Cookery Class in London - Choice Voucher

This London cookery class choice voucher enables the recipient to select their favourite cooking workshop from an impressive roster, including fish and chips, vegan pizza, sushi and more!
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From £ 75 For 1 Person

How It Works

  • Buy now book later
    Experience Days Vouchers are delivered in the form of an open-dated Gift Certificate redeemable at the recipient’s convenience, making it easy for them to book the date that works best for them.
  • Instant e-gift
    Gifts can be printed out upon purchase; or, delivered instantly via eMail to you or to the gift recipient. Certificates can be personalized with a message and include a full description of the gift purchased. Don’t worry, we won’t disclose the price of the gift.
  • 2 500+ Experience Days
    With so many activities to choose from across the UK, you are sure to find the perfect Experience Day for everyone on your list!
  • Free exchanges
    Worried about selecting the perfect gift? No need to! Certificates valid for a specific activity can be exchanged at any time prior to redemption. Plus, open Choice Certificates can be purchased here: Gift Certificates - Experience Days
  • Customer Service
    Have questions? No problem. We are happy to answer any questions you may have via eMail.
This London cookery class choice voucher enables the recipient to select their favourite cooking workshop from an impressive roster, including fish and chips, vegan pizza, sushi and more!

Cooking Experience Days: Don your apron, and get ready for a culinary exploration like no other! This 2 hour cookery voucher can be redeemed against your choice of London cookery classes, so whether you’re looking to perfect your paella, give vegan pasta a go, or create the classic British staple of fish & chips, there’s bound to be a class for you!

You’ll begin your experience at the state-of-the-art cookery school in London, where you’ll be greeted by your friendly and professional instructor for the class. They’ll show you to your individual work station, and you can get settled while your instructor goes over a brief overview of what to expect from the class. Whether you’ve chosen vegan sushi, gluten-free pasta, doughnuts, paella, or any of the many options available with this voucher, you’re sure to pick up an arsenal of cooking secrets, tricks and techniques to use for years to come. The professional chef will be on-hand to assist you at all times, so all you have to do is listen, cook and enjoy! At the end of your experience, you’ll have a homemade meal to be proud of, which you can sit and eat with your fellow students. If you fancy a tipple, this class is BYOB so feel free to bring your own bottle with no corkage fee!

This London cookery class voucher is the ultimate gift for the culinary mastermind in your life who is always looking to expand their repertoire in the kitchen. 

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Availability

Different classes are available throughout the year. Please note that classes will vary depending on time of year. 

Some of the classes available with this voucher include: 

Current Scheduled Dates;

