Enjoy cooking and meeting other people? Come and join us for our popular adults' Garden Museum Cooking Club. Our summer recipe day-time sessions take place over 3 Thursday mornings in June and July.
“The course has been extremely informative and given me a lots of new excellent vegetables dishes. The space is great and I have thoroughly enjoyed the sessions” Cooking club participant Autumn term
Throughout the course we’ll work on building your confidence with knife skills, getting to know vegetables better, and learning lots of delicious plant-based recipes. At the end of each class we’ll sit down and eat together too, and you’ll be able to take the recipes home.
This collection of sessions will repeat some of the recipes we cooked for our last evening cooking club back in May.
The full course schedule is below;
Week 1, Seasonal Salads and Delicious Dressings. Thursday 28 June
Week 1 will focus on seasonal salads and delicious dressings. With summer in full swing, we’ll work with vegetables such as tomatoes, new potatoes, peas and radishes, combining them with grains or pulses to make substantial salads. Each salad will include a delicious dressing and tips on how to swap your ingredients to make endless variations of tasty seasonal salads. We will also make a vegetable based dessert.
Week 2, Root to Shoot, Thursday 5 July
Week 2 will focus on root to shoot cooking. Root to shoot is a cooking philosophy based around using the whole vegetable. From shaved broccoli stem salad to making pesto with radish tops we’ll learn how to make the most of parts of our summer vegetables you would ordinarily throw away. We will also make a vegetable based dessert.
Week 3, Eggs Eggs Eggs, Thursday 12 July
Week 3 is all about eggs. Eggs have multifunctional uses in cooking; binding, raising, they add moisture, colour, flavour and are nutritionally balanced. Come and find out how to make the most of these fridge staples in various aspects of cooking. This week is inspired by Cedric Morris’s Illustration Eggs, which will be on display in the museum as part of the Cedric Morris Exhibition from April to July 2018. We will also make a vegetable based dessert.
Participants can come to as many (or as few) sessions as they’d like. The bulk booking discount is only applicable for the entire series.
The cost is £20 per session or £50 for all 3 classes across the series.
Food Learning Officer
Ceri Jones joined the Garden Museum as Food Learning Officer in summer 2017. Ceri trained as a natural chef and specialises in healthful cooking. She has been teaching a wide range of groups for the last 4 years, and continues her work as a retreat chef and recipe writer alongside her work at the Garden Museum.