Middle Eastern cooking is seductive, bold, open-hearted and deeply life -affirming. It is full of the mystery and tastes of an ancient culinary tradition. Join us to explore the rich flavours of Middle Eastern cuisine. You'll learn to use the herbs and spices commonly used to create elegant and delicious dishes enabling you to use ingredients at home to impress your friends and family with sumptuous feasts!

A sample menu could include:

• Flat bread

• Slow-cooked lamb tagine

• Spiced, jewelled rice

• Four classic Middle Eastern dips

  • Labneh

  • Harissa

  • Chermoula

  • Babaghanoush
    

All classes include tastings throughout and a meal. You are welcome to bring your own wine, beer or soft drinks. You will also be able to take something of home of what you have cooked. All recipes cooked by you or demonstrated will be sent on to you by email following the class.

£59

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The light and landscape of this region, the former province of Rome, has inspired some of France's great artists and a culinary tradition of brilliance and simplicity. And as with its wines, the food is all about the terroir.

A sample menu could include:

• Pissaladière - a classic French tart, made with a yeasted pastry base and topped with slow cooked onions and olives.

• Bourride: Provençale fish stew

• Luberon slow-cooked lamb

• Provencale fruit tart

All classes include tastings throughout and a meal. You are welcome to bring your own wine, beer or soft drinks. You will also be able to take something of home of what you have cooked. All recipes cooked by you or demonstrated will be sent on to you by email following the class.

£59

The light and landscape of this region, the former province of Rome, has inspired some of France's great artists and a culinary tradition of brilliance and simplicity. And as with its wines, the food is all about the terroir.

A sample menu could include:

• Pissaladière - a classic French tart, made with a yeasted pastry base and topped with slow cooked onions and olives.

• Bourride: Provençale fish stew

• Luberon slow-cooked lamb

• Provencale fruit tart

All classes include tastings throughout and a meal. You are welcome to bring your own wine, beer or soft drinks. You will also be able to take something of home of what you have cooked. All recipes cooked by you or demonstrated will be sent on to you by email following the class.

£59

Mix, knead, prove, bake. The complex science of making bread with all its pitfalls and miseries. Actually, with a few simple techniques, a little bit of focus and a handful of the most basic ingredients, you can make bread that tastes better than anything bought from the shops.

A sample menu could include:

• Basic white dough

• Focaccia

• Three flour seeded bread

• Wholemeal soda bread with honey and black treacle

All classes include tastings throughout and a meal. You are welcome to bring your own wine, beer or soft drinks. You will also be able to take something of home of what you have cooked. All recipes cooked by you or demonstrated will be sent on to you by email following the class.

£59

In an ideal world, we'd all love to be able to cook from scratch every night. But sometimes, life gets in the way and there just isn't enough time in the day.

A sample menu could include:

• Baked farinata with red pepper, courgette and olive dressing

• Potato, leek swiss chard and blue cheese gratin

• Pumpkin, lentil and apricot pilaff

All classes include tastings throughout and a meal. You are welcome to bring your own wine, beer or soft drinks. You will also be able to take something of home of what you have cooked. All recipes cooked by you or demonstrated will be sent on to you by email following the class

6.30-9pm, £59

Should we even be eating meat? I think yes, definitely. But it's a big subject. In this full day workshop, we will learn about the different cuts, methods and techniques and how to make a little go a long way with delicious results.

A sample menu could include

• The perfect meat stock

• 5 meals from one chicken: a demonstration

• Three beefy meals from one beef stew using shin, skirt, oxtail, vegetable and red wine

• Veal Milanese

• Delicious and incredibly cheap breast of lamb St Menehoulde

All classes include tastings throughout and a meal. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class. 

£89

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If there was one staple ingredient which, across the whole world, brings more pleasure to more people, more easily and more simply than any other, it would be pasta. This workshop covers a range of classic and some less well-known pasta recipes.

A sample menu could include:

• Squash & herb ricotta ravioli

• An open lasagne of wild mushrooms & spinach

• Tajarin with sage and butter 

All classes include tastings throughout and a meal. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class. 

£59

Fish is no longer a cheap source of food. This one-day workshop will show you how to buy well and make some stunning fishy dishes.

A sample menu could include:

• Ceviche

• Prawns with garlic, lemon & parsley

• Pan-fried mackerel, pickled ginger and spring onion dip

• South Indian fish stew

• Salmon en croute

All classes include tastings throughout and a meal. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class. 

