Food  Events

Cooking Club

GM cooking club – autumn

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£20 / session or £100 for the course*
*Attendance is not required every week to take part


Enjoy cooking and meeting other people? Come and join this weekly Garden Museum Cooking Club.

Throughout the course you’ll work on building your confidence with knife skills, getting to know vegetables better, and learning lots of delicious plant-based recipes.

At the end of each class, everyone will sit down and eat lunch together too, and you’ll be able to take the recipes home.

Course topics include:

October 31st Seasonal salads and delicious dressings

Week 1 will focus on seasonal salads and delicious dressings.  With autumn harvest in full swing, you’ll work with vegetables such as squash, beetroot, celeriac and kale, combining them with grains or pulses to make substantial salads. Each salad will include a delicious dressing and tips on how to swap your ingredients to make endless variations of tasty seasonal salads.

November 7th  Root to shoot.

Week 2 will focus on root to shoot cooking.  Root to shoot is a cooking philosophy based around using the whole vegetable. From roasting cauliflower stalks, making pesto with carrot tops and pickling beetroot stems you’ll learn how to make the most of parts of the vegetable you would ordinarily throw away.

November 14th  Grains galore

Week 3 will focus on cooking with grains, specifically exploring ancient and pseudo grains. Whilst wheat and rice are incredibly popular there is far more to explore in the world of nutritious, fibre loaded whole grains.  Grains such as, but not limited to include; quinoa, buckwheat, spelt, kamut, freekeh, millet, barley and rye in their whole and flour forms.

November 21st Plant-based proteins

Week 4 is all about plant based proteins.  Whether you’re a seasoned vegetarian or veg curious you’ll see how to cook some tasty recipes using plant based proteins like pulses  tofu, nuts and seeds, combined of course with seasonal vegetables.

November 28th  Herbs and spices

Week 5 will focus on herbs and spices.  Using herbs you can grow at home and spices that are readily available, you’ll get some exciting ways to liven up the flavour of and garnish your favourite dishes.

December 5th Seasonal stews and curries

The 6th and final week is all about comforting hearty stews. Contrasting with the salads session earlier in the course, in this class, you’ll use an array of seasonal winter produce (mostly root vegetables!) to create some healthy hearty meals.

Participants can come to as many (or as few) sessions as they’d like.  The bulk booking discount is only applicable for the entire series.

5 Lambeth Palace Road, London, SE1 7LB

Nearest train/tube:

Start date: 31/10/2017
End date: 05/12/2017
Open from 11:00 to 13:30

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