We're excited to be holding this season's Atelier de Cuisine, where we explore the unique space of transition between late autumn and early winter. In this one-day workshop, we will learn about the fundamentals of seasonal cooking.

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Atelier de Cuisine:

From Autumn to Winter

A Saturday of Late Autumn Cooking with Jean Torné

We’re excited to be holding this season’s Atelier de Cuisine, where we explore the unique space of transition between late autumn and early winter.

During this time, nature is moving from the abundant energy of the autumn harvest and into a quieter time of rest and hibernation.

This is reflected in the markets, where we no longer find soft squashes and courgettes and the blackberries have all but fallen from their brambles. Instead, we find hearty roots vegetables likes salsify and swede.

In this one-day workshop, we will learn about the fundamentals of seasonal cooking. Aligning ourselves with the seasons gives us the best the produce has to offer in terms of its flavour, texture and nutrient content.

Connecting with nature’s rhythms also calibrates our bodies, encouraging overall health and wellness.

Atelier de Cuisine is suitable for participants with all levels of experience. It is a space for sharing the simple joy and pleasure of food and cooking!

 

In this mid-season workshop, we will:

 

  • Prepare a variety of dishes that will support our bodies to transition between autumn and the deep winter.
  • Learn about different cooking styles and techniques that bring out the natural sweetness and flavours of the more robust root vegetables available during the colder months – like burdock, cabbages and turnips.
  • Appreciate the different ways vegetables like carrots and potatoes can look and taste depending on the season, even though they are available all year round.
  • Discover our kitchen as a place of warmth and comfort during the colder months.
  • Learn practical tips and tricks to simplify our home cooking – without compromising on nutritional or taste quality!

 

 

 

 

What you will Cook

 
Welcome drink
A Seaweed and Ginger tea. The combination of mineral-rich seaweed, and the mild heat of ginger makes for a warming drink – perfect as enter Winter.

Lunch

Baked sweet potatoes stuffed with protein-rich quinoa, with a variety of autumn-winter herbs folded through for a deep earthy flavour. This is served with pickled garlic, which you will also learn how to prepare in the class.

An easy, warming and balanced meal that’s completely vegan and gluten-free.

Dessert

A rich pudding made with soft, sweet chestnuts – the perfect way to enjoy autumn’s flavours in a sweet treat. Chestnuts are also rich in protein, giving you the satisfaction of a delectable dessert without the sugar crash.

Dinner

To start, a light autumn miso soup – very nourishing, and easy to digest.

The main entrée is beautifully composed plate of: a deeply flavoursome black and brown rice, cooked in a coconut broth with spices, a vegetable casserole made with autumn’s richest produce, gently stewed with shiitake mushrooms, seaweeds, herbs and ginger, served with glazed tempeh cakes.

Each Atelier de Cuisine is a culinary adventure. Choose your date and prepare to be surprised and delighted!

See the dates of our other Atelier programmes below:

 

 

For details on registering for this course please scroll down and click on the link below or contact us on cooking@concordinstitute.com or on 07840355409

upcoming dates:

Saturday 11 November, 9am – 6pm

This class combines cooking demonstrations and hands-on cooking.

We shall produce both lunch and dinner, eating and enjoying them together at the end of each class!

 

 

Atelier de Cuisine: Autumn to Winter programme details

Location: Concord Institute

Price: £195 per person
(deposit £40, non-refundable and non-transferable)

other upcoming programmes: