Living Well with Sunday Kitchen Saturday 13 June

Saturday 13 June

There’s something deeply comforting about the way Sivine and Karima welcome you into their kitchen—like being invited home.

What they bring is more than skill. It’s a living thread of knowledge passed from mother to daughter—years of intuition, memory, and tradition carried through hands, not just recipes. It’s the kind of learning you can’t rush. The kind that is felt as much as it is taught.

In this Year of Living Well, we return to what is simple and true. What is growing now. What the body needs. Together, we explore food that nourishes and protects, that works gently against sickness, while embracing a philosophy of no waste and deep respect for every ingredient.

Lebanese cooking holds a quiet wisdom—meals built from humble ingredients, shared generously, prepared without complication but with great care. In this space, cooking becomes something grounding. A rhythm. A therapy. A way to slow down and reconnect.

Our menu for this experience celebrates winter produce at its peak, ingredients that are not only abundant, but deeply aligned with what the body needs during the colder months. As Lebanese cooks raised on a Mediterranean diet, we believe the seasons should guide how we cook at home. What grows in each season carries the nutrients our bodies naturally crave and require.

This session will centre around hearty winter greens, rich in antioxidants and essential vitamins. Ingredients like Swiss chard a true superfood and wild greens such as endive and chickory are packed with nutrients, offering exceptionally high levels of vitamins to support immunity and overall wellbeing. 

We will also explore the tradition of slow-cooking meats on the bone, creating deeply nourishing broths that are rich in protein, collagen, and amino acids, food that sustains, restores, and strengthens. 

Beyond the ingredients themselves, we see food as a form of therapy. 

Wellness is not only what we eat, but how we prepare it. This session invites a slower, more intentional approach to cooking, encouraging us to use our hands, share the process, and reconnect with the rhythms of the kitchen and each other.

Our Menu

Seasonal fruit and nut platter served with Zhourat tea on arrival

Zhourat Tea: Caffine free Levantine tea using dried chamomile, rose petals, thyme, anise and licorice.

Addas Bi Hamod: Lentil and lemon soup

Mahshi Selek: Stuffed Chard leaves served on a bed of lamb shanks and bone broth

Muttabal Selek: Chard stalks and tahini dip

Hindbeh: Wild greens served with caramelised onions and lemon

Salatet Malfouf: Cabbage and fresh oregano salad

Something sweet and theatrical to finish

Halawet al Jibn: Sweet cheese and semolina pastry served with clotted cream and pistachios

We’re delighted to share that Sivine and Karima’s beautiful book Sofra will be available for purchase at the school. 

Sofra is a collection of family memories, food traditions, and the everyday rituals that bring people together. Each page is steeped in love and heritage, with recipes that carry the heart of Lebanese home cooking.

We look forward to seeing you at the school at 10am.