<strong>A Bengali Curry Feast with Anita Chick</strong></br> Saturday 7th November 2026

Join us in our 19th century barn snuggling in the South Oxfordshire countryside just outside Wallingford, with easy access from Oxford, Reading, Henley and London, and with ample parking. We’re often asked if we’re in Jericho, but this would be totally impracticable. Driving into Oxford is a challenge at the best of times… and then you’d have to find somewhere to park!

Come into the barn and you’ll be greeted by your teacher and our team. You’ll be offered tea or coffee while you meet fellow participants. The atmosphere is very relaxed, and we like a happy room of people, so expect music and lots of positive energy.

We’ll go through how the class will run and a few health and safety bits, then off you go.

You’ll cook in pairs, which creates a really lovely rhythm in the room — collaborative, relaxed and a chance to share the experience as you go. Our approach is rooted in cooking together rather than working individually, creating a more sociable, supportive atmosphere where ideas and techniques are shared naturally.

Our setup is simple. If you can create a feast with fresh ingredients and a few pieces of equipment in our barn on fold-up tables – think of the pasta grannies in Bari making fabulous orecchiette on a wooden table in the street – you can do it anywhere.

Our inspiration for cooking in this way also comes from Jamie Oliver, who cooks in an outhouse (sometimes with rain coming through the roof!), and Marcus Wareing, who in his latest series cooks on a balcony in France. They both just use gas burners to create delicious dishes. This is stripping things back to basics in a way that allows everyone to go home, no matter what they have in their kitchen, to recreate without buying expensive equipment.

We’ll cook for about 2 hours and then everyone gathers back at the table to enjoy the fruits of their labour. Ours is a convivial table. We share the food together, which means you won’t necessarily be eating your own creations.

This is also the opportunity to ask as many questions as you like about the class and the ingredients. Don’t worry, though, this is only the start of your journey and we love for you to stay in touch and ask as many questions as you like over time.

Our ethos is simple. We adore good, simple food and just want to share our passion. We hope to meet you soon…

A Bengali Curry Feast with Anita Chick
Saturday 7th November 2026

£130.00

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Saturday 7th November 2026 @ 9.30am – 12.30pm

There is something deeply satisfying about mastering a proper curry – understanding how spices build, how flavours develop and how to create dishes that feel both comforting and full of life.

In this hands-on class, you’ll learn how to cook a beautifully balanced chicken curry alongside a vibrant vegetable dish that brings texture, warmth and a little surprise to the table.

As always, we’ll keep things generous, relaxed and full of flavour, finishing by sitting down together to enjoy everything you’ve created.

Dishes include:

  • Butternut squash with coconut and peanuts (naturally gluten and dairy free)
  • Chicken bhuna
  • Chapati

What You Will Learn

  • How to build flavour from the very start – working with whole and ground spices
  • Understanding the foundations of a proper curry base
  • Cooking chicken so it stays tender and full of flavour
  • Creating a vegetable dish that feels as exciting as the main event
  • Making chapati from scratch and cooking them with confidence

This is a class for anyone who wants to move beyond recipes and really understand what makes Indian cooking so special, giving you the confidence to recreate these dishes at home again and again.

The exact location for the car park at The Cart Shed can found on this what3words link:

https://what3words.com/edicts.cascade.buying

At The Jericho Kitchen we can suggest the style and flavours of what we’ll be cooking, but not always the exact dishes, as we buy directly from local producers and work with what their growing systems provide at their seasonal best.

By moving away from supermarkets and cooking with what is truly ready in the fields, we ensure you’re eating exactly what your body and the land need at that moment – health and seasonality over fixed menus.