Call 0121 426 4027 or 07710397803 Now to Book Your Food Event

Welcome to Harborne Food School. We offer cookery classes, professional chef demonstrations and unique food experiences in our beautifully designed cookery school within the Grade II listed Clock Tower building on Harborne High Street, Birmingham. Our facilities are ideal for cooking classes, cooking demonstrations, food focus groups, food related training, private parties, private dining, team building and corporate events.

Sachiko Saeki

It is part of family banter that Sachiko’s first encounter with the world was the scent of vinegar drifting from her mother’s hands, a result of years of sushi making for their restaurant in Japan. Helping in her parent’s business formed a focal part in Sachiko’s upbringing. Since moving to the UK, Sachiko’s food experiences continue to be varied. There was a desire to know more about vegetables. For a few years she cooked at Warehouse Café in Birmingham where she learnt about western methods with vegetables as well as vegetarianism. Through her allotment she tested how Japanese vegetables would fare on foreign soil, such as mizuna, shungiku and gobo, with mixed results. To inform her green fingers she spent a week with Nama Yasai, Japanese vegetable growers in Sussex, filming, conversing and learning about the growing popularity of Japanese vegetables in British food culture. In 2011 a trip to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori – vegetarian Buddhist monk food. These experiences were sought by the production team behind Hugh Fearnley Whittingstall where she featured in River Cottage Veg. Japanese food culture remains central to Sachiko’s interests. In 2011 she visited Japan to research Kobe Beef and was given access to film and document different layers of the industry visiting farms and farmers, auction houses, specialist butchers and restaurants. Most recently Sachiko has worked as an assistant to the Head Chef at Umu, a Michelin star Japanese restaurant in Mayfair, London, moving on to learn the art of sashimi fish at Atatri-Ya, a Japanese fishmonger. Sachiko continues to teach Japanese cooking at Leith’s and Bath Cookery school.

Classes

Class Name Duration Start Date
Sushi Masterclass – May 11.00 - 14.00 May 6, 2018
Let’s Make Ramen Noodles from Scratch – April 11.00 - 14.00 April 15, 2018
Spring Clean with Shojin Ryori (Japanese Budhist Vegetarian) – March 11.00 - 14.00 March 4, 2018
Modern Japanese (Katsu and Gyoza) – Valentine Special 11.00 - 14.00 February 11, 2018
Sushi Masterclass – January 11.00 - 14.00 January 28, 2018