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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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

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

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

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

A Sicilian cookery masterclass by Fabrizia Lanza from Case Vecchie, the acclaimed cookery school near Palermo.

Fabrizia’s dishes for the masterclass are not yet confirmed but this is a flavour of what she is proposing:

Bruschetta/panelle
Caponata di melanzana (aubergine caponata) 
Ravioli con Salsa pronta
Spezzatino di agnello (Sicilian lamb stew)
Patate allo zafferano (saffron potatoes)
Biancomangiare (Italian custard with candied orange and pistachio)

Fabrizia will be using some wonderful ingredients from Case Vecchie including olives, olive oil & lemons along with produce from The Community Farm here in Somerset and fish and meat from places and people which we hope will honour the traditions & style of Fabrizia’s cooking

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.

A cookery demonstration interwoven with a story from the Lebanon to begin with followed by dinner with some delicious Lebanese wines.  £25 per person

On the menu 

Fatoush, baba ghannuj, fresh haloumi, sea bream, man’ oush (flatbread)

Slow-roast shoulder of goat with yoghurt, rice and vegetables

or

Maghmour (Lebanese vegetable moussaka)

Spiced cookies, plums

A dozen vegetables, lots of fresh herbs and some spices to create 4 dishes which cover all the methods of preparing and cooking vegetables: classic vegetable bake, risotto of barley, greens and root vegetables and a grand salad of spring vegetables, flowers and herbs.     

£39

Sauces are so often the thing left to chance or off the menu completely as if reserved for restaurant chefs. But a good sauce will bring any dish together and add an extra dimension. This class is a mixture of demonstration and hands-on work. 

Learn to make mayonnaise, wine & meat broth sauce reduction, salsa verde, hollandaise sauce, béchamel

£39

No meal is complete without something deliciously sweet to finish. Master the art of showstopper desserts. Featuring classics including lemon posset, soufflé Grand Marnier and bitter chocolate torte

£39

From choosing the right cut and planning the meal, this class teaches you how to cook the perfect steak – along with sauces to accompany. And the best chips, of course.   

£49

A series of four seasonal workshops. In each workshop, you’ll learn to cook six dishes that cover all the basic principles, methods and techniques of good cooking. Simple, healthy, delicious, the recipes will reflect the season. You’ll leave each workshop with a portfolio of culinary skills under your belt plus a handful of recipes you can cook again and again.

On The Menu

3 flours and 3 seeded bread
Spiced lentil, Autumn vegetable & coconut soup
Autumn vegetable tart
Brittany-style baked salmon
Moroccan lamb tagine & couscous
Lemon, ricotta, almond polenta cake 

3hrs, £60

This fun & hands-on cookery class is pitched at young people aged 12-16. It's an opportunity to learn new recipes, skills and ideas and increase their confidence in the kitchen. The class will cover two savoury dishes, plus a loaf of bread, & something sweet to finish. Students will receive recipes via email following the class. Lunch is provided and you’ll take home what you cook.

Please bring your own containers.

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Discover how to create scrumptious dishes using common surplus ingredients found in most household fridges. During this hands on workshop you will learn how to cook 3 different dish that you will then sit and enjoy as a group at then of the class. Our teachers will also guide you through their top tips & tricks on how to master:

Planning meals & shopping ● understanding date & nutrition labelling ● correct food storage ● portioning ● use of leftovers and store cupboard staples

Price £15 per adult & child pair 

Discover how to create scrumptious dishes using common surplus ingredients found in most household fridges. During this hands on workshop you will learn how to cook 3 different dish that you will then sit and enjoy as a group at then of the class. Our teachers will also guide you through their top tips & tricks on how to master:

Planning meals & shopping ● understanding date & nutrition labelling ● correct food storage ● portioning ● use of leftovers and store cupboard staples

Price £7.50

Discover how to create scrumptious dishes using common surplus ingredients found in most household fridges. During this hands on workshop you will learn how to cook 3 different dish that you will then sit and enjoy as a group at then of the class. Our teachers will also guide you through their top tips & tricks on how to master:

Planning meals & shopping ● understanding date & nutrition labelling ● correct food storage ● portioning ● use of leftovers and store cupboard staples

Price £15 per adult & child pair

Summertime in Italy is a celebration of fresh & delicious ingredients. From white beans with lemon olive oil & garlic to green olives, orange & anchovies and not forgetting pasta with sage & garlic or risotto with spring vegetables and much more. If an Italian feast is your ideal summertime eating then this is the class for you.

The class will start at 6pm and finish at 9. You will have a light supper and glass of wine and will take home