BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Migrateful - ECPv6.16.4.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:Migrateful X-ORIGINAL-URL:https://www.migrateful.org X-WR-CALDESC:Events for Migrateful REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:Europe/London BEGIN:DAYLIGHT TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:BST DTSTART:20250330T010000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:GMT DTSTART:20251026T010000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:BST DTSTART:20260329T010000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:GMT DTSTART:20261025T010000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:BST DTSTART:20270328T010000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:GMT DTSTART:20271031T010000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=Europe/London:20260811T114500 DTEND;TZID=Europe/London:20260811T141500 DTSTAMP:20260620T082004Z CREATED:20260620T082004Z LAST-MODIFIED:20260620T082004Z UID:10001948-1786448700-1786457700@www.migrateful.org SUMMARY:Sri Lankan Cookery Class with Rismi | London Training Class DESCRIPTION:In this TRAINING CLASS Rismi will teach delicious\, authentic Sri Lankan dishes followed by a sit-down meal.\n\n\nOur talented new cohort of Migrateful chefs are wrapping up their initial training and getting ready to hold their first cookery classes to the public. \nThis training class will be led by Chef Rismi from Sri Lanka at the Migrateful Cookery School in Clerkenwell\, London. \nPlease note\, during these training classes\, we will be testing the dishes\, and how the class runs. Think of it like a technical rehearsal at the theatre. This means it may run for longer than a normal class and involve some stop/starting. Our Chef Development team will also be present to guide and observe\, along with volunteers who will help support the chef\, and we will ask for your feedback at the end of the class. \nA sample menu of the dishes that will be taught includes: \n\nChicken Devil| Meat (Chicken); Gluten (Wheat)\, Milk\, Mustard\, Soya\, Sulphites\nAubergine Moju| Vegan; Celery\, Mustard\nSri Lankan Vegetable Soup | Vegetarian; Celery\, Gluten (Barley)\, Milk \nGreen Bean Curry | Vegan; Mustard \nGhee Rice | Vegetarian; Milk\, Tree Nuts (Cashews) \nWatalampan | Vegetarian; Eggs\, Tree Nuts (Cashews)\n\nThis menu contains meat (chicken). Allergens include: Gluten (Wheat)\, Milk\, Mustard\, Soya\, Sulphites\, Celery\, Mustard\,Tree Nuts (Cashews)\, Eggs. Kindly note that we will not be substituting any ingredients to accommodate dietary needs\, so please only book into classes that suit your dietary requirements. Please be aware that while all allergens listed above have been identified as being in this menu\, traces of all 14 allergens will be present in this training class. \nPlease see our Food and Allergen Policy when booking into the class for more information. \nThroughout the class\, Chef Rismi will share stories about his food and culture. You’ll work together with other participants to prepare each of the dishes\, before sitting down to share a meal together. \nA message from our Chef Rismi: \n“My name is Rismi and I am from Sri Lanka. I am a passionate home cook\, sharing the vibrant flavours and tradition of Sri Lankan cuisine. In Sri Lanka\, food is more than just a meal\, it’s a celebration of culture\, family and connection and I am very excited to share these special traditions with you. \nCooking has been an important part of my life from a very young age. My father was a cook and although I did not receive formal culinary training\, I learned by watching him and through many years of self-teaching and practising in my own kitchen. Over time\, cooking became one of my greatest passions. \nBefore moving to the UK\, I worked in a different profession. But my love for cooking and sharing food has always stayed with me. I now live in the UK with my wife and children and I enjoy bringing the tastes and traditions of Sri Lanka to new friends and communities. \nIn my class\, I will guide you through authentic Sri Lankan recipes\, using aromatic spices\, fresh ingredients and techniques that you can recreate at home. My classes are warm\, friendly and suitable for everyone. Together\, we will create delicious food and explore the rich tradition behind each dish.” \n \nWe’re excited to have you in the class! Please take note of a few final reminders: \n\nUnlike normal classes\, training classes cannot be booked using gift vouchers. We are also unable to accommodate any ticket transfers from non-training classes.\nPlease see our refund/cancellation policy: Migrateful Ticket Refund Policy | Migrateful\n\n\nPlease see our allergens policy here: Food and Allergens Policy\nWe recommend using a debit or credit card to pay (paypal takes 48 hours to be confirmed). URL:https://www.migrateful.org/event/sri-lankan-cookery-class-with-rismi-london-training-class/ LOCATION:Migrateful Cookery School\, Corporation Row\, London\, EC1R 0HU\, United Kingdom ATTACH;FMTTYPE=image/jpeg:https://www.migrateful.org/wp-content/uploads/2026/06/7e6c7829b3cacd773cbd316033253cc2-AvAc6E.tmp_.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/London:20260812T103000 DTEND;TZID=Europe/London:20260812T130000 DTSTAMP:20260610T213358Z CREATED:20260610T213358Z LAST-MODIFIED:20260610T213358Z UID:10001906-1786530600-1786539600@www.migrateful.org SUMMARY:Family Cooking Class: Turkish Cuisine with Halise| BRISTOL | Veg Friendly DESCRIPTION:Children\, parents and carers are invited to cook\, eat and learn together at our summer holiday cookery classes. Suggested age: 8-12 years.\n\n\nThis summer\, Migrateful is inviting children\, parents and carers to join us for an all-new series of family-friendly cookery classes\, running throughout the school holidays.  \nThese sessions offer families the chance to discover new cuisines\, ingredients\, and cooking techniques while hearing the stories and traditions behind each dish.  \nABOUT THE CUISINE  \nTurkish cuisine is famous for its warmth\, hospitality\, and vibrant mix of flavours — a delicious blend of Middle Eastern\, Mediterranean\, and Balkan influences. Expect aromatic spices\, fresh herbs\, and colourful vegetables in every dish. From Karniyarik (aubergine stuffed with lamb mince) to Sarma (vine leaves filled with fragrant rice)\, Turkish cooking celebrates balance\, generosity\, and community. \n \n\n\n\nON THE MENU (subject to change): \n\nKarniyarik (Fried Aubergine with Lamb Mince) | Meat (Lamb)\n\n\nImam Bayildi (Stuffed Fried Aubergine) | Vegan\nSarma (Stuffed Vine Leaves) | Vegan\nKisir (Bulgur Wheat Salad) | Vegan; Gluten (Wheat)\nHaydari (Yoghurt and Cucumber Dip) | Vegetarian; Milk\, Tree Nuts (Walnuts)\nPilav (Turkish-style Rice with Vermicelli) | Vegetarian; Gluten (Wheat)\, Milk\nPişi (Fried Bread) | Vegetarian; Gluten (Wheat)\, Eggs\, Millk\n\n \nThis menu contains meat (lamb) but is vegetarian-friendly\, with 6 of 7 dishes meat-free. Allergens include: gluten\, milk\, tree nuts\, and eggs. \nPlease let us know if you have specific dietary requirements so our team is aware ahead of the class. Kindly note that we are unable to substitute ingredients\, so please only book into classes that suit your dietary needs. See our Food and Allergen Policy for more information. \n\n\n\nA MESSAGE FROM CHEF: \n“My name is Halise. I am from eastern Turkey\, although at university I met people from other regions and learnt about various different cultures and recipes. \nI grew up in a big city with my three big sisters who were already helping my mum in the kitchen. I was always asking ‘Please can I help?’ By the time I got to university I had learned how to cook just by watching! \nIn the summer I loved going to stay with my mum’s family\, who lived in a village. They grew and cooked their own vegetables. There I had my Grandma all to myself and learned to make yoghurt and cheese\, which I still make for my own family. \nBig meals at home with family and friends were an important part of our lives. We had to be strong to manage the huge pots we used. Our food traditions are very varied with lots of different recipes for meat and vegetables.” \n \nWHAT TO EXPECT AT YOUR MIGRATEFUL COOKERY CLASS \nParticipants will work together to cook a family-style meal from scratch\, guided by the expertise of a refugee or migrant chef\, before sitting down to share lunch. \nAlongside practical cooking skills\, Migrateful’s programme encourages curiosity\, empathy and cultural connection\, helping young people build a positive understanding of refugee and migrant experiences through shared food and conversation. The sessions are also designed to support wellbeing through the therapeutic and social benefits of cooking together\, while giving families new recipe ideas and the confidence to recreate the dishes at home. \nAt the same time\, the classes create paid work opportunities and experience for migrant and refugee chefs participating in our wider programme. URL:https://www.migrateful.org/event/family-cooking-class-turkish-cuisine-with-halise-bristol-veg-friendly-2/ LOCATION:Private: Migrateful Cookery School\, Bristol\, Philip Street\, Bedminster\, England\, BS3 4EA\, United Kingdom END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/London:20260813T114500 DTEND;TZID=Europe/London:20260813T141500 DTSTAMP:20260620T082006Z CREATED:20260620T082006Z LAST-MODIFIED:20260620T082006Z UID:10001949-1786621500-1786630500@www.migrateful.org SUMMARY:Hong Konger Cookery Class with Bon | Veg Friendly | London Training Class DESCRIPTION:In this TRAINING CLASS Bon will teach delicious\, authentic Hong Konger dishes followed by a sit-down meal.