Liberty Hall

Upcoming events at Liberty Hall

Community

Pay What You Can: Make Your Own Pickles & Sauerkraut

Join plant-based chef and nutritional therapist Asa and discover the delicious art of fermentation. Learn to make crunchy pickles and tangy sauerkraut from scratch, with plenty of tips and troubleshooting along the way, so you can start fermenting confidently in your own kitchen. Including even small amounts of fermented foods in your diet can help balance your gut microbiome, supporting not just your immune system but your overall health. Come away with new skills, a happy gut, and a full heart. All ingredients are included, along with a meal that highlights the fermented flavours. Please remember to bring your own jars so you can take your creations home! About Asa Simonsson Åsa Linéa Simonsson is the author of ‘Fermentation – How to Make Your Own Sauerkraut, Kimchi, Brine Pickles, Kefir, Kombucha, Vegan Dairy, and More’ published by Anness Publishing Ltd. Asa grew up making ferments in her native Sweden; a trained nutritionist, naturopath and nurse, she runs a busy natural nutrition and health practice, Linéa Nutrition, in the UK combined with popular workshops and retreats. The process of fermenting foods is as old as humanity. Fermenting preserves food and makes it more digestible and nutritious. Valued for its complex tastes, fermented foods are a powerful aid to digestion and a protection against disease.” Asa Linéa Simonsson from Linéa Nutrition.

Thu 4 Jun18:00Liberty Hall

via Liberty Hall

Workshops & Classes

Community Class: Cooking for Inflammation

Excessive inflammation can cause fatigue, pain, brain fog and accelerate ageing. Reducing inflammation in the body is important in terms of longevity and reducing the risk of diseases ranging from dementia to depression. In this session, we’ll explore some of the most powerful anti-inflammatory ingredients and learn how to turn them into vibrant, delicious meals. This class will be a mixture of practical cooking, demos and time to ask questions. We are now returning to ‘family style’ cooking with everyone cooking in groups. This creates more of a communal and interactive experience, working together as a team. All ingredients and equipment needed for the class are provided. To book your place, please click the ‘Book tickets’ button at the bottom of the page and enter your details. Cost: Free (donation-based)Your support helps us continue running community events like this. Donate here:https://localgiving.org/donation/madeinhackney/start or donate in person when you join us on the day! About the Chef, Zoe Marks Zoe is a plant-based chef and cookery teacher. She loves to learn about food from different countries and cultures and enjoys recreating and adapting these dishes using seasonal and affordable ingredients. Zoe loves the sense of community and fun which develops through bringing different people together in the kitchen.

Thu 11 Jun12:00Liberty Hall

via Liberty Hall

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Workshops & Classes

Masterclass: Plant Based Italian Summer Brunch

Discover plant-based Italian cooking: fresh pasta, seasonal brunch dishes & regional recipes made with love. Celebrate the joy of Italian summer cooking with a vibrant, 100% plant-based brunch experience. This hands-on class is all about fresh, seasonal ingredients, traditional recipes, and the simple pleasure of making beautiful food from scratch—just like in an Italian home. Whether you’re vegan, plant-curious, or simply love great food, this class will show you how naturally delicious Italian cuisine can be without any animal products. Brunch Menu Highlights Panzanella (Tuscan Bread Salad): A rustic classic that proves less is more. Learn how to bring together juicy tomatoes, day-old bread, onions, basil, and olive oil into a refreshing, flavor-packed summer salad. Fresh Handmade Pasta: Roll up your sleeves and learn how to make fresh short pasta from scratch! Seasonal Plant-based Pestos: Pair your freshly made pasta with two vibrant pestos: a rich sundried tomato & walnut blend and a peppery rocket & pine nut blend, both bursting with summer flavors. Aubergine and Courgette Parmigiana: A comforting Italian favorite reimagined the plant-based way.

