his is a full hands-on, 3.5 hours experience on your own private bench with your cooking partner. You’ll be creating every dish on the menu. No cooking in large groups and missing out on the fun.
Durationhis is a full hands-on, 3.5 hours experience on your own private bench with your cooking partner. You’ll be creating every dish on the menu. No cooking in large groups and missing out on the fun. We run exclusively small classes of no more than 10 guests, offering a personal, fun and memorable experience for all.
If you crave vegan-friendly versions of classic Asian dishes, these recipes will become your new favourites! From iconic Thai dishes to piping-hot Japanese fare and everything in between, our Vegan Asian Master Class will take your palate on a delicious food trip across Asia that will keep you coming back for more.
Keep warm in July at Taya Kitchen with our Thursday evening class Simple Thai Express in our cosy kitchen studio. Our new Express Cooking Classes are a great teaser to our action packed weekend cooking classes. This is a hands on cooking class experience with some demonstrational elements by Chef Taya. A wonderful choice for a fun filled evening or purchase as a gift for that special occasion.
In this 9-week class, we will teach you how to cook a selection of tasty and healthy vegetarian (6 weeks) and vegan (3 weeks) food including a selection of soups, first courses, main courses, sides dishes, and many desserts in vegetarian or vegan styles.
Our small intimate cooking classes offer a personalised approach, allowing more attention to detail and an opportunity to build lasting friendships with fellow food enthusiasts.
Chickpea, spinach and kale 'bhajia' snack bites with fresh and zesty coriander and mint sauce.
Eat your veggies! A class designed for vegetarians but with some proteins on the side for those who aren't
Vegan Cooking class is offered by Ragini's Spice. The classes are demonstrated by Ragini, who will not only teach you how to make the dishes, but also dive into spice culture. Due to our focus on seasonality and market availability we only decide the menus a few days ahead of the class.Â
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