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Summary The Sustainable Kitchen with Marcia Barrington

Are you looking for ways to cook and eat more sustainably at home? Small changes can have a big impact, and this hands-on cookery class will guide you through the simple steps you can take towards creating your very own sustainable kitchen.

Led by experienced chef and food writer, Marcia Barrington, who is a regular contributor to FareShare UK and the Sustainable Food Trust, you’ll gain an invaluable set of top tips ranging from how to reduce food waste, to where to source reliable information about sustainable food systems.

You’ll learn the best practices for using up the odds and ends in your fridge, master how to use fermentation and pickling to create a punchy side-dish out of your leftover vegetables, discover the importance of seasonality and shopping smarter, and learn more about ethical suppliers and sourcing your ingredients.

Guided by Marcia, you’ll cook up a delicious array of sustainable recipes, such as Moroccan goat tagine with a ginger-tahini yoghurt, before sitting down with your classmates to enjoy your impressive, seasonal feast.


- Socca with early autumn mushrooms, cobnuts and ragstone cheese

- Moroccan goat tagine, ginger-tahini yoghurt

- Pomegranate roasted beets, buckwheat and wild herbs

- Crisp, fermented vegetables

Please note, recipes and ingredients might change.

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Class structure

Your class will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info The Sustainable Kitchen with Marcia Barrington

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

Marcia Barrington

Marcia Barrington

Marcia Barrington is an experienced chef, food writer and creative with a long-standing career in food. She was one of the original directors of the Divertimenti Cookery School, a consultant to big business advising how to nourish a healthy workforce and latterly - as catering boss, where she set up and ran a sustainable, high-end catering company for ten years.

Marcia has been writing recipes and teaching people how to cook throughout her career. She’s had recipes appear in The Independent, The Times and The Sunday Times; she’s a regular contributor to The Mediterranean Lifestyle Magazine, FareShare UK and Sustainable Food Trust; and has worked with many well-known chefs, food writers and brands.

Marcia is a fluent Spanish speaker, an advocate for sustainable food systems, seasonal ingredients and the Mediterranean way to eat. As well as teaching cookery classes in the UK, Marcia splits her time between her homes in London and rural Spain where she hosts A Cook’s Food Tour of the Central Market in Valencia.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).


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