The Urban Kitchen in association with Sustain

Become an urban grower!

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.

FREE Masterclasses

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!

Festival Partners