All You Can Eat Doughnut Workshop

4th, 22nd & 20th December 2023

13th & 25th January 2024

10th & 29th February 2024

9th & 29th March 2024

13th & 18th April 2024

5th, 14th & 26th May 2024

18th & 22nd June 2024

7th & 21st July 2024

31st August 2024

21st September 2024

13th October 2024

10th & 18th November 2024

19th & 28th December 2024


Pasta Workshop

15th, 16th & 28th December 2024

4th, 14th, 18th & 28th January 2024

4th, 5th, 16th, 24th & 27th February 2024

7th, 17th, 23rd & 27th March 2024

7th, 20th & 24th April 2024

2nd, 12th & 20th May 2024

5th, 14th, 20th & 28th June 2024

9th & 25th July 2024

11th & 23rd August 2024

7th, 18th & 30th September 2024

19th & 30th October 2024

17th, 19th & 29th November 2024

10th, 20th & 22nd December 2024


Vegan Pasta

Certain Pasta dates are vegan, please enquire


Pizza Workshop

7th, 13th & 29th December 2023

21st & 29th January 2024

17th February 2024

8th & 24th March 2024

20th & 29th April 2024

15th May 2024

3rd, 20th & 25th June 2024

20th July 2024

6th August 2024

1st & 16th September 2024

12th October 2024

3rd & 19th November 2024

12th & 23rd December 2024


Sushi Workshop 

1st, 17th & 27th December 2024

21st & 29th January 2024

6th & 25th February 2024

7th, 15th & 28th March 2024

14th, 16th & 27th April 2024

6th, 13th & 23rd May 2024

1st, 14th & 29th June 2024

14th & 27th July 2024

7th & 25th August 2024

4th & 22nd September 2024

11th & 29th October 2024

15th & 28th November 2024

2nd, 11th & 27th December 2024


Paella 

6th February 2024

6th March 2024

27th April 2024

21st May 2024

16th June 2024

26th August 2024

26th October 2024

26th November 2024

30th December 2024


Fish and Chips

22nd January 2024

18th February 2024

19th April 2024

11th May 2024

17th June 2024

5th August 2024

29th September 2024

23rd November 2024


If you'd like to check availability on a specific date before purchasing, please contact our customer service team.

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Requirements

The minimum age is 16 years old.

Under 18s must be accompanied by an adult.

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Duration

Experience Duration: 2:00

Time Spent at Venue: 2:30

The classes included on this voucher generally run for about 2 hours. You can expect to be at the cookery school for slightly longer.

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Group Size & Spectators

Participants: The Cookery Class in London - Choice Voucher is for 1 participant.

Max Group Size: 11

Spectators Allowed on Site: No

Due to the nature of this experience, non-paying spectators are not permitted. 

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Where is it Located

London (London)

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What to Wear

Please wear comfortable clothing you don't mind getting a little messy!

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Weather

This experience is not affected by weather conditions.

Reviews
Alex - Brighton
  • 19/11/2019
I went to the vegan pasta class last night, and had a fantastic time! We made ravioli by creating pasta dough from scratch, plus an amazing butternut squash filling which we flavoured ourselves, making use of the huge range of spices at the...
I went to the vegan pasta class last night, and had a fantastic time! We made ravioli by creating pasta dough from scratch, plus an amazing butternut squash filling which we flavoured ourselves, making use of the huge range of spices at the cookery school. Hand-rolling the dough was a fun and delicate process, but the chefs were always on-hand to help. At the end of the class, we all sat around a table and ate our dinner together. A really good gift.
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Yuri - Brighton
  • 18/11/2019
Me and my boyfriend went along to the vegan pasta supper club on Sunday night and had a great time. It's bring your own booze, so you can slowly get a little tipsy while learning how to make the most delicious vegan pasta we've ever eaten,...
Me and my boyfriend went along to the vegan pasta supper club on Sunday night and had a great time. It's bring your own booze, so you can slowly get a little tipsy while learning how to make the most delicious vegan pasta we've ever eaten, let alone cooked ourselves! The space has a chill atmosphere and the staff were super friendly. You all get to sit down as a group at the end and enjoy your food (while drinking yet more wine.) We love buying each other these classes as date nights and gifts, and I can honestly say this is the best one I've been to!
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Staff Review: The Avenue Cookery School

I’m a vegan (legally, I have to tell you that within 5 minutes of us meeting, otherwise they take away my special licence) and so sadly, fresh pasta isn’t really something I often indulge in, as it’s usually made using eggs. 

Because fresh vegan pasta often costs an arm and a leg (which is not a very vegan way to barter) I haven’t eaten it in years, and so when Ayla and I were invited to the vegan pasta class at The Avenue Cookery School on Sunday 17th November, we were over the moon! We sell a cookery choice voucher for The Avenue Cookery School, which you can redeem against one of a choice of culinary classes. We went for vegan pasta, because, well, it’s the best thing ever – but there are so many other options, including a vegan sushi workshop I have my beady little eye on! If you’re not following a plant-based diet, there’s no shortage of other amazing classes, including doughnuts, paella, gluten-free pasta and more. The Avenue obviously put a lot of effort into catering for a variety of different dietary requirements and preferences, and it shows! They even have speciality chefs employed for certain types of food, as we found out when we met our head chef and instructor for the evening, Renata. Renata specialises in vegan food, with courses from The Wild Food Café and The Raw Chef under her belt, as well as a stint at Mildred’s – so we knew we were in good hands!

As soon as we entered The Avenue, we were struck by how bright, open and nicely decorated the space was. There were huge work stations spaced evenly throughout the kitchen, with a demonstration area at the front. As it’s coming up to the festive season, The Avenue had entered into the spirit by displaying a huge, beautifully decorated Christmas tree by the door. This, combined with the soft, warm lighting and the friendly welcome from the staff, made for a very inviting atmosphere. There was also a jug of water, and a tray of freshly baked bread set out for guests to enjoy. 



