Workshops
Every credible food system model for the future requires us all to shift our diets. Our Today’s Menu workshop inspires creativity and explores exciting ingredients that deserve a place on our plates today.
WHO THE WORKSHOP IS FOR
We offer tailored versions of the workshop for different audiences
Chefs and Hospitality professionals
For chefs, catering teams, hospitality staff and culinary students. We inspire them to understand their vital role in food system change and provide them practical ways to put those changes into action.
“LOREM IPSUM DOLOR SIT AMET”
— Joe Bloggs, Position, Organisation
TEACHERS & LECTURERS
For colleges, apprenticeship providers, and food technology educators. We can help you incorporate the Today’s Menu research into your lessons, ensuring your students have a deeper understanding of where their food comes from.
“LOREM IPSUM DOLOR SIT AMET”
— Joe Bloggs, Position, Organisation
THE GENERAL PUBLIC
For anyone interested in food and discovering versatile new ingredients that can improve soils, help farmers adapt to a changing climate and build a more resilient food system.
“LOREM IPSUM DOLOR SIT AMET”
— Joe Bloggs, Position, Organisation
What is the Today’s Menu workshop?
The dynamic workshop includes:
an introduction to the theory of Agroecological foods.
an overview of our free Today’s Menu resource (hyperlink).
A discussion on the importance of developing strong relationships with farmers and suppliers, and how these connections can support a more resilient, transparent, and regenerative food system.
The workshop inspires creativity and encourages participants to embrace the natural limitations of locally seasonal cooking, understanding that the best innovations can come from working within constraints.
Participants learn about key ingredients that can bring about positive change in our food system, develop creative skills to practically incorporate said ingredients, and through interactive activities are encouraged to think critically & make considered decisions that promote sustainability/resilience.
WORKSHOP DETAILS
Workshop style:
Highly interactive, with group discussion and activity-based participation.
TIME:
Flexible formats to suit your needs, from 1-hour talks and 3-hour workshops to full-day experiences that include cooking and practical activities.
GROUP SIZE:
Ideal group size is 10 - 25 participants for a highly interactive experience. For groups of 30+, we offer an adapted format that remains dynamic and inclusive.
LOCATION:
Our facilitators are based across the UK and can travel to your venue.
EQUIPMENT REQUIRED:
A classroom-style setup with a projector and a few plates for tasting samples. For workshops involving live cooking, access to a suitable kitchen is required.
COST:
Pricing is discussed on a case-by-case basis. We aim to make our workshops as accessible as possible and work collaboratively with communities, organisations, and businesses to find a suitable arrangement.
Interested? Get in touch with workshops@tomorrowskitchen.co.uk
Perennial Foods Workshop
One of the most exciting sections of Today’s Menu is Perennial Foods. Perennial crops offer a diverse range of climate-resilient ingredients that can make the UK food scene more unique, resilient, and delicious.
In conversations around “less meat, better meat, more plants,” perennials are a key part of what makes “more plants” genuinely exciting and flavourful.
Book a workshop or talk with our founder Jack to explore the perennial foods that deserve a place on our menus, including tastings and practical insights.
