Our RSPH accredited training involves a combination of practical cooking sessions, nutrition tutorials and kitchen skills.
DurationOur RSPH accredited training involves a combination of practical cooking sessions, nutrition tutorials and kitchen skills.
Among other learning outcomes trainees leave with:
Our dedicated training team has over 20 years’ experience between them of working with Jamie on campaigns, recipes and training.
They bring a wealth of experience in nutrition, public health, community work and programme delivery. Their passion and enthusiasm for teaching people how to cook shines through, in their fun and engaging training.
You will cook a range of dishes, that will incorporate proteins such as chicken, fish, prawns, as well specific vegetables, and most importantly a range of herbs and spices that will positively impact your metabolism and serotine levels to improve your body and hormone balance
The half day class will incorporate a main meal, a side dish, a staple (rice or bread), and cachumber (cucumber, tomato, and onion salad) or raita. The full day class will incorporate a starter, main meal, a side dish, a staple (rice or bread), cachumber (cucumber, tomato, and onion salad) or raita...
Spring brings us such a wealth of great ingredients, which form the inspiration for this course.
Our Plant-Based Petit Fours class will give you the skills to create a selection of delicate desserts
Learn how to cook a scrumptious plant-based roast dinner with all the trimmings! At the end of the class you get to feast on all your hard work, and then finish with a delicious pudding prepared by Little Kitchen. Bring your own bottle and share a relaxed Sunday afternoon of cooking and eating!
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