perfect dessert, fruit preparation and whipping cream perfectly
    Food styling isn't just about making food look good; it's about making delicious food as visually appealing as possible! The location for this class is the Miele Experience Centre, Abingdon: https://what3words.com/bystander.delighted.mixer    
  • We absolutely love this class.  We have held two now and each has sold out and proved a massive success.  Each class has its own WhatsApp group with a direct line to Ursula (and yours will too!) to ask any questions that you have after the class and moving forward - so you won't be alone! If you have ever been on one of Ursula’s classes, then you will know that it is impossible to leave without a love of what is being taught. You need just an ounce of the knowledge to start you off on your journey. This class is going to be an absolute treat for any budding bread maker. Master the art of making your own sourdough and leave knowing that you can make your own loaves for yourself and never look back. Using sourdough culture is an ancient method of making bread. Come and learn the basics of this wonderful technique to bake incredibly nutritious and tasty loaves. You will learn to make sourdough starters and experiment with different doughs. By the end of the workshop, your own handmade sourdough loaf will be ready to take home to cook, together with your own starter for future baking. You will also go away with recipes and a handful of invaluable new skills. Book fast to avoid disappointment! The exact location of this venue can be found by clicking this link: https://what3words.com/bystander.delighted.mixer    
  • Cat is back with some new and exciting menus to reflect the seasons as well as teaching brand new skills for cooking over fire. Our new venue is at The Cart Shed, Preston Crowmarsh. Spend the morning prepping and cooking a feast over the fire pits. Learn how to master a range of different fire cookery methods to elevate your food to new heights. You will be taught how to light a BBQ and build an open, roaring fire. We will discuss the fuels, heat sources and cooking methods using direct and indirect heat. Dishes may include:
    • Cumin sourdough flatbreads
    • Charred butternut muhammara
    • Pan-fried scallop with charred onion purée
    • Kimchi and cheddar pancakes with charred spring onions and a crispy fried egg
    • Marinated venison kebabs
    Book fast to avoid disappointment. The exact location for the car park at The Cart Shed, Preston Crowmarsh can found on this what3words link:
    https://what3words.com/edicts.cascade.buying
     
  • We are so pleased to welcome back Niki from Rebel Recipes, who we think is the ultimate expert in teaching gluten-free and plant-based cooking. Niki’s classes are perfect for anyone new to a plant-based diet and for those who are after some new go-to recipes that are all easily cooked at home. All the dishes are made from the best-quality seasonal vegetables from our friends at Worthy Earth and their no-dig allotments right here in Oxfordshire. This class focuses on the significance of plant-based eating for sustainability, covering topics such as minimising food waste and choosing eco-friendly food sources. The recipes and techniques support a low-waste kitchen. Dishes may include:
    • Bombay potato & pea frittata (G/F)
    • Beetroot dal with roasted beetroot and gram flour pancakes
    • Coconut tofu saag with charred broccoli
    • Caramel Bramley apple parfait pots
    • Coconut cherry ripple ice cream
    What’s included:
    • All ingredients provided
    • You will enjoy eating the food you create at the end of the class and any leftovers (please bring some containers with you)
    • Copies of the recipes will be emailed to you after the class
    • Added bonus - the washing up is all done for you!
    The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • Join Ursula Ferrigno, cookery teacher, writer and consultant, and learn how to make a variety of handmade artisan fresh Italian pastas and sauces.

