Join our Food Educator Ceri, for a monthly series of cookery classes for adults, exploring what it means to cook with the seasons; planning your meals around what fresh produce is in abundance from your veg box, market, or even grown yourself in your garden, balcony or allotment.

Each hands on class includes a vegetarian main dish, side and a dessert, putting seasonal produce front and centre. Through cooking these dishes you will gain valuable vegetable specific knife skills, learn how to season to taste, what ‘goes’ together, and how to beautifully present your food.

The class will end by sitting down to lunch together, to enjoy everything that has been prepared, plus everyone receives a recipe pack to take home

February Sample Menu (to be confirmed) 

• Spring Green Dolma style Stuffed With Rice, Sun-dried Tomato and Fennel Seed

• Silky Smooth Houmous, Quick Pickled Red Cabbage and Winter Tabbouleh

• Blood Orange Posset

Classes are small with just 6 participants and take place in our learning studio kitchen at the Museum. The classes are a combination of hands on and demo by Ceri and open to all levels of skills and interests. This class is suitable for adults 18 and over. Cookery class ticket includes entry to the Museum and temporary exhibition gallery.

Please note this class will take place twice in February – Thursday 6th and Wednesday 12th