ONLINE SALES CLOSED. TICKETS AVAILABLE ON THE DOOR @ ST PETER DE BEAUVOIR FROM 10.30AM SAT 16 OCT
Join food writer Hackney School of Food's Thomas Walker as he prepares and serves one of Ruby Tandoh's recipes from her new book Cook As You Are, and answers all your questions about food and inclusivity – and why Hackney is so good at food!
Saturday 16 October, 5-6pm, free.
This event is free, but booking is advised. Your confirmation email is your ticket.
Ruby's new cookbook Cook As You Are is collection of 117 accessible, affordable, non-aspirational recipes, helping you find ways of cooking (and enjoying it!) no matter your budget, skill or the state of your kitchen. There are hundreds of variations to suit all tastes, and reference charts to guide you towards the recipes that suit your needs, whether that’s low-prep recipes (great if you’re disabled, ill or just tired), cheaper recipes, hands-off cooking or speedy meals.
The Hackney School of Food is a vibrant cookery school, where Thomas Walker is Head Food Educator. It offers schools and the community a broad range of cookery courses to teach children and their families to cook nourishing food from scratch.
Ruby Tandoh is a food writer who has written for, among others, The New Yorker, Guardian, Taste, Vittles and Vice. A finalist on the 2013 Great British Bake Off, she has published Eat Up!, a book about the pleasure of eating, as well as cookbooks Crumb and Flavour. Cook As You Are is her most recent recipe book.
Thomas Walker is the Head Food Educator at Hackney School of Food, a designated food education hub that's a collaboration between the LEAP Federation of Schools and Chefs in Schools.
He has worked in food education for over 6 years. With a background in restaurant and development kitchens, he built on this culinary and technical knowledge and became the Head Teaching Chef at The Jamie Oliver Cookery School, where he developed, delivered and oversaw the provision of adult and children's cookery lessons. He has been Head Food Educator at Hackney School of Food since its opening, and designed the food & cookery curriculum for primary education.
He believes that a seed to spoon experience is important in instilling a curiosity in children to know where their food comes from, and that building confidence in the kitchen to prepare and cook deliciously nutritious meals will set them up to make healthy informed food choices for life.
Author photo © Kate Kuzminova