Beans are a kitchen staple and a powerful tool for reducing food waste. In this hands-on workshop, Emily Gussin and Sam Hamrebtan will teach you how to use beans as a base for easy, nutritious meals while cutting down on waste. You’ll learn how to make the most of what you have in your kitchen and discover creative, flexible ways to cook with beans, whilst learning about why they are so good for our health.
What to Expect
This interactive session will cover different types of beans (dried, tinned, and jarred) and how to make them the star of your meals. Emily and Sam will guide you through a live cooking demonstration, showing you how to prepare dried beans from scratch and educating on the nutritious superpowers of beans. You’ll also create two delicious dishes: a versatile bean tabbouleh and a customisable bean bruschetta using fresh, nutritious ingredients—including some from OmVed’s garden.
What You'll Learn
The different types of beans and how to cook with them
How to reduce food waste using flexible, bean-based recipes
How to make a simple, nutritious bean tabbouleh and bruschetta
Tips for sustainable cooking, including using ingredients you already have
What's Included
All ingredients and materials for the cooking demonstration
Expert guidance on using beans creatively and sustainably
A delicious, waste-reducing bean-based recipe to take home
Price includes entrance to explore our gardens and exhibition ‘Into the Seeds of Time’ with artist Vivienne Schandinsky
Who Can Take Part?
This workshop is perfect for anyone interested in sustainable cooking, reducing food waste, or adding healthy, versatile beans to their meals. No prior cooking experience necessary—just bring your appetite for knowledge and creativity! This workshop will have a maximum of 15 participants.
About the Hosts
Emily Gussin is a food writer, stylist, and chef passionate about sustainable cooking. As the Sustainability Lead at Delicious, she focuses on creating recipes that cut down on waste and embrace seasonal, eco-conscious ingredients. Emily is also the author of two cookbooks and writes a substack newsletter called Every Bite.
Sam Hamrebtan is a Nutritional Therapist and chef with a deep understanding of how healthy soil and quality food can nourish both the body and the planet. Founder of The Life Larder community and former Course Director at the Natural Chef School, Sam works to empower people with delicious, nutritious recipes that benefit the environment.
About OmVed Gardens:
OmVed Gardens is a garden, exhibition, events, and learning space in North London dedicated to exploring the connections between food, ecology and creativity for health and climate resilience. We are on a mission to inspire ecological awareness and action, and deepen our understanding of interconnectedness with the natural world.
As a registered Community Interest Company, all our activities prioritise social and ecological objectives. Whether collaborating with chefs, creatives, gardeners, or schools, OmVed Gardens is a hub for education, connection, and action. We aim to inspire individuals and communities to reimagine their role in building a healthier, more resilient world.
We work to increase biodiversity - of species, seeds, food systems, and participation, through regenerative gardening, seed saving, habitat creation, and ecological education. Our space serves as a living example of how urban areas can be transformed into thriving ecosystems that support both human and non-human communities.
Sign up for our monthly newsletter for tips from the garden and kitchen and hear about our upcoming activities:
www.omvedgardens.com · @omvedgardens
Subsidised Tickets
We encourage young people to take part in the group. Participants aged 16-25 can receive a 50% discount on the sessions. To apply, please email events@omvedgardens.com with the event name and a copy of your ID. Discounts are subject to availability.
Refund Policy:
Tickets are non-refundable, except in cases where a waiting list exists for the session. If the event is sold out, a refund may be considered if requested up to 10 days prior to the session date. Please write to us for any refund inquiries.
