Throughout the middle east and Mediterranean, flavours are punchy and bold using fantastic ingredients such as cumin, sumac, pomegranate, copious fresh herbs, sesame, bulgur, lemon, olives and yoghurt.

Learn how to cook a middle eastern mezze feast preparing aromatic spice rubs for kebabs, meat and fish, creating vibrant herby salads and bright colourful dips for vegetables, nibbles and flat breads.

With guidance and demos from chef Tania this is a hands-on class culminating in a sharing table of hot and cold dishes to taste along the way and take home.

You’ll learn how to make muhmmara – a spicy Syrian red pepper and walnut dip, Maneesh sesame zaatar bread, Fattoush salad and perfect tabbouleh as well as spatchcock poussin with a punchy spice rub and some hot and cold finger food to complete the spread.

This class includes meat, fish and dairy. Allergens are present, please ask for details.

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