Loading...

A Culinary Journey with Olia Hercules

Discover how to recreate the fascinating flavours of eastern Europe and beyond on this one-day cooking adventure, led by renowned chef and food writer Olia Hercules.

Originally from the Ukraine, Olia honed her creative cookery skills at Leiths, trained with Yotam Ottolenghi and is the author of highly-acclaimed cookbook Mamushka: Recipes from Ukraine and beyond. During the day, she will share both her expertise and her food philosophy, introducing you to new flavours and showing you how to get the most out of fresh produce.

This course will teach you how to create a range of delicious dishes, including:

  • Duck and sorrel broth with quail's eggs
  • Fragrant herb-stuffed Moldovan flatbreads
  • Georgian herby spring lamb (chakapuli) with new season Jersey Royals, brown shrimp and samphire salad.

You’ll be able to eat and enjoy each of the dishes you make, either at the School or at home afterwards. Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

Take a look at Olia's cookbook Mamushka: Recipes from Ukraine & beyond.

Dates

Sorry, no dates available.

Summary

Subjects: Cooking

Student Success

More Case Studies
The Sunshine Pizza Oven

The Sunshine Pizza Oven

During the early stages of setting up The Sunshine Pizza Oven, Dan came to the School for the one-day Italian Baking and Pizza Making course, led by Emmanuel Hadjiandreou.

Full Case Study
Sophie Wood

Sophie Wood

Barmies, a handmade slow baked snack made from the barm of skilfully crafted beers, was developed by 28-year-old Sophie Wood while studying for an Advanced Diploma in Artisan Baking at the School of Artisan Food.

Full Case Study
Sophie Williamson

Sophie Williamson

A one-day cheesemaking course at the School of Artisan Food was the catalyst for Sophie Williamson’s unconventional journey from IT security specialist to professional cheesemaker.

Full Case Study
Lisa Wheeler

Lisa Wheeler

While studying for an Advanced Diploma in Artisan Food Production at the School of Artisan Food in 2010, Lisa was inspired to make the move from baking to butchery. In 2016 she set up her own business, Norfolk Charcuterie.

Full Case Study

Related Items

More Courses

Course Calendar

Click the highlighted dates to see the exciting courses we have coming up.

Newsletter Signup