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Seasonal Feast Cooking Class, February

February 8 @ 11:00 am - 3:00 pm


Seasonal Feast Cooking Class | February

Book now

This cooking class will show you how to create a 3 course seasonal feast, inspired by the food served at my seasonal supper clubs and the retreats I cater throughout the year. 

Over the course of a jam-packed morning together we will cook 3 courses and then sit down together and eat what we have made. The class will be small, with a maximum of 8 participants, and will be very hands on. 

The recipes are all very adaptable and I will show you how you can take aspects from each recipe and infuse them into your daily suppers as well as any weekend feasts. 

Cooking skills and techniques that will be covered; 
*Everyday knife skills and ingredient specific skills such as how to open a pomegranate, supreme an orange, prepare a fish fillet.
*Making a vegetable puree
*Herby flavourful dressings
*Tips on garnishes and final flourishes
*How to make a visually stunning and equally delicious dessert
*Plating skills, how to wow your guests (or your instagram friends)

The ticket price includes; 
*Welcome tea or coffee with a light snack 
*Preparing and eating a 3 course seasonal feast
*Recipes to take home

The cooking class will take place in a small professional teaching kitchen in SE1, 15 minutes walk from Waterloo station. Full address and directions will be sent out 1 week prior to the class.

Please note, tickets are non-refundable but may be transfered to an another person. There is no booking fee. 


The Food

Menu subject to change due to seasonal availability

Griddled pear, Castelfranco, pink chicory and Burrata  salad with yoghurt dressing, pomegranate and toasted buckwheat.
Pan-fried hake fillet, celeriac and butter bean puree with homemade vegetable stock,
parsley pistou, parsnip crisp garnish.
Served with sautéed kale.
Chocolate mousse with lightly roasted forced rhubarb and chocolate dipped blood orange.

You will be greeted by tea or coffee and a light snack on arrival, and we will sit and eat together everything we have made at the end of the class.

The menu contains fish,  gluten and dairy. Any special dietary requirements should be confirmed on the booking form, and we will do our best to accommodate them.


February 8
11:00 am - 3:00 pm
Event Category:


Ceri Jones Chef