\n\n\nOur talented new cohort of Migrateful chefs are wrapping up their initial training and getting ready to hold their first cookery classes to the public. \nThis training class will be led by Chef Bon from Hong Kong at the Migrateful Cookery School in Clerkenwell\, London. \nPlease note\, during these training classes\, we will be testing the dishes\, and how the class runs. Think of it like a technical rehearsal at the theatre. This means it may run for longer than a normal class and involve some stop/starting. Our Chef Development team will also be present to guide and observe\, along with volunteers who will help support the chef\, and we will ask for your feedback at the end of the class. \nA sample menu of the dishes that will be taught includes: \n\nStir Fried Sticky Rice | Meat (Pork) and Vegetarian; Eggs\, Gluten (Wheat)\, Milk\, Molluscs\, Peanuts\, Soya*\nHar Gow (Prawn Dim Sum) | Meat (Pork) and Fish (Prawns); Crustaceans\, Gluten (Wheat)\, Sesame\, Soya\nVegetarian Dim Sum | Vegetarian; Eggs\, Gluten (Wheat)\, Sesame\, Soya\nTempura Platter | Fish (Prawns) and Vegan; Crustaceans\, Gluten (Wheat)\, Soya\nMilky Soup | Vegetarian; Eggs\, Soya\nJapanese Style Salad | Vegan; Sesame\nRed Bean Soup Dessert| Vegan; None\n*Contains alcohol.\n\nThis menu is vegetarian-friendly (6 out of 7 dishes are meat-free). Allergens inclue: Eggs\, Gluten (Wheat)\, Milk\, Molluscs\, Sesame\, Molluscs\, Peanuts\, Soya*. Kindly note that we will not be substituting any ingredients to accommodate dietary needs\, so please only book into classes that suit your dietary requirements. Please be aware that while all allergens listed above have been identified as being in this menu\, traces of all 14 allergens will be present in this training class. \nPlease see our Food and Allergen Policy when booking into the class for more information. \nThroughout the class\, Chef Bon will share stories about her food and culture. You’ll work together with other participants to prepare each of the dishes\, before sitting down to share a meal together. \nA message from our Chef Bon: \n“Hi my name is Bon and I grew up in Hong Kong\, a city where the smell of steaming bamboo baskets and roasting meats fills every street corner and where eating well is a serious matter of pride. \nGrowing up\, the highlight of every weekend was ‘Yum Cha’ (drinking Chinese tea with family); the whole family gathering around a round table\, aunties arguing over the last dim sum\, grandparents guiding the younger on how to pour tea properly and cousins sneaking extra eggs tarts before the meals was done. Those loud\, joyful mornings in a Cantonese tea house are some of my most treasured memories and they are the reason I cook the way I do. To me\, Yum Cha isn’t just a meal – it’s a ritual of gathering\, of generosity\, of saying ‘I love you’ through food. \nIn my class\, I want to bring that experience to you. We’ll take the humble home-cooked dishes of Hong Kong and lift them to the standard of a proper Cantonese tea house. You’ll learn the technique behind dishes that look simple\, but carry decades of tradition: how to fold a dumpling so the filling stays juicy\, how to balance sweet\, sour and umami the Cantonese way\, and how to recreate that Yum Cha feeling – wherever you are in the world. I can’t wait to share this culinary experience with you! ” \n \nWe’re excited to have you in the class! Please take note of a few final reminders: \n\nUnlike normal classes\, training classes cannot be booked using gift vouchers. We are also unable to accommodate any ticket transfers from non-training classes.\nPlease see our refund/cancellation policy: Migrateful Ticket Refund Policy | Migrateful\n\n\nPlease see our allergens policy here: Food and Allergens Policy\nWe recommend using a debit or credit card to pay (paypal takes 48 hours to be confirmed). URL:https://www.migrateful.org/event/hong-konger-cookery-class-with-bon-veg-friendly-london-training-class/ LOCATION:Migrateful Cookery School\, Corporation Row\, London\, EC1R 0HU\, United Kingdom ATTACH;FMTTYPE=image/jpeg:https://www.migrateful.org/wp-content/uploads/2026/06/7e6c7829b3cacd773cbd316033253cc2-AvAc6E.tmp_.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/London:20260813T181500 DTEND;TZID=Europe/London:20260813T204500 DTSTAMP:20260618T143539Z CREATED:20260618T143539Z LAST-MODIFIED:20260618T143539Z UID:10001939-1786644900-1786653900@www.migrateful.org SUMMARY:Iranian Cookery Class with Rose | Veg Friendly | Bristol DESCRIPTION:Chef Rose will teach delicious\, authentic Iranian dishes followed by a sit-down meal.\n\n\nABOUT THE CUISINE \nIranian cuisine is renowned for its aromatic herbs\, delicate spices\, and beautiful balance of sweet and sour flavours. From rich stews like Fesenjan to vibrant yoghurt dishes and saffron-scented rice. Iranian food is deeply social\, with meals shared in warm\, communal gatherings\, a celebration of hospitality\, and connection. \n \nABOUT THE CHEF \nA message from Chef Rose: \n“My name is Rose\, and I moved to the UK two years ago. \nCooking has always been one of my biggest passions. I also love learning recipes from different countries because I believe food is a wonderful way to discover new cultures\, traditions\, and stories. \nBefore moving to the UK\, I studied midwifery and later trained in surgery. I worked in a surgical department for 17 years. Although my career was in healthcare\, food has always played an important role in my life. \nMy mother was an excellent cook and was well known among family and friends for her delicious meals and desserts. She wanted me to focus on my education\, so she never really taught me how to cook. However\, growing up with her wonderful food taught me what good food should taste like and gave me a real appreciation for cooking. \nI only started cooking after I got married. In Iranian culture\, preparing food for the family is often an important part of home life. To my surprise\, I learned very quickly\, and before long people were complimenting my food and asking for my recipes. I believe I owe this to my mother\, whose cooking shaped my taste and inspired me to cook with care\, attention\, and love. \nOver the years\, I have enjoyed cooking for family and friends\, especially for celebrations and special occasions. Nothing makes me happier than seeing people enjoy a meal that I have prepared. \nToday\, I enjoy sharing Iranian food with others while continuing to learn new dishes and ingredients from around the world. Through my cooking\, I hope to share not only the flavours of Iran but also the warmth\, hospitality\, and traditions that are such an important part of Iranian culture.” \n \n \n\n\n\n \nON THE MENU (subject to change) \n\nMirza Ghasemi (Aubergine Dip) | Vegetarian; Egg\nAdas Polo (Sweet and Fragrant Lentil Rice) | Vegetarian; Milk\nAsh Reshteh (Noodle Soup) | Vegetarian; Milk\, Gluten (Wheat)\nBorani Esfenaj (Spinach Dip) | Vegetarian; Milk\, Tree Nuts (Walnuts)\nSambusa (Spiced Potato Filo Parcels) | Vegan; Gluten (Wheat)\nTas Kebab (Tangy Chicken with Quince and Plums) | Meat (Chicken); None\n\nThis menu contains meat (chicken) but is vegetarian-friendly\, with 5 of 6 dishes meat-free. Allergens include: egg\, milk\, gluten (wheat)\,tree nuts (walnuts). \nPlease let us know if you have specific dietary requirements so our team is aware ahead of the class. Kindly note that we are unable to substitute ingredients\, so please only book into classes that suit your dietary needs. See our Food and Allergen Policy for more information. \n \nJoin Rose’s hands-on\, social cookery class in Bristol to learn to make authentic Iranian dishes and celebrate the flavours and stories brought to the UK through food. \n \n\n\n\nTHE CLASS FORMAT \nOur cookery classes are family-style – everyone works together to prepare the dishes as a team. \n \nWhile you’ll choose one dish to focus on\, you’ll also have the opportunity to move around the kitchen\, help with other dishes\, and learn from each recipe. It’s a fun\, social\, and collaborative cookery class where you’ll gain hands-on experience\, new skills\, and an authentic taste of Somali culture. \n \nAt the end of the class\, you’ll sit down with chef Rose\, your classmates\, and our team to enjoy the meal you’ve created together. \n \nREMINDERS \nWe’re excited to have you in the class! Please take note of a few final reminders: \n\nPlease see our refund/cancellation policy: Migrateful Ticket Refund Policy | Migrateful\nPlease see our allergens policy here: Food and Allergens Policy\nWe recommend using a debit or credit card to pay (paypal takes 48 hours to be confirmed).\nSpaces are limited – book now to secure your spot and experience the true taste of Somalia.