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The roots of condiments are in fermentation, for instance the name for mustard comes from the French meaning a hot must,  must is pre-fermented wine to which crushed mustard seeds were added. Now most commercial condiments contain large quantities of sugar and additives. We look at how to make condiments using just natural ingredients.

We’ll be going over the definition of fermentation and its health benefits, distinguishing fermentation from other methods of preservation like pickling or canning, and the main principles behind safe fermentation from start to finish. 

We’ll start by laying out the main fermentation technique which will serve as a base for our recipes. Then we’ll delve into production - we’ll make a fermented ketchup, fermented Mexican salsa, and a fermented Caribbean chutney for you to take home and ferment according to our specific instructions. 

We’ll also discuss other recipes such as fermented sriracha, probiotic mayonnaise, fermented mustard, salad dressing, and much more. 

Throughout the course we’ll suggest all sorts of ingredient substitutions and recipe variations to encourage you to get creative with your ferments based on what you have at home, as well as how to use them in dishes. 

A journey of discovery into the fermented origins of condiments like ketchup, chutneys, salsas, etc.

Cultured Condiments

Gnome House

Using sourdough culture is an ancient method of making bread. 

Come and learn the basics of this wonderful technique to bake incredibly nutritious and tasty loaves. You will learn to make sourdough starters and production leavens and experiment with different doughs. By the end of the workshop your own handmade sourdough loaf will be ready to take home together with your own starter for future baking, recipes and a lot of new skills.  

This course is designed to provide you with the fermentation and baking skills to build your sourdough and baking intuition, so you can adapt recipes to your particular environments and flour preferences.

Course includes a selection of fermented snacks midway through.

What you get:
- A rye loaf baked in the class. 
- Wholewheat dough to bake at home as per our instructions. 
- A rye starter which you’ll also take home to be cared for and watch come to life.
- Detailed course notes and recipes
- On going support on our dedicated Facebook support group.

Sourdough Bread for Beginners

The teacher was extremely competent and knew all the secrets of sourdough breadmaking. Highly recommended!

Rebecca Jones

My partner and I had a brilliant time at the workshop! Hat was a great teacher and gave a good intro to the different stages for sourdough baking. Really great for beginners and for those with some baking experience. Nicely paced, with tips along the way. It was great to take a freshly baked loaf home, plus two doughs at different stages and beginning a starter culture in the workshop for future sourdough baking adventures! Would recommend :)

Alessandra Maggiora

Fantastic class! Jeanne is very knowledgeable, she'll provide you  with all the necessary information to bake delicious sourdough bread and how to maintain the starter. You'll walk away with a freshly baked loaf of bread, dough to bake another one at home and with a huge smile on your face and the eagerness to bake more, more and more! 

Olivia Floris

Good class - quite good for beginners only, bread was ok. The teacher is good but not impressed by the bread taste and recipe. The crust is not very thick or crunchy, bread was quite heavy 

Harriet Anderton

Best experience ever my son and I really enjoyed ourselves. We are now hooked on baking bread.

An in-depth introduction into everything you need to know about lactic fermentation techniques. 

Learn how to make sauerkraut, kimchi, preserved lemons and other vegetables and fruit ferments. Discover new ways of combining these ancient foods into everyday meals. 

At the end of the course you will have three items to ferment at home along with recipes and the knowledge and confidence to experiment further.  

We will give you all the knowledge that you need to make live fermented food safely and cheaply at home using basic equipment.

Lactic Fermentation

Avinder Bhinder

Really enjoyed the fermentation class and learnt so much.  I've been inspired to continue fermenting at home! So much cheaper than buying in.  

victoria simpson

The class was good and the tutor was very knowledgeable. I arrived early but couldn't find the class, so was actually 10 minutes late. This was easily avoided. Due to the pandemic there were no opportunities to taste things, which was understandable but still a loss to what the course could be in 'normal' times.

Sylvia Roberge

Absolutely loved my class and its resulting fermented goods are de-li-cious! Our teacher has a wealth of tips (and opinions ha ha) that will make me more likely to try again once I've eaten all my first batches. Highly recommended! 

