Food & Drink

Topical Tipples

Leader: Elizabeth Alcock

Sloe berries

This group will depend on the weather and Blackthorn! We will gather sloes to freeze at home first.  The following week we will use them to make sloe gin, ready for the winter festivals. Sloe gin needs a minimum of 6 weeks to mature — longer if possible. Recipe and materials list will be provided in advance.

  • During the pandemic, the group leader is helping others via email

Wine Appreciation

Leader: Valerie Cowan, assisted by Roger Cookson

Do you enjoy wine and want to learn more about it in a relaxed and informal way? Then join our Wine Appreciation group and improve your knowledge.

Members of the Wine Group raise their glasses
Members of the Wine Appreciation Group take their wine seriously — and with great pleasure — under the guidance of Valerie Cowan (standing centre)

From September, Valerie Cowan, a member of the Association of Wine Educators who has taught at The Institute,  Morley College, and City Lit, will lead tasting sessions in Fellowship House on a monthly basis.

  • Tasting sessions resume on 20 September
  • Location: Fellowship House, 136a Willifield Way, London NW11 6YD
  • When: Monday 2.30–4.00 pm
  • Frequency: Usually third Monday of the month (4th Monday in November)
  • All participants must have received both doses of a covid-19 vaccine (this is a requirement of Fellowship House, where the sessions are hosted)

When life gets back to normal, we hope to resume occasional outings, such as the one we made to Denbies Vineyard in Surrey on a glorious September day in 2018.

Members of the wine appreciation group at Denbies vineyard

Groups Currently Inactive

Indian Cookery

Leader: Shirley Lal

Vegetarian Indian meal

Learn and enjoy the delights of North Indian cuisine in a friendly atmosphere in the leader’s home.

The programme starts with vegetarian dishes and will develop. Ingredients will be provided to members at cost.

Yeast Cookery & Pastry Making

Leader: Mary Whiting

Home-made loafInformal demonstration plus hands-on cooking sessions of some basic skills such as making bread, pastry, scones, mayonnaise, etc. Not a course as such, but one-off sessions. Dates and times to be arranged between the group leader and participants.