\n\n \nWHY JOIN A MIGRATEFUL CLASS? \nBy joining a Migrateful cookery class in Bristol\, you’re not just learning delicious new recipes – you’re supporting refugees and asylum seekers as they rebuild their lives in the UK through cooking\, connection\, and cultural exchange. Join us to meet chefs from around the world\, including from Turkey\, Trinidad & Tobago\, Sri Lanka\, and many more. \nThank you for celebrating the unifying power of food to connect us all. We can’t wait to cook with you soon! URL:https://www.migrateful.org/event/iranian-cookery-class-with-rose-veg-friendly-bristol-2/ LOCATION:Private: Migrateful Cookery School\, Bristol\, Philip Street\, Bedminster\, England\, BS3 4EA\, United Kingdom END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/London:20260815T114500 DTEND;TZID=Europe/London:20260815T141500 DTSTAMP:20260618T143555Z CREATED:20260618T143555Z LAST-MODIFIED:20260618T143555Z UID:10001940-1786794300-1786803300@www.migrateful.org SUMMARY:Sri Lankan Cookery Class with Jaufferkhan | BRISTOL DESCRIPTION:Chef Jaufferkhan will teach delicious\, authentic Sri Lankan dishes followed by a sit-down meal.\n\n\n \nABOUT THE CUISINE \nSri Lankan cuisine is bursting with colour and spice – shaped by centuries of trade and cultural exchange. Known for its fragrant curries\, coconut-rich sauces\, and vibrant vegetarian dishes\, it offers a perfect balance of heat\, sweetness\, and tang. From fluffy Nei Soru (coconut rice) to spicy Kozhi Curry\, Sri Lankan food is deeply social and rooted in hospitality\, bringing people together through shared meals and bold flavours. \n \n\n\n\n \nABOUT THE CHEF \nA message from chef Jaufferkhan: \n“Jaufferkhan means open-minded. I’m from Sri Lanka\, an island known as the Pearl of Asia. I love my country\, it is like paradise. \nI fondly remember picking fresh mango and guava. My passion for cooking began at age 10\, helping my mum clean okra and learning to haggle in the fish markets with my dad. My father was a teacher and provided for our family and his four sisters. My mother was the oldest daughter in her family\, so everyone would eat at our home. She was very generous and always cooked extra for those in need. \nSadly\, because of the civil war in Sri Lanka\, my family had to move to Bahrain. There I worked in the welfare department of an Islamic NGO\, but I was also able to use my cooking skills and I cooked for events for the Youth Group. My wife is also a very good cook and our dream is to open a restaurant. I’m very proud of my parents\, they taught me to be generous\, so I am excited to share my recipes\, perfected over 40 years.” \n \nON THE MENU (subject to change): \n\nNei Soru (Coconut Rice) | Vegan\nKozhi Curry (Chicken Curry) | Meat (Chicken); Sulphites\nKaliya (Aubergine Curry) | Vegan; Sulphites\, Mustard\nPol Sambol (Coconut Chutney) | Vegan\nMeen Bajji (Fish Patties) | Fish (Tuna); Fish\, Gluten (Wheat)\, Mustard\nMarakari Bajji (Vegetable Patties) | Vegan; Gluten (Wheat)\, Mustard\n\nThis menu is mostly vegetarian but includes one chicken dish and patties with both fish and vegetarian fillings. \nAllergens include: sulphites\, mustard\, fish\, gluten\, \nPlease let us know if you have any specific dietary requirements so our team is aware ahead of the class. Kindly note that we will not be substituting any ingredients to accommodate dietary needs\, so please only book into classes that suit your dietary requirements. \nJoin Jaufferkhan’s cookery class in Bristol to learn to make authentic Sri Lankan dishes and celebrate the flavours and stories brought to the UK through food. \n \n\n\n\n \nTHE CLASS FORMAT \nOur cookery classes are family-style – everyone works together to prepare the dishes as a team. \nWhile you’ll choose one dish to focus on\, you’ll also have the opportunity to move around the kitchen\, help with other dishes\, and learn from each recipe. It’s a fun\, social\, and collaborative cookery class where you’ll gain hands-on experience\, new skills\, and an authentic taste of Sri Lankan culture. \nAt the end of the class\, you’ll sit down with chef Jaufferkhan\, your classmates\, and our team to enjoy the meal you’ve created together. \n \nREMINDERS \nWe’re excited to have you join us for this Bristol cookery class. Please take note of a few final reminders: \n\nPlease see our refund and cancellation policy: Migrateful Ticket Refund Policy | Migrateful\nPlease see our allergens policy here:Food & Allergens Policy | Migrateful\nWe recommend using a debit or credit card to pay (PayPal payments can take up to 48 hours to confirm).\n\nSpaces are limited – book now to secure your spot and experience the true taste of Sri Lanka\, right here in Bristol. \n \nWHY JOIN A MIGRATEFUL CLASS? \nBy joining a Migrateful cookery class in Bristol\, you’re not just learning delicious new recipes — you’re supporting refugees and asylum seekers in the UK through cooking\, connection\, and cultural exchange. Join us to meet chefs from around the world\, including from Turkey\, Trinidad & Tobago\, Sri Lanka\, and many more. \nThank you for celebrating the unifying power of food to connect us all. We can’t wait to cook with you soon! URL:https://www.migrateful.org/event/sri-lankan-cookery-class-with-jaufferkhan-bristol-35/ LOCATION:Windmill Hill City Farm\, Philip Street\, Bedminster\, England\, BS3 4EA\, United Kingdom ATTACH;FMTTYPE=image/jpeg:https://www.migrateful.org/wp-content/uploads/2026/06/16f38dd0d2a10aa3ac97a5117749924e-FJ2ONw.tmp_.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/London:20260818T114500 DTEND;TZID=Europe/London:20260818T141500 DTSTAMP:20260620T082021Z CREATED:20260620T082021Z LAST-MODIFIED:20260620T082021Z UID:10001950-1787053500-1787062500@www.migrateful.org SUMMARY:Bengali Cookery Class with Saydul | London Training Class DESCRIPTION:In this TRAINING CLASS Saydul will teach delicious\, authentic Bengali dishes followed by a sit-down meal.\n\n\nOur talented new cohort of Migrateful chefs are wrapping up their initial training and getting ready to hold their first cookery classes to the public. \nThis training class will be led by Chef Saydul from Bengal at the Migrateful Cookery School in Clerkenwell\, London. \nPlease note\, during these training classes\, we will be testing the dishes\, and how the class runs. Think of it like a technical rehearsal at the theatre. This means it may run for longer than a normal class and involve some stop/starting. Our Chef Development team will also be present to guide and observe\, along with volunteers who will help support the chef\, and we will ask for your feedback at the end of the class. \nA sample menu of the dishes that will be taught includes: \n\nBengali Beef Curry| Meat (Beef); Mustard\nPrawn Bhuna Curry| Fish (Prawns); Crustaceans\nMaringa Dhal | Vegetarian; Milk\nAubergine Bhuna | Vegan; None\nBhuna Kichiri| Vegetarian; Milk\nLentil Pakora with Coriander Chutney | Vegan; None\nRed Spinach | Vegan; None\nMixed Salad | Vegan; Mustard\n\nThis menu is verg friendly (6 our 8 dishes are vegetarian) This menu contains meat (beef). Allergens include: Mustard\, Crustaceans\, Milk. Kindly note that we will not be substituting any ingredients to accommodate dietary needs\, so please only book into classes that suit your dietary requirements. Please be aware that while all allergens listed above have been identified as being in this menu\, traces of all 14 allergens will be present in this training class. \nPlease see our Food and Allergen Policy when booking into the class for more information. \nThroughout the class\, Chef Saydul will share stories about his food and culture. You’ll work together with other participants to prepare each of the dishes\, before sitting down to share a meal together. \nA message from our Chef Saydul: \n“My name is Saydul\, I’m from Habiganj in Bangladesh. It’s a district town and I grew up there near a river. I have travelled a lot in Bangladesh\, it’s a beautiful country with many landscapes from the Sundarbans forest to Saint Martins Island to the hill stations of Khagrachari and Cox’s Bazaar with a long sand beach. \nI went to university in Sylhet and there I started cooking by myself because I missed home cooking. I kept cooking for my friends and neighbours. The first time I cooked biriyani\, I called my mum! When I was growing up\, having guests over was very normal. A minimum of 2 or 3 people\, sharing tea and snacks\, and sending food for people. \nIn the morning\, we would buy fresh groceries\, especially fresh-water fish. Fish is a common staple in Bengali cuisine\, you’ll find it at every table. As well as this\, a few different curries – lentils\, meat and rice. Today we will cook a few dishes – food is a connector and a way to make friends\, I hope we can do this today! ” \n \nWe’re excited to have you in the class! Please take note of a few final reminders: \n\nUnlike normal classes\, training classes cannot be booked using gift vouchers. We are also unable to accommodate any ticket transfers from non-training classes.\nPlease see our refund/cancellation policy: Migrateful Ticket Refund Policy | Migrateful\n\n\nPlease see our allergens policy here: Food and Allergens Policy\nWe recommend using a debit or credit card to pay (paypal takes 48 hours to be confirmed). URL:https://www.migrateful.org/event/bengali-cookery-class-with-saydul-london-training-class/ LOCATION:Migrateful Cookery School\, Corporation Row\, London\, EC1R 0HU\, United Kingdom ATTACH;FMTTYPE=image/jpeg:https://www.migrateful.org/wp-content/uploads/2026/06/7e6c7829b3cacd773cbd316033253cc2-AvAc6E.tmp_.