Lactic Fermentation Course

Pat Mitchell 

The course was good and well presented. However, the reasons for the low rating are twofold. The instructor had a cough; she had warned us at the start. Unfortunately, I was really put off by her poor hand hygiene. She covered her mouth when coughing but did not wash her hands or sanitise them afterwards. She handled some of the food items placing them in each person's bowl; in particular, she used one person's equipment as a demonstration. If it had been mine, I don't think I would have kept anything. The second reason is that we were told we would receive an email the next day with more details of where to purchase equipment with relevant links. This has not arrived over a week later

An in-depth introduction into everything you need to know about lactic fermentation techniques.

An introduction to the methods of gluten free sourdough bread baking. We look at the different flours which can be used, how to make and maintain starters and how to avoid unnatural additives.  We will demonstrate how it is possible to make great looking free form loaves as well as tin loaves.  Everyone will bake in class and take some dough home to be baked at a later point. We also cover flat breads such as pitta and other savoury baked goods such as crackers.  After attending this course it is possible to bake better gluten free bread than you can buy in the shops.

Gluten Free Sourdough

The Fermentarium began its adventure in fermentation in 2014 at the Blackhorse Workshop, Walthamstow, London. At first the emphasis was on baking sourdough bread and pizza-making in a cob oven in the yard as well as sourdough bread-making classes.

In 2014 Simon and David wanted to share their experience and knowledge of fermenting and began to run lactic fermentation classes and then were joined by Anna in March 2016 and added further courses including Soft fermented drinks and dairy ferments.

In November 2016 the Blackhorse Workshop redeveloped the area occupied by the kitchen so now courses are run down the road at Gnome House, although a permanent home is being sought.

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An introduction to the methods of gluten free sourdough bread baking

baking

candle making

cooking

crafts

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drawing

fashion

floristry

health and beauty

jewellery making

kids

knitting

languages

mindfulness and wellbeing

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Anna's Place

The Hornbeam Cafe

The Mill

Yonder

Love Dim Sum?

Impress yourself and your friends by learning how to make a variety of Authentic Dim Sum in this sociable Half Day class and get to enjoy your own hand-made Dim Sum afterwards!

This class is a dim sum introductory class which is suitable for complete beginners. In this class you will be guided under expert tuition and shown how to make 3 of the most popular classic steamed dim sum:

Har Gow  蝦餃 (Crystal Prawn Dumplings)
Chiu Chow Fun Gwor  潮州粉果 (Chiu Chow steamed dumplings)
Sui Mai  燒賣 (Open Top Steamed Pork And Prawn Dumplings)

In total you will make about 16-20 delicious dumplings each and at the end of the class you can eat the dumplings you created!

On arrival you will be issued 2 bar tokens that can be exchanged for any of our bar drinks. We have a selection of  beers, wines, prosecco, and soft drinks.


Dim Sum Cookery Class

Liam Elliott Brady

Tere is a Londoner but has a passion for Spanish food. Her father is Spanish and her family live in Barcelona where she also lived for 14 years and she regularly returns to fill her suitcase with hard to get ingredients!

As a lifelong cook, Tere's food has evolved over time and she is always looking for new inspiration and ingredients. She never follows recipes and her knowledge is gained from her Spanish family.

Spanish food is known for its flavour and simplicity and Tere will explain some of her favourite dishes and give you several hacks so you get insider knowledge!

During this 2 hour class you will see how to make two or three dishes and find out all about the ingredients and methods of preparation.  You will then get to sit down and enjoy the freshly prepared food in a very special location!

Spanish Foodie Fun on a cool London houseboat

Kate

Your expert tutor Tere is proudly Spanglish (half English/ half Spanish)!  She is a huge foodie and will enthusiastically explain how churros and chocolate are made (and eaten) in Spain and specifically in Barcelona where her family are based.

Tere will guide you through all the ingredients she uses in this typical dish starting from scratch. You will get to see the making process and help her at key stages of the class, especially the fun bit of frying the dough and watching the churros come to life, before getting to eat them!

