Rachel de Thample, Made In Hackney Ambassador, Author and Chef
This Masterclass is part of our 'VIP Series' delivered by chefs who are renowned in their field.The class will include:
Exploring tea blends to suit your mood and energy needs.
Learning how to brew gut-friendly kombucha (and get a kombucha scoby to take home for future brews).
Mastering the art of making water and plant milk-based kefirs, with quirky seasonal and local twists like rhubarb and rose water kefir and almond kefir with nutmeg and fig.
Brewing plant based rye and beetroot kvass with fun variations such as apricot and star anise rye kvass, and cardamom ginger beetroot kvass.
Mixing up virgin, good-for-you cocktails that’ll win the chatter of any drinks party.
Exclusive recipes from my book ‘Tonics & Teas’ to take home.
A delicious organic plant based lunch.
Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of Less Meat, More Veg (Kyle Books), FIVE (Ebury), Tonics & Teas (Kyle Books) and has served as Commissioning Editor of Waitrose Food Illustrated and Head of Food for the pioneering organic box scheme Abel & Cole. She lives in Crystal Palace, London, where she has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market. Rachel currently teaches preserving courses at River Cottage in Devon, runs Market Table pop-up dinners and writes for The Simple Things magazine.
Fee*: £84 (£66 Concession**) inclusive of VAT, includes a delicious organic plant based lunch.
* 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.
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: firstname.lastname@example.org / 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.