Veganmagda

05/08/2026

Question to ask your caterer: what did you actually make with your own hands, and what came out from the packet?

30/07/2026

This is not just a kimchi workshop.

Yes, we will be salting cabbage, mixing garlic, ginger, chilli and all the glorious things.

Yes, your hands will get messy.

Yes, you will leave with your own jar of kimchi, recipes, a Korean-inspired goodie bag, and a belly full of tteokbokki, ferments, salads, condiments and a big communal dinner.

But this one goes deeper.

This workshop is inspired by Kimjang — the Korean tradition of making and sharing kimchi together. A tradition so rooted in community, care and shared knowledge that it is recognised by UNESCO as Intangible Cultural Heritage.

Because kimchi was never just about cabbage.

It was about neighbours gathering.Families preparing for the colder months.Hands working together.Knowledge being passed on.Food becoming a way of caring for one another.

And honestly, this is exactly what I want Terra Sensa to be.

Not just a cooking school.Not just recipes.Not another dry demo where you politely watch someone else stir a pan.

I want this place to feel like a table.A small village.A room where people slow down, make things with their hands, eat generously, ask questions, share stories, and remember that food is one of the oldest ways we connect.

So yes — come for the kimchi.

But stay for the table.

Kimjang: Kimchi Making & Korean Dinner ExperienceTickets are now live.

Choose Your Seat at the Table or, if you feel able to support the future of the school, the Pay It Forward Seat.

Link in bio.

30/07/2026

Due to huge demand, I magically found a gap in my calendar! So here's your chance to get onto this insane workshop! It will be so much more than just another 'pack the cabbage into a jar' experience! READ THE DESCRIPTION! And see you in Terra Sensa!

Kimjang: Kimchi Making & Korean Lunch Experience – Terra Sensa Kitchen Studio, Sat 19 Sep 2026 - This is not just a kimchi workshop. This is hands-in-the-cabbage, garlic-in-the-air, chilli-on-your-apron, village-style kimchi making — Terra Sensa style. Inspired by Kimjang, the beautiful Korean t...

30/07/2026

There are things I refuse to compromise on.

I do not buy ready-made dishes and decorate them. I do not build menus around processed substitutes. I do not believe vegetables need to disguise themselves as meat to deserve the centre of the table.

My food begins with ingredients.

Real vegetables. Whole spices. Fresh herbs. Ferments, sauces, dressings, doughs and condiments made by hand. Often in quantities that make me question all my life choices halfway through prep.

It is vibrant because nature is vibrant.It is generous because celebrations should feel abundant.It is sometimes unexpected because vegan food has been predictable for far too long.

No beige afterthoughts. No apologetic plates. No lonely stuffed pepper.

Just proper food—layered, bold, colourful and made with feeling.

Ingredients, not products.Cooked, not reheated.Plants, fully celebrated.

21/07/2026

So far making millions of the canapes , not £££. And making millions of animals live a little longer ❤️

03/07/2026

And I would not change it for the world! It may be hot, sticky, tiny stressful but knowing that we all contribute to the welfare of animals and making the world more compassionate is making up for all of the sweat.

Loved making over 180 kimchi fritters on back lanes of Hackney , for incredible Emma and Elliot wedding day. totally handmade with my own kimchi that was hissing like crazy due to heatwave a week before 🤣