Seasonal cooking classes with locally sourced ingredients

Why Seasonal and Local Ingredients Matter

What is our philosophy around cooking and the ingredients we use?

Great question! Fundamentally the ethos grow from my first visit to Italy back in the early 90s. After a childhood in the 70’s and 80’s of pretty average food (my mother hated cooking) as a family we grew up on small frizbee like pizzas, alphabet spaghetti in tins and lots of boiled potatoes with fish fingers. We did eat tomatoes – from the fridge and healthy vegetables but from memory they were pretty much boiled to death.

In 1994 I visited Italy on my own for the first time and it was there that I discovered warm tomatoes from an actual plant, pulled figs off trees and watched a café owner dig up a cheese that had been buried in grape must – boy were my eyes and stomach opened. Supermarkets with fruit and vegetables everywhere but no plastic – you had a pair of gloves to pick up your uber fresh goods.

Move forward 40 years and I own my own cookery school and work with the most amazing people who are also passionate about food and more specifically the quality of the product that we use. We would NEVER eat a strawberry at this time of year and asparagus only used in its very short season. Why? The reason firstly being taste there is no compromise on that and secondly because the chances are that eating seasonally means that you are eating something that has been grown close to home. If you do eat asparagus at this time of year you will find that it has probably travelled all the way from Peru and therefore has no benefit health-wise. Not to mention the airmiles and environmental impact.

It is not always possible to get everything just the way you want it, sometimes there is packaging and it has travelled further than we would like but thankfully things are changing, slowly!

We try and source from Worthy Earth who grow an amazing range of vegetables from their no-dig allotment in Oxfordshire. No.2 North Parade is a magical place full of locally sourced cheeses, breads, vegetables, cakes and much more. They also source from Natorra.

Natoora’s ethos centers on transforming the food system by prioritising sustainable farming practices that respect natural cycles and soil health, focusing on “flavour first.” They source directly from small-scale growers who value flavour and biodiversity over yield, aiming to change consumer habits toward seasonal, ecologically respectful eating. By spotlighting rare and peak-season produce, Natoora seeks to restore appreciation for diverse, seasonal flavours and support regenerative agricultural methods that preserve ecosystems.

Partnering with Local Suppliers for Fresh Ingredients

1. No. 2 North Parade: Oxford’s Vibrant Market and Pantry
No. 2 North Parade is a small but perfectly formed bustling local hub in Oxford where chefs, locals and the Jericho Kitchen find the high-quality seasonal produce.

• Unique Selling Points: The have a perfectly curated selection of vegetables, fruits and other essentials from small, nearby farms and supporting young passionate start-ups who wouldn’t find it easy to get into the supermarkets at such an early stage. Products change seasonally, making every visit exciting and an utter joy.
• Cooking Class Integration: Discovering, for example, early season Spanish tomatoes in November or new season Amalfi lemons in December means that we can keep our menus fresh and heathy all year round.

2. Worthy Earth: Farm-Fresh Organic Produce
Worthy Earth, a small-scale organic farm in Oxfordshire and Hampshire and provides The Jericho Kitchen with farm-fresh greens, root vegetables and seasonal delights. Their commitment to organic, sustainable farming practices aligns perfectly with The Jericho Kitchen’s values.

• Unique Selling Points: A dedication to organic farming practices and minimal use of pesticides ensures that their produce is fresh, safe and packed with nutrients. They’re especially known for their leafy greens, radishes and heritage varieties.
• Cooking Class Integration: Students learn to cook with the freshest organic produce, gaining an appreciation for how natural farming practices enhance flavour and are packed with nutrients. This is especially useful in vegetarian and plant-focused cooking classes but are used where possible in every class.

3. Natoora: Sustainably Sourced Specialty Ingredients

Natoora provides The Jericho Kitchen with specialty ingredients that complement local produce, allowing students to experiment with high-quality ingredients beyond Oxfordshire’s borders while staying within ethical and sustainable sourcing.

• Unique Selling Points: Natoora’s wide selection of unique, sustainably sourced items such as seasonal citrus, heirloom tomatoes and wild mushrooms adds a distinctive edge to dishes. Their commitment to working with small-scale growers across Europe ensures ethical sourcing while providing variety.
• Cooking Class Integration: By adding Natoora’s specialty items,The Jericho Kitchen introduces students to diverse flavours and textures, broadening their culinary repertoire while respecting sustainable practices.