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/London:20260818T181500 DTEND;TZID=Europe/London:20260818T204500 DTSTAMP:20260618T143556Z CREATED:20260618T143556Z LAST-MODIFIED:20260618T143556Z UID:10001941-1787076900-1787085900@www.migrateful.org SUMMARY:Trinidadian Cookery Class with Kele | BRISTOL | Veg Friendly DESCRIPTION:Chef Kele will teach delicious\, authentic Trinidadian dishes followed by a sit-down meal.\n\n\n \nABOUT THE CUISINE \nTrinidad and Tobago’s cuisine is a vibrant reflection of its diverse cultural roots – blending African\, Indian\, Chinese\, and Creole influences into a colourful mix of flavours\, spices\, and textures. From the flaky Buss Up Shut Roti to the bold and comforting Trini Chicken curry\, every dish tells a story of community\, celebration\, and togetherness. Trini food is all about sharing – rich\, flavourful dishes made to bring people together! \n \n\n\n\n \nABOUT THE CHEF \nA message from chef Kele: \n“My name is Kele and I am from Trinidad and Tobago. \nI was raised in an extended family – I lived with my grandparents\, parents\, my three brothers and lots of cousins. Food acted as the glue that kept us together. \nMost of my cooking skills I learned and inherited from my Granny – I was asked to read out recipes from Good Housekeeping magazines – she would choose the ones she thought sounded the most delicious and we’d cook them together\, usually for special occasions like Christmas and birthdays. This ignited my passion for teaching and cooking – allowing me to own a catering business and become a qualified teacher. A deep appreciation for food was developed because I understood the role it played in relationships and families\, eventually extending to my own. \nI arrived in Bristol some years ago\, and have shared my Trinidad culture through numerous cookery classes. I can’t wait to share it with you!” \n \nON THE MENU (subject to change): \n Buss Up Shut Roti (Paratha Roti) | Vegan; Gluten (Wheat) \n Trini Chicken | Meat (Chicken); Celery \n Pholourie (Deep Fried Fritter) | Vegan; Gluten (Wheat) \n Channa Aloo (Potato and Chickpeas) | Vegan; Mustard\, Celery \n Masala Apple (Apple Chutney) | Vegan; Mustard \n \nThis menu contains meat (chicken) but is vegetarian-friendly (4 out of 5 dishes are meat-free). Allergens include: gluten (wheat)\, celery\, mustard. \n Please let us know if you have any specific dietary requirements so our team is aware ahead of the class. Kindly note that we will not be substituting any ingredients to accommodate dietary needs\, so please only book into classes that suit your dietary requirements. \nJoin Kele’s cookery class in Bristol to learn to make authentic Trinidadian dishes and celebrate the flavours and stories brought to the UK through food. \n \n\n\n\n \nTHE CLASS FORMAT \nOur cookery classes are family-style – everyone works together to prepare the dishes as a team. \nWhile you’ll choose one dish to focus on\, you’ll also have the opportunity to move around the kitchen\, help with other dishes\, and learn from each recipe. It’s a fun\, social\, and collaborative cookery class where you’ll gain hands-on experience\, new skills\, and an authentic taste of Trinidadian culture. \nAt the end of the class\, you’ll sit down with chef Kele\, your classmates\, and our team to enjoy the meal you’ve created together. \n \nREMINDERS \nWe’re excited to have you join us for this Bristol cookery class. Please take note of a few final reminders: \n\nPlease see our refund and cancellation policy: Migrateful Ticket Refund Policy | Migrateful\nPlease see our allergens policy here: Food & Allergens Policy | Migrateful\nWe recommend using a debit or credit card to pay (PayPal payments can take up to 48 hours to confirm).\n\n \nSpaces are limited – book now to secure your spot and experience the true taste of Trinidad and Tobago\, right here in Bristol. \n \nWHY JOIN A MIGRATEFUL CLASS? \nBy joining a Migrateful cookery class in Bristol\, you’re not just learning delicious new recipes — you’re supporting refugees and asylum seekers in the UK through cooking\, connection\, and cultural exchange. Join us to meet chefs from around the world\, including fromTurkey\, Trinidad & Tobago\, Sri Lanka\, and many more. \nThank you for celebrating the unifying power of food to connect us all. We can’t wait to cook with you soon! URL:https://www.migrateful.org/event/trinidadian-cookery-class-with-kele-bristol-veg-friendly-7/ LOCATION:Windmill Hill City Farm\, Philip Street\, Bedminster\, England\, BS3 4EA\, United Kingdom ATTACH;FMTTYPE=image/jpeg:https://www.migrateful.org/wp-content/uploads/2026/06/9a350136a1968a4f00ec623db11a745d-lL1qdg.tmp_.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/London:20260819T103000 DTEND;TZID=Europe/London:20260819T130000 DTSTAMP:20260610T213359Z CREATED:20260610T213359Z LAST-MODIFIED:20260610T213359Z UID:10001907-1787135400-1787144400@www.migrateful.org SUMMARY:Family Cooking Class: Jamaican Cuisine with Kamial | BRISTOL | Veg Friendly DESCRIPTION:Children\, parents and carers are invited to cook\, eat and learn together at our summer holiday cookery classes. Suggested age: 8-12 years.\n\n\nThis summer\, Migrateful is inviting children\, parents and carers to join us for an all-new series of family-friendly cookery classes\, running throughout the school holidays.  \nThese sessions offer families the chance to discover new cuisines\, ingredients\, and cooking techniques while hearing the stories and traditions behind each dish.  \nABOUT THE CUISINE  \nJamaican cuisine is a bold and vibrant reflection of the island’s rich cultural heritage. Shaped by African\, European and Asian influences\, it offers a vibrant fusion of flavours and culinary traditions.  From Brown Chicken Stew\, hearty Rice and Peas to the iconic sweet Festival bread\, every dish tells a story of family\, community\, and celebration. Jamaican food is all about warmth and sharing – flavourful\, comforting dishes made to bring people together. \n \n\n\n\nON THE MENU (subject to change): \n\nBrown Chicken Stew | Meat (Chicken); Celery\, Mustard\nPigeon Rice and Peas | Vegan; Celery\, Mustard\nDal and Bath (Dahl with Tempered Oil) | Vegan; Celery\, Mustard\nSaltfish fritters | Fish (Pollock); Celery\, Fish\, Gluten (Wheat)\, Mustard\nOkra Salad | Vegan; Celery\, Mustard\nFestival (Sweet\,Deep-Fried Dumpling) | Vegan; Gluten (Wheat)\n\n \nThis menu contains meat (chicken) and fish (dried and salted pollock) Allergens include: celery\, mustard\, fish\, gluten\, and milk. \nPlease let us know if you have specific dietary requirements so our team is aware ahead of the class. Kindly note that we are unable to substitute ingredients\, so please only book into classes that suit your dietary needs. See our Food and Allergen Policy for more information. \n\n\n\n \nA MESSAGE FROM CHEF: \n“Hi\, my name is Kamial\, and I’m from Jamaica. I grew up in Spanish Town\, the capital of the Parish of St Catherine. We lived very centrally as my mum worked in the market in town\, selling fish and fresh vegetables. I would often help my mum at the market\, and I learnt to cook by watching her. Sometimes when she was working\, I would look after my younger siblings and would cook for them. My passion for cooking only grew\, and I often cooked for my neighbours and for parties and celebrations for my friends and family. I love seeing satisfaction and joy on people’s faces when I cook for them. My favourite dish is ackee and salt fish – so much so that when I moved to Antigua\, I brought an ackee tree to plant in my garden\, and this is something that I always cook for my two children. \n \nI’ve been in Bristol for a year now\, and it’s a very friendly and supportive city. I’m volunteering with local refugee charities Bristol Hospitality Network and Borderlands. When I got my refugee status last year\, I held a big picnic in the park for my friends to celebrate. Jamaican food is spicy and full of flavour\, using lots of fresh vegetables and herbs. \n \nCooking and eating Jamaican food helps me reconnect to home\, music is also very important to me\, and I love dancing while I cook – no matter what is going on in life\, it makes me feel happy. I’m very excited to share my recipes with you!” \n \nWHAT TO EXPECT AT YOUR MIGRATEFUL COOKERY CLASS \nParticipants will work together to cook a family-style meal from scratch\, guided by the expertise of a refugee or migrant chef\, before sitting down to share lunch. \nAlongside practical cooking skills\, Migrateful’s programme encourages curiosity\, empathy and cultural connection\, helping young people build a positive understanding of refugee and migrant experiences through shared food and conversation. The sessions are also designed to support wellbeing through the therapeutic and social benefits of cooking together\, while giving families new recipe ideas and the confidence to recreate the dishes at home. \nAt the same time\, the classes create paid work opportunities and experience for migrant and refugee chefs participating in our wider programme. URL:https://www.migrateful.org/event/family-cooking-class-jamaican-cuisine-with-kamial-bristol-veg-friendly-3/ LOCATION:Private: Migrateful Cookery School\, Bristol\, Philip Street\, Bedminster\, England\, BS3 4EA\, United Kingdom END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/London:20260820T114500 DTEND;TZID=Europe/London:20260820T141500 DTSTAMP:20260620T082024Z CREATED:20260620T082024Z LAST-MODIFIED:20260620T082024Z UID:10001951-1787226300-1787235300@www.migrateful.org SUMMARY:Afghan Cookery Class with Wasela | Veg Friendly | London Training Class DESCRIPTION:In this TRAINING CLASS Wasela will teach delicious\, authentic Afghan dishes followed by a sit-down meal.