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Cookery Courses

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

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Sartu di Riso: Risotto Pie

posted on: 12th Mar 2018
RecipesSpringMain Course

Sartu di Riso: Risotto Pie

Sartu di Riso is a risotto pie with the casing made of rice rather than pastry and then filled with vegetables and cheese. We’ve...

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Asian Street Food Class Review, The Bathonian, February 2018

posted on: 9th Mar 2018
Demuths in the News

Asian Street Food Class Review, The Bathonian, February 2018

Head over to The Bathonian for a review of our Asian Street Food Class. Full of photos and colourful descriptions, this a great place...

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A Year On From Demuths Vegan Diploma, Edible Ethics, February 2018

posted on: 9th Mar 2018
Class Recaps

A Year On From Demuths Vegan Diploma, Edible Ethics, February 2018

Lucy of the blog Edible Ethics is one of our former Vegan Diploma students. She wrote a lovely piece reflecting on the...

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Cooking with Pulses: Top Tips and Our Best Recipes

posted on: 8th Mar 2018
Rachel's Top Tips

Cooking with Pulses: Top Tips and Our Best Recipes

We love pulses here at Demuths. They feature constantly in our recipes, not just for their nutritional merit but also for their flavour and versatility....

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Win a Class at Demuths, Vegetarian Living, March 2018

posted on: 1st Mar 2018
Demuths in the News

Win a Class at Demuths, Vegetarian Living, March 2018

The March 2018 issue of Vegetarian Living magazine features a fantastic competition to win a place on our Fast and Delicious Vegan Cooking Course. Full...

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Bridging the Gap, Vegetarian Living, March 2018

posted on: 1st Mar 2018
Articles by Rachel

Bridging the Gap, Vegetarian Living, March 2018

The March 2018 issue of Vegetarian Living is now available and features my latest column of seasonal cooking ideas, tips, recipes and more. This month is...

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Bridge the ‘Hungry Gap’ with these 5 delicious recipes

posted on: 27th Feb 2018
Rachel's Top Tips

Bridge the ‘Hungry Gap’ with these 5 delicious recipes

The 'hungry gap' is named after the break between the end of the winter vegetables and the first of the first spring produce....

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Simple Things Magazine January 2018

posted on: 19th Feb 2018
Demuths in the News

Simple Things Magazine January 2018

Rebecca from Simple Things Magazine came along to one of our Gourmet Vegan courses - read what she got up to here....

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Jerusalem Artichoke Soup

posted on: 8th Feb 2018
RecipesSpringSoupVeganGluten Free

Jerusalem Artichoke Soup

Jerusalem artichokes are one of our favourite winter vegetables and well worth seeking out. If you've never cooked with them before, a good place to...

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Mushroom and Seitan Stew with Crispy Potatoes

posted on: 7th Feb 2018
RecipesWinterMain CourseVeganFrench

Mushroom and Seitan Stew with Crispy Potatoes

This is our take on a traditional French dark stew with firm chestnut mushrooms, seitan (wheat gluten) and bitter dark Ale. The quantities look huge,...

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