The Urban Kitchen in association with Sustain, will be popping up at Taste of London to inspire and educate visitors to grow their own produce at home or in local growing spaces. A series of FREE demos, talks and masterclasses will be presented by top chefs, experts, writers and influencers.
To sign up, head to the Urban Kitchen upon entry to the festival as there are only 30 demo/talk spaces and 21 masterclass spaces available per session on a first come, first serve basis.
The following masterclasses will take place at 30 minutes past the hour between 12:30 and 15:30 and on the hour between 19:00 and 21:00.
Beginners Guide: Growing gourmet & medicinal mushrooms
Get started on your mushroom cultivation journey! Learn the basics of mushroom cultivation and explore various techniques for growing gourmet and medicinal mushrooms such as Oyster, Shiitake and many other species.
Having grown in the wild since prehistoric times, mushrooms play a key role in the Earths bio-diversity. Not only do they taste amazing, they’ve been noted in some of the first ever books on herbal medicine and continue to play a critical role in modern medicine! For thousands of years, their therapeutic value has been prized by indigenous cultures and thanks to an expanding body of scientific research over the past few decades supporting their numerous health benefits, this has now spread to the west.
Natural Health: Healing with herbs and spices
Learn about medicinal herbs and how they can support our health and wellbeing seasonally! You’ll get to connect with plant medicine through sensory herb tasting sessions and make your own warming immune-boosting tea blend or wholesome mulling blend to take home.
Relax & Restore: Making your own herbal remedies
Learn the basics of turning herbs into natural products and make your own personalised set of herbal goodies to take home! Focusing on the restorative properties of a number of herbs, you’ll get to make a lavender infused lip balm, a rejuvenating bath salt soak to take away!
FREE Chef Demos & Talks
Chefs are powerful advocates for a better food future, influencing what we grow, what we put on our plates and how we think and talk about food. We’ve invited a number of chefs who are passionate about sustainability to help you explore the different avenues of food sourcing and the amazing effects they can have on your food.
Take a look at some of the chefs and the dishes they’ll be cooking in front of you below:
Dan Doherty, Head Chef, The Royal Oak (previously Duck & Waffle)
Thu 18:00 – 18:30: Roast delica squash, pickled beets, whipped feta, zhoug & za’atar
Tom Hunt, eco-chef, author and food waste activist
Thurs 19:30 – 20:00: Salad of broccoli, rye, radish, chives, tarragon and quick preserved lemons
Soda bread farls with foraged greens (quick and easy)
A chocolate truffle biodiversity experiment
How to make sauerkraut
Ryan Riley, Founder of Life Kitchen, a free cookery initiative for those living with cancer
Thu 21:30 – 22:00: Harrissa Salmon with Fennel Yoghurt Salad
Justin Horne, Eco Chef & Co-founder of Tiny Leaf
Thu 20:30 – 21:00: Dish TBC
Ronnie Kimbugwe, Executive Head Chef, Bel and The Dragon
Fri 12:00 – 12:30: Dish TBC
Richard Allen, Executive Head Chef, The Orangery
Fri 13:00 – 13:30: Squab pigeon, scorched carrots and Mexican marigold
Michael Carter, Head Chef, Tom Dick & Harry’s
Fri 14:00 – 14:30: Heritage beetroot, fresh cheese, hazelnut and young leaves
Sven-Hanson Britt, MasterChef finalist & Marie Guerlain, Ondine Cuisine
Fri 15:00 – 15:30: Chicken spelt, kale & chestnut
Tom Booton Head Chef, Alyn Williams at the Westbury
Fri 18:30 – 19:00: Rabbit with artichoke and tarragon mayonnaise
Merlin Labron-Johnson, Executive Chef, Conduit
Fri 19:30 – 20:00: Lake District deer with burnt bread, Brussels sprouts and chervil
Scott Hallsworth, Head Chef of Freak Scene
Fri 20:30 – 21:00: Shojin style chirashi sushi
Lucy Peddler, Head Chef, Lupins
Sat 12:00 – 12:30: Venison meatballs with picked walnuts and celeriac mash
Richard Bainbridge, Head Chef, Benedicts
Sat 13:00 – 13:30: Whole roasted Norfolk quail
Santosh Shah, Executive Chef, Baluchi at the LaLiT
Sat 14:00 – 14:30: Grilled zucchini, tamarind chutney and masala cashew nut crumble
Rachel Ama, Vegan Chef & YouTuber
Sat 15:00 – 15:30: African peanut curry
Chris Baber, Chef & Presenter
Sat 18:30 – 19:00: Left over roast turkey Korma with spicy potatoes and carrots
Rakesh Ravindran Nair, Group Development & Training Chef, The Cinnamon Club
Sat 19:30 – 20:00: Spice roasted goose breast with Kerala curry sauce and stir-fried fine beans
Ivan Tisdall-Downes, Head Chef & Founder, Native
Sat 20:30 – 21:00: Wood pigeon kebab with homegrown chilli harissa, beetroot hummus, pickled cabbage and coriander shoots
Dan Wilson, Head Chef, Dandy
Sat 21:30 – 22:00: Bagna cauda & milk baked poussin
Chase Lovecky, Head Chef, Two Lights (previously Clove Club)
Sun 14:00 – 14:30: Celeriac baked in salt and coffee, burnt bread and pickled pear
Kerth Gumbs, Head Chef, Ormer Mayfair in Flemings Hotel
Sun 15:00 – 15:30: Pan fried Scallops with smoke mayo and bacon vinaigrette
Ravinder Bhogal, Chef Patron, Jikoni
Sun 16:00 – 16:30: Charred brussels with chestnuts, hot & sour dressing and bonito
More chefs, dishes and times TBC!