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Flavours of Summer – A Two-Day Cooking Course with Nicholas Allan

July 23 @ 10:00 am - July 24 @ 7:00 pm

Upcoming Dates: This is a two-day hands on cooking course, taking place on the weekend of: Saturday 23 & Sunday 24 July Each day will consist of two cooking classes, producing a lunch and dinner meal each day, which we will eat and enjoy together! Time: 10am – 7pm Location: Concord Institute Price: £450 (deposit £150, non-refundable and non-transferrable)   In our British climate, summer is full of joyful abundance; rich in colour and texture. It is also unpredictable; rain and clouds come as quickly as sunshine and blue sky. As seasonal wholefoods cooks, we endeavour to prepare our meals in accordance with our environment. As such, during the summer months, we look to create light dishes and bring consideration to the temperature at which we serve our food. The colours we select are vibrant and less is more in terms of quantity; we aim to create satisfying flavour and richness and need not weigh ourselves down with huge platefulls! With nutrition at the heart of our commitment, a priority for summer is to incorporate appropriate minerals and salts, which are lost during perspiration. Grilled or fried fish or vegetables with an intense umami flavour are perfect for this. To balance out these strong minerals, we enjoy cooling, refreshing desserts like summer berry kantens – a traditional sweet from Japan which is loved by children and adults alike! We also increase the presence of raw and marinaded foods, not relying on them exclusively, as we are also maintaining and preparing our bodies for cooler seasons to come. Our grain choices are lighter and rich with herbs & zest, giving heartiness and substance to our meals. Sauces give way to pestos and tapenades… the saltiness of olives and intense flavour of capers enrich the plate. This is a time of conviviality and community, ‘à l’aire libre’ with laughter and delight, celebrating the colours and flavours of nature’s wonderful bounty. The intention of this course is to inspire you to cook delicious wholefoods meals over the summer period, nourishing yourself and those you cook for with ease and pleasure. To read more about the facilitator Nicholas Allan, click here to visit our facilitators page.

Menu for the Weekend

Day 1 Lunch

  • Soup Au Pistou
  • Freshly-Hulled Pea Hummus with Lemon and Mint
  • Homemade Spelt & Chickpea Flour Flatbread
  • New Season Beetroot with Sumac & Balsamic dressing
  • Summer Leaf & Flower Salad

Day 1 Dinner

  • Maftoul with Chickpeas, Vegetables, Rocket & Almond Pesto
  • Grilled Sardines
  • Cucumber, Dulse & Orange Quick-Pickle Salad
  • Rhubarb Fool with Greek Yoghurt and Maple-Toasted Almond Shards

Day 2 Lunch

  • Summer Miso Soup
  • Freekeh with Fresh Mint and Parsley
  • Hijiki, Carrot & Tofu Salad
  • Grilled Courgette and Aubergine with a Tahini-Miso Dressing
  • Blanched Summer Greens

Day 2 Dinner

  • Mediterranean Rice Salad with Olives, Sun-Dried Tomato and Toasted Pistachios
  • Lentil Fritter with Raw Milk Kefir Dip
  • Deep-Fried Miso Balls
  • Green Bean, Carrot & Spring Onion Salad with Sesame Dressing
  • Radish & Red Onion Pickles
  • Strawberry & Thyme Kanten with Amazake Cream
All levels of cooking experience are welcome on this course. The highest quality organic ingredients will be provided, vegan alternatives will always be provided in the few instances when fish/dairy may be called for.


July 23 @ 10:00 am
July 24 @ 7:00 pm


Concord Institute
+44 (0)20 7607 1140


Concord Institute
2, 4 Thane Works
London, N7 7NU United Kingdom
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+44 20 7607 1140