\n\n\nOur talented new cohort of Migrateful chefs are wrapping up their initial training and getting ready to hold their first cookery classes to the public. \nThis training class will be led by Chef Wasela from Afghanistan at the Migrateful Cookery School in Clerkenwell\, London. \nPlease note\, during these training classes\, we will be testing the dishes\, and how the class runs. Think of it like a technical rehearsal at the theatre. This means it may run for longer than a normal class and involve some stop/starting. Our Chef Development team will also be present to guide and observe\, along with volunteers who will help support the chef\, and we will ask for your feedback at the end of the class. \nA sample menu of the dishes that will be taught includes: \n\nMantu and Ashak (Steamed Beef and Leek Dumplings) | Meat (Beef) and Vegetarian; Eggs\, Gluten (Wheat)\nBorani Bajan (Layered Aubergine)| Vegan; None\nChicken Kebab and Chutney | Meat (Chicken); Milk\nAfghan Rice | Vegan; None\nSalate |Vegan; None\nDoogh (Refreshing Yoghurt Drink) |Vegetarian; Milk\nFirni (Cornflour Pudding)| Vegetarian; Milk\, Tree Nuts (Almonds)\n\nThis menu is vegetarian friendly (6 out of 7 dishes are vegetarian). This menu (contains meat (chicken). Allergens inclue:Eggs\, Gluten (Wheat)\, Milk\, Tree Nuts. Kindly note that we will not be substituting any ingredients to accommodate dietary needs\, so please only book into classes that suit your dietary requirements. Please be aware that while all allergens listed above have been identified as being in this menu\, traces of all 14 allergens will be present in this training class. \nPlease see our Food and Allergen Policy when booking into the class for more information. \nThroughout the class\, Chef Wasela will share stories about her food and culture. You’ll work together with other participants to prepare each of the dishes\, before sitting down to share a meal together. \nA message from our Chef Wasela: \n“Hello\, my name is Wasela and I am from Afghanistan. I came to the UK in 2024. I come from Nangarhar in the east of Afghanistan\, which is a warm and beautiful province\, known for its lovely nature\, green areas and sweet oranges. The people of Nangarhar are very welcoming and food is an important part of our culture and traditions. Afghanistan is a rich country with many delicious and flavourful dishes and every region has its own special foods and cooking styles. Afghan people are famous for their hospitality and kindness to guests and sharing food with others is a big part of our culture. \nI learnt to cook from my mother and she taught me how to cook delicious food. My father has always supported and encouraged me in my cooking journey and helped me improve my skills. In my class\, I would like to share traditional Afghan recipes and explain how they are made. I am proud of my progress and enjoy sharing food with others in the UK. I am grateful for my family’s support and encouragement in my cooking journey. I look forward to sharing my food with you all!.” \nWe’re excited to have you in the class! Please take note of a few final reminders: \n\nUnlike normal classes\, training classes cannot be booked using gift vouchers. We are also unable to accommodate any ticket transfers from non-training classes.\nPlease see our refund/cancellation policy: Migrateful Ticket Refund Policy | Migrateful\n\n\nPlease see our allergens policy here: Food and Allergens Policy\nWe recommend using a debit or credit card to pay (paypal takes 48 hours to be confirmed). URL:https://www.migrateful.org/event/afghan-cookery-class-with-wasela-veg-friendly-london-training-class/ LOCATION:Migrateful Cookery School\, Corporation Row\, London\, EC1R 0HU\, United Kingdom ATTACH;FMTTYPE=image/jpeg:https://www.migrateful.org/wp-content/uploads/2026/06/7e6c7829b3cacd773cbd316033253cc2-AvAc6E.tmp_.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/London:20260821T181500 DTEND;TZID=Europe/London:20260821T204500 DTSTAMP:20260618T143558Z CREATED:20260618T143558Z LAST-MODIFIED:20260618T143558Z UID:10001942-1787336100-1787345100@www.migrateful.org SUMMARY:Pakistani Cookery Class with Amtul | Veg Friendly | Bristol DESCRIPTION:Chef Amtul will teach delicious\, authentic Pakistani dishes followed by a sit-down meal.\n\n\nABOUT THE CUISINE \n \nWith deep roots in regional traditions and home cooking passed down through generations\, Pakistani cuisine is known for its bold spices\, fresh herbs\, and slow-cooked stews. It combines rice\, breads\, and vegetables into comforting\, shared meals full of flavour and heart. From curries and lentils to fritters and salads\, it sits within South Asian cooking while keeping its own distinct identity. \n \nABOUT THE CHEF \nA message from Chef Amtul: \n““I come from Pakistan\, it is a beautiful country. I grew up in Rabwah\, on the lush green banks of the Chenab River in Punjab. The town was established for the Ahmadiyya community. \nI remember my childhood there very fondly\, they were the happiest days of my life and still bring me peace when I think about them. From the age of 10\, I helped my mother cook\, and by 12 I was cooking properly on my own. Okra masala and aubergine curry were among the first dishes I learned to make. My father always praised my cooking and gave me confidence\, while my mother would gently suggest ways to improve. \nAfter I married\, I moved to Bahawalpur with my husband\, who is a doctor\, and together we raised our four children. But because Ahmadis face persecution in Pakistan\, it became unsafe for us to stay there. We first moved to Senegal\, where my husband helped establish the Humanity First hospital\, and later to The Gambia so our children could study in English. In 2023\, we moved to the UK. \nPakistani culture is deeply rooted in hospitality and care for others\, it is very important to make guests feel welcomed and cared for. During my time in Senegal and Gambia\, I was always hosting people visiting the hospital from different countries. I always made sure they had delicious food to eat and extras to take with them. Cooking for people has always brought me joy. I only know how to cook in large quantities! My food is spicy\, balanced\, fresh\, comforting\, and full of flavour. I am excited to share my recipes with Migrateful and hope you enjoy them!” \n \n\n\n\n \nON THE MENU (subject to change) \n \n\nPalak Paneer (Traditional Cheese in Spinach Curry) | Vegetarian; Milk\nChicken Mughlai (Rich Chicken Curry) | Meat (Chicken); Milk\, Tree Nuts (Pistachio\, Cashew)\nParatha Roti (Flaky Flatbread) | Vegetarian; Milk\, Gluten (Wheat)\nRaita (Yoghurt Side Dish) | Vegetarian; Milk\nKachumber (Spicy Tangy Salad) | Vegan; None\nSabzi Pilau (Fragrant Vegetable Rice) | Vegetarian; Milk\nBaingan Sabzi (Aubergine Curry) | Vegan; None\nPakora (Deep-Fried Vegetable Fritter) | Vegan; None\n\n \nThis menu contains meat (chicken) but is vegetarian-friendly\, with 7 of 8 dishes meat-free. Allergens include: milk\, gluten (wheat)\, tree nuts (pistachio and cashew). \nPlease let us know if you have specific dietary requirements so our team is aware ahead of the class. Kindly note that we are unable to substitute ingredients\, so please only book into classes that suit your dietary needs. See our Food and Allergen Policy for more information. \nJoin Amtul’s hands-on\, social cookery class in Bristol to learn to make authentic Pakistani dishes and celebrate the flavours and stories brought to the UK through food. \n \n\n\n\nTHE CLASS FORMAT \nOur cookery classes are family-style – everyone works together to prepare the dishes as a team. \n \nWhile you’ll choose one dish to focus on\, you’ll also have the opportunity to move around the kitchen\, help with other dishes\, and learn from each recipe. It’s a fun\, social\, and collaborative cookery class where you’ll gain hands-on experience\, new skills\, and an authentic taste of Somali culture. \n \nAt the end of the class\, you’ll sit down with chef Amtul\, your classmates\, and our team to enjoy the meal you’ve created together. \n \nREMINDERS \nWe’re excited to have you in the class! Please take note of a few final reminders: \n\nPlease see our refund/cancellation policy: Migrateful Ticket Refund Policy | Migrateful\nPlease see our allergens policy here: Food and Allergens Policy\nWe recommend using a debit or credit card to pay (paypal takes 48 hours to be confirmed).\nSpaces are limited – book now to secure your spot and experience the true taste of Somalia.