£89

The cuisine of India is rich in flavour, colour and aroma.

Spicing is hugely important but it's not all about chillies! From the fresh, cool flavours of the South to the rich curries of the north, Indian food has huge variety. A sample menu could include:

• Masala dosa

• Vegetable samosa

• Sweet potato and coconut curry

• Chicken & cashew kebabs

• Kerala lemon rice

6.30-9pm, £45

Join us to explore the rich flavours of Persian cuisine. You'll learn to use the herbs and spices commonly used to create elegant and delicious dishes. Each dish is also chosen to give you insights into creating many others, enabling you to use ingredients at home to impress your friends and family with sumptuous feasts! Vegetarian and vegan alternatives are always included where appropriate.

A sample menu could include:

Roast aubergines with pomegranate and walnuts
Jewelled saffron rice
Lamb Koresh with apricots and cinnamon
Persian love cake

All classes include tastings throughout and supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class. 

£45

Knowing how to use a knife well and safely can typically reduce the preparation time of a dish from an hour to ten minutes. It will also get you better end results. This workshop applies all the different methods of slicing and chopping to an inspiring range of seasonal dishes with a Provencale theme including a spring vegetable terrine, a Provencale tart, a pistou and the classic grande aioli.

All classes include tastings throughout and supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class.

£49

The cuisine of India is rich in flavour, colour and aroma.

Spicing is hugely important but it's not all about chillies! From the fresh, cool flavours of the South to the rich curries of the north, Indian food has huge variety. A sample menu could include:

• Masala dosa

• Vegetable samosa

• Sweet potato and coconut curry

• Chicken & cashew kebabs

• Kerala lemon rice

6.30-9pm, £45

Perfecting all the techniques and cooking methods of fish cookery

A sample menu could include:

Sea bass ceviche
Italian fish stew
Baked fish Provencale
Poached salmon with beurre blanc
Pan-fried mackerel with salsa verde

All classes include tastings throughout and supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class. 

£49

Cooking without meat, fish or dairy products is more on our culinary radars then ever. From quinoa and couscous to soya beans and seaweeds, this class is for both seasoned vegan cooks and for those who think it’s not for them but think they should try it. It is and you should. An example menu could include:

• Barny’s delicious 1977 nut roast

• Pan-fried tofu with seaweed & vegetables,

• Lentil, fresh coconut and sweet potato curry

• Pickled vegetables

• Polenta cake

£45

Develop your pastry-making skills and impress friends and family with patisserie worthy of any French bakery window! With guidance from Charlotte, Square Food's in-house baking expert, you'll make puff pastry from start to finish - a patisserie staple used in dozens of delicious puddings, tarts and other creations.

You'll use your pastry to create the French classic, mille-feuilles or a 'thousand leaves', plus several different fillings.

All classes include tastings throughout and a light supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class 

£45

These workshops will show you how to create a really delicious 3 course meal or colourful table of delights. Perfect for family or entertaining friends. Vegetarian and vegan alternatives are always included where necessary. Each dish is also chosen to give you insights into creating many others.

A sample menu could include:

• Pan-fried prawns with sherry

• Tortilla espanola

• Romesco sauce

• Green lentils with swiss chard and crumbly sheep’s cheese

• Paella Rocinantes

All classes include tastings throughout and supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class. 

£45 

Recipes to cover all the bases of this staple of world cooking. And you get to take home a lively sourdough starter along with the loaves you bake.

A sample menu could include:

Basic white dough
Focaccia
Three flour seeded bread
Soda bread
Saturday bread! An enriched and sweetened dough-based delight.

All classes include tastings throughout and dinner. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class 

£45

Mexican cuisine is more than just tacos! It’s a riot of colour, flavours and fresh, delicious ingredients. Brighten up your winter by learning about the flavours of Mexican food (including the recipe for the best chipotle sauce ever!), and how to use them to create a Mexican feast to impress friends and family.

A sample menu could include:

The best Chipotle chilli paste ever
Thomasina Miers' amazing refried beans
Two classic salsas
Homemade Tacos with two delicious fillings

All classes include tastings throughout and supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class

£45

Knowing how to use a knife properly can typically reduce the preparation time of a dish from an hour to ten minutes. Based on the challenge of getting five meals from one chicken, this workshop combines all the different knife skills with some exciting new dishes and many other spin-off recipes and ideas along the way. 

