<strong>The Greek Kitchen with Ursula Ferrigno</strong></br> Saturday 14th November 2026

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…

The Greek Kitchen with Ursula Ferrigno
Saturday 14th November 2026

£130.00

6 in stock

6 in stock

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

Saturday 14th November 2026 @ 2.30pm – 5.30pm

Greek cooking is a celebration of sunshine, generosity and simple ingredients brought together with great care. In this lively workshop, Ursula Ferrigno shares the flavours and traditions of the Greek table, guiding participants through a menu of much-loved dishes that capture the spirit of Mediterranean hospitality.

Together we will prepare a wonderful Greek menu:

• Spanakopita – crisp filo pastry filled with spinach, herbs and feta
• Gyros – beautifully seasoned meat served in the classic Greek style
• Pita bread – soft, warm flatbreads perfect for sharing
• Baklava – delicate layers of filo pastry, nuts and honeyed syrup

Throughout the class, Ursula shares the techniques and traditions behind these dishes, offering an insight into the generous and joyful cooking of Greece.

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

The exact location of The Cart Shed, Battle Barns, Preston Crowmarsh, Wallingford, Oxfordshire can be found on this what3words link:

https://what3words.com/edicts.cascade.buying

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.