PAPRIKA    Plant-based cooking school in the heart of the french countryside

Paprika is nestled in the heart of the Limousin countryside, with extensive views of the Monts D’Ambazac. The kitchen is the heart of our self-built straw home and the colour of our clay walls inspired the name ‘Paprika’. The spacious kitchen and large covered south-facing terrace are perfect for cooking and eating whatever the season.

Delicious. Do-able. Daily. Donation. These four criterion form the basis of Paprika Plant-based Cooking School. Every dish you learn to make will be full on flavour, easy to make and nourishing. In the spirit of inclusiveness the courses are offered on a donation basis. Your donation enables another person to participate.

Paprika uses a home kitchen without expensive gadgets ensuring you can reproduce everything you learn in own home. Wanting to munch more fruit & veg? Have a dairy / egg intolerance? Making the leap from being veggie to vegan? A seasoned vegan looking for inspiration? Whatever your motivation you can be sure you’ll leave Paprika brimming with new ideas and enthusiasm for getting creative in the kitchen as well as an extended repertoire with a clutch of go-to recipes. Small group sizes and full participation guarantee you get the most out of your time here at Paprika.

Choose from a wide selection of day or residential courses.

With an extensive organic vegetable potager and polytunnel growing fresh fruit, veggies and herbs is part of Paprika. If you’d like to combine cooking with learning how to grow just let me know.

Compassion is at the heart of Paprika Cooking School. My cooking and growing is guided by the three permaculture ethics – Earth Care, People Care & Fair Shares. I grow organically and try to respect seasonality of fresh produce where possible. As such, exact course content is determined by availability of ingredients.

I avoid the use of the following; processed products such as vegan margarines, soya products (except for soy sauces), palm oil, wheat, white rice, cane and beet sugars. I also avoid deep fat frying as a method of cooking.

* Please note that nuts are a key ingredient on my courses and are used extensively in my household. I am therefore, regrettably, unable to offer courses in a nut free kitchen.

 

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Want some inspiration? Check out my recipes. Happy cooking :)