Cornersmith Cooking School

Originating from Siberia, but eaten all over Russia, pelmeni are hearty meat-filled dumplings that are traditionally made by the 100s and then frozen in the snow!

A great introduction to the art and science of fermentation. Come and explore the fun of fermentation. Part magical art, part science, the process of fermentation creates probiotic rich foods that are delicious and healthy.

Hello pickle obsessives, have we got a treat for you! In this workshop we are going to talk pickles and only pickles: pickles prepared in all kinds of ways, pickled fruit, pickled vegetables, quick pickles and slow pickles.

In Cornersmith’s Guide to Salad Making, we will show you how to make salads worth getting excited about. We will begin with the fundamentals of seasonal eating and give you three interchangeable master recipes for slaws, leafy greens and hearty salads that make a complete meal.

Making bread at home doesn’t have to take all day! So many of the great food cultures of the world have quick breads as their staples, and we'd like to show you how to add a few to your cooking repertoire.