A finished dish from an adult cookery class at Cooking It in Bristol

Adult cooking classes

There is nothing we enjoy more than a large gathering: people cooking a good meal together and having a fabulous time.

Our classes are always fun, informal and relaxed, but well structured. Most have a mix of demonstration and hands-on cooking, led by experienced teachers, and we sit down together at the end to enjoy what has been cooked during the session.

Classes can also be booked for private parties, hens, stags, birthdays, baby showers and other adult events. We specialise in small and large adult cooking events.

What we teach

Master Classes
Immersive, technical and hands-on, for cooks who want to move beyond recipes into the science of food. Fermentation, sous vide, pasta, sourdough, and pastry and professional baking.
Cook Like a Chef: Technical Classes
Advanced modules for the ambitious home cook: the science of sous vide and precision cooking, molecular gastronomy and modernist techniques, and Michelin-standard presentation and plating.
Hen, Stag & Get Together Parties
Private bookings for hens, stags, birthdays, baby showers and other adult events. Small and large groups both welcome.
Middle Eastern Cuisines
Persian rice dishes, herbs and slow-cooked stews; Turkish mezze, grills and warming spices; Lebanese salads, dips and sharing plates. Sumac, za'atar, cumin and saffron.
Asian Cuisines
Thai curries, Chinese classics and street food, Japanese cooking, Korean including kimchi and bibimbap, Sri Lankan spice-led cooking, and bao buns and small plates. Curry pastes and marinades from scratch, plus dumpling and noodle work.
North African Cuisines
Ras el hanout, cumin, coriander, preserved lemons and dried fruit. Tagine-style cooking and slow braising, couscous and the traditional accompaniments.
European Cuisines
Classic French technique, Italian cooking and fresh pasta, Spanish tapas, and comforting classics from southern Europe. Transferable skills, not just recipes.
South American Cookery
Including Mexican street food: chicken tacos, refried beans, green rice, guacamole and chipotle. One of our most-reviewed classes.

Masterclasses & fine dining

Immersive and technical, for cooks who want to understand the science behind the food, through to the precision and artistry of modern fine dining. Small groups, professional kit, and a sit-down meal at the end with a glass of something.

Fermentation, Preserving & Pickling Classes
3 hours · all levels
Pickling and preserving through to lacto-fermentation and wild cultures: brine ratios, atmospheric control and gut health. You may make kimchi, seasonal sauerkraut and your own kombucha starter.
Precision Cooking: Sous Vide
3 hours · intermediate/technical
Temperature physics, vacuum sealing and the reverse sear. You'll make the perfect 54°C steak or plant-based alternative, infused oils and 63°C eggs.
Pasta Masterclass
2.5 to 3 hours · all levels
The tactile art of sfoglia: flour types (00 versus semolina), hydration and shaping. Silk-thin tagliatelle and filled ravioli with seasonal sauces.
Bread Classes
3 hours · all levels
Sourdough and every other bread: enriched doughs, flatbreads and everyday loaves. Feeding schedules, stretch-and-folds and scoring, for anyone who has struggled with flat loaves or starter anxiety. A loaf to bake at home, plus discard crackers.
Pastry and Baking Masterclasses
3 hours · all levels
Shortcrust versus choux, temperature control and lamination basics. Technical tarts, eclairs and seasonal savoury bakes.
Molecular & Michelin Gastronomy
4 hours · intermediate/technical
Agar-agar, sodium alginate and lecithin. Spherification for caviar pearls and liquid-centred spheres, stable foams and airs, gelification, powders and soils. Then the plate itself: balancing colour, texture and height, the shmear, the perfect quenelle and delicate garnishing with tweezers and squeeze bottles.