<strong>Korean Street Food with John Fernandez</strong></br> Saturday 22nd May 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…

Korean Street Food with John Fernandez
Saturday 22nd May 2027

£140.00

12 in stock

12 in stock

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Saturday 22nd May 2027 | 9.30am – 12.30pm

Bold, vibrant and utterly delicious, Korean food is built around contrasts – sweet and salty, fiery and fresh, crisp and sticky, with plenty of deep umami flavour.

Join John for a hands-on introduction to some of Korea’s most loved dishes and discover the ingredients and techniques that give this extraordinary food its distinctive character.

You’ll learn how to build and balance those characteristic Korean flavours, from sesame, soy and garlic to chilli and fermentation, while making the most of the wonderful vegetables coming into season here in May.

Dishes may include:

  • Korean Vegetable Pancakes – crisp and golden savoury pancakes packed with seasonal spring vegetables, served with a punchy Korean dipping sauce
  • Bulgogi – tender marinated meat with soy, garlic, sesame and a touch of sweetness, cooked until beautifully caramelised
  • Spring Kimchi – discover the principles of one of Korea’s most famous foods with a fresher, seasonal kimchi using the best spring vegetables available

This is a class about much more than following three recipes. John will show you how Korean flavours work together, how to balance them and how to take those skills home and start experimenting in your own kitchen.

Then, as always, we’ll sit down together and enjoy everything we’ve made.

 

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.