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The Seasonal Cook – with Jean Torné

February 17 @ 10:00 am - July 7 @ 8:00 pm

17th & 18th February or 13th & 14th April or 6th & 7th July, 10am-8pm, £525

Location: Concord Institute for Integral Studies, Unit 2-4 Thane Works, Thane Villas, London N7 7NU.

To register:  https://concordinstitute.com/programme/the-seasonal-cook-embracing-deep-winter/

In this winter weekend intensive, we will bring our focus back to basics. Using the fundamentals of wholefoods cooking, we will explore how we can use food and the creative act of cooking itself to nourish ourselves deeply and fully. By aligning ourselves with the energy of winter, we prepare our bodies for the coming spring and summer.   After the Winter Solstice, comes the Imbolc at the beginning of February. It is about the halfway point between the Winter Solstice and the Spring Equinox and represents the ‘waking up’ of nature from the deep slumber of the cold months, and into spring. The light returns gently and the days become longer… the weather begins to warm and yet the cold days are still here. So, in our kitchen, we continue to enjoy the sweet flavours of winter root vegetables. But, we begin to seek more expansive flavours – sour and light bitters from various greens and spices. In this weekend workshop, we will develop a deeper relationship with this time of transition between seasons. We will discover new expressions of foods like buckwheat, black beans and fenugreek, and unique techniques of cooking our ingredients. We will explore the ‘outer’ world of nature, and begin to rediscover our place in it as The Seasonal Cook. We are excited to announce the menu (below) for our upcoming advanced cooking weekend with Jean Torné.


February 17 @ 10:00 am
July 7 @ 8:00 pm
Event Categories:
Affiliated Macrobiotic School, Courses & Events


Concord Institute
+44 (0)20 7607 1140
View Organizer Website


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