The location for the class is very unique and cosy so can only accommodate small groups, so perfect for couples, parents with children or friends getting together.  Tere will give students a real insight into living on a boat in a central London location and you may even meet some of the local birdlife floating past!


Churros and Chocolate on cute East London Houseboat

Rachel Rogers

Tere is a lifelong foodie from London and lives with her artist partner Colin on a unique cute houseboat next to the Metropolis of Canary Wharf.

In this fun and unusual class you will find out how Tere sources her ingredients to make a delicious plant based fish and chips yet retaining the authentic flavours of the typical British dish!

On arrival you will see all the ingredients that Tere has prepared and she will go through them all in detail and explain why she has used them. You will see the process from start to finish and get to taste and smell all the wonderful ingredients before getting to eat them on board!

Enjoy Vegan Fish & Chips on a cute London houseboat

With this at-home Learning Kit you will learn how to make Authentic Italian Pasta in the comfort of your own home!

You will learn how to make two types of pasta (egg and non-egg), all hand-made with no machine needed.

You will learn how to make the pasta and the techniques to shape the pasta into beautiful ribbons such as tagliatelle, linguine and filled pasta such as ravioli and tortellini.

There will  be a demonstration how to cook pasta perfectly before you start youself!

Obby - Discover London's favourite classes and workshops.

Pasta Making Kit

Learn how to make a variety of Sushi in this 3 hour session and get to enjoy your sushi with free bar drinks! *

This class is suitable for complete beginners!
​
On this fantastic experience, you will learn how to make a selection of different types of sushi roll, including Nigiri, the basic Hosomaki, the cone shaped Temaki, a variety of Ura-Makis, and Temari Sushi (colourful ball shaped sushi canapes originating from Kyoto).

Demystification of Sushi: it doesn't really take 20 years of training to master the art of cooking sushi rice and making sushi. You can reach tasty beautiful-standard quite easily and we are here to show you how!

This class covers ALL the hand and rolling techniques that are used in the advanced fancy sushi you see in restaurants.

The class will cover sushi rice cooking techniques, sushi grade fish, equipment and ingredients. All the basics to get you up and running and confident with making your own sushi at home in future.

By the end of the experience you will have a big platter of beautiful sushi!

On arrival you will be issued with 2 bar tokens that can be exchanged for any bar drinks. We have a selection of beers, wines, prosecco and soft drinks.


Sushi Foundation Class

Michael Michaelides

These fun, informative sessions for children who are educated at home, are suitable for children from 9 to 16, of all abilities. With an emphasis on working in a relaxed environment, building cookery skills and encouraging conversations about food and healthy eating.  Classes run every other week.  Book a 'one off' session or join us for a block of 6 sessions, for a full course to develop and hone those essential cooking skills.
Older children, and those who have already completed 2 terms of cooking with us,  are able to work towards a Btec level 2 qualification.  Those completing the full course will have 2 full assessment days to complete the required controlled assessments.
It is expected that those following the Btec course complete some planning and evaluation work.  We will work with students to find the best way for them to record and use this.

Thursday Morning Home Ed Group 10.30am-12.30pm

Maureen Mannion

Come and join in the fun!  Using our moto of 'Healthy Eating with a bit of a treat' this is where we started all those years ago. Classes are designed especially for children interested in cooking, who want to learn new skills and have fun cooking together. Please email to check the menu for each class.


Thursday Afterschool Cookery Club 

Karen Outram

Getting to grips with the basics or improving your culinary skills, our Adult Cookery Club will introduce you to different dishes and improve your confidence in the kitchen.
you will not only leave with plenty of hints and tips, but also some great food to enjoy at home.
Book individual sessions, or make the most of our 'discount block', when booking over 5 sessions.