    In this class Ursula will show you how to prepare three different artisan pasta shapes from various Italian regions including tagliatelle, trofie and ravioli. All pastas can be made and rolled by hand, so even if you don’t have your own pasta machine you’ll be able to recreate these dishes easily at home. Ursula is half Italian and born in Minori on the Amalfi coast. She learnt to cook from her Nonna and Mamma, and at Culinary school in Paris. In this class you will master the following skills:
    • Making water and egg based pasta dough
    • Rolling pasta without a machine (Ursula will demo how to use one too)
    Learn a skill for life that will bring joy and good food to your kitchen! The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • Emily Jonzen is a Leiths trained cook, recipe writer, food stylist and culinary teacher with over 15 years of experience working for leading publishing houses, magazines and the biggest companies in the food and media industry. Emily has written three Self Titled cookbooks and ghost written for several high-profile clients. She has taught food styling courses at Leiths, as well as baking classes at Shermay’s Cookery School in Singapore. Emily regularly writes recipes and food styles for Waitrose, Marks & Spencer, Ocado Life, Sainsbury’s Magazine and Tesco online, amongst others. Passionate about cookery and food media, she loves passing on skills to others wanting to get into the industry. Have you always wanted to learn how to chop an onion like a pro?  Then this class is a must if you want to master the art of how to use the cook’s fundamental tool – your trusty knife. You may bring your own knives if you wish, but we will also have a full set for you to use. You will be taught how to care for your knives and to handle your knife like a chef. By the end of the class you will be slicing and dicing like a pro:
    • Knife care and maintenance
    • Vegetable and fruit prep, and learning how to chop, slice, dice and julienne
    • Herb preparation
    • Making a sofrito – the perfect base for a myriad of recipes
    • You will also be making the stunning Achar pickle recipe from Malaysia /Singapore with the rest of your chopped vegetables - so absolutely no wastage on this class!
    What’s included:
    • All ingredients provided
    • You will enjoy eating the food you create at the end of the class and any leftovers (please bring some containers with you)
    • Copies of the recipes will be emailed to you after the class
    • Added bonus – the washing up is all done for you!
    This class is suitable for all levels but the minimum age is 18 years. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • Soft pillowy steamed buns crammed full to bursting with delicious things, no wonder bao buns are taking the nation by storm. Now they’re coming to a cookery school near you. Under the guidance of Sarah you will learn how to create the iconic buns from scratch alongside a selection of gorgeous fillings – spicy slaw, tongue tingling sauces and zingy pickles. Dishes you will make may include:
    • Bao buns
    • Soy braised pork belly
    • Sticky chicken
    • Prawn Shia song
    • Homemade hoisin sauce
    • Spicy slaw
    • Asian pickled vegetables
    This class is suitable for all levels. This class is not suitable for vegetarians and unfortunately with this menu we are unable to cater for any specific dietary requirements. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • Any curry lover’s secret desire is to have a clutch of go-to curry recipes in their arsenal. Our chef, Sarah, is on hand to make those dreams come true by introducing you to a selection of carefully curated dishes from her extensive repertoire. Prepare to delight your friends and family as you learn how to turn out faultless curries time after time. Dishes may include:
    • Chicken pathia
    • Lamb rogan josh
    • Makhan raja tiger prawns
    • Chicken biryani
    • Gujarati aubergine and potato curry
    • Paneer kofta curry
    The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
  • Widely believed to be one of the healthiest cuisines on the planet, the Vietnamese table abounds with a plethora of fresh herbs, fragrant spices, light broths and of course the ubiquitous fish sauce. Drawing on its influences from both French and Chinese occupation, it is renowned for street foods such as banh mi, banh xeo and the deeply savoury pho as well as heartier curries and rice dishes, all of which are executed with a lightness of touch. Dishes may include these classic Vietnamese staples:
    • Vietnamese summer rolls, nuoc cham dipping sauce
    • Banh xeo – Vietnamese coconut milk and turmeric pancakes (demonstration)
    • Gà kho gung – sticky ginger chicken
    • Prawn cakes, peanut chilli sauce, little gem
    • Cà ri gà bí – Vietnamese chicken curry (plus the Jericho Kitchen’s secret curry spice blend – shhh, don’t tell anyone!)
    This class is suitable for all levels. This class is not suitable for vegetarians and unfortunately with this menu we are unable to cater for any specific dietary requirements. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • There are few more satisfying dishes at autumn ​time than risotto and gnocchi. Let Ursula guide you effortlessly to make the lightest gnocchi and the most unctuous risotto - nothing like the supermarket versions you might have tasted.  Once you have mastered the basic principles, then you are free to experiment with all the different flavours available to you. Using all the delicious seasonal ingredients available to us in October, we will be making not only the traditional gnocchi but also two versions you might not have tried before: Risotto rice dishes:
    •  Risotto con I funghi – wild mushroom risotto
    •  Risotto al porri con noci e vin santo – leek risotto with nuts and vin santo
    •  Suppli di riso - the perfect way to use up leftover rice and next day!
