Join us in the kitchen above Pete’s Shop to make some seasonal vegan goodies with foraged greens. Wild bear tonic, wild garlic salt, kimchi and Korean-seasoned greens. (Allergens: soya, sesame.)
Tickets are available both in the shop and online.
The workshop costs £20 per person and includes all ingredients. You will get recipes and a portion of each dish to take home.
Accessibility: The meeting room is reached by going up a narrow staircase of 21 steps with a 180 degree turn halfway up. There are a further 3 steps up to the kitchen and toilet.
Equipment: You will get a portion of the food to take home. We try to reduce waste wherever possible, so we encourage people to bring their own empty containers, however we will have some boxes available on the day.
This workshop will be led by Jay who has been vegan for 25 years and has foraged across different continents. After making banchan and doenjang using traditional methods in Korea, working in Germany's largest organic-certified and ayurvedic kitchen, and gathering wild herbs in the Andes, Jay returned to the UK to complete a Diploma in Herbology at Royal Botanic Garden Edinburgh, and an introduction to permaculture with the Permaculture Association.
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