Welcome. You have found Birmingham’s most exciting resource for the urban foodie!
We TEACH cookery. This is our main reason for being. We cover all types, styles and regions of cookery but we try to use seasonal and local produce where we can.
Our classes are inspired by our favourite cookbooks and recipes. Recipes are a cook’s most important resource for reference and inspiration. We want to pass on our enthusiasm for new ways of eating.
We TALK about Food a lot. Not just in class and over dinner, but we invite interesting speakers to discuss their food journeys and teach us more about food in our lives.
We can HOST your event, dinner party, meeting and seminar. Our dining room/meeting space, called Wharfinger’s House, is a former Canal Keeper’s home, which we have lovingly restored.
If that’s not enough, we can offer to CATER for your own event at your place or ours with our unique take on food.
A little about us.
We began in 2011 as a community food garden called Edible Eastside. It was a pioneering scheme in urban agriculture, offering a strategy for eating and living sustainably. Then, in 2014 we started the cookery school. Whilst we grew our own food, talked food miles, organic growing and sourcing wild and uncultivated foods, we felt we needed to actually teach people how to cook this amazing, natural produce.
The garden closed in 2016 but we kept the cookery school open, moved it close to the site of Edible Eastside and renamed it Kitchen: Urban Artisan Food School.
What does this mouthful of a name mean?
URBAN means we source as much as we can from this city. This includes literally allotment produce, food growing wild in the city, recycled and food destined for the waste.
ARTISAN as in the craft of cookery and making food, we’re not interested in industrialised food and factory farming, but food skills.
FOOD is more than staying alive, it’s food culture, family, heritage and politics. it’s our way of life and we love that.
SCHOOL is a place to learn and you will come away knowing a whole lot more about food.
We plough profits into work with schools, community groups and develop programmes with people who need our skills and experience to improve their lives and diets.