Come along to one of our evening cookery classes at the e5 bakehouse and get stuck into preparation of an authentic and delicious meal with the help of expert chef Ruth Quinlan. Ruth has cooked her way around the world, from Hong Kong to Buenos Aires, and Ibiza to Hackney. She was Head Chef at Bermondsey Kitchen and co-wrote the Eagle cookbook.
You will learn a load of delicious and surprising recipes, not just boring old houmous!
What is more, Ruth donates 10% of profits from the every class to the hands up foundation.
Each class will focus on a particular region, unlocking the secrets of ingredients and techniques from each regions kitchens.
To give you some examples of what we've made in the past, have a look at these delicious meals.
Harissa and carrot salad, tehineh and parsley sauce, pita or fatayer (stuffed breads), salad, leaf salad with pomegranate molasses dressing, falafel, lamb maqlub, kibbeh, ma-amoul (petit fours), orange and almond cake with rose syrup, dried fig jam
Chana dal, bhajis, potato and mushroom curry, makhani murgh chicken curry, Gujerati green beans, cauliflower with fennel and mustard seeds, spiced rice and coriander chutney, semolina halva and yoghurt
Beetroot, hazelnut, goat cheese and watercress bruschetta, semolina gnocchi with slow roast tomatoes, chilli chard and pesto, seasonal fruit meringue roulade
Syrian Supper Club:
Ruth has been cooking these at e5 for nearly three years. So come and learn some great mezze, main courses and dessert recipes which you could serve at your own Syrian feast www.syriansupperclub.com.
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Did you know?
The pleats in a chef's hat not only portray a sense of fashion of professionalism, but traditionally they also represented how many recipes a chef had mastered. So, a chef with a 100 pleats may have known 100 different ways to boil an egg.
Find your way there
E5 Bakehouse, Mentmore Terrace, London, UK
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- The E5 Bakehouse is an East London artisan bakery and coffee shop. We are passionate about sourdough and the lost traditions of our baking ancestors. Using organic, locally-sourced ingredients, we serve delicious, daily-baked breads, fresh lunches, homemade cakes and coffee. Our head bakers also share their knowledge and expertise in a weekly bread course.