We were introduced to our chefs for the evening: Renata, who would be leading the demonstration, Gloria, and Jorge. It was a small class of about eleven, and we all introduced ourselves before we took our seats. It was great to meet the other students doing the workshop and swap tips (I did NOT know that Galaxy had launched a vegan chocolate bar…) 

Meanwhile, Gloria told us that it’s actually very rare to have a ‘fully vegan’ class of students, and explained that quite often there will not be a single vegan in the class, as people are often just interested in learning different techniques, or reducing their meat intake. Lots of our fellow students were enjoying a glass or two of wine, as the class is BYOB. (Anyone who enjoys cooking at home knows that there’s nothing better than a glass of wine while you make dinner!)


With everyone settled in their seats, Renata began her demonstration. She was standing at a large counter at the front of the class, which helpfully had a mirror directly behind it so everyone could clearly see what she was doing. We would be making butternut squash ravioli, with a variety of toppings. She showed us how to make the perfect ravioli, starting with that all important ingredient: the dough. She told us the kind of flour we’d need to make the pasta dough was 00 flour, traditionally from Italy. She poured it onto the countertop and made a little well in the middle for the vegan ‘egg’, which was water mixed with saffron. As she began mixing the dough, the saffron coloured it a lovely light yellow. Once she had the right consistency for the dough, she showed us how to use the pasta machine by feeding the dough through it, starting on the largest setting and getting smaller each time, until you have a lovely, delicate sheet of it, perfect for filled pasta. Next, the careful art of filling, folding and sealing the ravioli! Renata showed us how to space out our fillings, fold the pasta over the top, and cut it into squares. Next came a nifty contraption for sealing the pasta into the classic ravioli shape. 


Once the demonstration was complete, it was time for us to get cooking! Everyone took to their workstations in pairs, ready to create the pasta of dreams. Ayla and I worked together to create the dough, then wrapped it in cling film and let it rest while we made our filling from the pre-roasted butternut squash, mashing it in a bowl with our choice of flavours. The chefs were always on hand to give us advice; there was such a wide range of ingredients to choose from, but they warned us against going too crazy and adding everything, as this would result in an overpowering flavour. (I am definitely guilty of doing this at home – peanut butter and marmite sandwich, anyone? No?) We restrained ourselves, and went for a drizzle of truffle oil, some vegan crème fraiche, vegan cheese, and of course, salt and pepper. As there were some lovely fresh herbs floating around, it was difficult to resist throwing a few small leaves of thyme into the mix.


We then unwrapped our dough, and began feeding it through the pasta machine. Although this was fiddly at first, it was immensely satisfying once we got the hang of it; successfully feeding the dough through one side to see it emerge the other, thinner each time. When we had a couple of sheets ready, we placed our delicious butternut squash filling in small balls across each, and folded the sheet over to make our parcels. After we had cut these up, we began delicately pushing the air out of each ravioli parcel, a very subtle art I never would have known how to do without this class. Once we had sealed our parcels with the special contraption, it was time to boil our pasta! Now, I’m not going to say we were behind exactly, but our neighbours across the countertop had already boiled most of their pasta and were started on a second batch. I began to sympathise with the contestants on The Great British Bake Off – although this, of course, was not a competition! (Definitely not one that we were winning, anyway…) 

Once we had boiled our pasta, Gloria helpfully brought over some heated bowls for us to use. We ladled the pasta into the bowls, then went to the chef station to add toppings. The chefs had prepared a beurre noisette for us to drizzle over our pasta. Yes, a beurre noisette. What do you mean, you don’t know what that is? (Don’t worry, neither did I, but my life will be forever changed now that I do.) It’s a French sauce, which literally translated means ‘hazelnut butter’. I know you’re picturing a delicious jar of Skippy, but it’s not that kind of nut butter. In this case, it was walnuts, sautéed with vegan margarine, to create a simple but delicious, rich, warm sauce for our pasta. It went unbelievably with the other flavours, and we also liberally sprinkled fresh parsley, vegan cheese and a little more truffle oil on top. (After this class, I finally understand what all the fuss is about with truffle oil!) There was also homemade vegan ‘parmesan’ which sounded so simple to make, but was incredibly effective. 

