Inspired by items currently on display in our collection, this series of three daytime cooking classes led by Garden Museum Food Educator and Chef Ceri Jones will explore vegetable-centric cuisine, one seasonal ingredient at a time.
The items chosen for this series include our temporary exhibition on Joy Larkcom, the queen of cut and come again salad leaves, George Stephenson’s cucumber straightener and Cecil Beaton’s 1960 work The Cutting Garden, which features the edible flower nasturtium.
In each class you will cook and then eat three recipes for a vegetarian lunch.
Spinach and Feta Filo Pie
Griddled Pak Choi with Garlic and Chilli
Watercress Pesto Orzo Salad
Classes are small with just 6 participants and take place in our learning studio kitchen at the Museum. The classes are a combination of hands on and demo by Ceri.
As well as being the Garden Museum's part-time Food Educator, facilitating cooking workshops at the Museum, Ceri works as a food and recipe 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!