Stop serving that terrible food at home! We are going to upgrade your cooking skills recipe-by-recipe. Short classes, expert teachers, master cooking skills.

Would being a food writer/restaurant critic/blogger be your dream job?  Be creative and put your passion into practise with  a world renown food writer/critic!

Have you always yearned to turn your passion for food and cooking into something creative and, possibly, lucrative? 

Would you like to write/blog/instagram about your recipes, food travels and restaurant visits?

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

Sudi, a globally publisher food writer who writes for the ipaper, Daily Mail, Culture Whisper and The Spectator and author of "How to be a Better Foodie" and "Flipping Good: pancakes around the world", has been running her extremely popular food workshops for the last year at Bermondsey Bees raw honey HQ, now she is running two condensed versions of her all day workshop.   

There are two x 90 hour hour approx workshops with a 10 minute coffee break breather halfway.

**Food writing for a Blog/Social Media plus Pitching Print & Digital Feature  (& a little intro to getting a book published too) **
*With plenty of opportunity to interact and complete small writing tasks*
- finding your distinct voice
- creating and writing a blog
- how to make more of social media and how to build community and influence with whom
- writing copy for your blog 
- coming up with ideas with a timely "hook" 
- pitching editorial  features to print and digital media
- what to expect as a blogger/food writer

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 plus harvesting saffron, visiting a Tuscan chocolate maker who supplies The Ritz and her insight into London restaurants and their foodie suppliers now offering home deliveries.


Food Writing Course for real Foodies! from blogs to pitches to national press & books

Food Writing Course for real Foodies!

Louise Simpson

Fascinating workshop with well-renowned food writer. Lots of inspirational insight into the literary foodie mindset from food blogs to cookery books and everything in between.  

Grace Benita

Great workshop with a fantastic teacher! This was a great way to spend a couple of hours of my  Saturday afternoon and I have come away with some great ideas.

Dienaba Tirera

I absolutely loved the course. Sudi is a very inspirational professional who has plenty of experiences and tips to share. The course has helped me to consolidate the identity and personal print I would like to share through my blog. I also liked the interaction with the other participants. I definitely
recommend this course for anyone who would like to start or improve a blog. Thank you again Sudi for this amazing time. 

Liz Wilson

Really good chat to get you thinking about your writing. I could have chatted to Sudi for hours. Lots of great food for thought. Thank you

Charlie Spargo

The Food Writing course was a really engaging and casual session that instilled attendees with much more confidence in their abilities and provided a range of really useful tips for people with a wide range of experience levels. It was great to have the conversation guided by the goals and interests of those taking part and take away pages of notes and ideas.

Isabella Wise

Sudi Foodie’s Writing course for foodies was a really interesting couple of hours... loved listening to everyone’s stories. There were plenty of good tips for writing/pitching. Even though I just want to write foodie blogs for fun... it made me think of, perhaps, making more of an effort and taking it further to fund my future foodie travels! Sudi is very personable and experienced in the  world of food writing and generously offered to help with pitches/looking at stuff we’d written and help with pointers in the right direction. A great way to spend a Saturday afternoon in lockdown! Thank you Sudi!🙏😋😊😊

Sara Evans

This was such an enjoyable class. Sudi was great and made sure everyone got to speak and ask questions. We covered pitching, blogging and putting together a book proposal. Sudi was candid and inspirational. A great teacher for newbies as well as for more seasoned writers looking to experience other genres too. Recommended.

Anya Peach

Sudi is a great teacher, with a lot of experience in different areas and industries. She made sure everyone felt involved and had time to ask questions and participate. It was relaxed and natural, despite being hosted online (the new normal now). Great for those looking to dip their toes into food writing and get some new ideas. 

MARY HARDING

Sudi provided us with a fun and informative class that is perfect for anyone wanting to know the basics of food writing and how to get started. She shares her wealth of experience and endless tips to ensure even the most novice food writer leaves the course with confidence and enthusiasm. Highly recommend. 

Foodies: learn how to be a food writer people will love to read

Can't Cook? Become A Food Blogger Instead

We are still working on creating this class and you can sign up to be notified when it's ready below.

In the meantime, did you know?

Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii) is a fermented, slightly alcoholic, lightly effervescent, sweetened black or green tea drink commonly consumed for its supposed health benefits. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. Juice, spices, fruit or other flavorings are often added to enhance the taste of the beverage.

Kombucha is thought to have originated in Manchuria, China where the drink is traditionally consumed, or in Russia and Eastern Europe.

Coming Soon: Learn how to make Kombucha

From scobie to scrumptious. Learn how to make Kombucha at home with a fermentation guru.

We are still working on creating this class and you can sign up to be notified when it's ready below.

In the meantime, please enjoy this description of Sourdough bread from Wikipedia.

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a more sour taste and better inherent keeping qualities than breads made with baker's yeast, due to the lactic acid produced by the lactobacilli.