Upcoming sessions:

29th January - Quiche and Tart aux Citron
12th February - Pasta making
4th March - Choux pastry and scones
18th March - Rough puff pastry and hot water crust pastry (sausage rolls and pork pies)
15th April - Dinner Party dishes
29th April - Easy evening meals
13th May - Basic breadmaking
3rd June - Pasta making
17th June - Tapas


Adult's Cookery Club

Gillian Moorhouse

These classes, will soon have teens creating complex dishes from the very first session.  You will learn how to follow a basic recipe and how to make a variety of savoury and sweet dishes.  We encourage teenagers to try new foods and to consider nutrition when choosing dishes.
These sessions can also be used to build  and record skills for the Duke of Edingburgh Award.
The cooking starts at 4.30pm but children using school busses are more than welcome to arrive early - we will even make sure there is an area to do homework before the class starts.

Recipes can be adapted to meet any dietary requirements and children with additional needs are also welcome on the classes - please contact us to discuss this at the time of booking.

Those attending these sessions can follow a Btec level 2 Home Cooking Skills qualification.  To be entered for this qualification you will need to attend a minimum of 30 sessions and be aged 14 or above on when entered.  There is an additional charge for the qualification, please contact us to discuss this.

Please note, class charges now include VAT.

Teenchef | Afterschool Cookery Sessions

Charlie Chitty

Please use this link to book onto the first 2 trail sessions.  If the qualification rout is the right option for your child then they should be booked onto our Home Education Qualification Sessions or, if they prefer more of a 'cooking for fun and lifeskills route', then our regular Home Education classes will be more suitable.

Please note reduced cost for the first 2 trial sessions.

The Btec Level 2 Home cooking Skills requires a minimum of 60hours participation before being entered for the practical assessment. there is no limit to the maximum number of sessions and we aim to work with students to ensure they complete their assessment when they are ready.

There is an element of written work involved in the qualification, which can be hand written or typed on a computer.  We can request permission to use a 'reader' and /or 'scribe' if required and can provide   these if required.

All ingredients are provided and we are able to accommodate most allergies and special diets.


Home Education Qualification Class

In this class you will learn to make a full Indian meal from scratch using premium ingredients.

I host group cooking classes with a mix of unique, adventurous and classic recipes. Class themes range from Street Food, Indian Breads, Regional Menus, Dinner Party Classics and much more. In addition to cooking these classic recipes, you will also learn about the history, traditions and stories behind these dishes. You can view full menu details below for each class date.

As part of this experience, you will gain valuable tips to set up your own little Indian kitchen to make your life easier when cooking Indian food. We also spend time discussing and going through my spice pantry which will leave you with a greater understanding of the application and benefits of various spices used every day in Indian cooking.

My classes are hands-on, fun and sociable. We will start the day with a cup of masala chai or lassi while discussing the menu. You will then roll up your sleeves and get stuck in preparing the dishes after which we will sit down together and enjoy the food you’ve cooked. I keeping the group sizes small (max 8 people) to ensure everyone gets the attention needed to cook and enjoy the food plus make some friends along the way.

NEW DATES & MENUS (JANUARY - APRIL 2024)

Saturday, 27th  JANUARY
INDIAN CURRIES MASTERCLASS
11am - 2pm
Butter Chicken
Lamb Keema Matar
Palak Paneer (Spinach gravy with paneer)
Jeera Basmati Rice
*All classes include Nidhi's signature masala chai

Saturday, 10th FEBRUARY
CHICKEN BIRYANI MASTERCLASS
11am - 2pm
Chicken Dum Biryani
Palak Pakoras (Spinach fritters)
Coriander Mint Chutney
Cucumber Mint Raita
Papad
*All classes include Nidhi's signature masala chai

Saturday, 24th FEBRUARY
TRADITIONAL NORTH INDIAN THALI
11am - 2pm
Dhaba Chicken Curry
Jeera Aamchur Aloo (Spiced potatoes)
Tadka Dal
Rotis (Indian flat bread)
Jeera Basmati Rice
*All classes include Nidhi's signature masala chai

Saturday, 9th MARCH
INDIAN DINNER PARTY
11am - 2pm
Aloo Tikki (Spiced potato patty)
Coriander Mint Chutney
Lamb Bhuna (Curry)
Garlic & Coriander Naan
Mango Srikhand (Dessert)
*All classes include Nidhi's signature masala chai

