The aim of the food learning programme at the Garden Museum is to inspire participants to cook with, learn more about, and enjoy to eat; plants. We base our recipes on vegetables and fruits and like to include botanically inspired foods such as edible flowers and herbs. Where possible we take inspiration from items in The Museum’s own collection, gardens or the temporary exhibitions.
The programme has an emphasis on healthy nutritious food by nature of its vegetable centric recipes, but also through choosing foods that are high in fibre, contain complex carbohydrates, are lower in sugar and we promote cooking from scratch. However, the nutritional angle is never pushed or the main focus of the session, as we believe giving our participants the necessary skills to cook delicious nutritious food from whole ingredients is the best way to inspire them to continue with these habits outside of the classroom.
We achieve this through our diverse programme incorporating working with a wide range of groups through our public programme open to all and community based sessions aimed at groups who come along together.
We started running sessions in summer 2017, and since then have run over 125 sessions. As well as welcoming in many local families and adults we have welcomed in community groups from South London Cares, South East London Vision, Archbishop Sumner School, Oasis Play and Lambeth Children’s University.
Each cooking session we do includes sitting down together at the table to enjoy what we have made together. Eating together socially and mindfully is an important aspect of the cooking process, and something which can be neglected in modern life.
For more information or questions about the food learning programme at the Museum please get in touch with out Food Learning Officer Ceri Jones on email@example.com or 020 7401 8865
A list of all our upcoming public food learning events are below.
Our new monthly masterclass series is aimed at adults wishing to gain in depth knowledge on a particular subject. Top food writers, chefs and cooking teachers have been selected for the programme for their specialism in subjects ranging from international cuisine, to the botanical.
All classes are kept small with a maximum of 8 participants, and will be mostly hands on with an element of demo from the class teacher. They are always based on vegetarian produce, and take place in our learning studio kitchen space, which was created during the Museum’s renovation in May 2017.
Any profits from the series will be put towards the community side of our programme, such as working with local families, or our current collaboration with our local doctors surgery cooking with type two diabetes.
We run classes for families during every school holidays, and our popular family feasts class on a Saturday morning a couple of times a month. Our next classes are listed below