Jay Morjaria , Chef, Consultant and Cookery Teacher
The class will include:
Learning the basic flavours within Korean food
Fun plant-based variations of traditionally non-vegan
How to make a quick kimchi and tips on fermentation for
good gut health
Making a classic versatile gluten-free noodle dish
that can be eaten cold or hot
Learning how to make the popular Bibimbap that can be
adapted to use up leftover vegetables
How to make a delicious Korean stuffed sweet pancake,
A delicious vegan Korean lunch, your own jar of kimchi and recipes to take home
Jay Morjaria is a chef, food consultant and founder of Sutra Kitchen, central London’s first meat-free cookery school. He has helped open restaurants for several clients and worked with well-known brands, advising them how to improve their menus, train their chefs and create innovative dishes. Culinary training in Korea and Japan has increased Jay's expertise in East Asian cuisine, leading to the launch of Dynasty, his plant based Modern Asian brand. Jay has appeared regularly on BBC Radio, and hosted food shows and panels at trade shows.
Fee*: £70 (£55 Concession**) includes a delicious organic lunch.
* This fee is used to fund our programme of free courses to vulnerable and low-income community groups. By attending a Made In Hackney masterclass you get a great day of learning AND you’re providing our charity with essential funds for us to continue our work with vulnerable 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.
Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.
For information: email@example.com / 020 8442 4266
Location: Made In Hackney, Food For All Basement, 3 Cazenove Rd, Stoke Newington, London, N16 6PA. Regretfully, the kitchen is not wheelchair accessible.
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.