Cookery Courses

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

View cookery courses

Gift Vouchers

Buy gift vouchers for our vegetarian and vegan cooking courses in our online shop.

Buy a gift voucher today


Khachapuri - Georgian Stuffed Bread

During Rachel's recent trip to Saint Petersburg, she enjoyed Khachapuri, a traditional Georgian dish of cheese-filled bread that is also popular in the post-Soviet states, including Russia. Khachapuri is traditionally made with a mix of Sulgani cheese like a firm mozzarella and Imeretian cheese, a Georgian raw cows milk semi soft cheese. We've managed to recreate the experience using a mix of haloumi and mozzarella. Give it a try!

Khachapuri, Georgian stuffed bread



  • 80ml plain yoghurt
  • 1 tbsp olive oil
  • 1 egg, beaten
  • 40g butter, melted
  • 200g plain white or brown flour
  • 1 tsp baking powder
  • pinch of salt


  • 250g spinach or chard
  • 125g haloumi, grated
  • 125 mozzarella, finely chopped
  • freshly ground black pepper
  • dried chilli flakes
  • beaten egg or olive oil for brushing


  1. Pre-heat the oven to 190C.
  2. Make the pastry, in a large bowl whisk together the yogurt, olive oil, egg and melted butter. Sieve in the flour with the baking powder and the salt. Mix together to make a soft smooth elastic dough. Leave the pastry to rest while you make the filling.
  3. Cook the spinach in a tiny amount of water, then drain, leave to cool, squeeze out all the liquid and chop.
  4. Grate the haloumi and mix with the mozzarella and chopped spinach and season with black pepper and dried chilli flakes.
  5. On a well floured work surface roll out the dough into a large circle approx 40cm in diameter with the outer 10cms rolled thinner than the middle as this pastry will be folded over the filling.
  6. Place the filling in a central circle about 20cms in diameter and then fold over the edges like a hankerchief so that the filling is all covered. Then gently roll out the filled dough until it’Ts about 30cms in diameter.
  7. Place on a baking tray lined with baking parchment, brush with beaten egg and bake in the pre-heated oven for approx 20-25 minutes until golden.
  8. Serve while still warm.

You might also like to try Rachel's recipe for Syrniki, fried cheesy Russian pancakes! Check out Rachel's travelogue from Saint Petersburg for more inspiration from her trip.

Keep up to date with events and goings on at the cookery school, follow us on Facebook, Twitter, Pinterest and Instagram and sign up for our newsletter.