Sat 13 Jun12:00Liberty Hall

via Liberty Hall

Workshops & Classes

Community Class: Cooking for Inflammation

Excessive inflammation can cause fatigue, pain, brain fog and accelerate ageing. Reducing inflammation in the body is important in terms of longevity and reducing the risk of diseases ranging from dementia to depression. In this session, we’ll explore some of the most powerful anti-inflammatory ingredients and learn how to turn them into vibrant, delicious meals. This class will be a mixture of practical cooking, demos and time to ask questions. We are now returning to ‘family style’ cooking with everyone cooking in groups. This creates more of a communal and interactive experience, working together as a team. All ingredients and equipment needed for the class are provided. To book your place, please click the ‘Book tickets’ button at the bottom of the page and enter your details. Cost: Free (donation-based)Your support helps us continue running community events like this. Donate here:https://localgiving.org/donation/madeinhackney/start or donate in person when you join us on the day! About the Chef, Zoe Marks Zoe is a plant-based chef and cookery teacher. She loves to learn about food from different countries and cultures and enjoys recreating and adapting these dishes using seasonal and affordable ingredients. Zoe loves the sense of community and fun which develops through bringing different people together in the kitchen.

Thu 18 Jun12:00Liberty Hall

via Liberty Hall

Workshops & Classes

Masterclass: Root to Leaf, Cooking without Waste

Join us and chef Helen Graham for a hands-on cooking experience to learn to cook from root to leaf, reducing waste and maximising flavour. Join renowned chef and food writer Helen Graham for a hands-on masterclass that transforms the way you think about vegetables. In this root-to-leaf experience, you’ll discover how to cook boldly and sustainably, maximising flavour while minimising waste. Drawing from Helen’s distinctive culinary style, you’ll explore innovative techniques to bring the whole vegetable to life, from stem to skin. You’ll cook your way through a sample menu of vibrant, plant-based dishes, including: Roast Carrots with Creamy Tahini & Miso – Perfectly roasted carrots elevated with a rich, umami-packed sauce Carrot Top Pesto – Bright, herbaceous, and made entirely from the carrot greens Dill, Pea & Barberry Fritters – Light, crispy, and bursting with fresh, seasonal flavours Zohar Cake – A fragrant, delicious cake using both the lemon and orange zest and juice so nothing goes to waste Learn to transform everyday vegetables into exciting, flavour-packed dishes while embracing a sustainable, zero-waste approach. Whether you’re plant-based, veg-curious, or passionate about sustainable cooking, this immersive workshop will equip you with practical skills, bold flavour combinations, and a new appreciation for the beauty of whole vegetables. About Chef Helen Graham Helen Graham is a London-based chef and acclaimed food writer, known for her inventive...

Sat 20 Jun12:00Liberty Hall

via Liberty Hall

Children & FamilyWorkshops & Classes

Mr. Organic Family Class: Zero-Waste Cooking

Join us for a joyful family cooking session during London Climate Action Week! Supported by Mr. Organic, we’ll explore creative and practical ways to reduce food waste while cooking delicious, nourishing meals together. Using simple plant-based ingredients, we’ll learn how to make the most of leftovers, use commonly wasted parts of vegetables, and build easy recipes that are both budget-friendly and sustainable. This session is designed for families and all cooking abilities, with a focus on fun, hands-on learning and cooking together as a community. This class will be a mixture of practical cooking, demos and time to ask questions. To book your place, please click the ‘Book tickets’ button at the bottom of the page and enter your details. Please note: this class is for families only. Each adult may bring up to two children, and children must remain supervised by their accompanying adult throughout the session. Cost: Free (donation-based)Your support helps us continue running community events like this. Donate here:https://localgiving.org/donation/madeinhackney/start or donate in person when you join us on the day! About the chef, Tarryn Tarryn Williams (they/them) brings 6+ years of experience as a plant-based head chef, pastry chef and cooking teacher.