Saturday, 23rd MARCH
INDIAN BREADS MASTERCLASS
11am - 2pm
Rotis (Indian flatbreads)
Pudina Parathas (Layered flatbreads with dried mint)
Garlic & Coriander Naan (Oven baked)
Dhaba Chicken Curry (Accompanying curry)
*All classes include Nidhi's signature masala chai

Saturday, 13th APRIL
AUTHENTIC TASTE OF PUNJAB
11am - 2pm
Butter Chicken
Palak Paneer (Spinach gravy with paneer)
Aloo Gobi
Pudina Parathas (Layered flatbreads with dried mint)
*All classes include Nidhi's signature masala chai

Saturday, 27th APRIL
SOUTHERN INDIAN FLAVOURS
11am - 2pm
Goan King Prawn Curry
Cabbage Thoran
Goan Coconut Rice
Malabar Paratha (Flaky layered bread)
*All classes include Nidhi's signature masala chai


Authentic Indian Cooking Group Classes

This is a great experience for those who want to learn the art of making pasta.  The classes are run by Vicky, an Italian cookery tutor who wants to spread her passion for good and healthy food in London.
The classes are very popular events to socialise, have fun and learn how to make pasta.

In this beginners' class, you'll learn how to make different types of pasta from flour and eggs (water or aqua faba for vegans and people with egg-allergy). The class is also BYOB. No prior experience is required. Anybody with enthusiasm to learn a new skill is welcome!

How is the class structured?

When you arrive, you will find the ingredients laid out ready to be used. The class will kick off with Vicky sharing some fun facts about the history of pasta. Then, Vicky will explain to you where ingredients come from, what kind of ingredients are used, where to buy the best ingredients in the future and why to use those specific ingredients.

The workshop is very hands-on. After a demonstration of how to make the dough, you will make everything yourself.  Vicky will guide you through the process step-by-step, including mixing and kneading, before working on making the different shapes! You’ll get lots of tips  & tricks for your skills in the kitchen. You'll also feel the relaxing effects of cooking - it is amazing!

After all the hard work, you can either take all the pasta home with you or we can eat it all together.

What do you learn?

How much flour and eggs are required
How to correctly knead the pasta dough
What kind of flours you should use for a perfect dough
How to process the dough to obtain the pasta, with the help of a pasta machine

What is included?

All the ingredients and material
Eat or bring home the pasta made during the class
The workshop
Vicky's secret recipes


Pasta Making Masterclass- Chilled and Super Fun!

Becky 

In the class, we will be looking at Kombucha brewing and we will also spend time looking at other drinks, such as dairy kefir and water kefir. You'll gain a better understanding of lacto fermentation, as we look at preservation, the natural way!

Kombucha is an all-natural, raw fermented tea, milk kefir is a cultured dairy drink and water kefir is a water-based version. They are all a delicious dose of goodness for your gut, low in sugar and packed full of beneficial acids, lactic bacteria, enzymes and antioxidants.  They are both known to carry the highest variety (up to 40) of lactic bacterial strains.

In our small classes, we will discuss everything you need to know about fermenting and brewing your own Kombucha at home.  You'll receive your own scoby to take home with you, to begin brewing Kombucha. You will also receive kefir grains to make your own dairy kefir & water kefir at home.

During the workshop, you will get to try several different flavours of Kombucha and kefir we have on the go as well as enjoy some light snacks & fermented vegetables. You will learn how to create your own Kombucha flavours, how to create the lovely natural fizz, how to care for your scoby & kefir grains, maintain and grow them so you may produce kombucha and kefir endlessly. You will leave with recipes and the knowledge to experiment further at home.

This stuff tastes a lot better than anything store-bought, most likely contains more beneficial bacteria. It will save you a lot of money in the long run if you're buying it from stores at the moment!

-Venues-
Our 2 locations are easy to get to in Dalston with 2 stations in walking distance & many bus routes.
or Walthamstow which is close to the underground station on the victoria line , the over ground station and many bus route.

Kombucha & Kefir Making Class - Lacto Fermented Drinks

Sophie

Pasta making workshops are super entertaining for kids and adults, but are also a great way to introduce kids to healthy and tasty food.

