Fragrant curries, vibrant sambols and fresh coconut roti in a hands-on Sri Lankan cooking experience

Join us for a relaxed and flavour-packed half-day cookery workshop exploring the vibrant food culture of Sri Lanka. In this hands-on class, you’ll learn how to balance heat with fragrance, creating dishes that are richly spiced, deeply comforting and full of character without being overwhelmingly hot.

Throughout the session, we’ll explore the foundations of Sri Lankan cooking, from roasting and blending curry spices to the art of tempering with mustard seeds, curry leaves and aromatics. Using accessible ingredients that are easy to find in the UK, you’ll create a colourful spread of authentic-inspired dishes designed to be recreated confidently at home.

What We’ll Make

During the workshop we will prepare the following dishes:

Chicken Sri Lankan Curry – aromatic and gently spiced with coconut milk
Butternut & Chickpea Sri Lankan Curry – a rich and comforting vegan curry
Parippu (Red Lentil Dal) – creamy lentils tempered with fragrant spices
Pol Sambol – fresh coconut relish with lime and chilli
Seeni Sambol – deeply flavoured caramelised onion sambol
Pol Roti – rustic coconut flatbreads cooked fresh during the class
Coconut Rice

At the end of the class, everyone will sit down together to enjoy a generous Sri Lankan feast, with a glass of wine.

What You’ll Learn

Throughout the workshop we’ll cover:

How to make roasted Sri Lankan curry powder
The importance of tempering spices correctly
Balancing coconut, spice, acidity and sweetness
Building flavour in layered curries
Making traditional coconut flatbreads from scratch
Creating restaurant-quality curries using accessible ingredients

Come hungry, curious, and ready to roll up your sleeves, this is a journey into Sri Lanka’s kitchens that will leave you inspired to recreate the flavours at home.

Schedule of the day

There are two different start times depending on the day booked,

0930/1000 Welcome/Refreshments

0940/1010 Demonstrations: Roasted Curry Powder & Parippu Dal

1015/1045 Guests make Sri Lankan Curries

1055/1125 Coffee Break

1110/1140 Demonstrations; Sambols & Roti

1150/1220 Guests make Rotis

1300/1330 The Sri Lankan Feast & recap

FAQs

How is the day structured?

This is a relaxed and sociable workshop combining demonstrations with plenty of hands-on cooking. Our classes are designed to be welcoming, informative and enjoyable, whether you’re a confident cook or completely new to Sri Lankan food.

We want you to leave feeling inspired, proud of what you’ve created and confident recreating the dishes at home. Questions are always encouraged and there’s no such thing as a silly question in our kitchen.

Expect plenty of chef’s tips, practical techniques and flavour-building secrets throughout the session.

Courses are hands-on and interactive. Most recipes are prepared in pairs, with guidance and support available throughout. Guests with more experience may be gently encouraged to take their dishes further.

Although many guests attend on their own, most cooking is done in pairs, which helps keep sessions relaxed and sociable. If working in a pair might be an issue for you for any reason, please contact us in advance and we’ll always do our best to accommodate where possible.

Can you cater for dietary requirements?

The key dietary details are noted at the top of each course listing, there may be other accommodations that we can make. Please let us know of ALL dietary requirements at the time of booking. We will always aim to accommodate where possible.

Can children attend this course?

Yes, children are welcome as full paying guests.

Children under the age of 15 must be accompanied by a full paying parent or legal guardian, who remains responsible for them throughout the class.
Young people aged 15–18 may attend without a parent or guardian. A completed parental consent form is required for all attendees aged 15–18. These courses are aimed at adults, and young people must be able to participate independently and behave appropriately without requiring additional supervision.

Please indicate ages at the time of booking.

Do I need to bring anything?

Everything needed for the course, is provided. Guests will be emailed approximately one week before the event with any final information, including whether there is anything specific to bring or any changes to arrangements.

For some courses, there may be food to take home. Where relevant, we recommend bringing containers, this will be noted in advance.

What time will we eat?

Meal times are often unconventional and usually take place towards the end of the class, once the cooking is complete.

Throughout the session there will be tastings, and you’ll be encouraged to taste as you cook. Tea, coffee and biscuits are available throughout the day to help yourself.

Schedules are illustrative and timings/content may vary slightly. End times are given as a guide only. As these are hands-on, experiential courses, timings may vary slightly depending on the size and pace of the group and the season.

Is the course accessible?

Accessibility needs vary, and we’re always happy to discuss individual requirements in advance.

We have a portable ramp available and can allocate designated parking spaces where needed. Any adjustments are best discussed ahead of time so we can explore how to accommodate you wherever possible.

Foraging sessions, will involve mixed terrain. Please contact us before booking if you have any accessibility concerns.

There can be a lot of standing on hard floors, please contact us if you are concerned about this. There may be adjustments that can be made.

Can I buy this course as a gift?

Our courses make great gifts.

When booking, you can also purchase:
• a physical gift card sent by first class post
• a physical gift card sent by second class post

Alternatively you can simply print and present the booking confirmation. If undecided, you can purchase a monetary-value gift voucher, which can be redeemed online against this or any other course.

What is your cancellation and rescheduling policy?

We operate a strict four-week cancellation policy. Cancellations or requests to reschedule within four weeks of the course date are not refundable. However, bookings are transferable and someone else can come in your place, we just ask that you let us know.

Please refer to our Terms and Conditions of Booking for full details.

Can I be added to a waiting list for future events?

If a course is fully booked or the date doesn’t work for you, please email us and we’ll notify you when new dates or related events are released. Even better still, subscribe to our newsletter and we will send sporadic updates or follow us on social media @GroundUpCookery for top tips, foraging and fermentation news and event details.