Join us for our series of 3 daytime cookery workshops, each one featuring a different vegetarian two course lunch that incorporates roses.
To coincide with the Garden Museum’s forthcoming exhibition ‘Wild & Cultivated: Fashioning the Rose’ this series of daytime classes led by Garden Museum Food Learning Officer and Chef Ceri Jones, will explore how roses can be incorporated into seasonal recipes inspired by their use in different international cuisines.
In each class you will cook a main dish and a dessert, and then sit down to enjoy lunch together. Classes are small with just 6 participants and take place in our learning studio kitchen at the Museum.
This class is a combination of hands on and demo by Ceri.
Class 1 | Tuesday March 29th
Roasted vegetables with homemade rose harissa, herby quinoa and lemon yoghurt
Rhubarb and rose water crumble pots
Classes 2 & 3 take place on April 26th and May 24th.
Open to all levels of skills and interests. This class is suitable for Adults 16 and over.
As well as being the Garden Museum's part-time Food Learning Officer, facilitating cooking and food inspired public and community and public workshops, Ceri works as a food writer and is a freelance chef for yoga and wellbeing retreats.
Ceri has a passion for vibrancy on the plate and celebrates seasonal food though her recipes. She believes that anyone can cook a decent meal, given the right encouragement and practice. She is particularly hot on knife skills, and incorporates practice into all her classes whether you are 5 or 85!