As many of us struggle to balance our work life and deal with the daily demands on our time we are increasingly seeing a shift from supermarket shopping to the less hurried more community based activity of farmers market shopping.
With this behaviour shift in our modern urban society people are looking for the means (in this case the knowledge) to create and plan dishes and meals that are safe and healthy for our families
Additives chemicals and products associated with the industrialisation of our food chain present in many supermarket products have no place at the Farmers Markets. The philosophy and ethos of the Farmers Market therefore is an integral part of the delivery of all Gastro School’s curriculum
Lessons at Gastro School are designed to allow you to relax and cook happy in the knowledge that you are creating a meal that carries the assurance of sound ethical practices as we say ‘from plough to plate’ and this experience will then become part of how you plan your next food shopping day at one of the London farmers markets
Courses are delivered by MaryJo Hoyne an experienced teacher from a hospitality background with an interest in the promotion of equitable farming methods and the use of artisanal products at a local level.
She is committed to the promotion of a stronger ‘food culture’ as the basis for community cohesion and the development and furtherance of culinary education through food and drink.