In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "The origins of bread-making are so ancient that everything said about them must be pure speculation. One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent several thousand years earlier ... Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker's yeast as a leavening agent dates back less than 150 years."

Coming Soon: Create Your Own Sourdough Starter

All great sourdough begins with the starter. Learn how to bake the perfect loaf with our sourdough expert.

This is a great introduction to a few different fermentation methods looking into the world of soft fermented drinks. Learn how to make a ginger bug, tepache, bread kvass and other soft drinks. Discover ways of using these drinks in other ferments. The emphasis is on making things together, learning the techniques with plenty of time to ask questions first during the live zoom sessions and then over a dedicated whatsapp group. Everyone is encouraged to take part in the chat support for 1 week after the class to ask questions, share pictures and ideas. The second session will take place on the following Sunday at 1pm. 

Soft Fermented Drinks 

Learn how to make ginger beer, bread kvass, beet kvass, tepache and more.

Fermentation & Cooking For Gut Health

Wanna learn how to make a perfect pizza at home?

I'll teach you how to make the perfect dough from scratch with your sourdough or with dry/fresh yeast to create a light and crispy Italian pizza at home. 

This can be a great opportunity to be a "pizzaiolo/a" in your own house or a special moment to share with your friends and family. 

The course includes: 
- an online live class where we'll make a dough step by step together
- workshop info handout 
- video links to tutorial of how to stretch, topping and cooking after at least 24 hours of proofing

The importance of having a slow natural process is to create a light and high digestible product and it doesn't require special equipments. 

Be ready to eat a light & crispy delicious pizza at home! 

If you'd like to improve your skills at home I also suggest you my other courses: 
- How to Make a Perfect Loaf at Home 
- How to Make your Own Sourdough Starter 

How to Make Roman Style Pizza at Home 

Sheena Hardwick

What a fantastic way to spend a Friday afternoon! I can't recommend this course enough. It was incredibly satisfying to make sourdough pizza from scratch and for it to be totally delicious! I'm completely inspired. Thank you Andrea!

Gareth Jones

Fun and informative class, with good tips and advice. The video follow up for cooking the pizza didn't have any sound, so if that be fixed it would be great.  Fun all round! 

Learn all the secrets to make a great pizza dough at home 

We are still working on creating this class and you can sign up to be notified when it's ready below.

In the meantime:

Which potatoes are best for Indian cooking?
Russets can get mushy when stewed for a long time. Gold or red potatoes hold up better but will have a waxier texture. I use russets in my Japanese curry but I add them late in the game so they don't overcook. I also use them for Thai yellow curry.

How do you make onion curry?
Add your grated or finely chopped onions, if at any time your onions start to stick, please add a big splash of water, I usually get through a couple of mugs per curry, a little water at a time. It can take up to fifteen minutes on a medium/high heat to cook onions to create the perfect curry base.

Coming Soon: Indian Potato & Onion Curry

Learn to cook a simple Indian curry at home. Use up store cupboard ingredients and enjoy a delicious meal at the end! 

We are still working on creating this class and you can sign up to be notified when it's ready below.

In the meantime, did you know?

Pastas are divided into two broad categories: dried (pasta secca) and fresh (pasta fresca). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.

As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as pasta asciutta (or pastasciutta), cooked pasta is plated and served with a complementary side sauce or condiment; a second classification of pasta dishes is pasta in brodo, in which the pasta is part of a soup-type dish. A third category is pasta al forno, in which the pasta is incorporated into a dish that is subsequently baked in the oven. Pasta dishes are generally simple, but individual dishes vary in preparation. Some pasta dishes are served as a small first course or for light lunches, such as pasta salads. Other dishes may be portioned larger and used for dinner. Pasta sauces similarly may vary in taste, color and texture.

Coming Soon: Make Your Nonna Proud: Pasta Making

Nonna means Grandmother in Italian. Nonnas know how to cook good Italian food. Nonnas make pasta in their sleep. Be more Nonna. 

Learn how to make gnocchi the way Italians do it!

You will be learning all the tricks to achieve amazingly tasty and soft gnocchi, and then you will learn how to prepare the traditional Neapolitan way, called *alla Sorrentina*.

The class starts with a brief gnocchi's historical background, followed by advice on the best potatoes and flour to choose to achieve the perfect result, and then followed by hands-on gnocchi making practice. You will learn all the tricks to always ensure to achieve soft and fluffy gnocchi.

The class lasts around 2 and a half hours. 


Learn How to Make Perfect Gnocchi

Learn to how make fluffy and delicious potato gnocchi and then prepare them alla Sorrentina.

The class starts with a talk where you will learn everything from the history of sushi making to the modern trends.

During this sushi making class you will learn the following:

**Preparing the rice**

**Preparing raw fish for Maki **

- Making the perfect Salmon Avocado Maki  

**Preparing tempura prawn**

- Making batter
- Making prawn
- Making perfect Tempura Prawn Maki

Alternatively Vegetable Maki or any ingredients you prepared.

