MORSO VEGAN

we've got a new website!

yeppp we're still here + we've got a lotttt of delicious recipes to share with you guys, so each week we will post a new recipe to the blog🍴

plus ask + you shall recieve - we had so many requests for this - there will soon be e-cookbooks full of exclusive recipes ready to download - keep an eye out 👀

oh, there might also be details of upcoming events too! 🍷🥐

take a look - morsovegan.co.uk

28th July - nil guys, the last week or so has not been much fun and right now what we've achieved in such a short space of time seems pretty miraculous...

I was expecting this las week to be pretty sad + emotional but in reality it's just been full of stress + hard work!

we were already pretty overwhelmed by clearing out 14 years worth of stuff + that was before the veryyy last minute confirmation from the landlord that in fact we had to rip the kitchen out too!! [because yes, as predicted, it's getting turned into flats...]

so I've got to give a shout out/some soppy appreciation for Matt - I am constantly in awe of this man + everything he has achieved 🩷seemingly there is nothing he can't do, including carefully dismantling this place in less than 3 days [even if his cavalier attitude to health + safety stresses me out sometimes - example included!! 😳]

just a couple of days until we hand the keys back then perhaps we will take a lil bit of time off to figure out what's next for us.. [+ to sort out the cookery school that seems to have popped up in our spare room!?]

18th July - remember last week when we made a right song + dance about our final ever class...!?

Well it turns out we had time for one more 😂🙈 - a last minute booking for a private 2-day vegan patisserie course 🥐

But that really is it now!

11th July - a-BAO-t last night...

for our last ever class (in this kitchen at least...) we finished with one of our favourites - bao buns

and so ends...
- 14 years of teaching in this kitchen (13 years as Demuths, 1 year as Morso)
- 7 years of [Georgia] working here
- 5 years of Matt working here
with 1000s of lovely students + god knows how many delicious plates of food!

thank you to everyone who has joined us on a class, for everyone's encouraging words of support + a special thank you for the cards and gifts we've received 💕

it certainly is the end of an era - we got through COVID and despite crippling price rises for businesses, we made it this far through the current financial crisis [all with a full rebrand thrown in for good measure!] but with the lease up for renewal unfortunately it became impossible for us to carry on...

so don't forgot to support independent businesses, in whichever way you can - they need you now more than ever!

and as for us, let's see what happens next!

FINAL CALL FOR BOOKINGS 📣

— grab the last few spots on the last few classes —

• Indian Street Food Evening - Wednesday 19th June
• Fast + Delicious [Day] - Saturday 29th June
• Fast + Delicious [Evening] - Tuesday 2nd July
• Southern Indian Thali - Saturday 6th July
• Asian Street Food - Sunday 7th July
• Sushi Evening - Tuesday 9th July

— head to morsovegan.co.uk to book —

SUPPER CLUB 23.05

As is always the case with our supper clubs, photos were an afterthought but here is what I did manage to snap of our Indian themed meal last night —

• Chai Coconut Cream with a Mango Mirror Glaze, with Chilli Mango + Pistachio Cardamon Cake
• Carrot + Kale Pakoras
• Coriander Mint Chutney in making
• Spices + Onions doing their thing

Thanks to everyone who came - it was a good ‘un 💚

COURSES THIS WEEK — get 15% off the last few places —

• Tuesday evening - Pasta 🍝
• Friday morning - Fast + Delicious 🥗
• Sunday morning - Brunch 🥑

It’s the last time we will be running all of these classes so don’t miss out — follow the link in our bio or head to morsovegan.co.uk to book 💚

PASTA PASTA + MORE PASTA

It’s our last ever Pasta Evening next Tuesday 14th May — join us + learn how easy it is to make delicious fresh pasta at home

Follow the link in our bio or head to morsovegan.co.uk to book now + get 15% off 🍝🍝🍝

Here’s everything that’s coming up in May — for most of these classes, it’s the last time we will be running them so that means it’s your last chance to book 💔

Spaces are filling up — if you want to join us head to our website — morsovegan.co.uk

Since making our little announcement yesterday, we’ve been overwhelmed by all your kind words + offers of support — thank you everyone 💚

We’re still getting our heads around it all… but don’t forget, we’re not done yet — we are here running classes as normal until 10th July + we would love to see you all again one last time — find all remaining dates at morsovegan.co.uk [link in bio]

