Learn the basics of sharpening knives on whetstones in a hands-on lesson with sharpening experts at COAL DROPS YARD
One of the most important tools in any kitchen are knives: there is a knife to cut virtually anything. It’s a fascinating topic and one that never ceases to amaze me.
You can learn the basics of knife sharpening on whetstones in a hands-on two-hour class to help keep your knives sharp and shiny. Throughout the week there is also a display of knives from small artisanal UK makers. Wednesday 8 – Sunday 12 May
The lesson will cover the theory of sharpening and sharpening techniques, including the differences between sharpening Japanese and European knives. It will include demonstrations followed by hands-on sessions to allow you to demonstrate how to find the right angle, finish and ensuring you do not damage the knife. They will also talk through information on different types of levels, different styles of knives and the basic theory about knife care.
Lessons are two hours and take place at our Coal Drops Yard Shop. The lessons will be as hands-on as possible, they will provide stones and knives to start practising sharpening on. There will be an opportunity for questions and the instructor will monitor your technique and offer suggestions for improvement. You are welcome to bring some of your own knives (and any stones you want to use) during the second half of the class.
Classes will be small with a maximum of four people. You are welcome to bring any knives or sharpening equipment although knives and stones will be provided for use during the class. They start at 7pm at Unit 31, Coal Drops Yard, London N1C 4DQ
Discover more: https://www.londoncraftweek.com/events/
ABOUT KITCHEN PROVISIONS
Kitchen Provisions was established by Tom Saunders and Helen Symonds to combine equipment and techniques with ingredients and recipes. A couple of years ago we were joined by Jake Knibbs to bring some aesthetic excellence to the team an to take on the Coal Drops Yard shop, our biggest (by some way!) to date. We have put together an edit of kitchen equipment from around the world that we believe is useful, fun and versatile. We don’t want to clutter up your kitchen cupboards with equipment that won’t see daylight. Therefore all products are tried and tested and we have shared with you all the different ways in which they can be deployed.
Join the foodie crowd this Spring at the British Library. Featuring writers, historians, food experts and chefs, the British Library Food Season (1 April – 31 May 2019) will involve talks, tastings and workshops inspired by the Library’s extensive food-related collections.
We know what we like, but what shapes our preferences? Yotam Ottolenghi joins food writer and founder of TastEd Bee Wilson and professor of genetic epidemiology Tim Spector to ask: how do we learn to taste? What influences our taste? And what role do upbringing, genes or gut microbes play in shaping how we take pleasure in food?
Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis, NOPI and ROVI. He writes a weekly column in The Guardian’s Feast Magazine and a monthly column in The New York Times. Yotam published seven bestselling cookbooks: Plenty and Plenty More, Ottolenghi: The Cookbook and Jerusalem co-authored with Sami Tamimi, NOPI: The Cookbook with Ramael Scully, Sweet with Helen Goh and his latest award-winning cookbook Simple co-authored with Tara Wigley and Esme Howarth. Yotam has made two Mediterranean Feasts series for More 4, along with a BBC 4 documentary, Jerusalem on a Plate.
Tim Spector is a professor of genetics and director of the TwinsUK registry at King’s College London. His current work focuses on the microbiome and diet. He also runs the crowdfunded British Gut microbiome project. Having published more than 800 research articles, he is ranked in the top 1% of the world’s most cited scientists by Thomson Reuters.
Bee Wilson is a food writer, historian and school food campaigner. She is the author of 6 books on food-related subjects including The Way We Eat Now: Strategies for Eating in a World of Change, First Bite: How We Learn to Eat and Consider the Fork. She writes about food and other subjects for a wide range of publications including The Wall Street Journal, The Guardian and The London Review of Books. She was named Fortnum and Mason food writer of the year in 2016, 2017 and 2018. She is the chair of TastEd, a new organisation offering sensory food education for children in U.K. schools as a way to help this generation build a wider palate, especially for fruits and vegetables and a healthier relationship with food.
|The British Library’s Food Season is supported by KitchenAid. Tickets will be on general sale from 8 March 2019. The event is chaired by Polly Russell and hosted at the Knowledge Centre – The British Library, London. When: Thursday 25 April 2019, 19:00 – 20:30.
Tickets: firstname.lastname@example.org (Limited Places)
- Chef Heston Blumenthaland award-winning composer Dominic Murcott contemplating the relationship between food and music through live performances, micro experiments and tastings
- Chef and restaurant owner Yotam Ottolenghiexploring the role upbringing and genes play in shaping how we enjoy food
- Food writers Nigella Lawson, Bee Wilson and Ella Risbridger exploring the role of voice, narrative and storytelling in cookery books
- Restaurant critic Grace Dent and food writer, journalist and activist Jack Monroe discussing food inequality and poverty in contemporary Britain
- 2015 Great British Bake Off winner Nadiya Hussainand presenter Sara Cox talking about food, cooking and what it means to be a working woman in the public eye
- Restaurant critic and Master Chef judge Jay Raynerhosting a special recording of the BBC Radio 4’s culinary panel show, The Kitchen Cabinet
- Award-winning Chocolat author Joanne Harris reflecting on the sensuality of food in fiction