    Gnocchi dishes:
    • Gnocchi di patate – potato gnocchi
    • Gnocchi di ricotta e sala di gorgonzala – ricotta and nutmeg gnocchi with gorgonzola sauce
    This is a masterclass for these two staple Italian dishes. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
  • Ursula Ferrigno is a talented cook with a deep love of Southern Italian food. Half Italian and a noted teacher Ursula specialises in demonstrating the making of Italian breads, Italian soups, risottos, vegetables, fruit dishes and every kind of pasta dish. She has cooked on many TV programmes and is a prolific author.  She is also listed by the Guardian as one of their 10 top chefs to learn to cook with – and after a class with Ursula you will know why.   As soon as we put these classes up they sell out – so get booking to avoid disappointment! We have put together a menu bursting with autumnal flavours:
    • Pizza fritta di mozzarella e peperoni - fried pizza with mozzarella & pepeprs
    • Polpette Di melanzane con pomodoro al forno - Aubergine meatless meatballs, heady with herbs and roasted cherry tomatoes with lemon and garlic
    • Gnochetti - water based pasta with pistachio pesto
    • Ricciarelli - soft almond cookies that are so good to accompany everything from gelato to espresso
    The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
  • To celebrate the release of Ursula's latest book (in July 2024) Cucina del Veneto, we just had to share with great excitement some of her latest recipes. A class that offers a snapshot of life amongst the hazy canals and crumbling palazzi, romantic and mystical and full of fresh and flavoursome morsels of true Venetian deliciousness. Be transported to a table in Venice through evocative recipes including:
    • Radicchio rose di Treviso
    • Spicy polenta lasagne
    • Risotto ai frutti di mare
    • Venetian tiramisu
    As soon as we put these classes up, they sell out – so get booking to avoid disappointment! The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • Milk on the turn? Food waste bin overflowing with veg and fruit peelings? Bread too dry even for toast? Don’t throw it all away, there’s gold lurking amongst those scraps! Discover how to transform everyday food waste into spectacular meals, condiments and pickles in our brand new class. We’ll show you how to squeeze every last penny from your groceries and introduce some exciting new techniques to add to your repertoire. Dishes may include:
    • Potato and parsnip peelings pakoras
    • Homemade ricotta
    • Fruit scrap vinegar
    • Whey pizza dough
    • Breadcrumb pastry
    • Roasted cauliflower and broccoli leaves
    • Potato peel soup
    The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
  • Emily Jonzen is a Leiths trained cook, recipe writer, food stylist and culinary teacher with over 15 years of experience working for leading publishing houses, magazines and the biggest companies in the food and media industry. Emily has written three Self Titled cookbooks and ghost written for several high-profile clients. She has taught food styling courses at Leiths, as well as baking classes at Shermay’s Cookery School in Singapore. Emily regularly writes recipes and food styles for Waitrose, Marks & Spencer, Ocado Life, Sainsbury’s Magazine and Tesco online, amongst others. Passionate about cookery and food media, she loves passing on skills to others wishing to enter the industry. In this hands-on class, Emily will show you how to master a number of techniques ranging from perfect shortcrust pastry to choux pastry.  Then you will use these skills to assemble the following creations, which taste as stunning as they look:
    • Sweet shortcrust pastry
    • Seasonal galette (made with the sweet shortcrust) - this could be plum, blueberry, apricot or cherry, depending on seasonality
    • Choux pastry
    • Chocolate eclairs
    What’s included:
    • All ingredients provided
    • You will enjoy eating the food you create at the end of the class and any leftovers (please bring some containers with you)
    • Copies of the recipes will be emailed to you after the class
    • Added bonus – the washing up is all done for you!
