The classes are as much about the experience and connection with the food, its sources and the people who grow it as actually learning to cook the dishes. I guess it´s a holistic approach to cooking. Too many people are disconnected from the source of their food these days and I propose to redress that in my classes. So for example, couscous; it does not come in a packet to which you add water, wait 20 mins and then eat; here you will see it made from the raw ingredients and taste the difference 3 hours or so later. Classes can be on days that coincide with local souk days: weekly outdoor markets where the locals buy and sell their produce. Also, depending on the time of year, seasonal ingredients may be foraged for, or collected or picked from local growers in their terraced fields. Meat will be fresh, perhaps even still alive, like the chickens; we choose one and wait for it to be processed. You may be somewhat out of your comfort zone, but that is the natural way of living here, everything is seasonal and all things are connected.

• Pick up and drop off
• Bottled water
• Lunch
• Transportation from To Marrakech
• English-speaking guide and translator

• Personal expenses