saltbox
Four people cooking together at a steel counter in a bright kitchen, pans on the hob and bowls of chopped vegetables
Cookery school · Wharf Street, Norbridge

Learn to cook thefood you love to eat.

Hands-on courses in one bright teaching kitchen: bread, pasta, knife skills, ferments and suppers. Eight cooks at most, and you eat everything you make.
Browse coursesHow a class works
  • 9Courses this term
  • 8Cooks at most per class
  • 2011Teaching since

Next in the kitchen

The four courses starting soonest. Each has eight places.

  • Two days from a starter to a crackling loaf, with a jar of starter to take home.

    See the course

All courses

Search by what you'd like to make, or pick a kitchen. Every course includes ingredients, aprons and a recipe pack to take home.
Kitchen

  • Sourdough weekend
    Baking

    Sourdough weekend

    7 Nov 2026, 11:00

    Two days from a starter to a crackling loaf, with a jar of starter to take home.

    £240
  • Knife skills evening
    Knife skills

    Knife skills evening

    11 Nov 2026, 19:30

    How to hold, sharpen and look after a knife — and a lot of onions.

    £75
  • Fresh pasta day
    Pasta

    Fresh pasta day

    14 Nov 2026, 11:00

    Egg dough by hand, ribbons by machine, and three shapes you can make without one.

    £135
  • Croissants and laminated dough
    Baking

    Croissants and laminated dough

    21 Nov 2026, 10:30

    Butter, folds and patience: croissants, pains au chocolat and a kouign-amann.

    £165
  • Ferments and pickles
    Ferments

    Ferments and pickles

    25 Nov 2026, 19:30

    Kimchi, sauerkraut and quick pickles, and how to keep them safely.

    £85
  • Weeknight vegetables
    Vegetables

    Weeknight vegetables

    2 Dec 2026, 19:30

    Six quick vegetable dinners built around what's in season.

    £80
  • Saturday family kitchen
    Families

    Saturday family kitchen

    5 Dec 2026, 11:00

    Pizza from scratch for one grown-up and up to two children aged six to twelve.

    £70 a family
  • Pastry evening
    Baking

    Pastry evening

    9 Dec 2026, 19:30

    Shortcrust and rough puff by hand, and a tart to take home.

    £80
  • Winter supper club
    Vegetables

    Winter supper club

    12 Dec 2026, 18:00

    Cook a four-course supper together, then sit down and eat it.

    £110
How a class works

Aprons on at ten. Lunch at one.

Every course runs the same way, from a one-evening knife class to a two-day bread weekend.
01
Coffee and the plan
Your teacher shows the whole dish from start to finish, and how the day is split.
02
Your own station
Every cook has a station, a board and a set of knives. Eight of you at most.
03
Cook it twice
Once beside the teacher, once on your own — the second time is the one you remember.
04
Sit down and eat
Everyone eats what they made at the long table, and goes home with the recipes.
The teachers

Cooks who like explaining.

Four teachers, all of whom have cooked for a living.
Portrait of Nadia Okafor, hair pulled back, in a white shirt, bow tie and brown apron
Nadia Okafor
Founder · bread and pastry
Baked in Lyon and London before opening Saltbox in 2011. Teaches every bread weekend herself.
  • Portrait of Tom Fairley, smiling, with a dark beard and a blue apron over a white shirt
    Tom Fairley
    Pasta and knife skills
  • Portrait of Amara Diallo in chef's whites and a headwrap, a dark apron tied at the waist
    Amara Diallo
    Ferments and vegetables
  • Portrait of Hanna Lindqvist in a white chef's hat and black jacket, smiling, holding a pan
    Hanna Lindqvist
    Families and baking
From the long table

What students took home.

I'd been buying sourdough for years. Now I bake two loaves every Sunday, and they're better.
Rachel Moss
Sourdough weekend
Tom made me cut an onion about forty times. I've never been quicker in my own kitchen.
Daniel Afolabi
Knife skills evening
We booked the family class for our daughter's birthday. She still talks about the pizza.
Sofia Marchetti
Saturday family kitchen
Small enough that the teacher actually watches you. That's what I was paying for.
Ian Calloway
Fresh pasta day
My fridge is now mostly jars. I regret nothing.
Mei Tanaka
Ferments and pickles
Before you book

Questions students ask.

No. Every course page says who it is for; most start from the beginning, and the teacher works at your pace.
Anything else? Write to hello@saltbox.example.

Enrol on a course

Choose a course and the number of places. We confirm by email with the payment link — your places are held for two days.

Hear when new dates go up

One email at the start of each term. Nothing else.

Students in aprons preparing vegetables and bowls of salad at a shared counter

Pull up a stool and cook with us.

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