    This class is suitable for all levels. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
  •   Ursula Ferrigno is a talented cook with a deep love of Southern Italian food. She has cooked on many TV programmes and is a prolific author.  Her books include Trattoria,  La Dolce Vita – a book of heavenly desserts and sweets – and Ursula Ferrigno’s Italian Cookery Course. Nothing reflects freshness more than the fruits of the sea. Join Ursula for some delicious fish and seafood delights using our favourite local fishmonger right here in the centre of Oxford – Osney Fish Market. In this class not only will you master three dishes but everyone will learn how to gut and fillet sardines and squid, so you can return home and recreate time after time. Dishes may include:
    • Start by learning how to make chickpea pasta that accompanies so many Italian fish dishes
    • Learn how to clean and prepare your own squid and then create squid two ways:
    • Fritto Misto
    • Laganelle con calamari e ceci - chickpea pasta with squid and chickpeas
    • Learn how to clean and prepare sardines and create the delicious Venetian dish Sarde in saor
    Working in pairs, you will make every dish. With plenty of top tips from Ursula, this is a must for those of you who are a little nervous around seafood! The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
    Please Note
    • Unfortunately, we are unable to cater for specific dietary requirements in some of our classes but please ensure that you let us know of any allergies at the time of booking.
    • If you are booking the class as a gift, please ask the recipient to get in touch with us directly with any allergies ahead of the class by emailing us at hello@jerichokitchen.co.uk.
    • A follow up email will be sent a few days before each class with any additional instructions and a copy of the recipes. It would be a good idea to print a copy off ahead of the class if you have the facility to do so.
    • Some of our classes may be set up for you to take some of your dishes home with you so please ensure you bring containers with you as these will not be provided by the school at the end of each class.
    • Please make sure that all email correspondence is forwarded on to all gift recipients to ensure that they have received all of the above instructions.
  •  We are so pleased to welcome back Niki from Rebel Recipes, who we think is the ultimate expert in teaching gluten-free and plant-based cooking. Niki’s classes are perfect for anyone new to a plant-based diet and for those who are after some new go-to recipes that are all easily cooked at home. All the dishes are made from the best-quality seasonal vegetables from our friends at Worthy Earth and their no-dig allotments right here in Oxfordshire. This class is dedicated to the art of using spices and can transform simple plant-based dishes into vibrant, flavourful feasts. It covers the basics of building flavour profiles, spice blends, and the health benefits of various spices, with a focus on making plant-based meals more exciting and diverse. Dishes may include:
    • Chickpea & apple falafels with spiced Bramley chutney
    • Tandoori cauliflower mini pizzas with mint sauce and pickled onions
    • Rainbow slaw with miso dressing, avocado and toasted seeds
    • Zaatar flatbreads
    • Ginger malva pudding
      What’s included:
    • All ingredients provided
    • You will enjoy eating the food you create at the end of the class and any leftovers (please bring some containers with you)
    • Copies of the recipes will be emailed to you after the class
    • Added bonus - the washing up is all done for you!
    The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • Even the most enthusiastic of cooks can be daunted by a sink full of dirty pots and pans. That’s where one pot cookery comes to the rescue - delicious meals without a lot of mess, fuss or complicated techniques. Throw saving energy and less food waste into the mix and this makes it a must for both for busy lifestyles and the environment. We’ll show you how to whip up a selection of midweek meals with the minimum of effort. Dishes may include:
    • Chinese claypot chicken
    • Chicken, bacon and oregano traybake
    • Hasselback halloumi with lemon, olives and capers
    • Sausage and cider casserole with apples and sage
    • Black bean chilli with meatballs
    • Peri-peri chicken pilaf
    • Green shakshuka with harissa and crispy shallots
    The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • Over recent years the street food scene has exploded and it’s not hard to see why- delicious flavours from all over the globe expertly condensed to be devoured easily on the hoof. If you’re an experienced traveller you will already know that one of the best parts of experiencing any city’s culture is unpacking what ingredients make up the food. With this in mind we have together some of the best grab-and-go street food recipes from around the world to help you to recreate the flavours you have loved on your travels. Let your taste buds do the travelling from the comfort of your own kitchen. Dishes may include:
    • Katsu chicken burger with Asian slaw
    • Peruvian anticuchos, aji verde sauce
    • Santorini tomato fritters, dill and lemon yoghurt
    • Falafel, lemon tahini, pickled red cabbage
    • Vietnamese prawn cakes, peanut chilli sauce
    • Spanakopita- spinach and feta filo pastries
    The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
  • We are so pleased to welcome back Niki from Rebel Recipes, who we think is the ultimate expert in teaching gluten-free and plant-based cooking. Niki’s classes are perfect for anyone new to a plant-based diet and for those who are after some new go-to recipes that are all easily cooked at home. All the dishes are made from the best-quality seasonal vegetables from our friends at Worthy Earth and their no-dig allotments right here in Oxfordshire. In this class we focus on the basics of incorporating more vegetables into every meal, offering tips on preparation, seasoning and cooking methods to make vegetables the star of the plate. It's perfect for those looking to increase their vegetable intake with delicious, easy recipes. Dishes may include:
    • Roasted cauliflower with baba ganoush and spiced harissa chickpeas with dukkah
    • Mushroom flatbread with rainbow toppings!
