Vegetarian Cookery Holiday

Joy of Greek Vegetarian Cooking

Join us for a week of inspired vegetarian cookery using local ingredients and recipes culled from the best of Greek cuisine. We will be using the produce of the region of Pelion and Volos, bought fresh most days, taking our inspiration from this produce and from the classic and local Pelion dishes of the region. The Pelion is a mountainous area, replete with history, where vegetables have long been one of the mainstays of the local cuisine. Given the stunning array of local ingredients in the Pelion region, from land and sea, one finds oneself ever inspired to learn new ways to create innovative dishes.

On this short course, we will be remembering always to cook our food with care and love. We will enjoy the making and the eating of what we cook as part of the rhythms of our days to be enjoyed by ourselves and the rest of the community.

To help this process each cooking session starts with an attunement where we check in with each other, to the day, to our task and to the community that will be enjoying our efforts.

Workshop Limited to Six Participants

The group will be small so that confident cooks can increase their repertoire of techniques and recipes whilst those with less experience can learn more basic techniques.

We will cook some mainstays of Greek vegetarian cuisine but also some less usual dishes such as feta and roast garlic turnovers and sun dried tomato fritters, using tomatoes which we will bake for two days on the marble stairs in the Aegean sun.


There is our old fashioned wood-fired oven that we can experiment with, and often a high light of the cookery courses here are the home made pizzas. Not authentically Greek, but loved now by all Greeks!

This week is not all cooking. Every workshop group here has its own character and rhythm but usually the main learning and preparation of food takes place in the cool morning hours. After lunch the afternoon is free to enjoy as you please and there is a daily lift down to and from one of the many gorgeous local beaches. Participants on last years course enjoyed early morning swims, taverna evenings by the sea at Damouhari where parts of Mama Mia were filmed, plus the odd day-out excursion in the beautiful Pilion. This year whatever we choose to explore locally, we’ll have the option to do so.

In the cool of the evening we will get together in the hour before supper to complete the food which about 8:30 pm is then be enjoyed by all!

About Pam Cohen

Pam Cohen is a social worker living and working in South London. Social work is part time but her love of cooking is full time. Her friends have been the happy recipients of her cooking for many years and in the past twelve months she has started to cater professionally.



Pam cooks using the produce from local farmers’ markets and from the large organic garden that she tends with a fellow food enthusiast and member of the slow food movement. Pam is never happier than when cooking, preferably in the sun and her favourite feedback from last years participants was “from day 1 we hit it off and had fun, fun, fun, and cooking in the sun.”

Pam looks forward to sharing cooking and fun and helping you make the most of the ingredients and traditions of Greek cookery.