Toss the Ordinary.

A huge, colourful salad of charred broccoli, torn leaves, tomatoes and whipped feta on a tomato-red table

Hands-on cooking workshops in Bristol for colourful salads, dips, dressings, mezze and sharing plates. All flavour, all texture, all the fun.

Explore workshops Try the Flavour Lab

Three bowls of dips in tomato red, pistachio green and butter yellow with torn flatbread

Hands tearing fresh herbs over a bowl of dressed leaves in warm light

01Manifesto

Salad is not the side dish. It’s the main event: crunch, cream, acid and heat on one big plate. Come and cook little plates with big flavour.

A cobalt-blue board layered with colourful dips, torn bread and fresh vegetables

01
Salad is a serious dish.
A good one has structure, heat, crunch, cream and acid. We teach you how to balance every bite.
02
Little plates, big flavour.
Dips, appetisers and mezze are where cooks show off. We show you how.
03
Make it yours.
Every recipe here ends with variations, because the best dish is the one you’d improvise.

02Workshops

Come and
cook with us

Small groups of 8–10
Suitable for beginners
All ingredients included
Eat together afterwards

A huge salad of charred broccoli, whipped feta and torn leaves on a cobalt-blue platter

90 min · from £55

The Big Salad Edit

One huge, glorious salad — built layer by layer, tasted at every step.

See the workshop

Bowls of hummus, beetroot labneh and smoky aubergine dip swirled with olive oil on a butter-coloured table

2 hrs · from £59

Dip, Drizzle and Dress

Five sauces that will quietly improve everything you cook for the rest of the year.

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A row of small plates: burrata with nectarines, golden fritters, glossy aubergine and prawns on toast

2 hrs · from £75

Small Plates, Big Energy

Cook five quick, show-off little plates and eat them as a proper tasting menu.

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A long table loaded with mezze: flatbreads, dips, herb salad, spiced nuts and griddled halloumi

2.5 hrs · from £85

The Mezze Table

A whole table of dips, breads, salads and little hot things — built together, eaten together.

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Small bowls of hazelnut dukkah, crispy shallots, golden breadcrumbs and spiced chickpeas on a tomato-red surface

90 min · from £49

Crunch Club

A workshop devoted entirely to texture — toasts, crumbs, seeds, crisps and the art of keeping them crisp.

See the workshop

8 programmes

See every workshop

From 90-minute crunch sessions to a full mezze feast. Filter by what you want to cook.

All workshops

How it works

The details and FAQ

Choose a workshop
Pick the dishes you’d love to learn to cook.
Send an enquiry
Tell us your preferred dates and dietary needs. We’ll reply within two working days to agree availability, price and the details.
Cook together
Once your place is confirmed, join us in the studio, get hands-on and share the food you’ve made.

03Recipes

From the
recipe journal

All 24 recipes

A wide bowl of multicoloured heritage tomatoes with golden torn sourdough croutons and a bright green basil oil

Big Salads

04Flavour Lab

Build a plate
in three clicks

Pick a base, a flavour direction and a crunch. The Lab builds a coherent combination with a dressing, quantities and method. Or let it surprise you.

Spin to see a combination…

Open the full Flavour Lab

Small bowls of ingredients, dressings and crunchy toppings laid out like a laboratory of flavour

A group of friends laughing around a long table filled with sharing plates

05Private events

Your people.
Our studio.

Take over the studio for a birthday, a team day or a long, loud supper with friends.

Group Sessions8–10 guests
Celebrations8–10 guests
Gatherings8–10 guests
Team Activities8–10 guests

Plan an event

Cooks working side by side at a pale wooden worktop, chopping and tasting

Close-up of a hand whisking a glossy dressing in a ceramic bowl

06The studio

Small room.
Big appetite.

Power Salads is an independent creative cooking studio in Bristol. We exist because salads, dips and sharing plates are some of the most exciting food to cook, and some of the least taught.

Our sessions are small, relaxed and entirely hands-on. We teach by tasting, we plate with care and we always finish by sitting down to eat what you have made.

Meet the studio

07Journal