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Artisan Kitchen School
Eleonora Galasso, As The Romans Do: Masterclass with Eleonora Galasso
Eleonora Galasso has won the hearts of over 45k loyal followers. Zigzagging between Rome and Paris, she has opened the door to secret locations in the historical centres of both cities, where she organizes cooking workshops and themed events. She runs clandestine pop-up restaurants in the least expected places, consults for major international brands and adores visiting local producers and reporting about it on her blog. As a young girl, Eleonora was forbidden from entering her grandmother’s kitchen, but she was allowed to taste the linguine to make sure they were ‘al dente’. As is often the case in life, an obstacle turned a young girl’s curiosity into a hobby and then a career. In her family home she found a dusty old handwritten recipe book and started playing with the ingredients to make her dinner parties creative and exciting. She went on to train at the Ateneo Italiano della Cucina in Rome and has a Masters in Gastronomy and Food Culture. Her career as a journalist has taken her around the world: whether London, Paris, New York, Sao Paulo or Istanbul.
Jose Pizarro, author of Basque
We tried our hand at Spanish cooking with award winning Spaniard, José Pizzaro. He taught us how to make a fresh and delicious Seafood salad with mango & chilli dressing from his latest cookbook, Basque, guaranteed to add some sunshine to your cooking.
José has worked for some of London’s most prestigious Spanish restaurants including Eyre Brothers, Brindisa and Gaudi. In 2011 he opened his first solo venture ‘José’ and later that year ‘Pizarro’ a few yards away. In 2015, he opened his third restaurant, José Pizarro at Broadgate Circle, his first foray into the City. He has appeared on BBC1’s Saturday Kitchen, Channel 4’s Sunday Brunch and most recently on the newly launched, The Wine Show. His recipes are regularly featured across national & international publications, and he’s known as the Godfather of Spanish Cookery in the UK.
If you are gluten free but love cakes and tarts, then this was the class for you! In fact, all lovers of cakes and tarts were welcomed to learn how to make the gluten free, but extremely tasty frangipane tarts under the guidance of River Cottage chef Naomi Devlin.
Nutrition expert Naomi Devlin studied native diets around the world and believes that the key to health and happiness is to cook from scratch wherever possible. Using gluten‐free wholegrains and sourdough cultures she teaches people about the endless possibilities and rich flavours of gluten‐free grains at River Cottage and Ashburton Cookery School, and at bespoke cookery days in her own steamy kitchen.
Richard Burr, author of Bake It Yourself - Challah Rolls from his book BIY: BAKE IT YOURSELF.
We bake braided challah bread rolls like a star baker with Great British Bake Off finalist, Richard Burr using a recipe from his cookbook, Bake it Yourself.
Born and raised in North London, Richard was a finalist on The Great British Bake Off 2014, having won the Star Baker accolade a record five times. Richard is a fourth generation builder who specialises in bricklaying and plastering. He is married with three young children and lives opposite his parents and the house he grew up in. He recently graduated with a BSc in Biodiversity & Conservation.
Zuza Zak: Polska
Zuza Zak showed how to make a traditional potato knedle – dumplings with juicy plum filling.
Zuza Zak is a Polish food writer, blogger and TV Producer living in Hackney, London. Born in Communist Poland she draws upon her own experiences and research, interweaving childhood memories, Poland's difficult history and Slavic folklore into her approach to Polish food.
We learnt how to properly put the spice in curries with a lesson from Green Saffron’s spice guru, Arun Kapil.
Arun Kapil is a Spice Specialist and chef. Honing his skills at Ballymaloe and kitchens in London, Arun settled in Ireland’s food capital, Co Cork in 2004 where he set-up his highly regarded and award winning spice company Green Saffron. Green Saffron sources spices direct from farms in India, ‘grading’ them in their unit at Moradabad just outside Delhi, before shipping them over to Cork. Arun produces highly innovative unique and exceptional blends for cuisines of all styles used by top chefs the world over.
We cooked a quintessential Bakewell pudding with 17th century British baking fanatic, Regula Ysewjin.
Regula Ysewijn is a photographer, graphic designer and the author of Pride and Pudding: The History of British Puddings, Savoury and Sweet and best known as the blogger Miss Foodwise, where she writes about Britain's culture and food history. Regula has photographed a number of cookbooks for other authors and her photographic work, blog and writing have been featured by BBC Breakfast, BBC Radio 4’s Woman’s Hour, the Guardian, the Telegraph, the Independent, Jamie magazine, delicious magazine, BBC History, and more. She is also a Great Taste Awards judge.
Chris Young and Alex Gooch
We baked sourdough flatbreads under the guidance of two chefs who love to bake real bread.