All classes include tastings throughout and supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class

6.30pm - 9pm, £49

Cooking without meat, fish or dairy products is more on our culinary radars then ever. From quinoa and couscous to soya beans and seaweeds, this class is for both seasoned vegan cooks and for those who think it’s not for them but think they should try it. It is and you should. An example menu could include:

Barny’s delicious 1977 nut roast
Pan-fried tofu with seaweed & vegetables
Lentil, fresh coconut and sweet potato curry
Pickled vegetables
Polenta cake

All classes include tastings throughout and supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class. 

£45

Beans and lentils; cheap, healthy and incredibly versatile. You will learn how to prepare and cook dried pulses and, along with generous additions of vegetables, herbs and spices. A sample menu could include:

Spicy bean-burgers
Moroccan chickpea casserole
Masala dosa
A salad of beans, home-made bean sprouts & herbs

All classes include tastings throughout and supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class. 

£45

Game is a complex gastronomic subject whose historic, social & culinary influences have helped shape the much wider landscape of British food and farming. This workshop will give you a taste of the culinary element. And we’ll be cooking up some amazing game dishes in the process.

All classes include tastings throughout and supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class. 

£49 

Perfecting all the techniques and cooking methods of fish cookery

You will make:

Sea bass ceviche
Italian fish stew
Baked fish Provencale
Poached salmon with beurre blanc
Pan-fried mackerel with salsa verde

All classes include tastings throughout and supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class. 

£49

Food poverty is the inability to afford or to have access to food to make up a healthy diet. It affects some 23% of Bristol’s children. The causes are complex – some obvious, some paradoxical – and the answers, while completely within our capacity as a city, are equally challenging. This session will explore the barriers, the politics, the people and some models for transformational change. However, child food poverty does not mean we should not celebrate Bristol’s great food culture.

A Tale of Two Cities is comprised of two separately ticketed events; join us first for a debate led by a panel of experts from the areas of public health policy, research and practice, followed by a dinner prepared and delivered by a team of chefs from Bristol and beyond along with young chefs from Square Food’s How to Be A Chef programme and in partnership with The No Child Goes Hungry project and FareShare South West.

All proceeds from ticket sales will support Square Food Foundation’s work transforming food culture and eradicating food poverty at Oasis Connaught school in South Bristol.

Menu

Canapes – Anchovies, caponata, chicken livers, goats cheese

Starter – broad beans, courgettes, fennel, salad leaves, mint, ricotta, focaccia

Main – Fresh Pasta, greens

Pudding – Poached peaches, biscotti, mascarpone

A Tale of Two Cities is hosted by Square Food Foundation at Colston Hall on Thursday 13th June

Debate & Panel Discussion
6-7 PM in Lower Ground Floor Foyer, Colston Hall
Panel Discussion – £5

Reception, drinks and dinner
From 19.30 PM in Ground Floor Restaurant Space
Dinner – £35

A workshop to show you how to create a really delicious and effortless three course Italian meal. During the evening you will be guided by our expert cookery teachers on how to create the following dinner party delights.

• Anti-pasti of asparagus & fresh goat’s cheese, broad beans, mint & lemons, olives & anchovies

• Gnocchi verde del Casentino

• Grilled sea bream, salsa rustica & Spring vegetables

• Orange, ricotta and almond cake with mandarin orange jelly

Each dish has been chosen to give you insights into creating many others.

We can cater for most dietary requirements, just make sure you let us know on your booking form.

The class will include tastings throughout and supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class.

£49 

Join is to celebrate the seasons with four uniquely different and special pop-up suppers at Spike Island.

For our Winter edition we are visiting back in the UK, Somerset in fact. 

For most of us The Glorious Twelfth (the beginning of the grouse season) passes by without notice or comment and we are still less likely to know much about the complex and fascinating landscape, historically, environmentally and literally of game beyond it. 
This supper begins with a talk and demonstration by a Somerset gamekeeper. 

There will be a glass of delicious Bandol to go with the Venison

• Game terrine
• Roast saddle of venison, winter vegetables
• Montgommery’s Cheddar
• Apple tart with apple brandy ice cream 

Included in the price of your ticket will be a cookery demo by Barny Haughton and a glass of wine paired with one of your course. 

There will be vegetarian and vegan options for each supper - please let us know of any dietary requirements via the booking form. 

The profits from these suppers support the community food education work of Square Food Foundation

£35 or book four pop-up suppers for £120