Bring your kids along for this two-hour hands-on family workshop learning how to make Bannocks (a traditional Irish bread made from oats), make butter from scratch and prepare a simple fermented sauerkraut.

Step into the world of Cantonese dumplings and get ready to wrap, fold, steam (and taste!) your way through a hands-on dumpling masterclass. In this class you’ll learn how to make dumpling dough from scratch — and then roll and shape it to create beautiful, handmade parcels.

Learn how to make some of the most popular, classic steamed dim sum dumplings including har gow (classic prawn dim sum with its delightfully translucent wrapper), sui mai (pork & prawn) and chiu chow (squash & mushroom). We’ll be making some with dough from scratch, and some with shop bought dumpling wrappers.

Join us for a vibrant, hands-on dive into the bold flavours of Mexican tacos! We’ll start by making corn tortillas from scratch—warm, soft, and miles better than anything shop-bought. Then you’ll craft all the fillings and toppings that make tacos truly unforgettable.

On the menu: melt-in-your-mouth slow-cooked pork pibil from the Yucatan region, zesty pink pickled onions, smoky charred tomato salsa, fiery-sweet pineapple & habanero salsa, and your choice of crispy fish or veggie tacos.

Roll up your sleeves and dive into the delicious world of handmade pasta! In this hands-on class, you’ll learn how to make fresh pasta dough from scratch, then turn it into silky tagliatelle and perfectly shaped filled pasta. We’ll also cover how to layer leaves or flowers into your fresh pasta dough.

Together we’ll cook up a vibrant Sicilian Pasta alla Norma to pair with your tagliatelle (covering how to make the best and simplest tomato sauce), and you’ll mix and master two classic fillings: spinach & ricotta and a wintry mushroom & chestnut.

Get ready for a fragrant, fiery, and flavor-packed kitchen adventure! In this hands-on class, you’ll learn the art of building Thai curries from the ground up - starting with making your own curry pastes from scratch.

We’ll turn those pastes into two stunning dishes: a rich, comforting Massaman curry and a vibrant green vegetable curry. We’ll also make a gorgeous Thai red curry with duck & pineapple using my recommended pre-made curry paste. we’ll chat about how to make perfectly fluffy Jasmine rice, whip up some crisp and fragrant Thai fishcakes, and toss together a bright, Thai-inspired crunchy salad.

Join chef and recipe developer Erin from The Edible Flower for a demo and interactive workshop on how to build the ultimate Winter salads. Elevate crisp leaves with roasted vegetables, sharp pickles, grains, pulses, toasted nuts and seeds - just some of the many ways to create delicious, satisfying and nourishing vegetarian salads and side dishes.

This Imbolc day retreat is designed as a Winter’s cure, inviting you to cleanse, deeply nurture and reset after a long, dark Winter. You will learn the folklore, ritual and traditions of this Celtic Festival through kitchen witchery and an Imbolc Feast with Erin and enjoy storytelling, intention setting, yoga nidra (sleep meditation) and get creative weaving Brigid crosses with Emma.

Learn the art of fermentation for food preservation and health benefits. Erin from The Edible Flower will de-mystify the process of fermenting vegetables. Together we’ll make a batch of sauerkraut, a batch of simple kimchi and pickle some vegetables in a wet brine. We’ll learn about ratios of salt to vegetables, temperatures for storing your ferments, and how and why they are good for your health. Everyone will get to take home a jar of sauerkraut, kimchi and pickle.

I’m collaborating with the wonderful Ulster Folk Museum on this beautiful event pairing whiskey, poetry and food to celebrate the life & words of Robbie Burns. I’ll be making Haggis Bon Bons with a Whiskey Sauce, Smoked Salmon and Cream Cheese on Homemade Oatcakes and a classic Cranachan (whipped cream, whiskey, raspberries and toasted oats) to pair with three delicious Scottish whiskys.

