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View our range of short and long Bath-based vegetarian and vegan cookery courses running throughout the year.

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Wild Garlic Recipes

posted on: 19th Mar 2019
RecipesSpringWild & Foraged Foods

Wild Garlic Recipes

Wild garlic is one of my favourite seasonal ingredients. It’s a beautiful herb with delicious flavour and is incredibly easy to forage. March...

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Food Lover Magazine, March 2019

posted on: 12th Mar 2019
Demuths in the News

Food Lover Magazine, March 2019

Our Vegan Fast & Delicious class features in Food Lover Magazine's March Cookery School round up. Take a look here. 

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Ethiopian Sharing Platter

posted on: 11th Mar 2019
RecipesVegan

Ethiopian Sharing Platter

These dishes are all designed to be eaten together as one meal, with a small spoonful of each one piled onto the freshly made injera...

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Pretty in Pink - Our Favourite Rhubarb Recipes

posted on: 26th Feb 2019
Rachel's Top Tips

Pretty in Pink - Our Favourite Rhubarb Recipes

Rhubarb means spring is on its way! It is one of the first crops to be harvested in Britain and remains in season from February...

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Moudardara: Lebanese Rice and Lentils

posted on: 25th Feb 2019
RecipesMain CourseVeganGluten FreeBeans & PulsesMiddle Eastern

Moudardara: Lebanese Rice and Lentils

Moudardara is a Lebanese rice and lentil dish that gets topped with caramelised onions and saffron.  The key with Moudardara is to cook the...

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Roasted Rhubarb Frangipane Cakes

posted on: 18th Feb 2019
RecipesDessertBread and BakingVegan

Roasted Rhubarb Frangipane Cakes

These little cakes are delicious, with the vivid colours of pink rhubarb and blood oranges. The blood orange season is short lived...

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The Ethiopian Experience, Vegetarian Living, March 2019

posted on: 13th Feb 2019
Articles by Rachel

The Ethiopian Experience, Vegetarian Living, March 2019

In the March 2019 issue of Vegetarian Living, we explore the dishes of Ethiopia. While sharing many features of southern Indian cuisine, Ethiopian cooking has...

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Kale and Spelt Soup with Rosemary Polenta Chips

posted on: 11th Feb 2019
RecipesWinterSoup

Kale and Spelt Soup with Rosemary Polenta Chips

This is a very hearty soup, and if you leave it to cool down after cooking the pearled spelt will continue to swell until you...

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Healthy Vegan Nutrition Class Review - In The Moment Magazine, January 2019

posted on: 5th Feb 2019
Demuths in the NewsClass Recaps

Healthy Vegan Nutrition Class Review - In The Moment Magazine, January 2019

In The Moment Magazine editor Kirstie Duhig came along to TJ Waterfall's Healthy Vegan Nutrition class and she has written a wonderful summary about the...

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How I Got Started - In The Moment Magazine, February 2019

posted on: 5th Feb 2019
Demuths in the News

How I Got Started - In The Moment Magazine, February 2019

Want to know how Rachel found her career path? Take a look at In The Moment Magazine's 'How I Got Started' feature....

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