Masterclass: The Spring Table – A Plant-Based Celebration

Welcome the season of renewal with fresh flavours, vibrant colours, and a beautiful menu inspired by springtime abundance.

🌱 The Spring Table: A Plant-Based Celebration

Step into spring with this joyful, hands-on cookery experience, where seasonal ingredients take centre stage and creativity flows freely.

In this immersive class, you’ll learn how to create a beautiful, flavour-packed plant-based spread—perfect for entertaining, special occasions, or simply treating yourself to something delicious. Together, we’ll celebrate spring’s freshest produce, from tender greens and fragrant herbs to zesty fruits and naturally sweet vegetables.

Whether you’re new to plant-based cooking or looking to elevate your skills, this class will leave you feeling inspired, confident, and ready to impress.

🌷Sample Menu:

• Herby spring vegetable quiche with asparagus and fresh peas
• Spring pesto potato salad with crisp green beans
• Harissa carrots with agave hot “honey” and creamy whipped tahini
• Sour cherry hot cross buns

🌼 What You’ll Learn:

• How to work confidently with seasonal vegetables
• Dairy-free baking techniques and flavour balancing
• Tips for hosting, plating, and prepping ahead
• How to build stunning menus with texture, colour, and flair

Join us around The Spring Table and take home not only delicious recipes but the inspiration to cook and share with the season in mind.

About the chef, Tarryn

Tarryn Williams (they/them) brings 6+ years of experience as a plant-based head chef, pastry chef and cooking teacher. Their cooking journey spans a wide range of kitchens — from serving up elevated comfort food at Hackney plant-based café MOTHER, to creating refined desserts at critically-acclaimed Central London restaurants like Tendril, Café Petiole and Holy Carrot.

Tarryn brings a specialist knowledge of plant-based baking and pâtisserie — an area they’ve honed through years of dedicated self-development, alongside training with leading vegan pastry experts Toni Rodriguez and Richard Hawke. They offer a rare and comprehensive knowledge in this growing culinary field.

Passionate about making good food accessible to all, Tarryn combines a professional approach with a welcoming, down-to-earth teaching style. Their recipes are often rooted in nostalgia — drawing inspiration from the sentimental dishes and moments that connect us to family, friends, and memory.

Note: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact, please click here.

Refunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days' notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know).

Vouchers: If you need assistance to redeem a voucher purchased on our website, please contact us via email: classes@madeinhackney.org.

We’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school, it offers practical, inclusive, and delicious plant-based recipes with creative solutions to real-life challenges like cost, access, and time. 👉 Buy Our Debut Cookbook - We Cook Plants and support our mission to make healthy, sustainable food accessible to all.

For information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894