Our cookery session will start with cocktails and some nibbles to whet your appetite, as you get to know your fellow cooks, followed by an introduction to African cooking, the regional inspirations for recipes on the menu, spices and unique African produce. I will share my secrets to some of your the from my menus, including recipes from my supperclubs and private dining menus.

FORMAT
Our cookery class is very hands-on, as we chop, peel and cook together. After cooking, you will sit to enjoy your meal.

INCLUDED
Canapes on arrival
Hibiscus Botanical Cocktails
The use of aprons, all cooking equipment, ingredients and recipes of the day.
You can also bring your favourite drinks. (BYOB)

Limited spaces are available for each class to ensure a bespoke lesson so it's a good idea to book early before they sell out.

Spring Vegan & Vegetarian Menu

‘Zobo’ Cocktail and canapés on arrival
A welcome glass of my homemade brew of hibiscus flowers, seasonal berries and prosecco (non-alcoholic available)

Roasted Cauliflower with Suya peanut butter
Seasonal florettes of cauliflower with a wonderful nomadic suya spices mix which you will create.


Jollof Quinoa Salad with Chicory, Charred Cherry Tomatoes & pomegranate
Sweet, spicy healthy grains cooked in a rich traditional West African stew.

Plantain Shakshuka with roasted peppers & Free range eggs or garden eggs (for vegans )

Sweet plantains grilled and cooked in a rich tomato sauce, finished off with poached eggs on top with fresh basil. West & North African marriage of flavours. One of my favourite recipes for a delightfully unique brunch

The menu can be changed due to seasonal availability.

Note that the menu may peanuts, celery, gluten.
Please notify any other allergies and dietary requirements