Start your day and weekend out the right way by taking a moment to pause and truly taste.

On the menu for the very first Experimental Breakfast Club workshop is an intriguing mix of meat-free and delicious breakfast dishes. But this is a breakfast that you’ll design and create yourself.

Blending the calm of yoga with the craft of a cooking class, this is a social experience mixing fun, focus and flavour.

The class includes a mix of sweet and savoury experimental dishes:

– Perfect Porridge – porridge is the perfect mid-winter dish! During the class we’ll make a creamy and nourishing bowl using Rude Health oats and dairy-free milks, topped with a selection of seasonal fruits and flavourings.

– Savoury Yoghurt – one of my favourite breakfast surprises of the last year has been the discovery of savoury yoghurt. We’ll mix pulses, creamy natural yoghurt and a blend of spices for this delicious dish.

– Spicy Tofu Scramble – a beautiful vegan dish comprising lots of Japanese inspired flavours.

– You’ll also make your own muesli mix to take away.

So what’s the experimental bit? You’ll explore a range of interesting (and delicious) flavours, textures and ingredients, experimenting with different combinations. We’ll also taste and eat mindfully, using all your senses.

To start the year, we’ll focus on uplifting flavours and fresh scents to raise your spirits in the middle of winter.

You’ll also join forces with fellow participants to ‘invent’ breakfast dishes incorporating seasonal ingredients. It’s a little like MasterChef’s Invention Test – but less judgy. You’ll each be given a set of key ingredients with lots of seasonings and flavourings to add. You can let your food and flavour imagination run wild!

We’ll finish with a shared meal of the flavour-filled dishes you’ve created.

Come prepared to crunch, slurp and savour.

The ticket price includes all the ingredients used in the food/cooking session (ingredients are organic/sustainable, seasonal and local where possible).

Places are limited as classes are kept small to let everyone get involved.

Tickets are non-refundable but can be transferred to another person if you can’t make it.

Meredith runs reflective cooking and tasting events as part of her Food At Heart business. Her aim is to help people explore food and discover delicious flavours with a genuine sense of awareness.