Thu 25 Jun18:00Liberty Hall

via Liberty Hall

Workshops & Classes

Masterclass: Plant-based Caribbean Cuisine

Come and experience the vibrant, comforting, and deeply flavourful world of Caribbean cooking—plant-based style! Join us for a hands-on masterclass highlighting distinctive, traditional plant-based Caribbean dishes that are rarely seen in mainstream cooking classes or restaurants. Centered on nourishing, natural ingredients and bold island flavors, this experience is ideal for curious food lovers who want to learn authentic techniques and discover recipes rooted in Caribbean home kitchens. Whether you’re new to plant-based Caribbean cooking or looking to deepen your skills, this masterclass is a delicious way to connect with culture, community, and seriously good food. Sample Menu: Sorrel Juice: a refreshing spiced hibiscus drink, loved across the Caribbean and celebrated for its health-boosting properties Fry Bakes & Ackee: crispy fried pillows of dough served with golden ackee fruit, prepared the traditional savory way Baigan & Tomato Chokas: roasted aubergine and tomato mashed with chadon beni and Scotch bonnet for a smoky, punchy relish Corn Soup with Pumpkin & Green Bananas: a comforting island classic using green bananas as a savory, hearty ingredient Green Seasoning: the essential Caribbean herb blend used in countless dishes; we’ll make enough for you to take home Pone: a traditional cassava and sweet potato pudding, delicious served hot or cold About The Chef, Flo: Floella (Flo) Francis is the Community Made Head Chef at Made In Hackney and is cherished and...

Sat 27 Jun12:00Liberty Hall

via Liberty Hall

Workshops & Classes

Masterclass: The Plant-Based Levantine Table

Step into the warm kitchens of Syria, Lebanon, and Palestine with this hands-on cooking class, featuring amazing products from Zaytoun. Inspired by the home traditions of the Levant, this class celebrates dishes made for sharing—full of fresh herbs, warming spices, and vibrant vegetables. Together, we’ll prepare a full vegan feast that reflects the rich food culture of the region, moving from bright, zesty starters to hearty mains and sweet endings. Along the way, you’ll hear stories behind each dish, pick up family tips, and discover how these recipes bring people together around the table. We are proud to feature products from the amazing Zaytoun CIC, a social enterprise founded in 2004 to support the resilience of Palestinian communities through fair trade. We will be using their extra virgin olive oil—ethically sourced from small-scale farmers in the West Bank—along with Palestinian Medjoul dates and za’atar. Check out their full stocklist here and get involved to support their mission here. Sample Menu (subject to change): Stuffed dates with nuts: featuring Palestinian Medjoul dates from Zaytoun. Pita: Freshly-made pillowy flatbreads, perfect for scooping, dipping, and sharing, paired with za’atar and olive oil from Zaytoun. Fattoush (Lebanon): A bright and crunchy salad of crisp toasted bread, fresh vegetables, and a tangy sumac dressing—a dish that turns simple ingredients into something special. Mutabbal (Syria): Smoky roasted aubergine blended with tahini and...

Sat 11 Jul12:00Liberty Hall

via Liberty Hall

Workshops & Classes

Masterclass: The Plant-Based Levantine Table

Step into the warm kitchens of Syria, Lebanon, and Palestine with this hands-on cooking class, featuring amazing products from Zaytoun. Inspired by the home traditions of the Levant, this class celebrates dishes made for sharing—full of fresh herbs, warming spices, and vibrant vegetables. Together, we’ll prepare a full vegan feast that reflects the rich food culture of the region, moving from bright, zesty starters to hearty mains and sweet endings. Along the way, you’ll hear stories behind each dish, pick up family tips, and discover how these recipes bring people together around the table. We are proud to feature products from the amazing Zaytoun CIC, a social enterprise founded in 2004 to support the resilience of Palestinian communities through fair trade. We will be using their extra virgin olive oil—ethically sourced from small-scale farmers in the West Bank—along with Palestinian Medjoul dates and za’atar. Check out their full stocklist here and get involved to support their mission here. Sample Menu (subject to change): Stuffed dates with nuts: featuring Palestinian Medjoul dates from Zaytoun. Pita: Freshly-made pillowy flatbreads, perfect for scooping, dipping, and sharing, paired with za’atar and olive oil from Zaytoun.

Sat 25 Jul12:00Liberty Hall

via Liberty Hall

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