Food Events
Food events are at the heart of what I do. These gatherings are a chance to slow down, share beautiful seasonal food and connect — whether that’s around a long table at a supper club or through hands-on, creative workshops.
Menus are guided by the seasons and designed to feel generous, thoughtful and nourishing.
Supper Clubs
Intimate, relaxed evenings centred around seasonal menus and communal tables. Each supper club is shaped by what’s available at that moment, with dishes designed for sharing and enjoyment.
These events are about atmosphere as much as food — warm, welcoming and unhurried.
Workshops & Events
Hands-on, thoughtful workshops that invite you into my way of cooking. From seasonal cooking sessions to collaborative food experiences, these gatherings are about learning, creativity and connection.
Coming up next…
Saturday 28 February 2026, 1100-1400
For a healthy gut, we need to eat a minimum of 30 plants per week. Sounds like a lot? What if I told you that it’s possible to eat 30 plants in a day… or even a meal, with less effort than you’d think? Cooking and eating more veg shouldn’t feel worthy or complicated — it should feel abundant, flavourful and genuinely satisfying.
In this relaxed demo lunch, I’ll show you how to build deeply delicious, veg-led dishes using simple techniques and thoughtful layering of flavour. We’ll talk texture, contrast, seasoning and how to make vegetables feel like the main event. You’ll watch, learn, ask questions — and then sit down to eat a generous plant-based feast together.
Perfect for:
• Anyone wanting to cook and eat more vegetables without overthinking it
• Confident home cooks needing fresh inspiration
• Curious eaters who love bold, seasonal flavours
Come hungry. Leave inspired.
Example demo dishes and lunch menu
Botanical blend 20+ plant focaccia
Butternut borani
Walnut and red pepper muhammara with double pomegranate and roast cauliflower
Forget-about-it vegetable paella
Purple sprouting broccoli with celeriac cream and blood orange pangratatto
Maple-roasted roots, tahini sauce
Seasonal fruit compotes for fools, pavlovas and more
Most dishes are suitable for gf preferences and variations/alternatives will be suggested.
£65/person, including coffee and freshly baked treats, lunch and a glass of wine
Venue: Little Origins Test Kitchen, J19 Commerce Park, Jenson Ave, Frome BA11 2FQ (opposite Travelodge carpark entrance)
Sunday 1 March, 1100 - 1400
We eat first with our eyes, so let’s make our food look stunning! Pretty plates don’t have to take time, nor detract from what’s equally important—delicious, satisfying and nourishing food. Learn some perennial principles of visually enticing plates, alongside quick and simple-to-make seasonal dishes that pack an aesthetic punch.
Join me and learn how to:
• Draw inspiration from visual themes
• Choose serving ware that works
• Plate beautifully and incorporate visual elements of surprise
• Use the garnishing power of florals, herbs, oils, textures and more
… before enjoying a beautiful seasonal lunch together!
Lunch menu
Naturally neon cultured pickles
Bubbly sourdough focaccia with caper and radish mosaic butter
Spring vegetable and chicken tagine, preserved lemon, date and olive agrodolce (Vegetarian: Queen butter bean and spring vegetable tagine)
Jewelled grains
Swoonworthy salad plate
Roasted rhubarb and custard, scorched meringue
Most dishes are suitable for gf preferences and variations/alternatives can be offered.
£65/person, including coffee and freshly baked treats, lunch and a glass of wine.
Venue: Studio Sherborne, Old Yarn Mills, Sherborne DT9 3RQ
