Join us for a free, three-part workshop series—designed to inspire young adults about the exciting future of food through sustainability in our regenerative kitchen. Through hands-on experience, we’ll also explore diverse career pathways within the food and hospitality industry.
Session 1: Soybeans: Transforming a Plant-Focused Diet Thursday 17th April (6pm-9pm)
Enjoy tastings and pairings that showcase the versatility of soybeans, followed by a seasonal foraging walk through the garden to discover fresh flavours. Engage in open discussions on all things soybeans, from their culinary potential to their role in sustainable food systems. A complimentary drink and nibbles will be provided, and if you’d like, feel free to bring a soy-based dish or ingredient to share!
Session 2: The Edible Hedgerow Thursday 15th May (6pm-9pm)
Hedgerows are more than just natural borders—they are vital ecosystems that support biodiversity, protect soil health, and serve as an abundant source of wild, edible ingredients. From berries and nuts to fragrant herbs and leaves, hedgerows offer a rich variety of flavours that have been used in traditional foraging for centuries. Join us for this session in exploring these living larders that not only connect us to the land but also promote sustainable, local food sources.
Session 3: Good Garnishes: Supporting Our Native Ecosystem Wednesday 11th June (6pm-9pm)
Choosing the right garnishes isn’t just about enhancing flavour and presentation—it’s also an opportunity to support biodiversity and local ecosystems. By selecting native and sustainably grown garnishes, we can promote soil health, attract beneficial pollinators, and celebrate the unique flavours of our environment.
What to Expect:
- A tour of our new learning centre and regenerative gardens, plus learn about our seed saving network.
- Tastings and pairings
- Engage in open discussions on food sustainability and hear more about career pathways within the food and hospitality industry.
- Complimentary drink and nibbles provided
There will be a maximum of 15 participants for each session.
About the host:
Manfred Pegram is a young London based chef.
He focuses on intentionality in food through decision making, sustainability origins and most importantly taste. Believing that every decision as a chef should be considered and questioned in order to learn the most about what we eat and why we eat it.
Learning primarily through books and YouTube, Manfred’s experimental attitude to cooking is reflected in his work.
He has gained his practical chef experience from restaurants around the UK like Osip as well as through working with artisan food makers for the past few years. And of course at OmVed Gardens where he helps the kitchen team on events and preservation.
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.
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