We are opening our doors for a one off notty night of Thai food. Come and join us for a casual and delicious dining experience. Wander around, hang out at communal tables, chat to chefs while they cook, get hot & stay late.
DurationWe are opening our doors for a one off notty night of Thai food. Come and join us for a casual and delicious dining experience. Wander around, hang out at communal tables, chat to chefs while they cook, get hot & stay late.
Service will also be casual, chefs will bring you tasty plates when they are ready. We'll have a whole host of small plates so come hungryThings to expect ;- loud music, Som ‘sour’ cocktails, spicy broths, pounded salads, grilled pings & big energy.
The Coexist Community Kitchen is a non-profit cookery school in Easton, Bristol. Our main aim is to use food as a vehicle to work with people who experience social marginalisation in our society.
We believe that everyone should be able to have spaces in which they can share food together, learn and teach skills and create strong connections with others.
This fun, Saturday morning class is an opportunity to spend time cooking together, learning new recipes.
Our range of skills based cookery lessons are carefully planned to help to guide and inspire you so that you can feel confident enough to replicate what you've learnt at home.
We are lucky enough to have met Chorchaba Harper a fantastic Thai chef who grew up in Thailand and has been in the UK for many years teaching cookery classes. Her philosophy is for you to get hands on and will be shoulder to shoulder with you engaging your five senses of touch, look, smell, hear an...
Arrive at 9.45 am for coffee or tea whilst you watch a short demonstration and run through the day’s recipes. You will then cook dishes that will be suitable for lunch, which you can enjoy with a glass of wine.
Learn how to cook like Andy Oliver of authentic Thai restaurant Som Saa. A Masterchef finalist, Andy, specialises in creating regional Thai food with uncompromisingly authentic flavours. Andy lived and worked in Thailand for many years, pursuing his love of Thai cuisine and ingredients
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