How is the class structured?

On arrival, you will find the ingredients laid out and ready to be used. The class will kick off with some fun fact about the "Italian" and the origins of pasta. Then, I will explain what ingredients are used, where ingredients come from, where to get the best ingredients from and why to use those specific ingredients.

The workshop is entirely hands-on. After a demonstration of how to make the dough, everyone will make his/her own pasta. You can make different shapes of pasta: scialatielli, busiate, maccherroni, spaghetti, colourful pasta, tagliatelle (cut pasta) and gnocchetti.

After all the hard work, everyone gets to take the pasta home.

What do kids learn?

How much flour and eggs we use
How to correctly knead the pasta dough
How many minutes you should knead the dough to obtain a smooth and elastic dough
What kind of flours you should use for a perfect dough
How to shape the dough to obtain the pasta
-How to make colourful pasta

Extra skills for the kids:

They find out where the ingredients come from
They learn where to source the best organic, local and seasonal produce in your area
They learn how to knead the dough and what ingredients to use
They learn to focus and follow directions
They learn new words and to measure stuff
They learn to be organised and multi-tasking

Family Pasta Making Workshop

Vera  Sa

In this workshop, we will be looking into preservation (the natural way), with a focus on fermenting and what we know about live foods.

In our small classes, we will discuss everything you need to know about lactic fermentation techniques, particularly around vegetables, and touch on their beneficial effects on our bodies. During the workshop, you will get to try various live lacto fermented goodies we have on the go & some light snacks, along with making three types of your own ferments. A traditional kimchi, a sauerkraut and a kimchi water or other type of seasonal vegetable.

You will get to take home three 3kg of your work (which will cost you over £30 in a health food store) to observe your creations as they ferment, along with the recipes and the knowledge to experiment further at home.
No need to bring anything. We provide everything.

We also provide a light meal and a selection of fermented vegetables & other fermented foods to try.

Fermentation Class - Kimchi, Sauerkraut & More

Rachael

Have you long dreamt of making your passion for food your livelihood?

Do you dream of becoming a food writer or restaurant critic?
Have you an idea for a cook book or memoir and want to know how to go about finding a publisher?

Or are you already working in food, perhaps in PR or digital marketing, yet yearning for a more creative role or to fine hone your writing skills to get more attention.

I will teach you how to put your passion into practice over a 5 hour workshop with coffee breaks and a slap-up lunch with wine (cooked by me) at my Balham home in my beautiful kitchen.

Have you an idea for a food or travel feature, a Substack, cookbook or food memoir you'd like to get published?

I am a globally published food writer & author who writes for The Telegraph,  Femail, FT.com, Rolls Royce Magazine, Fine Dinings Lovers and Platinum.   I wrote bestselling "How to be a Better Foodie" (I was and remain truly in the vanguard!) and "Flipping Good: pancakes around the world."

At my workshops, I provide plenty of opportunity to share your stories and complete small writing tasks besides venting any frustrations and asking as many questions as you like.

We will discuss what kind of creative food work would suit you best, how to develop your own distinctive voice and style and how to get yourself known in the community and on the best lists.

My advice is current as I am a busy, high profile working journalist who regularly makes successful pitches to new outlets as well as having plenty of highly regarded regular s.

All workshops will take place around my large Sir Terence Conran design kitchen table.

how to pitch editorial  features that will be commissioned

-what to expect from life as a food writer (including how to get invited to the best parties plus anecdotes from my colourful life!)

how to construct and write a feature including what NOT to do and words editors HATE

address the pros and cons of seeking an agent

how to write a book proposal & what to expect

Sudi will share anecdotes about a life spent deliciously: from visiting parmesan caves with Massimo Bottura to foraging with Rene Redzepi, hanging out with Angela Hartnett off duty and Michel Roux jnr plus harvesting saffron in La Mancha, Georgian feasts in St Petersburg and barbecues in the wilds of Sweden and her insight into the current restaurant scene and future food trends.

Catrina

FOOD WRITING WORKSHOP WITH LUNCH FOR REAL FOODIES

Try your hand at the classic swirl, rose swirl, two tier and iced gem decorating techniques.

