<strong>The Italian Coast with Ursula Ferrigno</strong></br> Saturday 12th June 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…

The Italian Coast with Ursula Ferrigno
Saturday 12th June 2027

£140.00

14 in stock

14 in stock

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Saturday 12th June 2027 | 9.30am – 12.30pm

Escape to the Italian coast for a day of fresh seafood, simple ingredients and the wonderfully vibrant flavours of Mediterranean cooking.

In this hands-on class, Ursula will take inspiration from Italy’s long and varied coastline, sharing some of the dishes and techniques that make its seafood cooking so distinctive.

This is a class about gaining confidence as much as following recipes. You’ll get properly hands-on with seafood, learning how to prepare it from scratch and understanding how surprisingly simple it can be to cook really good fish and shellfish at home.

Dishes may include:

Fresh Squid – learn how to clean and prepare a whole squid yourself before turning it into one of Ursula’s favourite Italian coastal dishes

Spaghetti alle Vongole (one of the great classics of the Italian coast) – spaghetti with clams, garlic, parsley and olive oil; Ursula will show you how to prepare and cook clams correctly and bring together this deceptively simple dish

A Seasonal Italian Coastal Dish – for our third dish, we’d love to revisit one of Ursula’s previous recipes, ideally making the most of some of the wonderful produce available in June – perhaps courgettes, fennel, fresh herbs or early summer vegetables

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.