ABOUT THE CUISINE

Turkish cuisine is famous for its warmth, hospitality, and vibrant mix of flavours — a delicious blend of Middle Eastern, Mediterranean, and Balkan influences. Expect aromatic spices, fresh herbs, and colourful vegetables in every dish. From Karniyarik (aubergine stuffed with lamb mince) to Sarma (vine leaves filled with fragrant rice), Turkish cooking celebrates balance, generosity, and community.

In this cookery class in Bristol, you’ll learn to make traditional Turkish dishes while connecting with others and supporting refugees and migrants in the UK through food.

ABOUT THE CHEF

A message from chef Halise:

“My name is Halise. I am from eastern Turkey, although at university I met people from other regions and learnt about various different cultures and recipes.

I grew up in a big city with my three older sisters, who were already helping my mum in the kitchen. I was always asking, ‘Please can I help?’ and by the time I went to university, I had learned to cook simply by watching them.

Every summer, I loved visiting my mum’s family in the village. They grew and cooked their own vegetables, and I spent hours with my grandma learning to make yoghurt and cheese — traditions I still keep for my own family today.

Big meals at home with family and friends were an important part of our lives. We cooked in huge pots, sharing both food and stories. Turkish food traditions are incredibly varied, full of dishes for every occasion — from simple home meals to great family feasts.”

ON THE MENU (subject to change):

Karniyarik (Fried Aubergine with Lamb Mince) | Meat (Lamb)

Imam Bayildi (Stuffed Fried Aubergine) | Vegan

Sarma (Stuffed Vine Leaves) | Vegan Kisir (Bulgur Wheat Salad) | Vegan; Gluten (Wheat)

Haydari (Yoghurt and Cucumber Dip) | Vegetarian; Milk, Tree Nuts (Walnuts)

Pilav (Turkish-style Rice with Vermicelli) | Vegetarian; Gluten (Wheat),

Milk Pişi (Fried Bread) | Vegetarian; Gluten (Wheat), Eggs, Milk

This menu contains meat (lamb) but is vegetarian-friendly, with 6 of 7 dishes meat-free. Allergens include: gluten, milk, tree nuts, and eggs.

Please let us know if you have specific dietary requirements so our team is aware ahead of the class. Kindly note that we are unable to substitute ingredients, so please only book into classes that suit your dietary needs. See our Food and Allergen Policy for more information.

Join Halise’s hands-on, social cookery class in Bristol to learn to make authentic Turkish dishes and celebrate the flavours and stories brought to the UK through food.

THE CLASS FORMAT

Our cookery classes are family-style – everyone works together to prepare the dishes as a team.

While you’ll choose one dish to focus on, you’ll also have the opportunity to move around the kitchen, help with other dishes, and learn from each recipe. It’s a fun, social, and collaborative cookery class where you’ll gain hands-on experience, new skills, and an authentic taste of Turkish culture.

At the end of the class, you’ll sit down with chef Halise, your classmates, and our team to enjoy the meal you’ve created together.

REMINDERS

We’re excited to have you join us for this Bristol cookery class. Please take note of a few final reminders:

• Please see our refund and cancellation policy: Migrateful Ticket Refund Policy | Migrateful
• Please see our allergens policy here: Food and Allergens Policy
• We recommend using a debit or credit card to pay (PayPal payments can take up to 48 hours to confirm).

Spaces are limited – book now to secure your spot and experience the true taste of Turkey, right here in Bristol.

WHY JOIN A MIGRATEFUL CLASS?

By joining a Migrateful cookery class in Bristol, you’re not just learning delicious new recipes — you’re supporting refugees and asylum seekers as they rebuild their lives in the UK through cooking, connection, and cultural exchange. Join us to meet chefs from around the world, including from Turkey, Trinidad & Tobago, Sri Lanka, and many more.

Thank you for celebrating the unifying power of food to connect us all. We can’t wait to cook with you soon!