45 Courses in Bristol

sustainable food trust

We work to accelerate the transition to sustainable food and farming systems for the benefit of climate, nature and health. The mission of the SFT is to accelerate the transition to sustainable food systems, inspired by our philosophy of the interconnectedness of the health of soil, plants, animals and people. Our vision is for future food and farming systems which nourish the health of people and planet and are equitable and accessible to all.

national food service bristol

After a wonderful year running our Community Dining Club up in North Bristol we’re taking a rest while we consider our next steps. Watch this space. If you need support with food or volunteering opportunities in Lockleaze get in touch and we can still help you out. Email us to bristol@nationalfoodservice.uk. National Food Service Bristol is the Bristol branch of the NFS Network. We’re building the National Food Service from the ground up. We want to create opportunities for friends and neighbors to cook and eat together. We support groups that provide free and low cost food to anyone who needs it. We are currently looking for more voluntary directors to join our team. If you believe that bringing people together around food builds stronger communities then we want to hear from you.

go faster food

the crafty pickle co.

At The Crafty Pickle Co. [http://www.thecraftypickle.co.uk] we're on a flavourful mission that's equal parts delicious and eco-conscious. As passionate nutritionists turned fermentation enthusiasts, we've been commercially crafting sauerkraut, kimchi, and kimchi juice [http://www.thecraftypickle.co.uk/products] for more than 4 years, embracing surplus produce to combat food waste and champion sustainability.  But we're more than just fermenters; we're also dedicated educators. With a contagious enthusiasm for the art of fermentation, we've shared our skills and knowledge with hundreds of eager learners over the years. From sauerkraut and kimchi to wild-fermented sodas, ginger beer, kombucha, and tepache, we're here to empower you with the know-how to create your own funky ferment masterpieces. Join us in our journey to share the love for fermented foods, where health, taste, and sustainability meet! 🥦🥬🍹🌱 #FermentsFightingFoodWaste

travelling kitchen

Travelling Kitchen is a Bristol-based social enterprise working with schools and community groups. For the past eight years we’ve been working to inspire children and the wider community to engage creatively with food and feel confident about cooking. Travelling Kitchen workshops aim to promote an awareness of the wider cultural, social and historical significance of the food we eat. We believe that cooking is for everyone and an essential life skill. Food is something we all have in common and everyone should be able to access good food. We want to foster a love of good food and the joys of cooking it and sharing it with others. (* Rich Osborn, Founder and CEO of Equilibrium Markets and finalist BBC Food Awards)

coexist community kitchen

The Coexist Community Kitchen is a non-profit cookery school in Easton, Bristol. Our main aim is to use food as a vehicle to work with people who experience social marginalisation in our society. We believe that everyone should be able to have spaces in which they can share food together, learn and teach skills and create strong connections with others. We see food as the most simple and easy way to support each other in building a stronger, healthier and more joyful society.

the bertinet kitchen

Originally from Brittany in north-west France, Richard trained as a baker from the age of 14. After moving to the UK in the late 1980s, he started cooking. His catering background included time as pastry chef at the Chewton Glen Hotel and as head chef at both the Rhinefield House Hotel in the New Forest and the Silver Plough at Pitton, where he was awarded the Egon Ronay, Pub of the Year, and the American Express Magazine, UK Pub of the Year. In 1996, a position as operations director with the Novelli Group of restaurants brought him to London where, in 1998, he started advising small food-related businesses. And in 2000, he set up the Dough Co, his consultancy business. From here, he divided his time between consultancy work advising on the development of new products for several supermarket chains, teaching and writing.

the cloak and dagger

The Cloak and Dagger – A new space for food, drinks and events in the heart of Bristol!

winsley social club

st anne's board mill social club

St Annes Boardmill Social Club – Just another WordPress site welcome to st annes boardmill website