Cookery courses are held throughout the year in Somerset, UK. You can either have one-to-one tuition or you can join group classes, which run when enough people have registered an interest (max 7 students).
For more information please read on.
With one-to-one tuition, each day is tailored to meet your own personal interests and needs and we work at your own pace.
Examples of topics I have been asked to cover to date include:
1 day - £500 (10:00 to 14:00) including lunch.
1.5 days - £750 (Day 1 - 1000-1400; Day 2 - 1000-1200), including lunch
2 days - £1000 (Day 1 - 1000-1400; Day 2 - 1000-1400), including lunch
Whether you are old or young, male or female, vegan, vegetarian or omnivorous, a novice or an experienced cook, if you are seeking a natural approach to health and well-being, you will find these courses valuable, interesting and potentially life-changing.
In the group classes we start by covering the basics of healthy eating and cooking with whole foods and then go on to explore different subjects in more detail.
Please click here to see the programme of courses.
Each class includes practical cookery, with students preparing and eating their own colourful, tasty, satisfying and healthy dishes; and teaching of the latest up-to-date information on nutrition and health.
The cost is £250 per day (10:00 to 17:00) and includes a 3-course lunch with 7-8 different dishes and a detailed information pack to take away.
Please click here to register an interest.
Each group class involves 100% hands-on practical cooking in a small supervised group. The teaching of theory is done using clear, easy-to-follow presentations and handouts with plenty of opportunity for questions and discussion. Through practical cooking, theory and discussions participants learn how to create health and well being for mind and body.
10.00 Refreshments, introductions and question
10.15 Teaching and discussion
11.15 Cooking class preparing lunch
13.15 Sharing lunch together and break
14.30 Teaching and discussion
15.30 Tea break
15.45 Teaching and discussion
17.00 Finish
All cooking classes use natural, whole and where possible, seasonal organic foods.
We concentrate on plant foods such as whole grains, vegetables, beans and pulses, other vegetarian proteins such as tofu, tempeh and seitan, sea vegetables, fruits, seeds and nuts, and traditional seasonings such as miso, pickles and condiments.
We do not use meat, fish, dairy foods or refined sugar in any classes.
