<strong>Beginners' Sushi with Kei Shiba</strong></br> Sunday 21st March 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…

Beginners’ Sushi with Kei Shiba
Sunday 21st March 2027

£110.00

10 in stock

10 in stock

Buying as a gift? Why not send a voucher, either by email or by post.

Sunday 21st March | 2.30pm–4.30pm

If you love sushi but have never quite known where to begin, this is the class for you.

Kei will take you right back to the foundations, beginning with arguably the most important part of good sushi – the rice. You’ll learn how to cook Japanese rice correctly, make sushi vinegar and combine the two to create beautifully seasoned sushi rice.

Then it’s time to roll!

You’ll learn to make:

  • Hoso Maki – traditional small sushi rolls
  • Ura Maki – inside-out sushi rolls with the rice on the outside
  • Temaki – relaxed, cone-shaped hand rolls that are perfect for making at home

Along the way, Kei will share tips on ingredients, fillings, rolling and assembling your sushi, giving you the confidence to recreate everything in your own kitchen.

No previous sushi-making experience is needed — this class really is for beginners!

 

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.