The Vegi Table

Basic  ingredients:  Run by vegetarian chefs and nutritionists Mo Hall and Sarah Kearns, this cookery school based in a working kitchen in the Wirral offers informal courses inspired by the seasonal fruit and vegetables grown at Claremont Farm in Bebington. The school’s ethos is to show that “cooking with vegetables doesn’t have to be boring”. So as well as courses such as Taste of Winter Veg and Luscious Legumes, the humble veg is given a more exotic twist with practical workshops on the Mysterious Middle East, World Tapas and Mexican Magic.  There’s also a Slicing and Dicing class, bread-making and the delightfully named Cakey Bakey Tart. All classes are hands-on and accommodate a maximum 7 students. Workshops tend to run from 9.20am to 3.30pm and short day courses from 10am to 2pm, costing £85 and £65 respectively. Various dishes are prepared for lunch on the day as well as treats to take home.

They Say: Our farm-based venue seemed the perfect place to share our passion for simple, healthy cooking using outstanding local produce.

We Say: Years of catering experience with the highly acclaimed Cordon Vert cookery school ensures the Vegi Table’s meat-free credentials, which encompasses vegan food. ‘Local girl’ Mo specialises in home-baking and dairy-free  cookery, while former Californian resident and nutritional therapist Sarah promotes healthy eating with a nod to warmer climes. Look out for the Vegi Table’s Christmas e-book, which is full of inspired ideas and recipes for vegetarians.