Hosted by Devour's Executive Head Chef, Carl Frost

There's something wonderfully satisfying about a perfectly made risotto. Slow, unhurried, and built one careful ladle at a time, it's one of Italy's simplest dishes and one of its most rewarding to master.

This session will take you through building a proper vegetable stock from scratch, the technique of toasting and gradually loosening the rice and the constant attention that turns simple seasonal vegetables into something rich, creamy and deeply comforting. No cream requires, just technique.

Join Devour Executive Chef Carl Frost for a relaxed, hands-on cookery class where you'll learn the techniques behind beautifully creamy seasonal vegetable risotto, made entirely from scratch using the very best seasonal ingredients. Along the way you'll discover how to build flavour, balance texture, and cook with confidence.

Your experience includes a welcome drink, all ingredients and equipment, a recipe booklet to take home, and finishes the only way we know how, gathered around the table with your fellow guests to enjoy a generous shared meal together, with a glass of wine. No experience required. Just curiosity, a healthy appetite, and perhaps an extra container for leftovers.

• Additional details

  Half-Day Workshop

  
  Time: 4:00pm – 8pm (please arrive by 3:45pm)

  Course includes:

  • One free welcome drink, with refreshments available throughout

  • All ingredients and equipment

  • Step-by-step guidance from Devour's Executive Head Chef, Carl Frost

  • Finished with a shared meal with your fellow classmates with a glass of wine

  • A full recipe booklet to take home

  Booking note: Classes must be purchased online and paid in advance. Menu changes seasonally, so fillings and flavours will vary throughout the year.

• Allergen Information

  At this event, guests may handle/be exposed to ingredients containing the following allergens: WHEAT, EGG, MILK, BARLEY, SULPHITES, CELERY, ALLIUMS

  Please get in touch at management@devour.co.uk to inform us of any allergen risks or to raise any specific questions about allergen suitability

• Cancellation & Transfer Policy

  While our classes are non-refundable, you can opt to transfer to another class if you make the request at least 7 days before the course starts. The transfer will be valid for one month.

  To ensure an enriching experience, we require a minimum of 4 participants per class. We reserve the right to cancel a class due to insufficient enrolment or if the chef needs to postpone unexpectedly. Should this occur, we provide the flexibility to transfer to another course at your convenience. If this option is not suitable, a full refund will be issued, and you will receive notification 24 hours before the scheduled class

Seasonal vegetable risotto Half Day workshop

Wednesday 16th September 2026

£120.00