Join us for a hands-on 2.5-hour cooking class that brings together food, skills, and culture. 📍 Location: Hackney School of Food, Oswald Street, Lower Clapton, London E5 0BT (12 mins by bike from UCL East) ⏰ Timings: 2.5 hours at 11am OR 2.30pm on Tuesday 27th October 🌯 Catering : Plant-based and nut-free recipes - enjoy in our Garden Dining room and take home your leftovers 🎟️ Ticket : £1 subsidised tickets About the class We’re teaming up with Hackney School of Food and Chef Wion from the KERB+ Hospitality Programme to run a relaxed, practical cooking session designed especially for students. Across a 2.5 hour session, you’ll learn simple, plant-based and budget-friendly recipes , build core cooking skills, and leave with ideas you can easily recreate at home — no prior experience needed. Classes are welcoming, beginner-friendly, and focused on confidence in the kitchen. What to expect: A relaxed, collaborative, family-style cooking session Climate-conscious, budget-friendly recipes A welcoming space for beginners Stories and insights from KERB+ chefs about building a food business A shared meal at the end of the class Whether you’re looking to cook more confidently, meet new people, or explore how food connects to social impact, this is a great place to start. What's on the Menu Chef Woin is a KERB+ chef specialising in authentic Ethiopian cuisine and plant-based cooking. A former IT professional turned full-time chef, she founded her own catering company, Ethiopic Kitchen , after travelling across Ethiopia to research its regional food traditions. She has since brought her flavourful, community-rooted cooking to clients and students across London. In this class, you'll get hands-on making: Shiro Wott - Spiced chickpea stew Gomen - slow-cooked seasoned collard greens cabbage Spicy Ingudai Tibs - Ethiopian Sautéed Mushrooms All served with teff injera, Ethiopia's traditional fermented flatbread Plus a recipe pack to take home so you can recreate the meal again …