AN EVENING OF PLANT BASED GASTRONOMY

Sunday October 13th
La Ruca, Gloucester Rd BS7 8AS

Bristol based Chef, Tai Chi teacher and qualified hypnotherapist Sam Langley is on a mission to help people achieve health and happiness by teaching them to eat, think and move better. Having organised many pop up restaurants in the past this is his first to be explicitly plant based.

After changing his own eating habits dramatically Sam has developed his own style of cooking without animal products. Can a meal really be delicious without the addition of meat and cheese? Yes…… it can!

See more info HERE

Zilch Bristol (Zero waste and vegan market)

Brand new to Bristol for 2019, Zilch is a brand new Zero waste Market featuring a wealth of local and national plant based, sustainable, zero waste and ethical products and produce.

Reduce your footprint
Say no to fast fashion
Say no to single use plastic
Plant based products
Ethical and sustainable alternatives
Discover ways to recycle, reduce, reuse

Traders get in touch for stall info – hello@zilchmarket.co.uk

SUN 13TH OCT
THE PAINTWORKS
10AM-4PM
£2 ENTRY
under 12s free

See more info HERE

Creative Vegan and Gluten Free Class

Sometimes we can get stuck in a rut with the same old dishes for friends and family.  This class is all about exploring new ways of cooking with an emphasis on healthier, plant based dishes (that happen to be gluten free).  It really is a class for everyone who enjoyed beautiful, good food. We make a lot of vegan dishes for the deli counter and for our catering events, and often get asked how to make imaginative vegan dishes that aren’t super complicated.  This class is perfect for that! All these dishes are a delight to create and eat whether you are vegan or not.

What you will make (may change according to market availability of ingredients)

King oyster mushroom scallops with parsley and walnut pesto
Tempeh tacos with raw cashew queso
Butternut squash lasagna

Healthy ‘Mayonnaise’
Indulgent ‘Chocolate’ brownies

See more info HERE

Vegan Night at The Marlborough Tavern

We will be hosting an evening with a special vegan tasting menu. 5 courses for £40pp.

The Menu:

Summer Gazpacho
Charred cucumber, confit heritage tomatoes, crispy courgette flower,
purple basil sorbet & extra virgin olive oil

Sushi Roll
Tempura banana blossom summer roll with fresh avocado, Japanese white radish,black sesame, pickled ginger, wasabi & soy

Dumplings
Steamed wonton dumplings with squash, vegan cheese, crispy seaweed & dashi broth

Curry
Pulled jack fruit massaman with smoked tofu, fried curry leaves,
toasted cashews & wild black coconut rice

Fresh English Berries
Vegan Eton mess with chickpea meringues, English berries,
maple & black pepper comb, coconut cream & baby basil

See more info HERE

Square Food Foundation Vegan Class

THURSDAY, SEPTEMBER 5, 2019

Cooking without meat, fish or dairy products is more on our culinary radars then ever. From quinoa and couscous to soya beans and seaweeds, this class is for both seasoned vegan cooks and for those who think it’s not for them but think they should try it. It is and you should. An example menu could include:

Barny’s delicious 1977 nut roast
Pan-fried tofu with seaweed & vegetables
Lentil, fresh coconut and sweet potato curry
Pickled vegetables
Polenta cake

All classes include tastings throughout and supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class.

See more HERE

Dine & Vine Vegan Feast

Thursday 20th June

The Old Market Assembly in partnership with Dunleavy Vineyards present a vegan tasting menu from new chef, Adam Armstrong.

Sample an array of seasonal produce sourced from local and sustainable suppliers. Tempting, colourful sharing plates full of deliciously created plant-based treats will be paired with the crisp, fresh flavours of Dunleavy wines from their Somerset vineyards.

See more HERE

Moreish Sugar Free Vegan Desserts

Learn the art of creating and cooking beautiful food… Let me teach you how (3rd June) to create amazing dishes that can be recreated at home for your friends and family. As on the menu at my guest chef Vegan Monsoon Supper event at the Watershed August 2018.

Orange Zested Gajrela; indian carrot pudding flavoured with orange zest * contains ground almonds.

Mango Coconut Kheer; Indian mango rice pudding cooked in coconutmilk infused with cardamon, bay leaves and nutmeg.

Raspberry Saffron ‘Cheesecake’ on a Coconut Crust; a raspberry cashew nut and coconut cream ‘cheese’ topping, infused with saffron on a coconut and ground almond base.

See more info HERE