Masterclasses

Masterclasses are private cookery lessons led by one of the festival’s invited celebrity chefs. 

The masterclasses are held in a specially set up kitchen, for a maximum of 15 participants. 

Each participant will be provided with their own workstation with all the ingredients and equipment they need, and our dedicated team of cookery specialists will be on hand to assist at any time.

Please note that if you wish to attend a masterclass, you must purchase both a day ticket to the festival and a masterclass ticket.

Saturday 28th September

Asian-inspired flavours

Dominique Woolf

Dominique Woolf was the winner of Channel 4’s The Great Cookbook Challenge by Jamie Oliver and is the creator of the award-winning The Woolf’s Kitchen chilli oils, sauces and pastes. She trained at Leith’s School of Food and Wine, and is a food writer, entrepreneur and home cook to her young family. She is inspired by her Thai roots and her love big, bold flavours. Her first book Dominique’s Kitchen topped the charts as a #1 Sunday Times bestseller and The Asian Pantry is her much-anticipated second cookbook.

£40

10:30am

Bold Beans

Amelia Christie Miller

Join Amelia for a special masterclass on the versatility of beans. Amelia is the founder of Bold Bean Co, the brand on a mission “To make you obsessed with beans, by giving you the best of beans”. Bold Bean Co is known for sharing incredible bean recipes and selling expertly sourced jarred beans that “taste so good, you can eat them straight from the jar”.
 
Years of working in the food industry (initially as a private chef, later in the food sustainability space), exposed Amelia to the problems facing our food system. Conscious of the need to reduce meat, to improve soil health and to create more resilient food systems for a more secure future, Amelia looked for a solution. Beans, with their ability to nourish growing populations and rejuvenate the soil, seemed like the logical answer.
 
One of the major barriers to consuming beans is the lack of recipes embracing their versatile nature, showing their use beyond a chilli con carne. Amelia recognised this – so long before she began selling her award winning beans, she started sharing bean recipes on Instagram.

£40

12:30pm

Immune boosting ferments

Rachel de Thample

Join Rachel de Thample to make immune boosting ferments, perfect for every season and especially the upcoming winter, including sauerkraut made with local vegetables and miso made with Hodmedod pulses.
 
Rachel’s latest book ‘Winter Wellness’ is all about the foods and recipes you need to boost your system and keep you healthy in the colder months and this masterclass will be based on this masterpiece of food and wellness. We’ll provide you with everything you need to make these tasty recipes and take them home with you at the end.
 
Rachel de Thample is an award-winning author who has worked in food, health and sustainability for more than 20 years. She teaches fermentation and seasonal nutrition courses at River Cottage in the United Kingdom. She served as Course Director of the College of Naturopathic Medicine’s Natural Chef diploma course, was the Head of Food for the British organic retailer Abel & Cole and Commissioning Editor of Waitrose Food Illustrated. She’s written six books including Tonics & Teas, River Cottage Fermentation Handbook, which won a Guild of Food Writer’s Award. Her latest book is Winter Wellness, hailed as ‘a remarkable addition to the world of cookbooks’ by René Redzepi, chef and co-owner of noma. She’s also studied sustainable food systems at University College London and was instrumental in setting up an award-winning food market in London.

£40

2:00pm

Seafood Cookery

CJ Jackson

Join seafood expert CJ Jackson for a masterclass on seafood cookery.
 
Are you under 16 and keen to join a masterclass with one of our specialist chefs? This one is for you! CJ is a world-class chef and educator, particularly in the world of fish and seafood. CJ leads the cookery school at Billingsgate Market in London and is the perfect person to teach you some high level fishery skills. In this class you will make Crab Thermidore Rosti Gratin* – you will dress it, use the meat to make a Thermidore, and make CJ’s signature rosti topping. It promises to be absolutely delicious and provide you with improved skills in seafood cookery.
 
*Please note, the recipe in this class will depend on what Mike Warner at A Passion for Seafood can catch/source and therefore may be subject to change.
 
All Masterclass participants will receive a free apron to take home, plus anything they make during the class will be packaged to take away.
 
One ticket will admit one adult and one child under 16.

£40

3:30pm

Sunday 29th September

Medicinal magic of mushrooms

Rachel de Thample

Join Rachel de Thample to make a host of delicious treats that include mushrooms and mushroom powder to help boost your Vitamin D as we move into the darker winter months.
 
Based on Rachel’s latest book ‘Winter Wellness’, you will make multiple recipes, which are easy to create at home, and provide huge health benefits, all of which will be explained during the class. Examples of what you might make include chocolate chaga halva, a gorgeous mix of tahini, honey, raw cacao and mushroom powder; fermented mushrooms; mushroom pate; mushroom furikake; and more. We’ll provide you with everything you need to make these tasty recipes and take them home with you at the end.
 
Rachel de Thample is an award-winning author who has worked in food, health and sustainability for more than 20 years. She teaches fermentation and seasonal nutrition courses at River Cottage in the United Kingdom. She served as Course Director of the College of Naturopathic Medicine’s Natural Chef diploma course, was the Head of Food for the British organic retailer Abel & Cole and Commissioning Editor of Waitrose Food Illustrated. She’s written six books including Tonics & Teas, River Cottage Fermentation Handbook, which won a Guild of Food Writer’s Award. Her latest book is Winter Wellness, hailed as ‘a remarkable addition to the world of cookbooks’ by René Redzepi, chef and co-owner of noma. She’s also studied sustainable food systems at University College London and was instrumental in setting up an award-winning food market in London.

£40

10:30am

Bold Beans

Amelia Christie Miller

Join Amelia for a special masterclass on the versatility of beans. Amelia is the founder of Bold Bean Co, the brand on a mission “To make you obsessed with beans, by giving you the best of beans”. Bold Bean Co is known for sharing incredible bean recipes and selling expertly sourced jarred beans that “taste so good, you can eat them straight from the jar”.
 
Years of working in the food industry (initially as a private chef, later in the food sustainability space), exposed Amelia to the problems facing our food system. Conscious of the need to reduce meat, to improve soil health and to create more resilient food systems for a more secure future, Amelia looked for a solution. Beans, with their ability to nourish growing populations and rejuvenate the soil, seemed like the logical answer.
 
One of the major barriers to consuming beans is the lack of recipes embracing their versatile nature, showing their use beyond a chilli con carne. Amelia recognised this – so long before she began selling her award winning beans, she started sharing bean recipes on Instagram.

£40

12:30pm

Food Preservation

Rowen Halstead

Join chef Rowen Halstead for a masterclass in food preservation. Embark on a culinary journey through time and taste as you learn the techniques passed down through generations to preserve the flavours of seasonal abundance. Whether you’re a food enthusiast, home cook, or health-conscious individual, unlock the secrets of extending the shelf life of your favourite ingredients with Rowen Halstead, a Michelin-trained chef and keen advocate for sustainable and zero-waste cooking practices. In this extraordinary masterclass, you will explore the benefits of utilising ordinary food scraps and transforming them into extraordinary ferments, pickles, preserves, and beyond, empowering your culinary repertoire to reduce your food waste.
 
As a chef in the industry for over 12 years working in some of the most experienced kitchens in the country and across the globe, Rowen has witnessed first-hand the immeasurable amount of avoidable food waste that can be produced due to a lack of concern, knowledge and creativity. It opened his eyes to the importance of reducing our food waste, creating a more sustainable food system, and how integral zero-waste cooking practices are. For those reasons, it has become Rowen’s goal to advocate and educate others about the food waste we produce, utilising and preserving what we can, and its overall impact on our planet and the economy.

£40

2:30pm