    • Beetroot flatbread pizza with griddled aubergine and courgette
    • Roasted carrot dal with herby raita
    • Celeriac steaks with salasa verde
    • Chocolate ganache tarts (G/F)
    What’s included:
    • All ingredients provided
    • You will enjoy eating the food you create at the end of the class and any leftovers (please bring some containers with you)
    • Copies of the recipes will be emailed to you after the class
    • Added bonus - the washing up is all done for you!
    The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • Emily Jonzen is a Leiths trained cook, recipe writer, food stylist and culinary teacher with over 15 years of experience working for leading publishing houses, magazines and the biggest companies in the food and media industry. Emily has written three Self Titled cookbooks and ghost written for several high-profile clients. She has taught food styling courses at Leiths, as well as baking classes at Shermay’s Cookery School in Singapore. Emily regularly writes recipes and food styles for Waitrose, Marks & Spencer, Ocado Life, Sainsbury’s Magazine and Tesco online, amongst others. Passionate about cookery and food media, she loves passing on skills to others wishing to enter the industry. With darker, colder autumn and winter nights drawing in, let us celebrate with dishes that put the ‘Great’ into Britain and are the ultimate in comfort food – fantastic, hearty, easy-to-replicate dishes that will remain timeless classics. This ultimate feel-good food supports local farmers and producers too:
    • Rough puff or savoury shortcrust pastry
    • Ham, leek and mustard pies with perfect mash
    • Sticky toffee pudding
    The location for this class is the Miele Experience Centre, Abingdon: https://what3words.com/bystander.delighted.mixer    
  • We absolutely love this class.  We have held two now and each has sold out and proved a massive success.  Each class has its own WhatsApp group with a direct line to Ursula (and yours will too!) to ask any questions that you have after the class and moving forward - so you won't be alone! If you have ever been on one of Ursula’s classes, then you will know that it is impossible to leave without a love of what is being taught. You need just an ounce of the knowledge to start you off on your journey. This class is going to be an absolute treat for any budding bread maker. Master the art of making your own sourdough and leave knowing that you can make your own loaves for yourself and never look back. Using sourdough culture is an ancient method of making bread. Come and learn the basics of this wonderful technique to bake incredibly nutritious and tasty loaves. You will learn to make sourdough starters and experiment with different doughs. By the end of the workshop, your own handmade sourdough loaf will be ready to take home to cook, together with your own starter for future baking. You will also go away with recipes and a handful of invaluable new skills. Book fast to avoid disappointment! The location for this class is the Miele Experience Centre, Abingdon: https://what3words.com/bystander.delighted.mixer    
  • Have you always wanted to master the art of making your own gyoza? Japanese gyoza are a great food to share with friends and family and are the ultimate Japanese street food! Let Sarah teach you the art of folding your own, using two different types of fillings - all vegetable varieties. This class is vegetarian and vegan. It is always wonderful to see people’s faces in the class when they suddenly realise that they too can do it! You will also learn how to make different types of sauces to accompany them. As with all our classes, we will be able to recommend local suppliers for all ingredients so that you can go home and replicate them straight away. Simple, tasty and easy to master – even for a complete beginner! The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
    Please Note
    • Unfortunately, we are unable to cater for specific dietary requirements in some of our classes but please ensure that you let us know of any allergies at the time of booking.