\n\n \nWHY JOIN A MIGRATEFUL CLASS? \nBy joining a Migrateful cookery class in Bristol\, you’re not just learning delicious new recipes – you’re supporting refugees and asylum seekers as they rebuild their lives in the UK through cooking\, connection\, and cultural exchange. \nThank you for celebrating the unifying power of food to connect us all. We can’t wait to cook with you soon! URL:https://www.migrateful.org/event/pakistani-cookery-class-with-amtul-veg-friendly-bristol-3/ LOCATION:Private: Migrateful Cookery School\, Bristol\, Philip Street\, Bedminster\, England\, BS3 4EA\, United Kingdom END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/London:20260823T114500 DTEND;TZID=Europe/London:20260823T141500 DTSTAMP:20260618T143559Z CREATED:20260618T143559Z LAST-MODIFIED:20260618T143559Z UID:10001943-1787485500-1787494500@www.migrateful.org SUMMARY:Turkish Cookery Class with Halise | BRISTOL | Veg Friendly DESCRIPTION:Chef Halise will teach delicious\, authentic Turkish dishes followed by a sit-down meal.\n\n\n \nABOUT THE CUISINE\nTurkish cuisine is famous for its warmth\, hospitality\, and vibrant mix of flavours — a delicious blend of Middle Eastern\, Mediterranean\, and Balkan influences. Expect aromatic spices\, fresh herbs\, and colourful vegetables in every dish. From Karniyarik (aubergine stuffed with lamb mince) to Sarma (vine leaves filled with fragrant rice)\, Turkish cooking celebrates balance\, generosity\, and community. \nIn this cookery class in Bristol\, you’ll learn to make traditional Turkish dishes while connecting with others and supporting refugees and migrants in the UK through food. \n \n\n\n\n \nABOUT THE CHEF\nA message from chef Halise: \n“My name is Halise. I am from eastern Turkey\, although at university I met people from other regions and learnt about various different cultures and recipes. \nI grew up in a big city with my three older sisters\, who were already helping my mum in the kitchen. I was always asking\, ‘Please can I help?’ and by the time I went to university\, I had learned to cook simply by watching them. \nEvery summer\, I loved visiting my mum’s family in the village. They grew and cooked their own vegetables\, and I spent hours with my grandma learning to make yoghurt and cheese — traditions I still keep for my own family today. \nBig meals at home with family and friends were an important part of our lives. We cooked in huge pots\, sharing both food and stories. Turkish food traditions are incredibly varied\, full of dishes for every occasion — from simple home meals to great family feasts.” \n \nON THE MENU (subject to change): \n\nKarniyarik (Fried Aubergine with Lamb Mince) | Meat (Lamb)\nImam Bayildi (Stuffed Fried Aubergine) | Vegan\nSarma (Stuffed Vine Leaves) | Vegan\nKisir (Bulgur Wheat Salad) | Vegan; Gluten (Wheat)\nHaydari (Yoghurt and Cucumber Dip) | Vegetarian; Milk\, Tree Nuts (Walnuts)\nPilav (Turkish-style Rice with Vermicelli) | Vegetarian; Gluten (Wheat)\, Milk\nPişi (Fried Bread) | Vegetarian; Gluten (Wheat)\, Eggs\, Milk\n\n \nThis menu contains meat (lamb) but is vegetarian-friendly\, with 6 of 7 dishes meat-free. Allergens include: gluten\, milk\, tree nuts\, and eggs. \nPlease let us know if you have specific dietary requirements so our team is aware ahead of the class. Kindly note that we are unable to substitute ingredients\, so please only book into classes that suit your dietary needs. See our Food and Allergen Policy for more information. \nJoin Halise’s hands-on\, social cookery class in Bristol to learn to make authentic Turkish dishes and celebrate the flavours and stories brought to the UK through food. \n \n\n\n\n \nTHE CLASS FORMAT\nOur cookery classes are family-style – everyone works together to prepare the dishes as a team. \nWhile you’ll choose one dish to focus on\, you’ll also have the opportunity to move around the kitchen\, help with other dishes\, and learn from each recipe. It’s a fun\, social\, and collaborative cookery class where you’ll gain hands-on experience\, new skills\, and an authentic taste of Turkish culture. \nAt the end of the class\, you’ll sit down with chef Halise\, your classmates\, and our team to enjoy the meal you’ve created together. \nREMINDERS\nWe’re excited to have you join us for this Bristol cookery class. Please take note of a few final reminders: \n\nPlease see our refund and cancellation policy: Migrateful Ticket Refund Policy | Migrateful\nPlease see our allergens policy here: Food & Allergens Policy | Migrateful\nWe recommend using a debit or credit card to pay (PayPal payments can take up to 48 hours to confirm).\n\nSpaces are limited – book now to secure your spot and experience the true taste of Turkey\, right here in Bristol. \n \nWHY JOIN A MIGRATEFUL CLASS?\nBy joining a Migrateful cookery class in Bristol\, you’re not just learning delicious new recipes — you’re supporting refugees and asylum seekers as they rebuild their lives in the UK through cooking\, connection\, and cultural exchange. Join us to meet chefs from around the world\, including from Turkey\, Trinidad & Tobago\, Sri Lanka\, and many more. \nThank you for celebrating the unifying power of food to connect us all. We can’t wait to cook with you soon! URL:https://www.migrateful.org/event/turkish-cookery-class-with-halise-bristol-veg-friendly-16/ LOCATION:Windmill Hill City Farm\, Philip Street\, Bedminster\, England\, BS3 4EA\, United Kingdom END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/London:20260825T114500 DTEND;TZID=Europe/London:20260825T141500 DTSTAMP:20260620T082027Z CREATED:20260620T082027Z LAST-MODIFIED:20260620T082027Z UID:10001952-1787658300-1787667300@www.migrateful.org SUMMARY:Indian Cookery Class with Jiwan | Veg Friendly | London Training Class DESCRIPTION:In this TRAINING CLASS Jiwan will teach delicious\, authentic Indian dishes followed by a sit-down meal.\n\n\nOur talented new cohort of Migrateful chefs are wrapping up their initial training and getting ready to hold their first cookery classes to the public. \nThis training class will be led by Chef Jiwan from India at the Migrateful Cookery School in Clerkenwell\, London. \nPlease note\, during these training classes\, we will be testing the dishes\, and how the class runs. Think of it like a technical rehearsal at the theatre. This means it may run for longer than a normal class and involve some stop/starting. Our Chef Development team will also be present to guide and observe\, along with volunteers who will help support the chef\, and we will ask for your feedback at the end of the class. \nA sample menu of the dishes that will be taught includes: \n\nDosa and Samber | Vegetarian; Gluten (Wheat)\, Milk\, Mustard\, Peanuts \nGoan Fish Curry | Fish (Cod); Fish\nAmritsari Chole | Vegetarian; Milk\, Mustard \nEgg Curry | Vegetarian; Eggs \nTikki Chat | Vegetarian; Milk \nJeera Rice| Vegan; None \nCoconut Chutney| Vegan; Mustard\, Sulphites \n\nThis menu is vegetarian friendly (6 out of 7 dishes). This menu contains fish (cod). Allergens include: Gluten (Wheat)\, Milk\, Mustard\, Peanuts\, Eggs. Kindly note that we will not be substituting any ingredients to accommodate dietary needs\, so please only book into classes that suit your dietary requirements. Please be aware that while all allergens listed above have been identified as being in this menu\, traces of all 14 allergens will be present in this training class. \nPlease see our Food and Allergen Policy when booking into the class for more information. \nThroughout the class\, Chef Jiwan will share stories about their food and culture. You’ll work together with other participants to prepare each of the dishes\, before sitting down to share a meal together. \nA message from our Chef Jiwan: \n“I am Jiwan\, which means life. I have lived most of my life in Punjab\, India. It is a farmland state in the north of India and the name comes from five rivers which flowed through the region at one time. \nMy journey is a bit unusual as it started from need\, rather than passion. I grew up in a big family and I learned by watching and trying. When my family was away\, I made my first dish\, similar to tacos\, which was well liked by my family after their return. \nI believe cooking is a very important skill\, not a talent. Everyone can develop it\, given some time and effort! Finding a reason helps a lot and mine is making others happy and smile with my food. There are so many dishes from across India that make me happy – that is why my class focuses on a wider area of India than Punjab. \nThe time I have spent with Migrateful has been wonderful and fun. I have learnt so much about food and the world during my training! I hope this class teaches you something new which you can take home and spread that happiness. ” \n \nWe’re excited to have you in the class! Please take note of a few final reminders: \n\nUnlike normal classes\, training classes cannot be booked using gift vouchers. We are also unable to accommodate any ticket transfers from non-training classes.