Set in our beautiful wooden 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. Our vision is to empower and spark creativity in the kitchen, helping you to restore your health and the deeper meaning behind our food!
LOGISTICS
- 10am - 1.30pm for workshop
- 1.30 - 3pm for lunch
WHAT YOU RECEIVE
- Hands-on skills
- Coffee, tea and home-fermented drinks
- Products to take home
- Recipes to try out again 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)
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 we'll cover:
- Grounding in the Living Food Campus
- Inviting you to the Food Beyond the Plate movement
- Discover the connection between soil and human health
- Learn about different flours, ancient processing techniques & their importance for your health & delight
- Skills training (making, feeding and storing sourdough mother; starter timings & management; basic scoring technique; making sourdough foccacia, bread loaf and pizza dough)
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 we'll cover:
- Grounding in the Living Food Campus
- Inviting you to the Food Beyond the Plate movement
- Discover the connection between soil and human health
- Learn about different flours, ancient processing techniques & their importance for your health & delight
- Skills training (making, feeding and storing sourdough mother; boiling dough; advanced scoring patterns; discard recipes e.g. crackers, chocolate brownie; making bagels and pretzels)
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 we'll cover:
- Grounding in the Living Food Campus
- Inviting you to the Food Beyond the Plate movement
- Discover the connection between soil and human health
- Learn about different flours, ancient processing techniques & their importance for your health & delight
- Skills training (sourdough lamination techniques; making croissant, danish pastry, doughnut, pain au chocolat)
Soaking & 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 we'll cover:
- Grounding in the Living Food Campus
- Inviting you to the Food Beyond the Plate movement
- Discover the connection between soil and human health
- Learn about forgotten ingredients, ancient processing techniques & their importance for your health & delight; paying particular attention to the nutritional science behind soaking/sprouting
- Skills training (how to sprout grains, nuts and legumes; making delicious products that incorporate sprouted ingredients)
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!
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. 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 we'll cover:
- Grounding in the Living Food Campus
- Inviting you to the Food Beyond the Plate movement
- Discover the connection between soil and human health
- Learn about different forgotten grains, ancient processing techniques & their importance for your health & delight
- Skills training (different ways of processing these such as sprouting and puffing, making 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 we'll cover:
- Grounding in the Living Food Campus
- Inviting you to the Food Beyond the Plate movement
- Discover the connection between soil and human health
- Learn about different forgotten ingredients & ancient processing techniques & their importance for your health & delight
- Skills training (theory of distillation and fermentation; nutritional benefits of natural cocktails; crafting a few recipes such as rhubarb bitters, natural cola, natural ginger beer, tepache and kombucha)
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 AND you can reconnect with your creativity.
What we'll cover:
- Grounding in the Living Food Campus
- Inviting you to the Food Beyond the Plate movement
- Discover the connection between soil and human health
- Learn about the science of fermentation, the wonder of microorganisms & the outstanding health benefits of fermentation
- Skills training (caring for your bacterial mother; making 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.
What we'll cover:
- Grounding in the Living Food Campus
-Inviting you to the Food Beyond the Plate movement
- Discover the connection between soil and human health
- Learn about different forgotten ingredients & their relevance for sustainable living & creativity
- Skills training (soap making; household cleaning products)
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!
What we'll cover:
- Grounding in the Living Food Campus
- Inviting you to the Food Beyond the Plate movement
- Discover the connection between soil and human health; visit the compost and see another potential home for your organic waste
- Learn about the impacts of food wastes & opportunnities that lie in circularity
- Skills training (making pineapple tapeche; mango-peel salsa; as well as a a zero-waste main, side and dessert)
We often collaborate with guest chefs and other thought-provoking foodies who share our values. Workshops over and above those detailed here include: a day of salads, cooking with teens, baking with kids and healthy snacks.
If you are interested in collaborating on a new workshop then do get in touch!