<strong>Flavour, Fermentation & Gut Health: Spring with Joy Skipper</strong></br> Sunday 25th April 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…

Flavour, Fermentation & Gut Health: Spring with Joy Skipper
Sunday 25th April 2027

£140.00

10 in stock

10 in stock

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Sunday 25th April 2027 | 2.30pm – 5.30pm

What we eat can have a profound effect on the health of our gut, but understanding what to eat, and why, doesn’t need to be complicated.

Joy, a Food & Nutrition Consultant and Registered Nutritionist, will share her experience of how to eat for a healthy gut, combining the science behind digestion with practical, delicious food you can easily recreate at home.

The workshop begins with a short introduction to how digestion works and the role that different foods can play in supporting our gut microbiome.

You’ll also have the opportunity to taste a selection of fermented drinks before getting hands-on and learning how to make your own kimchi.

For our April class, we’ll make the most of the new season’s produce, using spring vegetables, greens and herbs wherever possible.

Dishes may include:

  • Warm Asparagus Salad – peas, spring onions, spinach and wild garlic dressing
  • Quinoa Tabbouleh – lots of spring herbs – served with spiced baked feta
  • Middle Eastern Broad Bean Dip, with flatbreads
  • Purple Sprouting Broccoli and Smoked Cheese Frittata

The final recipes will be chosen by Joy according to the produce at its best in April.

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.