4 hour class

£75 per person

10am – 2pm

Location – Parrs Wood High School

Half price concessionary rate available.
Click here for info.
(Terms and conditions apply)

Vegan Cooking: Modern Chinese


Pending further changes to the restrictions, we currently plan to resume our Cookery School sessions on May 22nd, with full PPE and social distancing in place. In the meantime, please join us for an Online COOKAlong to help support our continued Covid 19 Emergency Food Response.

What will you cook?

This Vegan Chinese cookery class is packed full of flavour combinations that will tantalise your tastebuds!

  • Chinese Bao: Steamed buns you can stuff with a variety of fillings.
  • Buddha’s Delight: Originating from Buddhist temples this dish uses 3 different types of tofu.
  • Sichuan Style Aubergine: A mouth-watering combination of sweet, sour, and spicy flavours that elevate the flavours of this humble vegetable.

Coronavirus: safety measures are in place throughout our Cookery School programme.

Class Description

Over 1 in 4 Brits voted Chinese food as being their food of choice for a cheeky takeaway. Despite this, Chinese cuisine is often mistaken for being unhealthy and not conducive to the Vegan way of life. This class totally blows these myths out of the water!

Taking influence from different regional Chinese cuisines, Sam will take you on a journey of discovery as she explains how to use the lesser known pantry ingredients and introduces traditional Chinese recipes found in the home kitchens of over 1 billion people in this vast country.

Sam has a wealth of experience in teaching all the in’s and out’s of East and Southeast Asian cooking; from the traditions and culture around the recipes to using alternative ingredients that are more readily available to you in supermarkets and shops near you.

This class is not suitable for people with soy and gluten allergies.

About Sam

How are you involved in the CGF work?

I have been working with CGF since 2014, starting off as a volunteer before I became a Coordinator on the Community projects and the Cookery School. I now work as a Cooking Leader teaching the Cantonese, Japanese, Thai, and Vietnamese Cookery Classes. I also work on alongside other Cookery Leaders to deliver cookery classes in the community both in-person and online.

What are your food inspirations?

I really enjoy learning from other people, their traditional foods, and the stories behind their recipes. I think it is really important to keep traditional recipes alive and celebrate their origins. I take inspiration from the places I have travelled to as I try to take cookery classes to learn how to cook the local cuisines.

What do you do in your spare time?

When I’m not working I like to eat out, practice yoga, and travel. As I’m usually working with food all day, it’s a treat for me to have my dinner cooked for me! I also enjoy pottering around my patio garden, where I’m experimenting with growing more unusual crops in a limited amount of space.