\nPlease see our refund/cancellation policy: Migrateful Ticket Refund Policy | Migrateful\n\n\nPlease see our allergens policy here: Food and Allergens Policy\nWe recommend using a debit or credit card to pay (paypal takes 48 hours to be confirmed). URL:https://www.migrateful.org/event/indian-cookery-class-with-jiwan-veg-friendly-london-training-class/ LOCATION:Migrateful Cookery School\, Corporation Row\, London\, EC1R 0HU\, United Kingdom END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/London:20260826T103000 DTEND;TZID=Europe/London:20260826T130000 DTSTAMP:20260610T213400Z CREATED:20260610T213400Z LAST-MODIFIED:20260610T213400Z UID:10001908-1787740200-1787749200@www.migrateful.org SUMMARY:Family Cooking Class: Turkish Cuisine with Halise| BRISTOL | Veg Friendly DESCRIPTION:Children\, parents and carers are invited to cook\, eat and learn together at our summer holiday cookery classes. Suggested age: 8-12 years.\n\n\nThis summer\, Migrateful is inviting children\, parents and carers to join us for an all-new series of family-friendly cookery classes\, running throughout the school holidays.  \nThese sessions offer families the chance to discover new cuisines\, ingredients\, and cooking techniques while hearing the stories and traditions behind each dish.  \nABOUT THE CUISINE  \nTurkish cuisine is famous for its warmth\, hospitality\, and vibrant mix of flavours — a delicious blend of Middle Eastern\, Mediterranean\, and Balkan influences. Expect aromatic spices\, fresh herbs\, and colourful vegetables in every dish. From Karniyarik (aubergine stuffed with lamb mince) to Sarma (vine leaves filled with fragrant rice)\, Turkish cooking celebrates balance\, generosity\, and community. \n \n\n\n\nON THE MENU (subject to change): \n\nKarniyarik (Fried Aubergine with Lamb Mince) | Meat (Lamb)\n\n\nImam Bayildi (Stuffed Fried Aubergine) | Vegan\nSarma (Stuffed Vine Leaves) | Vegan\nKisir (Bulgur Wheat Salad) | Vegan; Gluten (Wheat)\nHaydari (Yoghurt and Cucumber Dip) | Vegetarian; Milk\, Tree Nuts (Walnuts)\nPilav (Turkish-style Rice with Vermicelli) | Vegetarian; Gluten (Wheat)\, Milk\nPişi (Fried Bread) | Vegetarian; Gluten (Wheat)\, Eggs\, Millk\n\n \nThis menu contains meat (lamb) but is vegetarian-friendly\, with 6 of 7 dishes meat-free. Allergens include: gluten\, milk\, tree nuts\, and eggs. \nPlease let us know if you have specific dietary requirements so our team is aware ahead of the class. Kindly note that we are unable to substitute ingredients\, so please only book into classes that suit your dietary needs. See our Food and Allergen Policy for more information. \n\n\n\nA MESSAGE FROM CHEF: \n“My name is Halise. I am from eastern Turkey\, although at university I met people from other regions and learnt about various different cultures and recipes. \nI grew up in a big city with my three big sisters who were already helping my mum in the kitchen. I was always asking ‘Please can I help?’ By the time I got to university I had learned how to cook just by watching! \nIn the summer I loved going to stay with my mum’s family\, who lived in a village. They grew and cooked their own vegetables. There I had my Grandma all to myself and learned to make yoghurt and cheese\, which I still make for my own family. \nBig meals at home with family and friends were an important part of our lives. We had to be strong to manage the huge pots we used. Our food traditions are very varied with lots of different recipes for meat and vegetables.” \n \nWHAT TO EXPECT AT YOUR MIGRATEFUL COOKERY CLASS \nParticipants will work together to cook a family-style meal from scratch\, guided by the expertise of a refugee or migrant chef\, before sitting down to share lunch. \nAlongside practical cooking skills\, Migrateful’s programme encourages curiosity\, empathy and cultural connection\, helping young people build a positive understanding of refugee and migrant experiences through shared food and conversation. The sessions are also designed to support wellbeing through the therapeutic and social benefits of cooking together\, while giving families new recipe ideas and the confidence to recreate the dishes at home. \nAt the same time\, the classes create paid work opportunities and experience for migrant and refugee chefs participating in our wider programme. URL:https://www.migrateful.org/event/family-cooking-class-turkish-cuisine-with-halise-bristol-veg-friendly-3/ LOCATION:Private: Migrateful Cookery School\, Bristol\, Philip Street\, Bedminster\, England\, BS3 4EA\, United Kingdom END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/London:20260828T181500 DTEND;TZID=Europe/London:20260828T204500 DTSTAMP:20260618T143601Z CREATED:20260618T143601Z LAST-MODIFIED:20260618T143601Z UID:10001944-1787940900-1787949900@www.migrateful.org SUMMARY:Iranian Cookery Class with Rose | Veg Friendly | Bristol DESCRIPTION:Chef Rose will teach delicious\, authentic Iranian dishes followed by a sit-down meal.\n\n\nABOUT THE CUISINE \nIranian cuisine is renowned for its aromatic herbs\, delicate spices\, and beautiful balance of sweet and sour flavours. From rich stews like Fesenjan to vibrant yoghurt dishes and saffron-scented rice. Iranian food is deeply social\, with meals shared in warm\, communal gatherings\, a celebration of hospitality\, and connection. \n \nABOUT THE CHEF \nA message from Chef Rose: \n“My name is Rose\, and I moved to the UK two years ago. \nCooking has always been one of my biggest passions. I also love learning recipes from different countries because I believe food is a wonderful way to discover new cultures\, traditions\, and stories. \nBefore moving to the UK\, I studied midwifery and later trained in surgery. I worked in a surgical department for 17 years. Although my career was in healthcare\, food has always played an important role in my life. \nMy mother was an excellent cook and was well known among family and friends for her delicious meals and desserts. She wanted me to focus on my education\, so she never really taught me how to cook. However\, growing up with her wonderful food taught me what good food should taste like and gave me a real appreciation for cooking. \nI only started cooking after I got married. In Iranian culture\, preparing food for the family is often an important part of home life. To my surprise\, I learned very quickly\, and before long people were complimenting my food and asking for my recipes. I believe I owe this to my mother\, whose cooking shaped my taste and inspired me to cook with care\, attention\, and love. \nOver the years\, I have enjoyed cooking for family and friends\, especially for celebrations and special occasions. Nothing makes me happier than seeing people enjoy a meal that I have prepared. \nToday\, I enjoy sharing Iranian food with others while continuing to learn new dishes and ingredients from around the world. Through my cooking\, I hope to share not only the flavours of Iran but also the warmth\, hospitality\, and traditions that are such an important part of Iranian culture.” \n \n \n\n\n\n \nON THE MENU (subject to change) \n\nMirza Ghasemi (Aubergine Dip) | Vegetarian; Egg\nAdas Polo (Sweet and Fragrant Lentil Rice) | Vegetarian; Milk\nAsh Reshteh (Noodle Soup) | Vegetarian; Milk\, Gluten (Wheat)\nBorani Esfenaj (Spinach Dip) | Vegetarian; Milk\, Tree Nuts (Walnuts)\nSambusa (Spiced Potato Filo Parcels) | Vegan; Gluten (Wheat)\nTas Kebab (Tangy Chicken with Quince and Plums) | Meat (Chicken); None\n\nThis menu contains meat (chicken) but is vegetarian-friendly\, with 5 of 6 dishes meat-free. Allergens include: egg\, milk\, gluten (wheat)\,tree nuts (walnuts). \nPlease let us know if you have specific dietary requirements so our team is aware ahead of the class. Kindly note that we are unable to substitute ingredients\, so please only book into classes that suit your dietary needs. See our Food and Allergen Policy for more information. \n \nJoin Rose’s hands-on\, social cookery class in Bristol to learn to make authentic Iranian dishes and celebrate the flavours and stories brought to the UK through food. \n \n\n\n\nTHE CLASS FORMAT \nOur cookery classes are family-style – everyone works together to prepare the dishes as a team. \n \nWhile you’ll choose one dish to focus on\, you’ll also have the opportunity to move around the kitchen\, help with other dishes\, and learn from each recipe. It’s a fun\, social\, and collaborative cookery class where you’ll gain hands-on experience\, new skills\, and an authentic taste of Somali culture. \n \nAt the end of the class\, you’ll sit down with chef Rose\, your classmates\, and our team to enjoy the meal you’ve created together. \n \nREMINDERS \nWe’re excited to have you in the class! Please take note of a few final reminders: \n\nPlease see our refund/cancellation policy: Migrateful Ticket Refund Policy | Migrateful\nPlease see our allergens policy here: Food and Allergens Policy\nWe recommend using a debit or credit card to pay (paypal takes 48 hours to be confirmed).\nSpaces are limited – book now to secure your spot and experience the true taste of Somalia.