Trader workshops

Upcoming workshops and cookery classes in the Cookhouse

Regulars at Cookbook Club (and the eagle-eyed among you) will already be aware that one of the many strings to Borough’s bow is the Cookhouse: a beautiful, intimate kitchen-diner space, with views over the Market. Since its opening in 2015, it’s been home not only to the Cookbook Club but a roster of outside events, including supper clubs, cookery classes and workshops for groups of up to 15 people.

Over the next few months, various Borough traders will be using the space to host a series of events:

1st November—Heritage Cheese (Ballysk’s triple cream cheese)
Trader Heritage Cheese has made a name for itself seeking out suppliers and unearthing traditional gems from across England and Ireland. Now they are giving the public the chance to discover the stories behind their cheeses. On the 1st November they will be hosting three 1-hour sessions (at 3pm, 5pm and 6pm) focusing on Ballysk's Triple Cream Cheese. Host Dean Wright (the cheesemaker himself) and Slow Food's cheese guru Shane Holland, will take guests on a journey of how a dairy farm started making multi award-winning cheese, whilst guiding them through a tasting of the cheese and accompanying sparkling wine, grown and produced in London, provided by Forty Hall Vineyard.

These fascinating sessions have sold out in food festivals across the UK so we are delighted to be hosting them in the Cookhouse. For more information and to buy tickets contact info@chimeraltd.co.uk

3rd November—Arabica (Moroccan masterclass)
After starting the day with welcome pastries and coffee at Arabica Bar & Kitchen, guests will be taken on a whistle-stop tour of the Market, where Executive Chef David Jones will pick up some seasonal produce for the Moroccan themed masterclass. The day will conclude with everyone enjoying the food they’ve cooked, served with Lebanese wine.

For more information, visit the event website

8th November—Heritage Cheese (Cropwell Bishop's Stilton)
Self-proclaimed ‘curd nerd’ Shane Holland will be hosting this informative but light-hearted cheese tasting, taking guests on an edible historical tour of Cropwell Bishop Stilton, the king of English cheeses. As ever, the cheese will be paired with Forty Hall Vineyard's incredible sparkling wine, grown and produced in London.

For more information and to buy tickets contact info@chimeraltd.co.uk

22nd November—Heritage Cheese (Corleggy’s raw milk cheese)
Hosted by Silke Cropp herself (arguably the most influential cheesemaker in Ireland), alongside Slow Food's Shane Holland, this session will focus on the award winning Corleggy cheeses, with discussions around raw cheese making. The cheeses will be paired with Forty Hall Vineyard's incredible sparkling wine, grown and produced in London.

Tickets are available to purchase from info@chimeraltd.co.uk

24th November—Oliveology (Greece meets Wales)
Join Oliveology for a masterclass in vegetarian cooking with chef Lia Moutselou, who takes inspiration from her Greek roots and combines it with the flavours of her Welsh home, with an emphasis on sustainable and seasonal eating. Attendees will learn basic cooking skills, taste unique ingredients and participate in every step of the cooking process, from prepping ingredients to plating—and, of course, eating.

For more information and to book, email workshops@oliveology.co.uk or visit the Oliveology website

1st December—Oliveology (Vegetarian Christmas)
Chef Lida Papamatthaiaki shares her secrets to creating a Greek-inspired vegetarian Christmas feast, led by traditional, seasonal and mostly organic ingredients. You’ll be taken on a taste tour of Greece’s seasonal products, learn about traditional dishes such as northern Greek pie and find out what to do with grape molasses, before sitting down to enjoy the fruits of your labour.

For more information and to book, email workshops@oliveology.co.uk or visit the Oliveology website

8th December—Arabica (Festive canapes)
Along with Arabica’s Executive Chef David Jones guests will produce an array of seasonal canapés featuring some of Arabica's larder essentials like Urfa chilli flakes, Orange blossom water, Wild Sumac, Pomegranate molasses and Za'atar. The day concludes with everyone tucking into the fruits of their labour as well as some fizz or a festive Levantine inspired cocktail.

For more information, visit the event website

Watch this space for more upcoming events