Join celebrated Greek chef and author Carolina Doriti for a sun-soaked culinary journey through the Aegean. In this immersive demo, Carolina brings to life recipes from her acclaimed cookbook The Greek Islands a love letter to the flavours, traditions, and stories of Greeces most captivating isles.

Through seasonal ingredients and heartfelt storytelling youll discover what makes island cooking both timeless and deeply personal from delicate seafood dishes and rustic vegetable plates to bright herbs and citrus notes that define Greek coastal cuisine.

Perfect for home cooks, Mediterranean food lovers, or anyone dreaming of a seaside taverna.

There will be an opportunity to purchase ‘The Greek Islands’ on the day or have your existing copy signed.

She’ll be demo-ing:

1. Katimeria from Samos: two ways (fluffy pancakes with honey and walnuts or quick-cook flatbreads)

2. Taramosalata

3. Chtapodi xidato me mavromatika (Octopus salad)

4. Delagratsiano (potato and aubergine bake)

What’s included:

• Refreshments on arrival and available throughout the session
• Tasters of the demonstrated dishes enjoy together as a class accompanied by a glass of wine or soft refreshments
• 10% discount on purchases made in store on the day of your class, including cookery classes. Excludes books, food, electrical items, gift vouchers and sale items

Carolina Doriti

Carolina Doriti was born in thens and studied in the UK. Her mother was a food writer and author and Carolina grew up fascinated with ingredients, developing her own recipes from a young age. In 2013, she started designing and leading gastronomical tours around Greece for one of the world’s leading food tour companies.

Carolina writes about food with a special focus on the history of Greek gastronomy, the ingredients, regional cuisines, and lost recipes. She is the Culinary Producer ofMy Greek Table, a TV series on Greek gastronomy broadcast on PBS across the US and Canada and on Amazon Prime. She has appeared on various cooking and other food-related shows in Greece and abroad and writes on the subject for many international publications.Salt of the Earth: secrets and stories from a Greek kitchenwas her first cookbook.