\n\n \nWHY JOIN A MIGRATEFUL CLASS? \nBy joining a Migrateful cookery class in Bristol\, you’re not just learning delicious new recipes – you’re supporting refugees and asylum seekers as they rebuild their lives in the UK through cooking\, connection\, and cultural exchange. Join us to meet chefs from around the world\, including from Turkey\, Trinidad & Tobago\, Sri Lanka\, and many more. \nThank you for celebrating the unifying power of food to connect us all. We can’t wait to cook with you soon! URL:https://www.migrateful.org/event/iranian-cookery-class-with-rose-veg-friendly-bristol-3/ LOCATION:Private: Migrateful Cookery School\, Bristol\, Philip Street\, Bedminster\, England\, BS3 4EA\, United Kingdom END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/London:20260829T114500 DTEND;TZID=Europe/London:20260829T141500 DTSTAMP:20260618T143603Z CREATED:20260618T143603Z LAST-MODIFIED:20260618T143603Z UID:10001945-1788003900-1788012900@www.migrateful.org SUMMARY:Sri Lankan Cookery Class with Jaufferkhan | BRISTOL DESCRIPTION:Chef Jaufferkhan will teach delicious\, authentic Sri Lankan dishes followed by a sit-down meal.\n\n\n \nABOUT THE CUISINE \nSri Lankan cuisine is bursting with colour and spice – shaped by centuries of trade and cultural exchange. Known for its fragrant curries\, coconut-rich sauces\, and vibrant vegetarian dishes\, it offers a perfect balance of heat\, sweetness\, and tang. From fluffy Nei Soru (coconut rice) to spicy Kozhi Curry\, Sri Lankan food is deeply social and rooted in hospitality\, bringing people together through shared meals and bold flavours. \n \n\n\n\n \nABOUT THE CHEF \nA message from chef Jaufferkhan: \n“Jaufferkhan means open-minded. I’m from Sri Lanka\, an island known as the Pearl of Asia. I love my country\, it is like paradise. \nI fondly remember picking fresh mango and guava. My passion for cooking began at age 10\, helping my mum clean okra and learning to haggle in the fish markets with my dad. My father was a teacher and provided for our family and his four sisters. My mother was the oldest daughter in her family\, so everyone would eat at our home. She was very generous and always cooked extra for those in need. \nSadly\, because of the civil war in Sri Lanka\, my family had to move to Bahrain. There I worked in the welfare department of an Islamic NGO\, but I was also able to use my cooking skills and I cooked for events for the Youth Group. My wife is also a very good cook and our dream is to open a restaurant. I’m very proud of my parents\, they taught me to be generous\, so I am excited to share my recipes\, perfected over 40 years.” \n \nON THE MENU (subject to change): \n\nNei Soru (Coconut Rice) | Vegan\nKozhi Curry (Chicken Curry) | Meat (Chicken); Sulphites\nKaliya (Aubergine Curry) | Vegan; Sulphites\, Mustard\nPol Sambol (Coconut Chutney) | Vegan\nMeen Bajji (Fish Patties) | Fish (Tuna); Fish\, Gluten (Wheat)\, Mustard\nMarakari Bajji (Vegetable Patties) | Vegan; Gluten (Wheat)\, Mustard\n\nThis menu is mostly vegetarian but includes one chicken dish and patties with both fish and vegetarian fillings. \nAllergens include: sulphites\, mustard\, fish\, gluten\, \nPlease let us know if you have any specific dietary requirements so our team is aware ahead of the class. Kindly note that we will not be substituting any ingredients to accommodate dietary needs\, so please only book into classes that suit your dietary requirements. \nJoin Jaufferkhan’s cookery class in Bristol to learn to make authentic Sri Lankan dishes and celebrate the flavours and stories brought to the UK through food. \n \n\n\n\n \nTHE CLASS FORMAT \nOur cookery classes are family-style – everyone works together to prepare the dishes as a team. \nWhile you’ll choose one dish to focus on\, you’ll also have the opportunity to move around the kitchen\, help with other dishes\, and learn from each recipe. It’s a fun\, social\, and collaborative cookery class where you’ll gain hands-on experience\, new skills\, and an authentic taste of Sri Lankan culture. \nAt the end of the class\, you’ll sit down with chef Jaufferkhan\, your classmates\, and our team to enjoy the meal you’ve created together. \n \nREMINDERS \nWe’re excited to have you join us for this Bristol cookery class. Please take note of a few final reminders: \n\nPlease see our refund and cancellation policy: Migrateful Ticket Refund Policy | Migrateful\nPlease see our allergens policy here:Food & Allergens Policy | Migrateful\nWe recommend using a debit or credit card to pay (PayPal payments can take up to 48 hours to confirm).\n\nSpaces are limited – book now to secure your spot and experience the true taste of Sri Lanka\, right here in Bristol. \n \nWHY JOIN A MIGRATEFUL CLASS? \nBy joining a Migrateful cookery class in Bristol\, you’re not just learning delicious new recipes — you’re supporting refugees and asylum seekers in the UK through cooking\, connection\, and cultural exchange. Join us to meet chefs from around the world\, including from Turkey\, Trinidad & Tobago\, Sri Lanka\, and many more. \nThank you for celebrating the unifying power of food to connect us all. We can’t wait to cook with you soon! URL:https://www.migrateful.org/event/sri-lankan-cookery-class-with-jaufferkhan-bristol-36/ LOCATION:Windmill Hill City Farm\, Philip Street\, Bedminster\, England\, BS3 4EA\, United Kingdom END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/London:20260901T114500 DTEND;TZID=Europe/London:20260901T141500 DTSTAMP:20260620T082044Z CREATED:20260620T082044Z LAST-MODIFIED:20260620T082044Z UID:10001953-1788263100-1788272100@www.migrateful.org SUMMARY:Algerian Cookery Class with Naziha | Veg Friendly | London Training Class DESCRIPTION:In this TRAINING CLASS Naziha will teach delicious\, authentic Algerian dishes followed by a sit-down meal.\n\n\nOur talented new cohort of Migrateful chefs are wrapping up their initial training and getting ready to hold their first cookery classes to the public. \nThis training class will be led by Chef Naziha from Algeria at the Migrateful Cookery School in Clerkenwell\, London. \nPlease note\, during these training classes\, we will be testing the dishes\, and how the class runs. Think of it like a technical rehearsal at the theatre. This means it may run for longer than a normal class and involve some stop/starting. Our Chef Development team will also be present to guide and observe\, along with volunteers who will help support the chef\, and we will ask for your feedback at the end of the class. \nA sample menu of the dishes that will be taught includes: \n\nT’hliti Ahmar| Meat (Chicken); Eggs\, Gluten (Wheat)\, Milk\nChekchouka | Vegan; None\nKesra (Semolina and Herb Bread) | Vegan; Gluten (Wheat) \nHaria Soup | Vegetarian; Celery\, Eggs\, Gluten (Wheat)\, Milk\nBourek | Meat (Beef) and Vegetarian; Gluten (Wheat)\, Milk\, Soya \nCarrot and Beetroot Salad | Vegan; Sulphites\nAlmond Harissa | Vegetarian; Gluten (Wheat)\, Milk\, Tree Nuts (Almonds) \n\nThis menu contains meat (chicken and beef). Allergens include: Eggs\, Gluten (Wheat)\, Milk\, Soya\, Sulphites\, Tree Nuts (Almonds). Kindly note that we will not be substituting any ingredients to accommodate dietary needs\, so please only book into classes that suit your dietary requirements. Please be aware that while all allergens listed above have been identified as being in this menu\, traces of all 14 allergens will be present in this training class. \nPlease see our Food and Allergen Policy when booking into the class for more information. \nThroughout the class\, Chef Naziha will share stories about her food and culture. You’ll work together with other participants to prepare each of the dishes\, before sitting down to share a meal together. \nA message from our Chef Naziha: \n“My name is Naziha. I am from Algiers the capital of Algeria\, in the North of the country on the Mediterranean Sea\, sandwiched between Tunisia and Morocco. \nAt home in Algeria\, I was the spoilt youngest child\, so the only cooking I did was ‘play cooking’ with my beloved Auntie\, who gave me miniature cooking equipment and encouraged me to copy her. At University\, I became more interested in food and started asking for recipes from my relatives. I also learnt to prepare sweets for Eid. I love to cook Algerian food that I’ve enjoyed eating and have an inbuilt instinct to replicate the flavours and smells of my childhood. \nIn Algeria\, I graduated from University in Computing management and Accounting. I came to the UK 15 years ago to join my husband who is my best friend’s cousin. We met when he was visiting my friend and fell in love! \nMigrateful has encouraged me to have more confidence to express myself and share my passion for Algerian food. I feel happy when cooking for people – feeding them delicious food is my love language and I get great pleasure when people enjoy eating what I’ve prepared. I look forward to cooking with you!” \n \nWe’re excited to have you in the class! Please take note of a few final reminders: \n\nUnlike normal classes\, training classes cannot be booked using gift vouchers. We are also unable to accommodate any ticket transfers from non-training classes.\nPlease see our refund/cancellation policy: Migrateful Ticket Refund Policy | Migrateful\n\n\nPlease see our allergens policy here: Food and Allergens Policy\nWe recommend using a debit or credit card to pay (paypal takes 48 hours to be confirmed). URL:https://www.migrateful.org/event/algerian-cookery-class-with-naziha-veg-friendly-london-training-class/ LOCATION:Migrateful Cookery School\, Corporation Row\, London\, EC1R 0HU\, United Kingdom ATTACH;FMTTYPE=image/jpeg:https://www.migrateful.org/wp-content/uploads/2026/06/7e6c7829b3cacd773cbd316033253cc2-AvAc6E.tmp_.jpg END:VEVENT END:VCALENDAR