Looking at the finished product, I felt like a real chef (although of course, I’m sure this fantasy will fade after I’ve made a few more peanut butter and marmite sandwiches!)

Once everyone’s pasta was ready, we all sat down around the communal table and ate together. It was lovely to interact with the other guests on the experience, and learn what had brought them each there. As we ate the pasta we’d just made from scratch, I couldn’t believe how great it tasted. The toppings perfectly complimented the butternut squash filled pasta, and the fresh dough tasted great. It made me want to rush straight to Amazon and buy my own pasta machine. 


When everyone had eaten, Renata stood up to say thank you to everyone for coming. We left, full-bellied and happy, and enjoyed our convenient 10-minute walk to Wandsworth Town station to begin our journey home.

After Sunday’s class, I feel like a true pasta connoisseur. (Shh, I can dream.) Myself and Ayla would like to say a huge thank you to all the staff at The Avenue Cookery School for putting on such a fantastic class! Their open choice cookery voucher makes a great gift for the choosy foodie in your life, whether they’re vegan or not. (And even if they’re not, who can resist freshly made pasta?)




Partner Interview: The Avenue Cookery School

Now this will definitely get you in the mood for food! We all know how delicious the eating part can be, but what exactly goes into the preparation and organisation of those mouth-watering meals? The Avenue Cookery School have kindly answered a few of our questions so we can find out a little more from behind the scenes.

1. What is the history behind the establishment of The Avenue Cookery School?

The Avenue is a family run school that has been around for 14 years. Diana the mother always had visions of opening a Cookery School, so in ’97 she applied for a job at the Grange in Frome working in the back of the kitchen, which she planned to do for a couple of months in order to get a feel for the business. However, instead, she got offered the main teaching position and ended up there for 7 years teaching classes of up to 24 students!  

One day, her other half spotted Mary Forde (the founder of The Avenue) on the internet. After a meeting they became partners, and she finally was able to teach and run her own Cookery School as she had always dreamed.  

Mary & Diana worked together for 10 years before Mary retired. Diana took over the business with her son Richard, shortly followed by her daughter Sophie. The school is ever expanding both its classes and its locations. So far they are in The City and plans to continue with a school in North London.


2. What makes your cookery classes unique to others?

In Diana’s words: “It needs to be fun, which makes it easy to learn, and teaching people to understand food - not to just follow recipes”. The place has a fantastic family vibe with a beautiful kitchen and amazing food. It is totally different to any other cookery school. You can let your hair down in a unique, upbeat environment that you wouldn’t usually expect at a cookery school!

3. What is your favourite dish to create?

Ravioli which is believe it or not, quick to make!


4. Do you have any funny or memorable cookery experiences?

On an evening course, a student turned up an hour early and Richard thought she was the washer upper, having said she was here for the course (despite the fact she was wearing a pair of high heels and was all made up!) Richard set her to work washing up at the back kitchen. I came along and saw her, and said she could use my best velvet lined gloves to help her on the way. After about 20 minutes chatting and washing up I suddenly realised she was a student coming on the course, and not the washer upper!! A good ending though was she carried on and helped us clear up until the class started.

5.Which cookery experience would you highly recommend and why?

Knife Skills Couse as everyone who wants to cook needs to know how to handle a knife, and therefore will speed up their preparation in cooking


6. What are your top tips for beginner cooks?

-Taste your food to check for seasoning and make sure it looks as good as it can on the plate.
-Try and clean up as you go along... it will save so much time in the end

7.Do you have any future plans for The Avenue Cookery School?

Last year The Avenue branched out into pop-ups in The City, expanding their brand and getting their name out to more and more people. The school has plans to expand to further locations over the next few years.

They are also putting a lot of focus on their Vegan evening cookery classes and have put on a 1 week vegan course as well, what with the growing number of people turning to a Vegan diet.


Huge thank you to The Avenue House for taking part in an Expert Interview! Very interesting facts which have definitely left me with a hungry stomach!

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