Our Classes
Class Types
Sardinian
Fiona’s Sardinian family have handpicked recipes from her family going back generations to curate this menu of Sardinian favourites. This cuisine meets Italy and North Africa as you sample foods like the delicious fregola con arselle, strawberry risotto, and tiramisu. With a focus on traditional flavours, Sardinian cooking is very local and unlikely to be found outside of Sardinia.
Thai
Inspired by the famous streets of Bangkok and Thai specialist cooks like David Thompson, this class brings Thai food to life. Think crab fried rice, fish curry, glass noodle salad, and papaya salad - you will enjoy the spice and pizazz of this delicious cuisine. Make it has hot as you like, or skip the chilli and dial up the aromatics. This class is for lovers of bold flavours and bright dishes.
Italian
This class is perfect to discover, or rediscover, some delicious Italian staples like bruschetta, spaghetti puttanesca, and cannoli. In our close-knit home kitchen, you will imagine you're cooking and dining in an old Italian trattoria. Bring the taste of Italy back alive - and learn it's so easy to recreate for friends and family.
Brunch
Everyone is always out for breakfast and brunch - but why not learn how to make some of the favourites in your own home? Potato rosti, eggs shakshuka, scrambled eggs (yes, there are tricks!) and kedgeree. Knowing how to make café-quality brunches in your own home is a great way to impress guests at your next family event or post-party feed.
Sri Lankan
Fragrant, fresh, and brimming with flavour, you will make your own coconut milk to accompany this class of traditional Sri Lankan fare. Curry is a catch-all for the diverse, delicious and exciting dishes this class has to offer. All made from scratch and inspired by Fiona’s own experiences travelling and cooking in Sri Lanka, you will discover why this cuisine is unique and delectable.
French
People tend to overcomplicate French cuisine for the home cook. Julia Child did her best to make this gorgeous food accessible, but join us for a class that focusses on what the French do best – great seasonal ingredients, simple recipes that burst with flavour. Try salade nicoise, salade compose, goats cheese souffles, pissaladière, and tarte tatin. The menu can change from region to region depending on your preference.
First Timers
A controversial truth: Takeaway food deliveries are expensive, and you can whip up something homemade and healthier in the same amount of time. This cooking class is perfect for the young adult just starting out on their cooking adventure, or the friends or family who could use an extra hand. You’ll learn how to shop and cook in a cost-effective manner, and how to make the most of inexpensive ingredients while eating like royalty. This class covers the basics of a functional pantry, food for all seasons, and dishes that can produce more than one meal to save you time and money. A great gift for the students or first-time cooks in your life, and one that will keep giving as they discover the joy of cooking.
Something Else
Can’t see what you want? Contact Fiona to organise a private class, request a cuisine, or ask if she can cater for a dietary preference.
You can also follow us on Instagram to stay up to date with our latest offerings.
Seasonal Classes
These classes are offered only while these ingredients are seasonally-available and ready to harvest. Keep your eyes peeled around these dates, and follow us on Instagram to stay up-to-date with announcements.
Olives (early May)
Help pick or work with freshly picked kalamata olives, to learn the tree to table process of curing and preparing olives grown at home.
Truffles (late July-August)
Let’s never grate a beautiful truffle onto a dish and wonder what all the fuss is about. Prepare truffle the right way, getting the most out of this highly seasonal and expensive but simple and delicious ingredient.
Important -
Food Allergies
Food for Taught is unfortunately unable to offer classes for people with severe food allergies or intolerances, including but not limited to coeliac disease, nut allergies, and shellfish allergies. This is because of the small, homestyle nature of the food preparation environment, and the diverse variety of cuisines and ingredients prepared on an ongoing basis. The risks of contamination are too high, and a safe and allergen-free environment cannot be guaranteed.
But we accommodate food preferences where possible! Vegan, lower-dairy, or lower-gluten options may be available upon request – contact Fiona to see what’s possible in your preferred cuisine class, or enquire about designing a bespoke cooking experience for you and your guests.