Looking to build a healthier and more mindful relationship with food in 2026?
Join Made In Hackney founder Sarah Bentley alongside the Made in London collective for an inspiring evening celebrating plant-based cuisine, wellness, and food justice. There will be discussion on We Cook Plants, a book that goes far beyond recipes to show how food can nourish not just the body, but communities and the planet.
Hear from naturopath Åsa Linea Simonsson, vegan French chef Jordan Bourzig, and food justice facilitator Sareta Puri. There will be live food demonstrations, tastings, practical wellbeing tips, and thought-provoking conversations offering a unique opportunity to learn, connect, and be inspired to approach food and life more mindfully.
The night will feature:
- Fermentation demonstration & plant-based nutrition Q&A with Åsa Linea Simonsson
- Plant-based power snacks and cheffing Q&A by earth chef Jordan Bourzig
- MIH Founder Sarah Bentley in conversation with food justice facilitator Sareta Puri
- Book signings, conversation, and social
ABOUT WE COOK PLANTS
WE COOK PLANTS features over 100 global plant-rich recipes with contributions from Sami Tamimi, Andi Oliver, Anna Jones, Dr Rupy; tips on foraging, fermentation, food waste reduction and micro allotment growing; and think pieces from Aja Barber, Nova Reid, Earthling Ed and Yazzie Min. So much more than a cookbook it features conversations about juicy topics such as how to decolonise the food system, regen versus organic farming, why millions of people are going hungry in the 6th wealthiest nation in the world – and much more.
About Sarah Bentley
Sarah is the founder of Made In Hackney. She developed the charity from a grassroots initiative to a global organization, promoting plant-based diets and community care. A former print and broadcast journalist, Sarah enjoys public speaking, event hosting, and serving as a celebrant. Passionate about organic food, she teaches SEN students food growing skills and is a qualified organic gardener and permaculture designer.
In 2023 Sarah transitioned to an ambassadorial role and is currently writing a cookbook for the charity. She loves cooking for big gatherings and creating new recipes with her neurodiverse son – who will pretty soon be a better cook than her.
About Jordan Bourzig
Jordan Bourzig is a dedicated and passionate vegan chef from France with a strong background in the hospitality industry. Working as a freelance chef, Jordan specialises in sustainable, health-conscious cuisine, creating vibrant plant-based dishes that are both delicious and nourishing. With a focus on well-being and mindful cooking, Chef Jordan crafts memorable culinary experiences tailored to individual needs.
About Sareta Puri
Sareta manages special projects at Made In Hackney, focusing on Global Plant Kitchens, recipe development, events, and teaching cookery classes. Specialising in Indian subcontinent cuisine and bold, seasonal flavours that challenge perceptions of plant-based food. With a background in youth and education charities, she transitioned into food professionally through supper clubs, private catering, street food, and cooking classes. Sareta’s work is driven by the intersections of food, culture, justice, and community, aligning with her values. Outside MIH, she leads a project at NGO Sustain exploring racial justice and ethnic diversity in the sustainable food sector.
About Åsa Linea Simonsson
Health is not just absence from disease. It should be an abundance of vitality and we should accept nothing less-Åsa Linea Simonsson
Åsa is a Naturopath, Naturopathic Nutritionist, and Registered Nurse working within the NHS. She values the unique perspective gained from combining conventional medicine with naturopathic healing and is proud of her work in the NHS. While conventional medicine excels in acute and surgical care, Åsa recognises the need for better support for chronic conditions, where naturopathic medicine can make a meaningful difference. She has over 35 years’ experience in the medical sector and more than 15 years’ clinical experience in naturopathy. Åsa is also a lecturer at the College of Naturopathic Medicine and a retreat chef specialising in therapeutic cooking.
- Doors open from 7pm. Discussions from 7:15pm
- Fermentation demonstration & plant-based nutrition Q&A with Åsa Linea Simonsson
- Plant-based power snacks and cheffing Q&A by earth chef Jordan Bourzig
- MIH Founder Sarah Bentley in conversation with food justice facilitator Sareta Puri
- Book signings, conversation, and social unil 9pm.