Veganism for Omnivores - Sat 2 May
www.thealternativekitchen.net - 10am - 12.30pm
- 75 British pounds£75
- Headley Road
Stu Henshall is a self-confessed food addict and plant-based food and beverage consultant. He also runs The Alternative Kitchen, a consultancy, private catering & events business and his recipes can be found in various publications. During this half-day course you will learn the building blocks of dairy and meat substitutions using just delicious plants culminating in a crowd-pleasing meal that you will leave you feeling confident in adapting at home and able to satisfy the most discerning carnivore. As you learn new skills, Stu will give an understanding of the nutrition we all require and how the power of plants is enough to keep healthier than ever and ready to take on 2020 and just how delicious it can be. Stu Henshall’s food focusses on bringing plant based cooking to the omnivore’s table. In 2014 he came off the road from 10 years as a touring musician working with the likes of The Prodigy and immersed himself in the culinary world. After featuring on The Great British Bake Off he decided his true calling was to make food solely from the earth. Since setting up The Alternative Kitchen (www.thealternativekitchen.net IG/Twitter/FB @thealtkitchen) he is now published in numerous books, magazines, and across his rapidly expanding social network. He also runs exclusive sell-out supper clubs throughout the UK, bespoke catering, guest teaches at various prestige cookery schools and works as a Plant-based Food and Beverage Consultant developing holistic food for a number of establishments; with Cloud Twelve in Notting Hill, West London being the first permanent home in the UK for his food and has been featured in everything from Vogue to OK magazine. All this while squeezing in writing a book and raising two little ones. He admits he is not so punk rock these days but gets a similar amount of sleep.
Applegarth Farm Restaurant, Deli & Cookery School, Headley Road, Grayshott, Hindhead, UK