Choose your classes
Size of classes
Hands-on: maximum 6 persons per class
Demonstrations: maximum 10 persons per class
Lebanese Mezze
Saturday 2nd May 2026
10:00am until 1:00 pm
£110.00
Mezze is a vibrant celebration of small plates—an abundant spread of dips, vegetables, cheeses, and meats served together to open the meal. It’s a social ritual as much as a culinary one, bringing together cold and hot dishes with contrasting textures, flavours, and aromas. Every mezze table is anchored by generous baskets of warm khibez (bread), essential for scooping, dipping, and sharing.
In this class, you’ll begin by preparing your own bread dough. From there, you’ll explore a selection of iconic Lebanese dishes: the bright and herb-packed Tabbouleh; Hummus prepared three different ways; smoky Baba Ghanouj; Rocca and beetroot salad; crisp feta cheese rolls; savoury spinach pies; citrus‑marinated chicken wings; spicy batata harrah; and perfectly seasoned Kibbeh balls (Akras).
Shish Barak (Lebanese Dumplings)
Saturday 7th March 2026 and Wednesday 25th March 2026
10:00am until 1:00pm
£100.00
You’ll step into the warm, generous spirit of Lebanese home cooking as you prepare a full traditional meal from the very first chop to the final fragrant garnish. The experience opens with a vibrant Fattoush salad, a celebration of colour and texture built from crisp seasonal vegetables, shards of toasted flatbread, and a bright, zesty dressing infused with sumac and fresh lemon.
Your culinary journey then moves to the heartier comforts of the main course: a bowl of smoky, nutty Freekeh, its grains slow‑cooked to tenderness. You can pair it with succulent roasted chicken, seasoned with classic Levantine spices, or choose a roasted vegetable alternative that offers the same depth, warmth, and aromatic richness.
The meal concludes with a timeless Lebanese favourite: Mouhalabieh. This silky, delicately sweet milk pudding is perfumed with orange blossom or rose water, creating a light yet luxurious finale that lingers with sub
Vegetarian / Vegan Feast
Saturday 28th March 2026 and Wednesday 22nd April 2026
10:00am until 1:00pm
£100.00
Lebanese cuisine is naturally abundant in plant‑based flavours, textures, and traditions, and this class invites you to immerse yourself in a vibrant selection of dishes that span the full meal—from mezze to dessert. You’ll begin by preparing two beloved staples of the Lebanese table: a bright, refreshing Fattoush salad and a rich, smoky Muhammara dip made with roasted red peppers and walnuts.
From there, you’ll move into the heart of the kitchen to master a trio of comforting classics. You’ll learn the art of stuffing courgettes and vine leaves with fragrant herbs, rice, and spices, creating parcels that are as beautiful as they are satisfying. Alongside these, you’ll prepare a hearty aubergine and chickpea stew, a dish that showcases the depth and warmth of Levantine home cooking.
To finish on a sweet and celebratory note, you’ll bake a traditional Sfouf semolina cake—golden, lightly spiced with turmeric, and subtly sweet, the perfect finale to a plant‑based Lebanese feast.
Lebanese Street Food
Saturday 11th April 2026 and Wednesday 6th May 2026
10:00am until 1:00pm
£100.00
Lebanese street food is vibrant, generous, and inseparable from the country’s bustling urban life. It’s a cuisine built around bold flavours, fresh herbs, and the irresistible aroma of bread baked throughout the day in neighbourhood ovens. At its heart is warm, pillowy dough—an essential canvas for fragrant za’atar, creamy spreads, and beautifully marinated meats sizzling on the grill.
In this class, you’ll begin by preparing your own dough and shaping it into Za’atar Manoushe, Lebanon’s beloved national breakfast. As it bakes, the scent of thyme, sesame, and sumac will fill the kitchen, setting the tone for the rest of your culinary journey. You’ll then learn how to marinate and cook chicken shawarma, layering spices to achieve that signature depth and tenderness. Alongside it, you’ll craft your own homemade falafel—crisp on the outside, soft and herb‑packed within.
To complete the experience, you’ll prepare the classic accompaniments that bring Lebanese street food to life: a velvety garlic paste, tangy pickles, and a smooth tahini sauce. These essential sides tie everything together, transforming each bite of shawarma or falafel into the full, authentic flavour of a Lebanese street‑side feast.
Introduction to Freekeh
Wednesday 1st April 2026
10:00am until 1:00pm
£100.0
You’ll dive into the heart of Lebanese home cooking by preparing a complete traditional meal from start to finish. The experience begins with a bright and refreshing Fattoush salad, layered with crisp vegetables, toasted bread, and a tangy sumac‑lemon dressing. From there, you’ll move on to a comforting main course of smoky, nutty Freekeh, served either with tender roasted chicken or a flavourful roasted vegetable alternative that captures the same depth and warmth. The journey concludes on a sweet, elegant note with Mouhalabieh, a silky milk‑based dessert delicately scented with orange blossom or rose water.