The Mezze Table

About this workshop

Our most generous session. You will cook a full mezze spread inspired by the eastern Mediterranean and the Levant, then sit down to it. Dips, flatbreads, herby salads, spiced nuts and something warm from the grill.

A good mezze table is a study in balance: creamy next to sharp, smooth next to crunchy, cold next to hot. This workshop teaches you how to plan and cook one without chaos. We split the group into small teams, each responsible for part of the spread, and then bring everything together at one long table.

You will make flatbreads from scratch and cook them on a hot pan, blend a hummus, char an aubergine, assemble a chopped herb salad with a sumac and lemon dressing, spice and toast nuts, and grill halloumi or marinated vegetables to finish. We talk about what to make ahead, what to finish at the last minute, and how to arrange a table so everyone can reach everything.

For the beetroot labneh, we strain the yoghurt in advance: it needs 12–24 hours, so it cannot be made from unstrained yoghurt during this 2.5-hour session. You mix and finish the prepared labneh in class, and we explain how to strain your own at home.

It is a social, noisy, delicious session and a very good one to do with friends.

On the menu

1. Warm flatbreads cooked on the pan
2. Silky hummus with brown butter
3. Smoky aubergine dip
4. Beetroot labneh using pre-strained yoghurt
5. Chopped herb salad with sumac and lemon
6. Spiced almonds and griddled halloumi

Techniques you’ll learn

• Simple yeast-free and yeasted flatbread dough
• Charring and peeling aubergine
• Chopping herbs for salads without bruising
• Building a mezze menu with contrast
• Table styling and serving order

How the session runs

1. 0:00Welcome and menu planning in teams
2. 0:20Doughs resting; dips, pre-strained labneh and spiced nuts underway
3. 1:00Chopped salad, grilling and flatbread cooking
4. 1:45Styling the table together
5. 2:00Feast, conversation and recipe cards

Timings are a guide and flex with the group.