Ideally if you could prepare some ingredients and equipment before the class.  So you can make while watching me. I can point out what you are doing well and what need to improve.

Let me know what you can get from the list below.
Equipment:
- Sushi Mat
- Sushi knife (a long knife will do)
- Single use kitchen Glove
- Chopping board

Ingredients
- Sushi nori
- Veg Oil
- Raw Salmon fillets
- Avocado
- Ready to use tempura prawn (or raw prawn, egg, breadcrumb/wheat flour batter)
- Cooked Rice (Otherwise I can teach you to cook rice first)
- Any other ingredients you prefer to wrap into sushi
- Soy sauce, wasabi paste, or ginger as you like

At the end of the class you will be able to eat your sushi or watch me eating the sushi. Sorry.... It is not possible to pass to you via the Internet. 

We will try to make it fun. It is lot different between watching me and try it yourself. Strongly suggests to prepare some ingredients and make some while we are talking. 

Sushi Making for Beginners

Make the perfect Maki sushi in this class. You will learn preparing rice, cutting raw fish, wrapping and cutting sushi and more.

** 1. To keep safe distance, currently only Two students every class **

** 2. We provide masks, gloves and all essential hygiene and cleaning materials **

The lesson will start with a talk where you will learn everything from the history of Japanese cooking to the modern day trends.

During this Katsu Chicken Curry making class you will learn the following:

- Preparation - How to prepare the chicken, vegetables, and other essentials needed to cook Katsu Chicken Curry

- You will also learn how to fry perfect crispy katsu chicken

- You will also learn how to make the curry

- You will also learn how to make rice/noodle to match the curry

- You will also learn how to dress up the plate nicely

At the end of the class you will be able to eat the Curry you have made or watch me eating it. Sorry we are at the end of the Internet.

You will need to prepare the followinf ingredients before the class:

- It is more fun if you make it yourself rather only watching us
- Fresh/frozen chicken breast 500g (beef or pork will do as well)
- Potato (diced) 100g
- Carrots (diced) 100g
- Japanese curry block 100g (You can pre-order it from us if you cannot buy it near you)
- If you can get curry powders, it would work as well

You will need to have the following:

- Non stick wok
- Frying pan/pot for deep frying
- Potato starch/Corn starch (just in case the sauce not thickening enough)
- Rice, noodle, pasta etc whatever you would like to eat curry with

*Vegetarians can use different vegetables frying tempura or katsu. Let us know if you prefer using vegetable ingredients*

Katsu Chicken Curry Making Class

Learn how to make this famous Japanese dish - Katsu Chicken Curry. Fry a perfect katsu chicken and cook a wonderful curry.

If you have been to Naples, chances are that you have seen the many stalls selling a variety of delicious street food: small pizza, arancini, crocchette, fried polenta, fritters of all sorts and shapes, and delicious pastries filled with cheese and salami. Our tradition of street food (also called rosticceria) is long and well established in Naples. 
In this course, you will learn how to make two classics of Neapolitan street food: pizza montanara (a delicious fried pizza) e panzarotti di patate (rich potatoes and mozzarella croquettes).
- We'll start by making the pizza dough according to the Neapolitan tradition
- As the dough proof, we'll be making a delicious tomato sauce
- We'll then  prepare the panzarotti 
- Finally, we fry the pizza and put it together.
Buon appetito!!!

Master traditional Neapolitan street food: pizza fritta & panzarotti

Learn how two make two delicious street food from the Neapolitan tradition: fried pizza and potatoes and mozzarella panzarotti 

The class will start with a talk where you will learn everything from the history of Chinese cooking to the modern day trends.

During this Kung Po Chicken making class you will learn the following:

- Preparation - How to prepare the chicken, vegetables, and other essentials needed to cook Kung Po Chicken
- You will also learn how to create the famous Kung Po Sauce
- Finally you will learn, through demonstrations, the skills and techniques required to cook the perfect Kung Po Chicken
- At the end of the class you will be able to eat the dish you have made or watch us eating it. Sorry we are at the other end of the Internet
- Please prepare ingredients and cook with us together. It is more fun and more learning while you make it.

You will need to have the following ingredients:
- Chicken breast  200g (diced if you can. or we will show you)
- Potato (diced) 100g
- Carrots (diced) 100g
- Peanuts (fried) 50g
- Chilli (dried or fresh) or Chinese chilli paste, amount as you like
- Chinese SiChuan Peppercorn, amount as you like but 10-20g will do
- Spring onion, onion, garlic as you like
- Light soy sauce, Dark soy suace, Chinese Chiang Kiang Vinegar, Sugar

Peanuts is the original ingredient in the history, but you can skip it if you have allergy.
Dried ingredients and bottled sauces, you can order from us. However be aware postage might take longer than usual at the special time.

Chinese Dish Kung Po Chicken Making Class

Learn how to make this perfect Chinese dish - Kung Po Chicken. For people who enjoy spicy food. From cut the meat, chop vegetables and cook them