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Mushroom and Buckwheat Soup

This is an outstanding recipe from mushroom expert Christopher Robbins, who leads foraging expeditions in the Forest Of Dean and here in Bath through our cookery school. This very earthy soup is best made with strongly flavoured field mushrooms and served with rustic bread.

If you have foraging questions, about mushrooms or otherwise, you can find Christopher on Twitter at @phytoforage, and also keep an eye on our  upcoming foraging courses!


Mushroom and Buckwheat Soup

Serves: 4

Dietary: vegan, gluten free


  • 1 onion, finely chopped
  • 1 tbsp sunflower oil
  • 50g buckwheat un-roasted
  • 5 (300g) flat or field mushrooms, peeled and roughly chopped
  • 2 tbsp coriander seeds, toasted and coarsely ground
  • 350ml water
  • 1 tbsp tamari
  • 1 bunch spring onions, chopped, including the green


  1. Heat the sunflower oil in a heavy bottomed saucepan and add the buckwheat, stir well until lightly browned.
  2. Add the onion and cook until transparent, but not browned.
  3. Add the mushrooms and coriander, turn down the heat and put on a lid, and stir occasionally to stop the mushrooms from sticking. When the mushrooms release their liquor and darken in colour add the water and simmer gently until the buckwheat is tender (approx 10 minutes).
  4. Add the tamari and blend to your preferred texture. Add a little more water for a thinner soup.
  5. Heat and serve garnished with the spring onions.


Buckwheat is the seed of a plant Fagopyrum esculentum related to the dock and native to Russia. You can buy buckwheat either toasted or un-toasted. Un-toasted is good for soups or kasha, which is buckwheat porridge. Toasted buckwheat can be cooked and served in the same way as rice. Buckwheat flour is used for making blinis, and buckwheat noodles are called soba noodles. Buckwheat is gluten free.

Tamari is strong wheat free soya sauce. 

Chantrelle, pieds bleu, Trompettes de Mort