A hands-on course exploring sustainable cooking, zero-waste practices, and the connection between food, community, and the environment. Hosted in the OmVed Gardens Kitchen, this eight-part series of workshops will transform how you cook and eat, whether you're looking to reduce waste, experiment with fermentation, or embrace plant-based alternatives.
Join us for the full course at a discounted rate, or drop into individual sessions for a deep dive into a specific topic.
SESSION 1 - The Four K’s: Kimchi, Kraut, Kombucha and Kefir - Saturday 18 April 11am -1pm
Led by Josephine Marchandise
SESSION 2 - The Magic & Versatility of Beans (& The Pressure Cooker) - Saturday 9 May 11am -1pm
Led by Diva Garg
SESSION 3 - Foraged & Wild Plants: preserving vibrant flavours and medicinal benefits - Saturday 13 June 11am -1pm
Led by Josephine Marchandise
SESSION 4 - Vegan alternatives - Saturday 11 July
Led by Georgia Dowling
SESSION 5 - Preserving the harvest: from fruits, berries to cucurbits - Saturday 19 September 11am -1pm
Led by Josephine Marchandise and Georgia Dowling
SESSION 6 - Kimchi alchemy: how to use and preserve kimchi’s unique flavour - Saturday 10 October 11am -1pm
Led by Josephine Marchandise
SESSION 7 - Baking with Seasonal Ingredients - Saturday 14 November 11am -1pm
Led by Georgia Dowling
SESSION 8 - Preserving and Fermenting winter condiments - Saturday 5 December 11am -1pm
Led by Josephine Marchandise
About the Hosts
Josephine Marchandise
Head of the OmVed Regenerative and Creative Kitchen. Jo is one founding voice behind the kitchen ethos at OmVed Gardens, a vision rooted in the journey from seed to plate to gut. Her work focuses on the intersection of wild foraging and deep fermentation, exploring how hyperlocal ingredients can sustain both people and the environment. She is a member of the UK Fermenters Guild, organises fermentation festivals and teaches across London and France. @jomarchinfood
Georgia Dowling
Holistic chef and Co-Head of the OmVed Kitchen, she co-runs the space with Josephine Marchandise. Passionate about plant-based food, she specialises in nutritionally dense baking and spent over two years as a recipe writer for Minimalist Baker. Inspired by seasonal produce, Georgia champions low-waste, conscious cooking, always seeking creative ways to make food both delicious and planet-friendly. @everymoodfood
Diva Garg
Diva, our Events Manager and a freelance chef with a deep passion for Ayurveda and the rich culinary traditions of the Indian subcontinent. She explores how these flavors and practices can be adapted to the UK’s seasonal landscape. Through her cooking and research, Diva focuses on how the act of eating can be a way to nourish both ourselves and the planet. She runs a successful creative and seasonal supper club and cooks and teaches in community kitchen across London. @diva.garg_ @lucy.and.divas
