Runnymede Cooks! Runnymede Grows!

Runnymede Cooks

Good cook

Would you like to learn how to cook healthy, plant based and vegetarian meals? After receiving funding from the National Lottery Community Fund, from April 2026, the Council will be running FREE in person workshops across the Borough (12 in total) for Runnymede residents with our partner Sally Gerrard from GoodCooks. Sally has been writing recipes, creating delicious food for her clients and running cookery classes for many years. 

Even if you are a complete beginner, you can still attend our classes. Sally will guide you through all the skills you need to make cooking fun and tasty. To express an interest in taking part, please fill in the online form.

Express your interest

The dates and locations for the first 4 classes are as follows:

Date

Location

Type of class and number of participants

Time of cookery class

Wednesday 29 April 2026

The Revive Café (upstairs room), 99 Guildford Street, Chertsey, KT16 9AS

Adult class (up to 10 participants

4-5:30pm

Saturday 13 June 2026

Egham (venue TBC)

Adult class (up to 10 participants)

11-12:30

Friday 24 July 2026

Addlestone Community Centre, Garfield Road, Addlestone, KT15 2NJ

Family session (4 families max)

11-12:30

Thursday 6 August 2026

Englefield Green (venue TBC)

Family session (4 families max)

TBC

Details of the remaining in person cookery classes will be added to this webpage shortly.

All ingredients and equipment at the in person cookery classes will be provided by the Council..

As well as offering on line workshops, Sally from GoodCooks will also be holding a series of live cookery classes which you can join in from the comfort of your own home! Our first live cookery class will be held on Friday 12 June 2026 between 4-5pm. The ingredients and equipment needed for this event are given below. Please keep an eye on this page for more information about this event and the joining instructions.

Ingredients:

  • 250g plain flour
  • 2tsp baking powder
  • 75g porridge oats
  • 3 medium eggs
  • 175g caster sugar
  • 250 ml sunflower oil
  • 1/2 tsp vanilla extract
  • 2 medium to large really ripe bananas
  • 150g blueberries, washed
  • Honey to drizzle (optional) 

Equipment:

  • 1 muffin tin
  • 12 muffin cases or 8 tulip muffin cases
  • Sieve
  • Board
  • 2 x mixing bowls – or 1 x mixing bowl and a jug
  • 2 x desert spoons
  • Wire cooling rack

Ingredients:

  • For the pizza sauce
    • 1tbsp vegetable oil
    • 1 small onion, chopped
    • 1 garlic clove, crushed
    • 1 tbsp dried mixed herbs
    • 1tbsp tomato puree
    • 400g  tin chopped tomatoes
    • Pinch of sugar
  • For the Scone base
    • 175g self raising flour
    • 1/2tsp baking powder
    • 50g margarine
    • 50g Cheddar cheese, grated*
    • 5-6tbsp semi-skimmed milk*
    • Salt and pepper
  • For the topping
    • 100g sprouting broccoli florets, trimmed
    • 100g mushrooms, halved or sliced
    • 1/2 small red or yellow  pepper, deseeded and thinly sliced
    • A few black olives
    • 50g Cheddar cheese, grated*
    • Black pepper

If you want to go vegan: Replace the Cheddar cheese with a plant based cheese and replace the milk with almond milk.

Equipment:

  • saucepan
  • greaseproof paper lined baking sheet
  • mixing bowl
  • rolling pin 
  • board to kneed dough on 
  •  cooling rack

We would love to hear updates during your plant based cookery journey. Please share your pictures on our Instagram and facebook pages with the hashtag #RunnymedeCooks 

Runnymede Cooks and Runnymede Grows partners

Thanks to all our partners

Runnymede grows sponsor logos