Olia Hercules Ox Barn Restaurant Takeover
Nov
6
Talk

Olia Hercules Ox Barn Restaurant Takeover

Olia will be cooking flavours of Ukraine. From beef rib borsch to rose geranium honey cake, Olia will transport guests from our restaurant to her home, Ukraine.

Profits from the ticket price will go to the Humanitarian Headquarters of the DOF Volunteer Centre, a hub in Mykolaiv, serving and delivering bread and other humanitarian supplies to military units as well as displaced and vulnerable people in the region. 

On the night, Olia will be signing copies of her new book, Strong Roots; A Ukranian Story of Food, Exile and Hope. The book can be pre-ordered when you reserve your table or purchased during the event. 

We will also be hosting a talk with Olia Hercules and Felicity Spector at 5pm on the evening of the event - read more here. Tickets can be bought via the link below.

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Borsch and Pampushky
Dec
11
Workshops, In-person

Borsch and Pampushky

Join me on Thursday 11th December for a hands-on workshop where we will make and cook a traditional Ukrainian borsch with smoked pears. Borsch is not just a beetroot soup but a rich broth, with a variety of flavours and vegetables. There are many versions of borsch, depending on where you lived in Ukraine, and we’ll talk about that. I’ll also tell you about the wooden spoon and how it was used to test whether your borsch was good or not! We’ll make Pampushky, aka fluffy Ukrainian garlic bread, traditionally served with borsch.

Once all the work has been done, we’ll sit down and eat family style, sharing food, stories and laughter in my kitchen.

We can accommodate most things apart from gluten intolerance.

Cost is £135 per person and includes all ingredients and dinner plus wine.

Dumplings and Ferments Workshop, Thursday 11 December 2025
£135.00
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Filo Workshop with Olia and Meni
Oct
16
Workshops, In-person

Filo Workshop with Olia and Meni

Join Olia Hercules and Meni Valle at Olia's London home on Thursday, 16th October 2025, at 6.30 pm, for an evening of making filo pastry from scratch and turning it into beautiful dishes with Olia and Greek pies from Meni's new cookbook Thessaloniki.

We'll work together in the kitchen, learning the gentle techniques of rolling dough into delicate sheets, then filling and shaping them into golden pies that we'll share over a delicious feast. The evening flows naturally from cooking to eating, with a table full of dishes we've made together, accompanied by organic wine, and Olia's homemade kvas.

It's the kind of cooking experience that feels like visiting old friends - hands busy, conversation flowing, and everyone contributing to something delicious. You'll head home with a collection of recipes and the satisfaction that comes from spending time making real food with lovely people in a warm kitchen. Cost is £160 per person and includes all ingredients and dinner.

Filo Workshop with Olia and Meni
£160.00
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Hand-cut noodles & Fermented Tomatoes
Jul
12
In-person

Hand-cut noodles & Fermented Tomatoes

Join me at my home in Forest Gate, London and learn how to make my special family recipe - Ukrainian hand-cut lokshyna (noodles). I will show you how to make egg and water dough from scratch (and a vegan version if you are vegan), how to cure the dough and how to cut it by hand. It is the most relaxing, meditative process. You can use these noodles in the future with any pasta sauce that you love.

I will also show you how to ferment tomatoes, and you will be going home with a jar full of “pickles of the future”. You will also be offered to become part of my Fermentation Support WhatsApp group, where you can send me picture and ask me to guide you throughout your fermentation journey..

After the workshop, we will eat the noodles with a delicious sauce served with the fermented tomatoes. The dough that you will learn how to make, can also be used for a myriad of dishes - from chicken or vegetable soup with noodles, to dumplings to lasagne. You will be provided with a digital booklet with all the recipes we’d learnt during the class and more!

Vegans and other dietaries welcome, but sadly I am not an expert in gluten-free dough, so I will not be able to accommodate celiacs and gluten-free this time.

Please come along, and please, spread the word.

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Georgian Dumpling & Georgian Ferments
May
11
In-person

Georgian Dumpling & Georgian Ferments

Learn how to fold Gul Khanum and Manty (Central Asia); Varenyky (Ukraine); Khinkali and Kurze (Caucaus).

These are a part workshop and part feast, where I serve you a beautiful lunch or dinner, with lots of ferments and either the dumplings that we’ve made, or, if it’s a fermentation class, a variety of ferments, freshly baked solid malt sourdough, ohirkivka soup and a main. Organic wine and beer and homemade kvas will be on offer too. You will receive a big pack of recipes and will also be able to take some food home. I provide Kilner jars for all the ferments, so you will be going home with the ferments that you’ve made and extra little bits.  For the dumplings, we always advise to bring a container as there is plenty left over.

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Dumpling Workshop
May
4
In-person

Dumpling Workshop

Learn how to fold Gul Khanum and Manty (Central Asia); Varenyky (Ukraine); Khinkali and Kurze (Caucaus).

These are a part workshop and part feast, where I serve you a beautiful lunch or dinner, with lots of ferments and either the dumplings that we’ve made, or, if it’s a fermentation class, a variety of ferments, freshly baked solid malt sourdough, ohirkivka soup and a main. Organic wine and beer and homemade kvas will be on offer too. You will receive a big pack of recipes and will also be able to take some food home. I provide Kilner jars for all the ferments, so you will be going home with the ferments that you’ve made and extra little bits.  For the dumplings, we always advise to bring a container as there is plenty left over.

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Dumpling Workshop
Apr
20
In-person

Dumpling Workshop

Learn how to fold Gul Khanum and Manty (Central Asia); Varenyky (Ukraine); Khinkali and Kurze (Caucaus).

These are a part workshop and part feast, where I serve you a beautiful lunch or dinner, with lots of ferments and either the dumplings that we’ve made, or, if it’s a fermentation class, a variety of ferments, freshly baked solid malt sourdough, ohirkivka soup and a main. Organic wine and beer and homemade kvas will be on offer too. You will receive a big pack of recipes and will also be able to take some food home. I provide Kilner jars for all the ferments, so you will be going home with the ferments that you’ve made and extra little bits.  For the dumplings, we always advise to bring a container as there is plenty left over.

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Dumpling Workshop
Mar
15
In-person

Dumpling Workshop

Learn how to fold Gul Khanum and Manty (Central Asia); Varenyky (Ukraine); Khinkali and Kurze (Caucaus).

These are a part workshop and part feast, where I serve you a beautiful lunch or dinner, with lots of ferments and either the dumplings that we’ve made, or, if it’s a fermentation class, a variety of ferments, freshly baked solid malt sourdough, ohirkivka soup and a main. Organic wine and beer and homemade kvas will be on offer too. You will receive a big pack of recipes and will also be able to take some food home. I provide Kilner jars for all the ferments, so you will be going home with the ferments that you’ve made and extra little bits.  For the dumplings, we always advise to bring a container as there is plenty left over.

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