Testing out new courses and new dishes at the Liverpool Spring Food and Drink Festival

Posted on the 24th May 2018

We’re really excited with our latest round of new courses at the Vegetarian Society Cookery School, so last month we took them out on the road to see what everyone thought.

Making its debut at the Liverpool Spring Food and Drink Festival, Sam, our Cookery School Manager, spent a weekend teaching hordes of excited and hungry people some fabulous new dishes from our brand new course The Junk Food Vegan.

With on-trend plant-based dishes like jackfruit kebabs and a vegan mac ‘n’ cheese, we had a fantastic response to these mini-demonstrations of the full course. This was brilliantly received and left people hungry for the other delights on offer on the course, which include seitan ribs, loaded fries, and much more!

We wouldn’t want you to rely on our word alone, though – so we asked some well-fed participants to give us their lowdown on their first The Junk Food Vegan experience!

Also making a revamped appearance on the weekend was The Essential Vegan experience, which is now focused more on being able to recreate dairy-free deliciousness for every meal, rather than just fancy dinners.

That’s why we decided to demonstrate some fantastic veggie breakfast and Buddha bowl options to the public – and the reaction was overwhelmingly positive:

Read more posts...

Sam’s Tip of the Season!

I’ve chosen to share a recipe with you from our newly revamped The Essential Veggie two day workshop because it includes a number of veggies in season at the moment – courgettes, green beans and tomatoes. If...

Posted 08 Aug 2018

Summer foraging with James Wood

James Wood is a renowned wild food forager who runs his unique and deeply engaging wild food cookery and foraging courses at the Vegetarian Society Cookery School. Here he gives us a taste of his...

Posted 27 Jul 2018