Our Culinary Projects
From seasonal workshops to corporate training programmes, each project reflects our commitment to organic ingredients and sustainable cooking practices.
Seasonal Harvest Cooking Series
WorkshopsA 12-week programme designed around British seasonal produce. Participants learned to prepare dishes using vegetables and herbs sourced from local organic farms within 30 miles of our kitchen. Each session focused on a different seasonal ingredient, from spring asparagus to autumn squash.
Corporate Wellness Programme
CorporateDeveloped for a London-based technology company with 85 employees. The programme included monthly cooking sessions focusing on quick, nutritious meals using certified organic ingredients. Sessions covered meal preparation techniques that fit busy schedules, with recipes requiring 30 minutes or less.
Farm-to-Table Dinner Experience
Special EventsA collaborative event with three organic farms in Surrey. Forty-five guests participated in a morning harvest, followed by an afternoon cooking class where they prepared a five-course meal using the ingredients they gathered. The menu featured heritage vegetables and rare breed meats from Soil Association certified farms.
Fermentation and Preservation Workshop
WorkshopsAn eight-session course teaching traditional preservation methods using organic produce. Students learned to make kimchi, sauerkraut, kombucha, and various pickles. Each participant received starter cultures and detailed instructions for continuing fermentation projects at home, along with pH testing strips for safety monitoring.
Restaurant Staff Training Programme
CorporateCustomised training for a restaurant group transitioning to a fully organic menu. The programme covered supplier relationships, seasonal menu planning, and cooking techniques specific to organic ingredients. Fifteen chefs completed the six-week intensive course, which included visits to partner farms and certification in organic food handling standards.
Children's Organic Cooking Camp
Special EventsA week-long summer programme for children aged 8-14, teaching basic cooking skills and food awareness. Twenty-four participants learned knife safety, recipe reading, and prepared meals from scratch using organic ingredients. The camp included a visit to a working organic farm and ended with students cooking a three-course meal for their families.