Our Cooking Classes

Learn to prepare delicious meals using certified organic ingredients. Each session combines practical techniques with nutritional knowledge, taught by experienced chefs in our fully equipped kitchen studios across London.

Organic Breakfast Essentials

Master morning meals with seasonal vegetables, free-range eggs, and wholegrain breads. This hands-on session covers nutrient-dense smoothie bowls, traditional porridge variations, and protein-rich options. Learn proper knife skills, ingredient selection, and time-saving preparation methods. Includes recipe booklet with fifteen breakfast ideas suitable for busy weekdays and relaxed weekends.

£75

3-hour session | Maximum 8 participants

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Plant-Based Cooking Fundamentals

Explore vegetable-focused cuisine using British organic produce. Participants prepare complete three-course menus featuring legumes, grains, nuts, and seasonal greens. Techniques include proper vegetable roasting, creating flavourful stocks, and balancing textures. Suitable for those reducing meat consumption or seeking variety. Takes place in our Clapham studio with all ingredients and equipment provided throughout.

£95

4-hour workshop | Maximum 10 participants

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Artisan Bread Baking

Create sourdough loaves, wholemeal rolls, and specialty breads using organic stoneground flour. Learn fermentation science, dough handling, and proper oven techniques. Each participant takes home two finished loaves plus active starter culture. Sessions cover troubleshooting common issues, scoring patterns, and achieving optimal crust development. No previous baking experience required for this comprehensive introduction to traditional methods.

£85

5-hour class | Maximum 6 participants

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Seasonal Menu Planning

Design balanced weekly menus using ingredients available throughout British growing seasons. This practical course teaches shopping strategies, budget management, and reducing waste. Participants create personalised meal plans considering dietary requirements, storage capabilities, and cooking time. Includes farm visit to local organic supplier in Kent, nutritional guidance, and preservation techniques for extending produce shelf life during abundant harvest periods.

£120

Full day course | Maximum 12 participants

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Nutrition-Focused Cooking

Prepare meals supporting specific health goals using nutrient-dense organic ingredients. Sessions address blood sugar balance, digestive wellness, and energy management through food choices. Learn to read nutritional labels, understand macronutrient ratios, and adapt recipes for various dietary needs. Includes consultation with registered nutritionist, personalised recommendations, and detailed information about vitamins, minerals, and beneficial plant compounds in common ingredients.

£110

4-hour session | Maximum 8 participants

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Mediterranean Organic Cuisine

Discover traditional recipes from Greece, Italy, and Spain adapted with British organic produce. Prepare olive-oil based dishes, fresh pasta, seasonal salads, and herb-infused mains. Techniques include proper tomato preparation, creating authentic dressings, and working with pulses. Each recipe emphasises whole foods and simple preparation methods. Class concludes with shared meal featuring all prepared dishes, accompanied by discussion of regional variations.

£90

4-hour workshop | Maximum 10 participants

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Fermentation and Preserving

Master traditional preservation using organic vegetables, fruits, and herbs. Create sauerkraut, kimchi, pickles, and fermented beverages. Learn safety protocols, proper equipment selection, and storage requirements. Understand beneficial bacteria development and troubleshooting fermentation issues. Participants receive starter jars, detailed written instructions, and ongoing support. Sessions held monthly at our Wandsworth location, with seasonal variations reflecting available produce throughout the year.

£80

3.5-hour class | Maximum 8 participants

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Natural Desserts Workshop

Prepare sweet treats using organic honey, maple syrup, and fruit-based sweeteners. Learn techniques for cakes, tarts, puddings, and frozen desserts without refined sugar. Covers alternative flours, dairy substitutes, and achieving proper texture. Each participant creates four different desserts to take home. Includes discussion of ingredient sourcing, storage methods, and adapting traditional recipes. Suitable for those managing sugar intake or seeking healthier celebration options.

£85

4-hour session | Maximum 8 participants

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Family Cooking Sessions

Interactive classes designed for parents and children aged seven to fourteen. Prepare simple, nutritious meals together using organic ingredients. Focus on developing basic skills, kitchen safety, and understanding where food comes from. Activities include making pasta, preparing salads, and simple baking projects. Sessions encourage teamwork, build confidence, and create positive associations with healthy eating. Held Saturday mornings at our Tooting studio.

£65

2.5-hour class | Maximum 6 families

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Professional Chef Certification

Comprehensive twelve-week programme covering advanced techniques, menu development, and kitchen management using organic ingredients. Includes food safety certification, supplier relationships, and business planning for those considering professional cooking. Participants complete practical assessments, written examinations, and final project presentation. Limited to six students per intake, with individual mentoring from head chef. Graduates receive recognised qualification and ongoing career support network.

£1,850

12-week programme | Maximum 6 participants

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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

Seasonal Harvest Cooking Series

Workshops

Seasonal Harvest Cooking Series

Workshops

A 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

Corporate Wellness Programme

Corporate

Corporate Wellness Programme

Corporate

Developed 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

Farm-to-Table Dinner Experience

Special Events

Farm-to-Table Dinner Experience

Special Events

A 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

Fermentation and Preservation Workshop

Workshops

Fermentation and Preservation Workshop

Workshops

An 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

Restaurant Staff Training Programme

Corporate

Restaurant Staff Training Programme

Corporate

Customised 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

Children's Organic Cooking Camp

Special Events

Children's Organic Cooking Camp

Special Events

A 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.

What Our Students Say

Real experiences from people who learned to cook with fresh, seasonal ingredients at our school

SB
Sarah Bennett
Manchester
I enrolled in the weekend course after years of relying on ready meals. The instructors showed me how to select vegetables at the market and prepare them without losing nutrients. Within three months, I was cooking complete dinners from scratch. My energy levels improved, and I actually enjoy spending time in the kitchen now. The recipes are straightforward, and I appreciate that they explain why certain ingredients work together. Worth every penny for the practical skills I gained.
Weekend Course Graduate
Completed: November 2024
JM
James Morrison
Birmingham
Good course overall. Learned proper knife techniques and how to cook grains properly. The class size was manageable at 8 people. Would have preferred more time on meal planning, as we only covered it briefly in the last session. Still, I cook more vegetables now than I did before.
Completed: October 2024
EP
Emily Parker
Bristol
The course met my expectations for learning basic cooking methods. Instructors know their subject and answer questions thoroughly. The kitchen facilities are clean and well-equipped. My only concern was the price - £340 felt steep for a four-week programme. The quality of ingredients was excellent, though some recipes required items that are hard to find in regular supermarkets. I did learn to make better use of seasonal produce.
Completed: September 2024
DW
David Williams
Leeds
Signed up to address digestive issues my doctor said were diet-related. The course taught me which foods to combine and how cooking methods affect nutrient absorption. I particularly valued the section on fermentation and making stock from vegetable scraps. Three months later, my symptoms have reduced significantly. The instructors provided handouts I still reference weekly. Practical, evidence-based teaching that changed how I approach food.
Health-Focused Course
Completed: December 2024
LC
Lucy Chen
Edinburgh
Enjoyed the hands-on approach and small class atmosphere. Learned to make bread, preserve vegetables, and cook legumes from dried. The timing of evening classes worked well with my schedule. One session ran 20 minutes over, which was inconvenient. The recipe booklet they provide is comprehensive and clearly written.
Completed: October 2024