Fermentation; showing the simplicity of sauerkraut, kabocha and kefir which increases gut bacteria vitality.

Jamie Beaton is a plant-based chef, cookbook author and health coach.

Through his recipes fitness program he is reshaping how healthy eating and living can be, one plate at a time.

How to recreate two classic fish based dishes with a plant based twist!

Presenting a recipe from his cookbook “The Sustainable Chef”, Andy Oakey shares some of his top tips for reducing the impact of cooking and eating. Everything is super simple and easy to follow – no unnecessary mess or faff. Proper food, minimal impact.

Join chef Ollie and learn how to impress with vegan buffet foods: perfect finger-food treats for your party or gathering. He’ll show you how to make buckwheat blinis with a variety of toppings, including cashew nut cream cheese and vegan smoked salmon.

This talk will look into the concepts behind our most popular blends; their ingredient benefits and influences. The flavours will then be discussed in terms of their emotional characteristics to consider how to create drawings from these, and how they can encourage your own blending experimentation.

Nut milks and Energy balls; demonstrating the ease of homegrown nourishing milk at a fraction of the costs. And, use left-over pulp for energy balls.

The demo will show how to use the beauty of plants to optimise gut health with easy and quick recipes.

This is a funny and unexpected way to revisit our traditional carrot cake. If you want to find out where I hide the frosting cream cheese, I invite you to join my demo!! And a special book signup will be organized at the end of the session…

I will be cooking a savoury dish utilizing flavours from both my Russian and Yemeni heritage.