Cook the Books: Hands-on sessions inspired by the culture-changing Penguin cookery books, and led by Shannon Smith, an experienced food and cooking tutor.Menus are based on local, seasonal produce, and use simple methods and everyday equipment.

Good Things: Jane Grigson and the British Food Renaissance
Watch and taste a menu drawing on the life work of this warm and witty champion of regional food and local produce. Grigson's fresh approach brings out the pleasure of cooking and eating the ingredients of early spring, and celebrates the best of British.

Wednesday 21 March, 6.30-8.30pm

Admission prices

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