Supper in the Barn: A Harvest Celebration

Workshop: Youth Future Food Lab

Community Pantry at the Nourish Hub

Fermentation and Preserving

Lactic Fermentation (Sauerkraut, Kimchi and Preserved Lemons)

Sourdough Bread for Beginners

Fermented Soft Drinks (Water Kefir, Ginger Beer and more)

Sabor Peru

Sourdough Bread Making🍞

Community Food Shop

Sunday Roast

Batch Cooking Workshop

Meditations on Red with Maia Magoga : Meditations, Reading & Oxymel Making

Halloween Feast

Sunday Tapas and Beats

At Our Table

Cultured Condiments Course

Sabor Día de los Muertos

World on a Plate - Chicken/ Vegetable Katsu Curry with Rice

Wellness Wednesdays: The Green Hut – every Wednesday!

World on a Plate - Shepherd’s Pie

Tajik Cookery Class with Akbar

Turkmen Supper Club

Sabor Venezuela

Men’s Cooking Sessions

Indian Cookery Class with Jiwan

Festive Baking Class

Forage & Ferment with Rachel De Thample

Kombucha (First brews, Secondary Ferments and more)

Chop and Chat – Taster cookery class at Nourish Hub

Sri Lankan Cooking Class

Algerian Cookery Class with Naziha

Dairy Ferments (Milk Kefir, Live Culture Butter, Cottage Cheese and Yoghurt)

Sri Lankan Cookery Class with Akram

Dining in the Garden: Supper Club Series

Fermentation Workshop: Autumn Edition

World on a Plate: Chicken Paprikash with Nokedli

Cooking with herbs and spices ☘️🪴

The Conscious Kitchen: Preserving and Fermenting winter condiments

Crystal Palace Food Market