<strong>Italian Primi: Risotto & Handmade Gnocchi with Fabio Bettin</strong></br> Saturday 27th 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…

Italian Primi: Risotto & Handmade Gnocchi with Fabio Bettin
Saturday 27th February 2027

£140.00

12 in stock

12 in stock

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Saturday 27th February 2027 | 2.30pm – 5.30pm

When it comes to Italian comfort food, few things are as deeply satisfying as a steaming bowl of perfectly cooked risotto or a plate of pillowy, handmade gnocchi. While dried pasta often steals the spotlight, these two iconic Italian primi rely on simple ingredients and specific kitchen techniques that transform modest store-cupboard staples into rich, comforting dishes you’ll want to make time and again.

In this relaxed, hands-on workshop, Fabio will guide you step-by-step through making both classic courses completely from scratch. You’ll gain a true feel for the food, from understanding how starch behaves to mastering dough consistency, giving you the skills to cook with complete confidence at home.

Together, we will prepare:

  • Seasonal risotto – learn the core rules of making a great risotto, from the initial rice-toasting (tostatura) to the final beating in of cold butter and cheese (mantecatura) for that signature creamy, wave-like texture
  • Handmade potato gnocchi – master the delicate balance of flour, potato, and touch required to roll and shape light, melt-in-your-mouth gnocchi paired with a seasonal sauce
  • Stocks and sauces – discover how simple, scratch-made stocks build an exceptional foundation of flavour for your dishes while helping you minimise food waste in your everyday cooking

Throughout the class, Fabio will share practical tips, kitchen secrets and advice so you can easily recreate these recipes for friends and family. Once the cooking is done, we will gather around our table, beautifully styled by his partner Agnes, to sit down and enjoy the delicious meal we’ve created together.

As always at The Jericho Kitchen, the aim is that everyone leaves feeling confident to recreate these dishes at home, with a deeper understanding of the core techniques that make Italian cooking so special.

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.