Events & Workshops
Each season we bring together like-minded, creative individuals through a series of events, talks and workshops both online and in person. We hope you can take part.
TOAST Live
We host live shows each week, bringing our community together through a series of styling conversations, talks with our makers and guided tutorials led by the TOAST team. Join our upcoming events or watch our past shows.
Virtual Workshops
Prices for individual events vary. You will also have the opportunity to donate to Crafts Council UK. All you need to take part is a webcam and microphone - we suggest using a laptop or desktop computer, but you can also use your tablet or mobile phone. We recommend using a WiFi connection to avoid data charges. Virtual workshops will be available to watch on demand for up to 14 days following the live event.
Please register using the links below to confirm your place.
Food Waste Fermentation Workshop with Barney Pau
Barney Pau is a creative working at the intersection of food and art, communicating this through writing, cooking and visual storytelling. Join us as we host a virtual workshop with Barney, where he will guide you through the art of fermenting and demonstrate how to ferment our own produce. Barney will teach you how to reduce food waste by using leftover fruit and vegetables to create a banana skin champagne and vegetable sauerkraut. During the workshop, Barney will share how he became interested in cooking as a craft, and how fermentation and foraging can be practiced as an act of social resistance.
Tickets cost £10.
Thu 16 May, 6pm BST, 1.5 hours.
Past Events | Watch Again
Anissa Helou’s Koussa Bil-Zeyt | Time to Make
“I’d grown up watching my mother and grandmother in the kitchen, but I didn’t cook when I was young, I didn’t want to,” says cookbook author Anissa Helou.
However, during the Lebanese Civil War, Anissa struggled to stay in touch with her mother, leading her to cook Lebanese food from memory. For this Time to Make, she shares her recipe for koussa bil-zeyt, courgettes in olive oil.
Find the full recipe on the TOAST Magazine.
Merlin Labron-Johnson’s Bean, Plum and Ricotta Salad | Time to Make
Merlin Labron-Johnson tends two plots in rural Somerset, where he and his team grow enough fruit and vegetables to supply Osip, the Michelin-starred micro restaurant he runs in Bruton.
When the restaurant reopened in 2021 there was no menu – the kitchen became “spontaneous” – guided by what had been grown in the two gardens. For this Time to Make, Merlin creates his Salad of Beans with Plums and Ricotta.
Find the full recipe on the TOAST Magazine.
Flora Shedden’s Pear, Chestnut and Bay Leaf Cake | Time to Make
For this Time to Make, Flora Shedden, the cookbook writer and founder of beloved Dunkeld bakery ARAN, creates her pear, chestnut and bay leaf cake. The recipe comes from her second cookbook, Supper.
“The bay-infused butter feels festive and provides a savoury aromatic flavour, contrasting with the sweetness of the pears,” she says. “Plus, it doesn’t require a lot of work - everything just gets mixed up and poured into a tray.”
Find the full recipe on the TOAST Magazine.
Crafts Council UK is the national charity for craft. Funds raised will support the work they do to inspire making, empower learning and nurture craft businesses. We jointly believe craft skills and knowledge enrich and uplift us as individuals, and, in doing so, will change our world for the better.
Find more information about how you can support Crafts Council and their important work on their website.