No previous cupcaking/decorating/piping skills are needed. Just turn up and enjoy...and you get to take away 8 of your beautiful creations to show off at home at the end.

You spend no time faffing about with cake mixture or oven timings as Xanthe has prepared this all earlier in the day and you can let your artistic flare run wild. All it takes to become a pro is:

filling a piping bag properly (yeah, there is a wrong way to do it)
perfecting the icing recipe
the classic swirl, the rose swirl, the two tier and the iced gem techniques
sprinkles and decorations are all fun and games, but sometimes less is more!

Everything is provided by the Cookie Girl including aprons, tea, coffee, cupcakes and so all you need to bring is yourself and some cupcake enthusiasm.

Cupcakes aside, you're guaranteed to have a ball - bring those cake-loving friends of yours or meet fellow cupcake enthusiasts. Even bring a date, for one of the best ways to break the ice(ing).. (sorry).


Zara

Beginner Cupcake Decorating Class

Cooking workshops are the perfect way of entertaining events. Cooking is also a great way to introduce kids to healthy and tasty food.

How is the class structured?

On arrival, kids will find the ingredients laid out and ready to be used. The class will kick off with some fun fact about the "Italians". Then, it will be explained what ingredients are used, where ingredients come from, where to get the best ingredients from and why to use those specific ingredients.
The workshop is entirely hands-on. After a demonstration of how to make the dough, every kid will make his/her meal from scratch. The kids can choose from a variety of recipes: pasta, pizza, focaccia, panzerotti and desserts.
If they choose pasta, the kids can choose from different shapes: tortellini, scialatielli, spaghetti, colourful pasta, tagliatelle (cut pasta) and ravioli (filled pasta). The ravioli is a particular funny shape to be made by kids because we cut them with heart-shaped, flower-shaped and stars-shaped pasta-cutters.
After all the hard work, every kid gets to take home what they made.

"What do kids learn?"

How much of the ingredients to use
How to mix ingredients together
How to correctly knead
What kind of ingredients to use
-For how long ingredients need to rest
-How to combine ingredients
-How long to cook for the ingredients
-How to measure ingredients

Extra skills:

They find out where the ingredients come from
They learn where to source the best organic, local and seasonal produce in your area
They learn how to knead the dough and what ingredients to use
They learn to focus and follow directions
They learn new words and to measure stuff
They learn to be organised and multi-tasking

Experience duration: 1.30 hour

Kids Parties Cookery Class

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This workshop is ideal for anyone looking to be offered one-to-one guidance in a more hands-on cooking environment. Alternatively, if there is perhaps an aspect of pasta making that you would like to focus on, past and play can help you become more confident in the kitchen. This tuition can even take place at your house!

How is the class structured?

When you arrive, you will find the ingredients laid out for you ready to be used. The class will kick off with Vicky sharing some fun facts about the history of pasta and the origins of the ingredients. Then, Vicky will explain to you where the ingredients come from, what ingredients are used, where to get the best ingredients from and why to use those specific ingredients.

The workshop is entirely hands-on. After a demonstration of how to make the dough, you will make everything by yourself.

After all the hard work you can finally put your feet up and be rewarded with the delicious meal you have created, enjoying your dinner. There is the option to bring your own beverage or request a wine tasting.

What do you learn?

How much flour and eggs we use
How to correctly knead the pasta dough
How many minutes you should knead the dough for to obtain a smooth and elastic dough
What kind of flours you should use for a perfect dough
How to shape the dough to obtain the pasta

What is included?

-All the ingredients and material
The workshop
The dinner
A booklet with my recipes

What type of pasta will make?