Make rich chocolate truffles and aromatic sloe gin in this indulgent festive session, a perfect mix of hands-on making and delicious tasting.

Join Erin of Edible Flower for lots of creative fun exploring and experimenting with cake decorating ideas for parties. Learn how to make delicious treats like giant chocolate buttons with sprinkles and dried flowers, gingerbread cookies decorated with naturally coloured floral icings and cute edible Christmas mice – all perfect for gifting. There will be plenty of ideas for recreating fancies for the festive season and beyond, for parties and occasions.

Join chef and recipe developer Erin from The Edible Flower for a demo and interactive workshop on how to build the ultimate Winter salads. Elevate crisp leaves with roasted vegetables, sharp pickles, grains, pulses, toasted nuts and seeds - just some of the many ways to create delicious, satisfying and nourishing vegetarian salads and side dishes.

Join seasonal cook Erin Bunting of The Edible Flower for this interactive kids workshop exploring the taste, smell and cooking possibilities of herbs and edible flowers.

Learn to identify different herbs and edible flowers, where they grow and how many air miles they travel to get to our plates! 

Explore herbal scents and flavours, learn how to make butter from scratch and how to use herbs to flavour it.  Then use your knowledge to decorate biscuits with flora and herbal-flavoured icing and delicate pressed leaves and flowers.

Try the butter you've made with some homemade fresh bread and eat some of your beautiful biscuits and take the rest home to share with your family and friends!

Be sure to dress for mess in this fun filled workshop.

Not suitable for children with gluten or milk allergies.

Refresh your cooking repertoire with fresh, zingy and deliciously healthy Vietnamese food. It’s surprisingly easy to make once you know a few tips, tricks and what ingredients you need in your larder.

Join Erin from The Edible Flower for this hands-on cooking workshop and learn how to make Vietnamese Summer Rolls, a Vietnamese noodle salad, simple pickles and banh mi (Vietnamese sandwiches). After we cook, we’ll sit down to eat our delicious dishes. Recipe sheets will be provided so that you can recreate dishes.

Refresh your cooking repertoire with fresh, zingy and deliciously healthy Vietnamese food. It’s surprisingly easy to make once you know a few tips, tricks and what ingredients you need in your larder.

Join Erin from The Edible Flower for this hands-on cooking workshop and learn how to make Vietnamese Summer Rolls, a Vietnamese noodle salad, simple pickles and banh mi (Vietnamese sandwiches). After we cook, we’ll sit down to eat our delicious dishes. Recipe sheets will be provided so that you can recreate dishes.

Learn the art of fermentation for food preservation and health benefits. Erin from The Edible Flower will de-mystify the process of fermenting vegetables. Together we’ll make a batch of sauerkraut, a batch of simple kimchi and pickle some vegetables in a wet brine. We’ll learn about ratios of salt to vegetables, temperatures for storing your ferments, and how and why they are good for your health. Everyone will get to take home a jar of sauerkraut, kimchi and pickle.

The month of May is upon us and the hedgerows are cascading with the starry blossoms of the powerful hawthorn tree. Join me & Emma Lowe to learn all about this magical, edible plant with it’s distinctive, almondy scent and it rich history and folklore

Refresh your cooking repertoire with fresh, zingy and deliciously healthy Vietnamese food. It’s surprisingly easy to make once you know a few tips, tricks and what ingredients you need in your larder.

Join Erin from The Edible Flower for this hands-on cooking workshop and learn how to make Vietnamese Summer Rolls, a Vietnamese noodle salad, simple pickles and banh mi (Vietnamese sandwiches). After we cook, we’ll sit down to eat our delicious dishes. Recipe sheets will be provided so that you can recreate dishes.

It’s wild garlic season! Join me to learn all about this deliciously pungent spring green and how to harvest it and how to use it in the kitchen.

