Did some one mention the C word, or how about the V word?
Do you have a vegan family member, or do you fancy cooking a little less meat, or maybe you just want to dip your toe in the water and try of some Festive plant based culinary creations to see what all of the fuss is about?
The countdown has begun and we have a fantastic Vegan menu to help you produce a show stopping Christmas lunch, recipes which can be used time and again for other special occasions too.
Lisa & Rupert will show you how to prepare, cook and then plate your dishes to show off your cooking skills and not forgetting of course the techniques, tips and tricks along the way to maximise those all essential flavours in plant based cooking.
- getting ahead for Christmas cooking
- ‘no crab’ cocktail starter
- ‘no turkey’ roast
- stuffing balls
The class starts with a coffee and a chat with the chef about the class ahead, and then it’s through to the kitchens for demonstrations of the dishes you’ll be cooking. Next it’s time to roll up your sleeves get on an apron, learn new skills and enjoy replicating the dishes under our chef’s expert instruction.
We firmly believe that great cooking isn’t about recipes, it’s about techniques and you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors. In every class, you will get hands-on experience throughout the class. For some dishes the chefs will have done some of the prep for you so that you can maximise your hands-on time with cooking and learning
We don’t give you a recipe print out during the class, as we want you enjoy the experience rather than simply following a recipe. We will email you the recipe pack after the class. Our chefs are always happy to answer any questions during and after the class.
At the end of your cookery experience, you can retire to the dining room to enjoy the fruits of your labour with a glass of wine/ soft drink. The class includes time to sit down and enjoy your culinary creations. However if you do wish to take any food that you have cooked home with you, please bring suitable containers.
Please note – we are unable to accept any responsibility/liability for food taken out of the cookery school,
Evening Class 6.30pm – 9.30pm
Please arrive 10 mins prior to the commencement of the class. On arrival you will be directed to our coffee lounge where you can meet the chef and chat about the class.
Please wear comfortable clothing and closed toe, non-slip footwear. An apron will be provided for you to use during the class.
About your chef instructors:
Rupert Worden, a classically Michelin trained chef turned vegan! ran The
Fine Dining Company (2007-2018), the Northwest’s premier caterer, catering for
up to 200 events a year, for clients including the International Art Fair, Timpson
Group, AO.com, Landrover, Boodles, Jo Malone and Iron Maiden.
Rupert started Sugar Daddy Patisserie (2008–2015) supplying fresh handmade
desserts to restaurants, hotels and caterers all over the North West, including
Liverpool FC, Chester Race Course and the Hilton Group. He has received awards
from “Great Taste” and the “North West Food Awards”.
He has moved away from cooking and preparing all kinds of meat, fish and game
to working with plant based food only which he says has reignited his passion for
food and cooking.
Lisa Hinze is a serial foodie who describes herself as a ‘professional homecook’.
She has had a long career in business, much of which was at director level and
joined Rupert as co-director of the Fine Dining Company (2007 – 2018), where
she had a big influence on menu development and management of the events.
She started on her plant based journey over 5 years ago and having discovered
a whole new world of cuisine was hooked!