Coronavirus COVID-19 Statement

 Spice Bazaar Cooking School



Due to Government restrictions caused by the Covid19 pandemic, Spice Bazaar Cooking School has been open and closed numerous times in the last 2 years.  (sadly mostly closed : 17/03/20-05/11/20, from 03/06/21-17/6/21, from 15/07/21 -28/07/21, and then from 05/08/21- now.)
We thank all of you with existing bookings for your patience and willingness to wait for us to reopen.

Pending Government guidelines/ vaccination targets, we have scheduled "hands on" cooking classes from the end of November 2021 onwards.

In the meantime we are excited to offer a series of Zoom 'online' cooking classes, beginning at the end of October 2021.

We'll provide your "Spice Bazaar FOOD WINE ZOOM COOK DINE Starter Pack"  which will include your shopping list, equipment list, list of any pre-preparation needed, the Zoom invitation. You can then join us at the allocated time and cook along in your own home. 



During the limited time we were able to reopen, we had to make a few changes to the way we run our classes. 

Following are the processes we put in place to keep everyone safe.

Restrictions on class size and group numbers means we are currently less able to offer alternatives to menu items as listed.  This includes dietary issues such as gluten free, coeliac, fructose intolerance, vegetarian, pescatarian, vegan, nut allergies, etc.    If you have any queries about  dietary issues or intolerances please contact us directly to enquire before booking. 

RULES FOR THE SESSION (How we will keep you safe)

We will be hosting up to 3 groups. 

Each group will :
a) aim to be separated by 1.5 metres where possible
b) have separate cooking facilities and preparation benches dining tables,
c) individual bookings will aim to be seperated by 1.5 metres where possible

Time of sessions has been reduced slightly to reduce risks of virus transmission as suggested by government guidelines, and a small amount of pre-preparation will be done to ensure the best cooking and dining experience 

We will be maintaining an increased level of cleaning/sanitizing throughout, and before and after sessions. All dishes are washed at 80 degrees as usual.


In order to keep everyone as safe as possible we need you to :

1)     Supply contact information for all attendees by email prior to the session so as to avoid queues at the door:
         full name, phone number, postcode, dietary issues, confirmation that you have read and understood these rules and guidelines for participating in the Spice Bazaar cooking class
        Registration using QR code will be done on site.

2)     Answer questions regarding Covid9 symptoms : whether you or other participants in your booking have any symptoms however minor, whether you have been in contact with someone
        who is a suspected/probable/confirmed Covid19 case.
         If you are coughing/sneezing we will have to ask you to leave. 
         Please do not attend if you are unwell.

3)     Bring along & wear a mask at all times during the session unless eating or drinking.

4)     Bring a bag to store your mask when you are eating.



5)     Wash/sanitize your hands frequently during the session. Sanitizer will be available.

6)     Avoid touching your face and mask. Wash your hands or sanitise if you do.

7)     Do not share utensils, equipment, ingredients, etc. with other groups

8)     Your group zone will be marked on the floor. You must stay within your group area apart from visiting the bathroom, or stepping outside.


Our schedule is now online but bookings from postponed classes must be made directly with Jill via email.

With the current restrictions, participant numbers in public classes will be limited to a maximum of 12 per session.
Due to reduced numbers in each session and high demand, we recommend you book early to avoid disappointment.  

If your class was postponed, Please contact Jill directly ( to arrange your new booking date and time.

We are so looking forward to seeing you and cooking with you at Spice Bazaar real soon!!!

Stay safe and keep cooking.

Regards and thanks,

Pat and Jill



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