Soil & Growing Workshop
Bookable ALL YEAR Sessions include practical and creative activities enabling children to learn how to sow seed, plant, tend and harvest vegetables, tasting produce around the gard
Harvest & Cook Workshop
Bookable June to October During these sessions children explore our garden, identify vegetables and harvest produce. They learn about seasonality, local food and growing, taste any
Block Bookings
Bookable All Year We are able to offer tailored land-based courses for primary or secondary school children who visit us for short courses of 5+ weeks. Regular visitors receive a 2
Big Eat Community Lunches – paused
2026 – Big Eats are currently paused. Every six to eight weeks or so we are at the Kindle Centre cooking a Big Eat Community Lunch. Big Eats are open to anyone to come alon
Adult Lunch Club – PAUSED
FRIDAY Lunch Club 10.30am to 1.30pm ALL WELCOME! Lunch Clubs are currently paused while we await new funding. They are set to re-start in early 2027 once our Community Cook Studio
Strawberry Fool
Makes: 4 Ingredients 275g Strawberries 200ml Double Cream 75ml Greek Yogurt 1 dessertspoon Honey, or more to taste 1/2 Lemon Method Wash and remove the stalks from the strawberries
Stewed Red Cabbage
Ingredients 350g red cabbage 1 onions chopped 1 large apples chopped 1/2 tbsp. brown sugar lemon juice ground cinnamon Method Finely shred the cabbage, put in saucepan, cover with
Spring and Summer Tarts Galore
Over the last 12 months I have been inspired by Louisa ‘Fressh’ Foti’s recipes and ‘Fressh Foods’ The savoury tart is a mainstay of Louisa’s Fressh Foodie Stall and inc
Ratatouille
With the abundance of gorgeous summer veggies we’ve been enjoying eating ratatouille lately. Originally from Provence, it’s a classic Southern French veggie side dish made with
PSB Tart
We’re really excited it’s finally the long-awaited PSB season. A very welcome sign of Spring and that there’s finally a little warmth in the air. We LOVE PSB at Growing