There’s always something cooking at Coexist Community Kitchen and everyone’s welcome.
We host fun cooking classes, thought-provoking talks with authors, lively street food pop-ups with music, and creative food & craft sessions. On Wednesdays, our Guest Chefs serve up takeaway meals, and our Monthly Meals are a great way to connect with others in your community.
Every event we host helps support our community outreach work. We also offer catering and kitchen hire—all of which helps keep the kitchen open and thriving.
Take a look below to see what’s on—we’d love to see you there.
Come and get involved
WHAT’S ON AT THE KITCHEN
March
Pasta from scratch
COOKING CLASS
Join us for a fun and messy Pasta Making workshop at the Coexist Community Kitchen from 6:30-9:30pm! Our cooking tutor will share Italian Nonna's secrets for making two types of homemade pasta. You’ll also master the art of perfect pasta dough and create authentic Italian sauces to pair with your creations. Together, we’ll prepare a delicious pasta feast to share around our big, beautiful dining table! Suitable for all cooking abilities.
Tuesday 3rd March | 6:30-9:30pm
£55 per person
Pints & Plates
FOODIE EVENT
For one night only, we’re channelling our small plates, BIG ENERGY mindset for a good old-fashioned pub night! Pubs are not only home to some banging food, they’ve long been the beating heart of communities up and down the country and we think that’s something worth raising a pint to. We’ll be serving our take on traditional pub grub, with beer on tap courtesy of our friends at Bristol Beer Factory. Oh yeah, & we’ll have a pub quiz! So get your mates together, or come and make some new ones!
Friday 13th March | 7pm til late
£35 per person
Pickling & fermenting
COOKING CLASS
Join us for an evening of hands-on cooking, learning how to pickle and ferment food. During this workshop, we will learn about the history and differences between fermentation and pickling, and follow a selection of recipes to create your very own samples to take home.
Dinner Included. The evening will finish with a preserved-theme feast, with every course including a fermented or pickled element. Suitable for all experience levels.
Tuesday 17th March | 6:30-9:30pm
£55 per person