Cooking with the Seasons in Oxfordshire

The Jericho Kitchen takes a vibrant, seasonal approach to cooking, bringing the best of each season’s produce into every class. Their culinary classes focus on embracing what’s fresh, flavourful and local—adapting menus to showcase the unique ingredients that each season offers. Here’s a breakdown of how they move through the seasons:

Winter

In the colder months, The Jericho Kitchen focuses on hearty, comforting root vegetables like carrots, parsnips, potatoes, turnips and celeriac, as well as other robust produce like squashes, cabbages and dark leafy greens. These classes emphasise slow cooking, roasting and braising to bring out the deep, earthy flavours of these vegetables. Participants learn to make warming slow cooked dishes that highlight these root vegetables, along with preserving techniques like pickling or fermenting, which make winter ingredients last longer. They’re taught how to adjust recipes for balance, such as using acidity from vinegars or citrus to brighten the rich flavours.

Spring

As the weather warms, The Jericho Kitchen shifts focus to the delicate, fresh flavours of spring. Ingredients like asparagus, peas, radishes, artichokes, young carrots and fresh herbs come into play. Spring classes often highlight light, refreshing techniques like steaming, blanching and quick sautés that preserve the bright flavours and crisp textures of these vegetables. Participants learn to prepare vibrant salads, fresh pasta dishes, and simple sautés. They also explore making pestos and other herb-based sauces and they learn about the importance of incorporating acidity from fresh lemon juice or a splash of vinegar to enhance these lighter flavours.

Summer

Summer classes at The Jericho Kitchen are all about embracing the abundance of colorful, flavourful produce. Participants work with juicy tomatoes, peppers, courgettes, cucumbers and, of course, summer berries like strawberries, raspberries, blueberries and blackberries. Techniques focus on grilling, quick pickling and using fresh, raw ingredients to preserve their peak flavours. For example, participants might learn to make berry-based desserts, salads featuring raw tomatoes and cucumbers and grilled vegetable platters. These classes often include discussions on using minimal heat or cooking time to keep dishes light and refreshing and they cover how to create recipes that maximize these fresh, bold flavours.

Autumn

As autumn arrives, the classes shift toward robust flavours and heartier preparations again. Ingredients include pumpkins, butternut squash, apples, pears, mushrooms and nuts. In these classes, participants focus on roasting, baking and slow cooking, developing warmth and depth in their dishes. Autumn classes might involve making savoury pies, creamy soups and sauces enriched with fall flavours like sage, thyme and cinnamon. Participants learn to balance the natural sweetness of squash or apples with savoury elements, such as spices or earthy mushrooms, creating dishes that reflect the cozy essence of fall.

Adapting Recipes to Seasonal Ingredients

Across all seasons, The Jericho Kitchen emphasises teaching participants to adjust recipes based on what’s available and at its peak. This includes discussing alternative ingredients when a recipe calls for something out of season, offering ideas for how to use unexpected finds from local markets, and encouraging experimentation with flavours. For example, a basic soup recipe learned in winter can be transformed for summer with fresh herbs and lighter vegetables. Or, a simple fruit tart can go from autumnal apples and pears to summer berries by adapting baking times and sugar levels. Through these adjustments, participants gain confidence in cooking seasonally and feel empowered to make their own creative, ingredient-driven choices in the kitchen.

Overall, The Jericho Kitchen’s approach builds culinary skills that connect participants to the rhythms of nature, instilling an appreciation for seasonal flavours and local produce.

Why Choose Jericho Kitchen’s Cooking Classes?

• Learning Outcomes: Students will gain skills in seasonal menu planning, cooking techniques that emphasise ingredient quality and sustainable cooking methods.
• Community Connection: Through the use of local ingredients, The Jericho Kitchen fosters a deeper connection between students and the Oxfordshire food community.

Conclusion: Join Us for a Taste of Oxfordshire

So why not join us to discover the food flavours of Oxfordshire with The Jericho Kitchen Cookery School, where the dishes you will learn how to cook will be transformed by local, seasonal ingredients into outstandingly tasty dishes.

Explore fresh, sustainable produce sourced from trusted local farms, guided by our chefs who bring creativity and expertise to every session. Each season offers a new culinary adventure, from vibrant spring greens to hearty autumn harvests, making each class a unique journey through Oxfordshire’s rich food landscape. The Jericho Kitchen invites you to cook, learn, and savour the best of what each season’s bounty has to offer.