This masterclass is part of our 'VIP Series', working with experts who are renowned in their field.
"I’ll share my Michelin training experience and passion for nutrition to show you how to make incredible restaurant-standard food using "Plants" instead of "Traditional Dairy" in your own home that will not only taste superb, but do you the power of good too.” Sarmado Sibley, Michelin trained chef.
The class will include:
Learn to create plant-based dairy products to bring into your kitchen
How to develop dishes with dairy alternatives, such as Gourmet Italian pasta with 'tree nut' ricotta and roasted tomato
Discover how to make 'Vegan butter' for sauces and grilled sandwiches
Get creative with 'Nacho' style chipotle cheese for tacos and tortillas
Improve a menu using fermented cashew cheeses
Make decadent plant-based versions of raw cheesecakes, mousses and iced souffle
Delicious tastings throughout, and recipe pack
Sarmado Sibley is an internationally known world-class leader in plant-based food. He marries his Michelin star kitchen experience with a flair for flavour and a passion for nutrition. Sarmado is currently head chef and plant-based educator in Europe’s leading transformation retreat centre, The Body Camp, Ibiza. He is a consultant to several food outlets, including plant-based restaurants Nourish and Combe Grove Manor Hotel Spa, both in Bath.
Fee: £84 (£70 Concession**) inclusive of VAT, includes tastings and a recipe pack
* This fee is used to fund our programme of free courses to vulnerable and low-income community groups.
** Concessionary rate available for students, pensioners, unemployed and low waged
Refunds: We require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class
For information: firstname.lastname@example.org / 020 8442 4266
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.