Together we’ll make a batch of wild garlic pesto - enough for everyone to take some home. Then we’ll make some wild garlic malfatti (an Italian ricotta dumpling flavoured with wild garlic) and a gorgeous, rich tomato sauce to go with the dumplings. We’ll also make a whipped wild garlic butter to be devoured with plenty of fresh bread. After the cooking we’ll all sit down together for a two-course dinner featuring everything we’ve made, plus a less garlicky dessert!

Get Easter ready with macaroon nests and lemon curd cupcakes with naturally coloured icing and edible flowers. Be prepared for messy!

Learn how to make some of the most popular, classic steamed dim sum dumplings including har gow (classic prawn dim sum with its delightfully translucent wrapper), sui mai (pork & prawn) and chiu chow (squash & mushroom). We’ll be making some with dough from scratch, and some with shop bought dumpling wrappers. After a demo everyone will make their own dumplings and then we’ll sit down at the end of the evening to eat them altogether.

Explore our Irish culinary history in this hands-on bread making workshop in which you’ll make simple Irish griddle breads with your kids - soda farls and potato bread. You’ll also learn to make butter from fresh cream before enjoying the delicious breads with some homemade butter and jam.

Learn how to make classic Eastern European dumplings with delicious fillings. We’ll practice pleats, folds and different dumpling shapes, and then sit down to enjoy what we’ve made.

From Poland to Ukraine to Georgia we’ll explore tasty dumpling treats. Make a simple dumpling dough, learn how to make traditional fillings including potato & cheese, spiced minced lamb, and a sweet fruit filling, then make different dumpling shapes from pierogi and khinkali to varenyky and pelmeni. Take away a recipe sheet so you can recreate your dumplings at home.

Shake off the stagnation of Winter and gently awaken the deep feminine energy, healing power and creativity of Imbolc in your bones with this immersive day retreat set on a beautiful Georgian farmhouse in Co Down, Northern Ireland.

• Traditional Irish griddle bread making workshop.

• Feast: seasonal lunch, teas and treats

• Folk Lore & storytelling

• Craft: we will be making a St Brigit cross from reeds to take home and decorate and bless your home.

• Deeply rejuvenating sleep based meditation

• Connection with other incredible people who want to live more deeply

SOLD OUT

Learn the art of fermentation for food preservation and health benefits. Erin from The Edible Flower will de-mystify the process of fermenting vegetables. Together we’ll make a batch of sauerkraut, a batch of simple kimchi and pickle some vegetables in a wet brine. We’ll learn about ratios of salt to vegetables, temperatures for storing your ferments, and how and why they are good for your health. Everyone will get to take home a jar of sauerkraut, kimchi and pickle.

Connect to the changing seasons with this hands-on bread making workshop. Imbolc/St Brigid’s Day, celebrated on 1 February and marking the beginnings of Spring, has been a traditional time of making butter and bannocks. We’ll make a simple Irish griddle bread made with oats and flavoured with rosemary, and butter from scratch. Then we’ll enjoy the delicious breads and butter with some homemade jam, before taking home the recipes.

Make griddle bread and butter from scratch. Then enjoy with homemade jam before taking home the recipes. Be prepared for messy!

Join Erin from The Edible Flower as she guides us through the food and customs of this famous Scottish culinary holiday. Learn how to make cullen skink soup, neeps and tatties, a creamy whiskey sauce and the famous Scottish dessert cranachan (raspberries, whipped cream and oatmeal) and more! There will be plenty of dishes to try and you'll go away with all the recipes ready to host your own Burn's Night supper.

Join The Edible Flower, a culinary luminary featured in Vogue and The Irish Times, for a unique and special workshop celebrating the Summer Solstice. In this session we will be creating gin infused with hawthorn, elderflower, roses and herbs. Exploring the folklore of these botanical ingredients, you will learn how to infuse their essence into gin. Uncover solstice traditions and mystical properties, whilst blending infusing techniques with storytelling for a taste of the past and present. You will leave with your own jar of naturally infused gin.