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. Most sessions take place in our purpose built learning studio kitchen.
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 firstname.lastname@example.org or 020 7401 8865
A list of all our upcoming public food learning events are below.
Want to spice up your brunches with some Middle Eastern flavours? Or learn the secrets to enhancing your cooking with vinegars and pickles? Or how about making West African classics jollof rice and peanut stew with a plant-based twist?
At our new masterclass series, you can learn from our expert food writers, chefs and teachers and leave with in-depth knowledge in a new type of cooking each month. From the botanical to the international, all classes are based on vegetarian produce, and take place in our learning studio kitchen.
All classes are very hands-on, with an element of demo from the teacher. Maximum 8 participants per class.
All profits from the series will be put towards our community programmes such as working with local families, or our collaboration with a local doctors’ surgery on cooking for 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.