You can choose from a variety of pasta making workshops:
Tortellini
Ravioli
Tagliatelle
Spaghetti alla chitarra
Orecchiette
Gnocchi
Colourful pasta
Spaghetti
Lasagna

One-to-One Pasta-making Workshop

Jacquelyn Lomas

Join us for an evening two hour chef-led workshop just a few minutes walk from Bethnal Green underground station, to learn all about making beautiful handmade pasta making. We will learn 3 pasta shapes together after mastering the perfect pasta dough; there will also be plenty of organic Tuscan wine, plus delicious Italian bites. Oli, a trained pasta maker and chef will walk you through crafting your own pasta - cut and stuffed shapes like farfalle, tagliatelle and ravioli, which we will then box up to take home with you. Learn a new skill and have a memorable and fun evening in a friendly environment.

Pop-up Handmade Pasta Workshop with Organic Wine and Italian Bites

Hayley Statter

Who knew pasta could be so good? Come and have fun with us. We will teach your kids to make simple and delicious homemade pasta shapes from scratch. a special regional pasta Southern Italian shape, a healthy pasta recipe while having fun.

That's not all. Do some good too whilst you make pasta. Create and share positive energy for yourself and the world. All the proceeds of this event will go in support of Smile and Make Pasta - a social project founded by Alessandra Lauria. The idea of this event is to have kids supporting other kids in need!

**How is the class structured?
**

The kids will be greeted with healthy and light snacks, whilst the mums can order tea from the cafe upstairs.
We will make everything from scratch only with organic, seasonal, healthy ingredients.

At the end of the class, the children take home recipes, a goodie bag and a bag full of their masterpieces.

**What do the kids do during the class?
**
I show the kids to make a simple and healthy pasta dough with only 2 ingredients. Once we have done that, we make the pasta shape: maccherroni Calabresi. The kids will have the recipe at home with some instructions on how to cook and serve it.

The class will last approximately 30 minutes and it will be a lot of fun for the kids.

**About the project
**Every single penny from the event will be donated to the social project:
Smile & Make Pasta - pasta-making workshops created for kids in a paediatric oncologic ward.

To read more about the project, the story and all behind it, please visit:
https://www.produzionidalbasso.com/project/smile-make-pasta/

IG @smileandmakepasta

We as London-based Italian pasta makers would love to support this cause very close to our hearts as we believe that every single child is entitled to play and have fun no matter what.

It’s an amazing project and you cannot imagine the happiness this brings to these kids whose lives aren’t so happy. If the project works, we could bring it to more hospitals in the world.

Emilia  Griffiths

Kids pasta making 

Do you want to join the fantastic sourdough world?
Having a sourdough starter is very satisfying and not hard as many people think. It has to be very practical based on your life routine, without stressing yourself.

During this 1:1 class you’ll create your own sourdough starter (liquid or solid, I'll explain you the differences).

You’ll learn:

how to feed it

maintain it active and healthy

sourdough schedule to make pizza/bread

Create a starter is easy but the first week of its life is the real deal! That's why afterwards I'll send you all the instructions to keep going with it and I'll be available for a week, on Whatsapp, for any questions, doubts and updates you might have!

What you’ll need:

Strong flour, filtered or bottled water, a bowl, a scale

For the video call see you on Zoom and I'll send you the link once you book.

Book your spot now & start your sourdough journey!


"Create your own Sourdough Starter" 1:1 Masterclass

Deniz Tekkul

Using sourdough culture is an ancient method of making bread.

Come and learn the basics of this wonderful technique to bake incredibly nutritious and tasty loaves. You will learn to make sourdough starters and production leavens and experiment with different doughs. By the end of the workshop your own handmade sourdough loaf will be ready to take home together with your own starter for future baking, recipes and a lot of new skills.

This course is designed to provide you with the fermentation and baking skills to build your sourdough and baking intuition, so you can adapt recipes to your particular environments and flour preferences.

Course includes a selection of fermented snacks midway through.

What you get:
A rye loaf baked in the class.
Wholewheat dough to bake at home as per our instructions.
A rye starter which you’ll also take home to be cared for and watch come to life.
Detailed course notes and recipes
On going support on our dedicated Facebook support group.

Standard Ticket

The Fermentarium is an independent organisation dedicated to promoting the small-scale production of “real” fermented food and drink.

Gluten Free Sourdough

Obby Guarantee

Age Requirement

Flexible cancellation policy

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Gluten Free Sourdough

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