    • If you are booking the class as a gift, please ask the recipient to get in touch with us directly with any allergies ahead of the class by emailing us at hello@jerichokitchen.co.uk.
    • A follow up email will be sent a few days before each class with any additional instructions and a copy of the recipes. It would be a good idea to print a copy off ahead of the class if you have the facility to do so.
    • Some of our classes may be set up for you to take some of your dishes home with you so please ensure you bring containers with you as these will not be provided by the school at the end of each class.
    • Please make sure that all email correspondence is forwarded on to all gift recipients to ensure that they have received all of the above instructions.
  • Join Ursula as she takes you on a culinary tour, embracing the vivid flavours of the French Mediterranean.  We will show you the diversity of French food and how it varies from region to region. Expect to cook with sparkling produce fresh from the market along with olives, herbs, garlic and delicate olive oil. Vive la France!
    • Socca with roasted peppers, olives and goat’s chevre
    • Le grand aioli - a vivid spread of steamed fish, sparkling vegetables and fresh aioli
    • Provençale tomatoes with soft herbs, breadcrumbs and anchovy
    • French apple galettes with crème fraiche
    These dishes will definitely brighten up a November day and remind us of sunshine and warmth! The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
  • Join Ursula Ferrigno, cookery teacher, writer and consultant, and learn how to make a variety of handmade artisan fresh Italian pastas and sauces.

    In this class Ursula will show you how to prepare three different artisan pasta shapes from various Italian regions including tagliatelle, trofie and ravioli. All pastas can be made and rolled by hand, so even if you don’t have your own pasta machine you’ll be able to recreate these dishes easily at home. Ursula is half Italian and born in Minori on the Amalfi coast. She learnt to cook from her Nonna and Mamma, and at Culinary school in Paris. In this class you will master the following skills:
    • Making water and egg based pasta dough
    • Rolling pasta without a machine (Ursula will demo how to use one too)
    Learn a skill for life that will bring joy and good food to your kitchen! The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • Buried deep in the heart of the slow food movement lies a culinary gem - fermentation. In Asian countries it has long been known that fermented foods have a profound influence on gastronomy and well-being. Now the West has woken up to the wonderful world of fermented foods, kimchi, kefir and kombucha are now bywords for great gut health and funky flavours. Prepare to have your tastebuds tingling as we explore the world of cultured condiments, lactic fermentation, sourdough starters and fermented batters illustrated by a combination of demonstrations and hands-on preparations. Working in pairs, you will create a selection of ferments that may include:
    • Kombucha
    • Sourdough starters and their uses (take home some of chef’s infamous starter “Bubbles de Vere”)
    • Fermented vegetables and condiments
    • Fermented batters - dosas, blinis, farinata
    • Fruit ferments
    Everyone needs to learn more about this simple yet utterly beneficial way of helping your gut at a fraction of the cost that you will pay in supermarkets. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
  • Cat is back with some new and exciting menus to reflect the seasons as well as teaching brand new skills for cooking over fire. Our new venue is at The Cart Shed, Preston Crowmarsh. Spend the morning prepping and cooking a feast over the fire pits. Learn how to master a range of different fire cookery methods to elevate your food to new heights. You will be taught how to light a BBQ and build an open, roaring fire. We will discuss the fuels, heat sources and cooking methods using direct and indirect heat. Dishes may include:
    • Cumin sourdough flatbreads
    • Charred butternut muhammara
    • Pan-fried scallop with charred onion purée
    • Kimchi and cheddar pancakes with charred spring onions and a crispy fried egg
    • Marinated venison kebabs
    Book fast to avoid disappointment. The exact location for the car park at The Cart Shed, Preston Crowmarsh can found on this what3words link:
    https://what3words.com/edicts.cascade.buying
     
  • A fiesta of flavours – that’s the true essence of Mexican cuisine. Whether it’s a deep, rich mole sauce or a taco with all the toppings, one thing is guaranteed – an explosion of flavour on the palate. Mexico is home to fresh herbs, lime, corn and of course the iconic chilli. Be prepared to get hands-on as our chef guides you through a whistle-stop tour of Mexican street food classics fit for El Presidente himself! Dishes may include:
    • Handmade corn tacos
    • Pico de gallo salsa
    • Sweetcorn and black bean salsa
    • Pink pickled onions
    • Chihuahua chilli sauce
    • Tinga de pollo
    • Birria de taco – demonstration
    Come hungry... This class is not suitable for vegetarians and unfortunately with this menu we are unable to cater for any specific dietary requirements. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
    Please Note
    • Unfortunately, we are unable to cater for specific dietary requirements in some of our classes but please ensure that you let us know of any allergies at the time of booking.
