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Kitchenette Summer

by Kitchenette

KITCHENETTE MASTERCLASS

Creator and editor of the brilliant London Review of Breakfasts blog, Malcolm Eggs (aka Seb Emina) takes you through the art of great food blogging in this practical,... Read more

Kitchenette Summer

by Kitchenette

Join us for a beer and a bun with Búntà's founder Luisa Orlando-Nguyễn. Hear Luisa's fascinating story from running her own restaurant to finding her passion for authentic, original Vietnamese street... Read more

Kitchenette Summer

by Kitchenette

Come and hear from some of London's most exciting restauranteurs and food entrepreneurs, telling the stories of how they got started.

MEATliquor
Yianni Papoutsis, founder
... Read more

by Just Hospitality

Get the practical tools to eat better, save money and reduce your waste footprint.

Local artisan Sam Cork of Walthamstow's own Plot 44 will demonstrate how easy and delicious it is to refresh tired... Read more

by Kitchen Party

If you have ever pondered the best way to trim your tipple and fancy up your feast, then The Robin Collective’s Extreme Garnishing Workshop is for you! For three weeks only at Kitchen Party, the... Read more

by Kitchen Party

Flavour SenseNation
Pop-up event at Kitchen Party, 2013

Flavour SenseNation is an exciting new interactive event that explores the ways we use each of our senses to inform our experience of food... Read more

by Toast

Do Sichuan peppercorns jostle for space with pimenton and preserved lemons in your cupboard?

Do you hem and haw when someone asks you what your favourite restaurant is, because the possibilities... Read more

by Toast

Food writing has flourished on the internet, while food magazines are taking print in a new, aesthetically focused direction. Is the culture surrounding food writing different in the UK than in other... Read more

by Toast

To those who about to drink we salute you!

Over the last five years Bompas & Parr has created magnificent feasts working with four tonnes of chocolate at a time and setting Grade II-listed... Read more

by Toast

Stella columnist and Salt Sugar Smoke author Diana Henry will take you on a tour of her bookshelves and talk about her favourite food writers, from well-known authors including Claudia Roden to... Read more

by Toast

When you’re asked to bring a bottle of wine to a friend’s dinner, what do you do? Do you know your Mourvedre from your Malbec and your Viognier from your Verdicchio? Or do you pick out a bottle based... Read more

by Toast

Everywhere you look, small food businesses have flowered across the capital. From artisan bread to Vietnamese sandwiches to handmade chocolates, if you can imagine it, there’s a stall or shop selling... Read more

by Toast

Horsemeat in hamburgers labeled “beef”. Obesity and related diseases on the rise. Crop failures and overfished oceans. All this begs the question: is the way we eat environmentally, socially, and... Read more

by Toast

We read so much now of the doom and gloom in the publishing business, but a light shines in the darkness: cookbook sales are up. So why is the demand for cookbooks growing, despite the fact that,... Read more

by Toast

London has been a magnet for immigration for centuries. Waves of Huguenots, Irish, Eastern European Jews, Afro-Caribbeans, and South Asians (among many others) have come to the metropolis seeking new... Read more

by Toast

We hear chefs described as the “new rock stars”, but we don’t hear nearly as much about what lies behind them – restaurants and restaurateurs. We’ve gathered a group of experts to discuss the past,... Read more

by The Foragers

On the 27th of March, & the 30th of October we will be holding a foraging talk, wild food demo & taster menu. The talk will be led by our foraging expert Kevan Palmer from Woodland Ways who we have... Read more

by Bloomsbury Cooks

The History of English Food and what it tell us about society

Join Lawrence Norfolk and Kate Colquhoun for an evening of gastronomic time travel as they discuss food’s relationship with history and... Read more

by Paul Winch-Furness

7 Apr:

We will use Arch 76 Druid Street (Bea's) as a base, with access to food, ingredients and the Maltby Street Market. There is a fantastic range of potential subject matter in this vibrant... Read more

by Nikki Spencer Food Writing

Love food and want to write about it?

This 5 week beginners course explores the opportunities out there – in newspapers and magazines, TV and radio, as well as online – and will include practical... Read more

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