Launching Easton Chilli Cookery School and summer schedule
We're expanding our cooking class offering by introducing new sauce-focussed cookery classes.
Easton Chilli is pleased to announce the launch of its new Cookery School, building on the successful Chilli Saucery: Make Your Own Hot Sauce cooking class.
We love sharing our passion for chilli - and our cooking classes are a great way to explore that with a more experience-minded customer.
What's on Offer
Our class offering for Summer 2026 is as follows:
- Chilli Saucery: Make Your Own Hot Sauce - our most popular class, often sold out. In this class everyone makes their own hot sauce or chilli jam using a selection of seasonal ingredients and the full library of spices and ingredients we have. They learn to balance a recipe and create a safe, shelf stable product. Everyone has the chance to try each other's creations at the end, and they take home what they made.
- Chilli Fermentation - our fermentation focusses masterclass, covering the fundamentals of lactofermentation, and a hands on workshop where we make kimchi, sriracha, pickled chillies, and fermented salsa. Participants learn the principles of safe fermentation, and can fully customise their produce.
- Saucy Thai: Som Tam & Khao Soi - new for Summer 2026, this class teaches participants how to make some famous saucy Thai dishes - spicy pounded salad "som tam" and Northern Thai curry noodle soup "khao soi". This class is BYOB and participants can eat what they made at the end of the class.
- Saucy Malay: Sambal & Nasi Lemak - new for Summer 2026, this class teaches participants how to make Malaysia's national dish, "nasi lemak" or "fat rice", and a selection of its accompaniments, including sambal (a chilli sauce), nyonya achar (sweet and sour pickle), and tofu varuval (a spiced curry). This class is BYOB and participants can eat what they made at the end of the class.
- Saucy Sichuan: Chilli Oil & Mapo Tofu - new for Summer 2026, this class teaches participants how to make their own Sichuan chilli oil, along with a famous Sichuan Chinese dish - mapo tofu. This class is BYOB and participants can eat what they made at the end of the class.
All classes are small groups of 5-8, and at the end of the every class we share a meal. Gift vouchers, private classes, and group bookings for up to 12 are available.
All classes are hosted at the Easton Chilli production kitchen & warehouse, in the heart of Easton on Bannerman Road.
Class availability and booking pages are linked above or can be found at eastonchilli.com/workshops.
Trying everyone's sauces after Chilli Saucery
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What we made at Saucy Thai: Som Tam & Khao Soi
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The kitchen can host up to 12 people for workshops. Our regular public classes are around 6 people.