    • If you are booking the class as a gift, please ask the recipient to get in touch with us directly with any allergies ahead of the class by emailing us at hello@jerichokitchen.co.uk.
    • A follow up email will be sent a few days before each class with any additional instructions and a copy of the recipes. It would be a good idea to print a copy off ahead of the class if you have the facility to do so.
    • Some of our classes may be set up for you to take some of your dishes home with you so please ensure you bring containers with you as these will not be provided by the school at the end of each class.
    • Please make sure that all email correspondence is forwarded on to all gift recipients to ensure that they have received all of the above instructions.
  • We are busy planning this very special event. When we have it all organised, you will be the first to know! Em & the team x  
  • We are so pleased to welcome back Niki from Rebel Recipes, who we think is the ultimate expert in teaching gluten-free and plant-based cooking. Niki’s classes are perfect for anyone new to a plant-based diet and for those who are after some new go-to recipes that are all easily cooked at home. All the dishes are made from the best-quality seasonal vegetables from our friends at Worthy Earth and their no-dig allotments right here in Oxfordshire. Join us to create a delicious Christmas feast! From festive canapés, delicious starters, impressive vegan centrepieces, through to decadent desserts - in this class we will cook the festive flavours you love so you don’t have to miss out on your favourites. Dishes may include:
    • Festive buckwheat blinis
    • Festive walnut, caramelised onion & squash galette with walnut presto dressing
    • Festive whole roast cauliflower with miso & puy lentils
    • Chocolate orange truffles
    • Mince Pie brownies
    What’s included:
    • All ingredients provided
    • You will enjoy eating the food you create at the end of the class and any leftovers (please bring some containers with you)
    • Copies of the recipes will be emailed to you after the class
    • Added bonus - the washing up is all done for you!
    The location for this class is the Miele Experience Centre, Abingdon: https://what3words.com/bystander.delighted.mixer
  • Our chef, Sarah, has enjoyed a lifelong love affair with all things Spanish and is looking forward to whisking your taste buds to the bodegas of Spain. Expect to cook both classic tapas plus dishes with a modern twist, building a knowledge of Spanish ingredients as you go and creating a feast of which to be proud. The session ends with a delicious meal. Experience the aromas and flavours of this wonderful country. Disfruta!
    • Albondigas en salsa picante
    • Prawns and potatoes in garlic and pimenton sauce
    • Champiñones al ajillo
    • Spanish tomato salad, sherry vinegar pesto
    • Croquetas de manchego (chef demonstration)
    This class is suitable for all levels. Book fast to avoid disappointment. This class is not suitable for vegetarians and unfortunately with this menu we are unable to cater for any specific dietary requirements. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • From Katsu Sando to Yakitori, a new wave of diverse Japanese dishes are growing in popularity in the UK. The blend of tradition and modernity, fresh flavours and richly fried treats gives Japanese cuisine it’s quirky identity and always promises to pack a flavour punch. Professional chef and self-professed Japanophile, Cat Rochefort promises to take you on a deep dive into some popular Japanese dishes, offering tips, tricks and info on the origins of these tasty recipes. Dishes may include:
    • Chicken thigh and spring onion yakitori
    • Pork and cabbage gyoza hane with rayu dipping sauce
    • Tempura with ponzu dipping sauce
    • Katsu sando with shredded cabbage and tonkatsu sauce and Japanese pickles
    • Japanese jiggly cheesecake
    From how to achieve the crispiest gyoza to how to nail a tempura batter, this class is bursting with skills to get you cooking Japanese food like a pro. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  

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