Seasonal ingredients
Every recipe starts at the market — simple produce, cooked with care and a lot of flavour.
Taught by a real chef
Fifteen years in restaurant kitchens, translated into steps you can follow at home.
Small, warm groups
Twelve seats per class, so every question gets answered and every plate gets tasted.
Recipes crafted to be remembered.
Glossy ganache, sea salt, crème fraîche.
Built on simple ideas,
refined into 
something
lasting.
I opened my first supper club in a tiny flat in 2012. Today I teach thousands of home cooks the same seasonal, unfussy food — online and around my own table.
Explore the dishes we cook together.
Every class has its own menu. Pick a category to see what you'll make — and what you'll get to eat at the end.
Pasta night
- $45Hand-cut tagliatelleEgg dough, ragù bianco, parmesan
- $39Spaghetti al pomodoroSan Marzano, basil, good olive oil
- $49Ricotta ravioliSage butter, lemon zest, pepper
- $42Leek & lemon risottoBrown butter, crispy leeks
Bakery mornings
- $55Weekend croissantsLamination, shaping, proofing
- $49Country sourdoughStarter care, folds, scoring
- $45Cardamom bunsEnriched dough, knots, glaze
- $39Focaccia two waysTomato & rosemary, onion & olive
Desserts
- $45Dark chocolate tartShortcrust, ganache, sea salt
- $42Burnt basque cheesecakeCaramelised top, creamy centre
- $29Lemon possetThree ingredients, endless style
Pizza Night Kit
Everything for four perfect pizzas: my 48-hour dough recipe, sauce, a video class and a printable timing plan.
Why students keep coming back.
Fresh ingredients
Every box and class uses seasonal produce from small growers.
Real techniques
Restaurant skills, explained for a home kitchen.
Recipes that work
Tested ten times before they ever reach you.
Warm hospitality
You arrive as a guest and leave as a friend.
Save your seat, savour the evening.
*We hold your seat for 48 hours after booking. Classes can be moved up to 7 days before the date.
“The supper club was the best night out we've had all year. Every course had a story.”
“I finally laminate my own croissants. The video lessons are so clear.”
“Booked the private class for my mum's birthday — she still talks about it.”
“Warm, funny and precise. You leave cooking better than you came in.”
Fresh notes from my kitchen.
What really happens at a Friday pasta night
The risotto trick I learned in my first kitchen
Five summer plates that start with a lemon
Seasonal cooking classes, recipes and supper clubs from chef Marco Ruiz. Come hungry, leave with a new favourite dish.