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LIVING FOOD LAB WORKSHOPS

We now offer an array of creative workshops such as fermentation, pickling, natural dying, bread making and tea tasting to as well as chef private cooking classes. 

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Overview

Set in our beautiful classroom nested on our Living Food Campus you will gather in community and connect with new souls whilst practically immersing yourself in creative-food centred workshops!

Our practical and inspiring workshops are designed so we can share our knowledge about interacting with food for both planetary and human health. Often we collaborate with guest chefs and other thought-provoking foodies who share our values.

Our vision is to empower and spark creativity in the kitchen!


LOGISTICS
- 10am - 1.30pm for workshop
- 1.30 - 3pm for lunch

WHAT YOU RECEIVE
- Hands-on skills
- Coffee, tea and home-ferments
- Goodies to take home
- Recipes to try out again at home and spread the love!
- Time to engage your senses in our biodynamic shamba
- The opportunity to join our Food Beyond the Plate movement

PRICING
- 3000/- for workshop + home-brewed refreshments 
- 7000/- for workshop + home-brewed refreshments followed by a thought-provoking, nutritionally abundant 3 course lunch served fresh from our shamba and kitchen! (includes wine)
- You are also welcome to have company join you for lunch after the workshop; please just let us know this at the time of booking (costed at 4000/- per additional person)

ADDITIONAL WORKSHOPS

Workshops over and above those displayed below include: a day of salads, cooking with teens, baking with kids and healthy snacks. If you are interested in collaborating with us on a new workshop then please get in touch!

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Sourdough Level I

This is a foundational class for those who have either never baked before or baked very little. You'll walk away with the confidence to try baking at home as well as a thorough understanding of the benefits of fermentation for our health.

What you'll cover:
making, feeding and storing sourdough mother
- timings & management
- basic scoring
- learn about different flours, ancient grains milling and health
- how to make foccacia, a loaf and pizza dough

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Sourdough Level II

For those who bake regularly but wish to fine-tune their technique for the perfect loaf! We'll progress further and learn about boiling sourdoughs and more advanced scoring. The health benefits of fermentaion and ancient grains will also be revealed.

What you'll cover:
- boiling dough
advanced scoring patterns
discard recipes (crackers, chocolate brownie)

- learn about different flours, ancient grains milling and health
- how to make bagels and pretzels 

 

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Sourdough Level III

Our most advanced sourdough class for those who are really ready to take sourdough baking to the next level through lamination!

What you'll cover:

- sourdough lamination techniques
- learn about different flours, ancient grains milling and health
- how to make croissant, danish pastry, doughnut, pain au chocolat

 

Sprouting

Using nothing more than jam jars and old tights, a whole range of textures and flavours can be enjoyed any time of year!

Learn the foundations of this ancient patient technique that improves digestibility, flavour and texture. Learn about the benefits of growing your own highly nutritious food, especially during the months where shambas aren’t producing.

What you'll cover:
- how to sprout grains, nuts and legumes
- nutritional benefits of sprouting
- how to make products that incorporate sprouted ingredients

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Cooking with Ancient Grains

Did you know buckwheat is protein-rich and may aid in lowering cholesterol? Millet, a complete protein with all essential amino acids, offers numerous benefits when added to your diet. Explore the wonders of alternative grains today!

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Alternative grains offer an abundance of micro nutrients often missing in our diets. They also offer our Kenyan farmers a solution to climate change building resiliance. 

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Learn to incorporate these grains into your salads, hot dishes, and gluten-free baking for easy swaps in your go-to meals and fresh recipe inspiration to boost your well-being.  

What you'll cover:

- nutritional and climatic information about ancient grains​

- stone-ground milling versus conventional 

- different ways of processing these such as sprouting and puffing

- a handful of inspiring recipes such as millet tabbouleh salad and red sorghum flour rhubarb tart

Natural Zero-Alcohol Cocktails

Immerse yourself in the art of crafting and enjoying sophisticated and flavourful alcohol free beverages made from nature's bounty. See how fizz begins to arrive as we leave our concoctions to ferment, dancing with microbes to make new forms! 

Understand the principles of flavour pairing, the art of presentation, and take time to wander through the shamba to see which flavour marriages speak to you  as you touch, smell and forage fresh herbs. This is a flavour experience that transcends the ordinary!

What you'll cover:
- theory of distillation and fermentation
- nutritional benefits of natural cocktails
- a few recipes such as rhubarb bitters, natural cola, natural ginger beer, tepache and kombucha

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Fermentation

In the past, each household crafted its own bread, salami, yogurt, and cheese. How can one rediscover these forgotten skills?

 

We delight in educating our community, empowering you to craft your beloved foods at home. By understanding the ingredients in your meals, you pave the way to a healthier lifestyle, free from reliance on the supermarket.

What you'll cover:

- science of fermentation and the wonder of microorganisms

- health benefits of fermentation

- learn how to make a fermented drink, fermented wholegrain mustard, lacto-fermented saurekraut and yoghurt
 

Natural Cleaning

Learn the wonders of cleaning your kitchen using nature's bounty. You'll learn about the history of soap making and practically try making four different products. You'll get the chance to make these unique to you by choosing your preferred aroma as we take a forage for herbs in our abundant shamba.
 

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Zero-Waste Cooking

Did you know that you can make crackers out of avocado stones? Or that bone-broth can boost your immune system?

 

In collaboration with giveascrap, you'll learn how to make nourishing recipes out of the unwanted, the forgotten and yesterday's delights all whilst reducing your kitchen waste and saving money! 

 

By better understanding the ingredients in your meals, you pave the way to a healthier lifestyle, free from reliance on the supermarket.

What you'll cover:

- the impacts of foodwaste

- visit the compost and see another home for organic waste

- learn how to make pineapple tapeche as well as a a zero-waste main, side and dessert
 

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