<strong>A Taste of the French Bistro with Ursula Ferrigno</strong></br> Saturday 6th February 2027

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 Taste of the French Bistro with Ursula Ferrigno
Saturday 6th February 2027

£140.00

14 in stock

14 in stock

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Saturday 6th February 2027 | 2.30pm – 5.30pm

The charm of the French bistro lies in its simplicity – honest cooking, beautiful ingredients and dishes designed to be enjoyed slowly around the table. In this workshop Ursula shares some of the most beloved recipes of the French bistro kitchen, guiding participants through a menu that celebrates rustic flavours and traditional techniques.

Together we will prepare a delicious bistro-style menu. Dishes may include:

  • Ratatouille – the classic Provençal vegetable dish, rich with herbs and late-season vegetables
  • Fougasse – rustic French bread flavoured with olive oil and herbs
  • Buckwheat galettes – traditional Breton savoury crêpes with beautifully nutty flavour
  • Madeleines – delicate shell-shaped cakes, light, buttery and perfect with coffee

Throughout the class Ursula shares the stories and techniques behind these dishes, offering an insight into the relaxed and welcoming spirit of French bistro cooking.

As always at The Jericho Kitchen, the focus is on understanding the ingredients and methods so that participants leave feeling confident to recreate these timeless French classic dishes at home.

 

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.