Join renowned chef and food writer Helen Graham for a hands-on masterclass that transforms the way you think about vegetables. In this root-to-leaf experience, you’ll discover how to cook boldly and sustainably—maximising flavour while minimising waste.
Drawing from Helen’s distinctive culinary style—you’ll explore innovative techniques to bring the whole vegetable to life, from stem to skin.
You'll cook your way through a sample menu of vibrant, plant-based dishes, including:
🥕 Carrot Top Tabbouleh – A herbaceous salad that lets carrot greens shine
🌿 Beet Greens & Stem Börek – A savory, flaky pastry using every bit of the beet
🌸 Whole Roasted Cauliflower Shawarma – Served with a leafy tahini stem sauce
🔥 Fresh Flatbreads & Herby Muhammara – Smoky, spiced, and deeply satisfying
🍊 Whole Citrus & Olive Oil Cake – A fragrant dessert using the entire fruit
Whether you’re plant-based, veg-curious, or passionate about sustainable cooking, this immersive workshop will equip you with practical skills, bold flavor combinations, and a new appreciation for the beauty of whole vegetables.
About Chef Helen GrahamHelen Graham is a London-based chef and acclaimed food writer, known for her inventive, vegetable-forward cooking rooted in her diasporic heritage. With over a decade of experience in celebrated kitchens like The Palomar, The Barbary, and the Ottolenghi test kitchen, Helen has become a leading voice in modern Middle Eastern and North African-inspired cuisine.
As the former executive chef of Bubala, she launched the acclaimed vegetarian restaurant's Spitalfields and Soho locations, earning critical praise for her creative, sustainable use of whole vegetables. Her recipes have appeared in The Guardian, Vogue, Great British Chefs, and House & Garden, and she has made TV appearances on Sunday Brunch.
More recently, Helen has hosted international pop-ups and residencies at Carousel and Oranj, and was named one of six chefs to watch by Jay Rayner in the Observer Food Monthly.
