Magic Beans – Have you got your finger on the pulse? – Conversations Around The Cookery School Table

Cookery School Event on British Beans & Pulses: “Magic Beans: Have you got our finger on the pulse?”

We have teamed up with our friends at Cookery School at Little Portland Street to bring you discounted tickets to their brand new series of monthly events. Conversations Around The Cookery School Table is the place to  enjoy lively discussions, networking with like-minded food lovers, and, as with all events and classes at Cookery School, the opportunity to taste some of their delicious food.

Their first event takes place on January 29th 2024 from 6pm-8.30pm and we will explore the rise of British beans and pulses as an alternative protein source.  In Magic Beans – Have you got your finger on the pulse? we will be discussing British beans and pulses in the context of “the future of fast food”.

One of the current hot topics of discussion is how ingredients such as canned, bottled and dried beans and pulses are not only a healthy addition to so many meals, but are super quick to prepare, relatively inexpensive and easy to use.

For this brand new event Cookery School have brought together a fascinating panel of expert speakers including – Hannah Wilding, Marketing Manager of Bold Bean Co; Hélèna Dove, Head of the Kitchen Garden at Royal Botanic Gardens Kew, Lisa Didier, from the University of Oxford’s BeanMeals Project and Nick Saltmarsh, Co-founder & Director of Hodmedod’s the BBC Food & Farming Award winning independent company working with British farms to source a range of top quality ingredients (including beans and pulses).

AGENDA

6pm – 7pm: Enjoy welcome drinks of organic Prosecco thanks to Prosecco DOC, networking & delicious pulse based snacks

7pm – 8pm: Panel Discussion with a Q&A

8pm – 8.30pm: Drinks & networking

Magic Beans – Have you got your finger on the pulse? will cover topics including:

• How easy is it to grow beans and pulses in the UK?

• Why has our perception of beans and pulses changed in recent years?

• What is the difference between dried, bottled and canned beans and pulses – do they have different nutritional qualities?

• How are people eating beans and pulses in new ways?

• How can beans and pulses provide a sustainable protein source for the future of our food system?

HOW TO BOOK:

Visit Cookery School at Little Portland Street to book tickets  – Women in the Food Industry’s latest newsletter will contain a discount code which needs to be entered to get your tickets for only £10. You can subscribe to our newsletter here. Any problems getting the discount code, please email mex@womeninthefoodindustry.com. We look forward to seeing you there.