About this Event
ABOUT THE CUISINE
Jamaican cuisine is a bold and vibrant reflection of the island’s rich cultural heritage. Shaped by African, European, and Asian influences, it brings together a world of tastes on the island. From hearty Rice and Peas to the iconic Ackee and Saltfish, every dish tells a story of family, community, and celebration. Jamaican food is all about warmth and sharing – flavourful, comforting dishes made to bring people together.
ABOUT THE CHEF
A message from chef Tamika:
“My name is Tamika Jones. I am from Kingston, Jamaica. Food in Jamaica is influenced by all the different nationalities that settled there – Irish, British, French, Asian, Spanish, American and African. Everyone wants to live in Jamaica because it is such a beautiful island! A lot of our ingredients come from other parts of the world.
I developed a passion for cooking, watching and helping my grandmother from the age of 8 years old. She was a great cook and baker. On Sundays, she would gather all of us, her granddaughters, to eat together. Rice and peas are one of our special Sunday meals. Our home was always full of people. Even though we were poor, my grandmother was always feeding everyone. There were always people coming over to our house for my grandmother’s food. I remember the day she let me cook was one of the best days of my life. It really boosted my confidence, like I can do anything! Before leaving Jamaica, I used to cook from home and sell the food for a living. My food was very popular and I really enjoyed doing it.
When I moved to the UK, I worked in a Caribbean restaurant for many years. My coleslaw was famous at the restaurant! One day I would love to own my own Jerk centre and franchise it – like Nando’s.
Now, I live in London and I am looking forward to teaching you how to cook Jamaican food.”
ON THE MENU (subject to change):
- Rice and Peas | Vegan; Celery, Mustard
- Brown Chicken Stew | Meat (Chicken); Celery, Gluten (Wheat), Mustard, Soya
- Ackee and Saltfish | Fish (Saltfish); Fish
- Fried Dumplings | Vegetarian; Gluten (Wheat), Milk
- Curry Veg | Vegan; Celery, Mustard, Sulphites
- Tami’s Coleslaw | Vegetarian; Eggs, Mustard
- Duckunoo (Blue Draws / Tie-a-Leaf Dessert) | Vegetarian; Gluten (Wheat)
This menu includes meat (chicken) and fish (saltfish). Allergens include: celery, eggs, fish, gluten, milk, mustard, soya.
Please let us know if you have any specific dietary requirements so our team is aware ahead of the class. Kindly note that we do not substitute ingredients, so please book only into classes that suit your dietary needs.
Join Tamika’s cookery class in London to learn to make authentic Jamaican dishes and celebrate the flavours and stories she brings from her home to the UK.
THE CLASS FORMAT
Our cookery classes are family-style - meaning everyone works together to prepare the dishes as a team.
While you’ll be asked to choose one dish to focus on, you’ll have the opportunity to move around the kitchen, help with other dishes, and learn from each recipe. It’s a fun, social, and collaborative way to cook! At the end of the class, you’ll sit down with the chef, class facilitator and volunteers to enjoy the delicious meal you’ve created together.
REMINDERS
We’re excited to have you in the class! Please take note of a few final reminders:
- Please see our refund/cancellation policy: Migrateful Ticket Refund Policy | Migrateful
- Please see our allergens policy here: Food and Allergens Policy
- We recommend using a debit or credit card to pay (paypal takes 48 hours to be confirmed).
- Spaces are limited - book now to secure your spot and experience the true taste of Jamaica!
WHY JOIN A MIGRATFUL CLASS?
By joining a Migrateful cookery class in London, you’re not just learning delicious new recipes — you’re supporting refugees and asylum seekers in the UK through cooking, connection, and cultural exchange.
Thank you for celebrating the unifying power of food to connect us all. We can’t wait to cook with you soon!
Event Venue & Nearby Stays
All Saints Church, 7 Blenheim Grove, London, United Kingdom
GBP 54.19