**PLEASE READ** — a message from Georgia

5 years ago, I was presented with the opportunity to buy a share of Demuths Cookery School, a well-established business that was flourishing as the interest in veganism was at its height. Looking back at it now, it’s crazy how different things were in that pre-COVID world

I’m sure you’ve all seen lots of long Instagram captions from small businesses saying just how tough it’s been since, with no area unaffected - from staffing to business rates to food price rises, all with a customer base that is, understandably, also struggling, or at least being more cautious with their spending given the current climate. It was the same for Demuths - it was hard. And to make things harder, we were also about to lose the right to use the name, meaning we would lose the 30-odd years of brand recognition that came with it

And so, just over a year ago, I announced the end of Demuths and the end of an era. But the outpouring of love and support we received at that time made me and Matt realise that it was too good a thing to let go of just yet…we had to give it one more go. And so that’s what we did. We became Morso Vegan

To say that we relaunched on a shoestring is somewhat of an understatement and since starting Morso in August, we radically changed the way the business was run - cutting costs everywhere possible, leaving just the 2 of us running absolutely all parts of the business. I never used to be in the kitchen but now I’m there every day, as well as being the cleaner, graphic designer, bookkeeper, social media manager - all of it! Doing whatever we could to make it work. It’s safe to say we’ve poured our hearts and souls into this place - there’s been blood, sweat, tears, cuts and burns

It’s been long hours and sleepless nights but we’ve also had an indescribably wonderful time doing it - every single person that has come through the door since August has been an absolute pleasure to either cook with or cook for. We’ve been overwhelmed by the wonderful reviews we’ve received and especially love how many repeat customers we have who keep coming back for more

CONT IN COMMENTS

MAY AT MORSO VEGAN 🌱

As always we’ve got lots of delicious classes coming up next month including —

• Fast + Delicious Spicy — Thursday 2nd
• Sushi Evening — Wednesday 8th
• Bao Bun Evening — Thursday 9th
• Pasta Evening — Tuesday 14th
• Vietnamese Curry Club — Wednesday 29th
• Middle Eastern Mezze — Friday 31st

Find more details + see what else is coming up at morsovegan.co.uk

Considering we are together pretty much ALL the time, we have shockingly few photos to prove it… so recycling this one from a holiday a few years ago

Just thought we’d say hello + introduce ourselves to anyone new — we are Matt + Georgia a.k.a Morso Vegan

We met whilst working together in Bristol and have been living + breathing all things food ever since! 7 years ago we decided to go vegan for a month, just to see what it was like, and safe to say we’ve never looked back!

We love being able to share our passion with everyone who joins us here at Morso — we want our food to be for everyone to enjoy + to show that vegan ≠ boring!

Whether you’re newly vegan, want to learn something new, are in need of some inspiration or just a keen foodie, we’ve got you covered with our classes — find them at morsovegan.co.uk — and we look forward to cooking with you

ALL THINGS TOFU — not the prettiest plate but ooof, it was full of flavour 😮‍💨

We had a kitchen full of lovely regulars on our first “How to Love Tofu” class last night

We packed a lot into the evening — talking through all the different types of tofu + how to use them. Then together we made —
• crispy sesame tofu
• tofu mayo
• salt + pepper tofu
• tofu fried rice
• lemon posset with shortbread

If you want some tofu-based inspiration, join us on our next class in August

[some of] WHAT WE ATE THIS WEEKEND —

Friday — samosa, palak dal vada, pakoras + all the chutneys on our Indian Street Food class

Saturday — miso soup + gyoza on our Easy Japanese class

Sunday — the best way to spend a Sunday morning, making rösti, Boston beans + scrambled tofu plus fresh cinnamon buns on our Brunch class

Which day would you go for?

• THE VEGAN WEEK •

Join us for a week of creating delicious plant-based plates — this course will give you a hands on deep-dive into modern vegan cooking that is sure to inspire

On this 5 day course we will share with you all of our favourite foods and you will learn techniques and skills that you will be able to apply to your own cooking

We will pack a lot into the week including —
• some of our favourite dishes from around the world
• how to showcase seasonal vegetables through elevating their textures and flavours with innovative small plates [like this delicious hispi cabbage dish]
• different doughs including sourdough pizza [topped with your own vegan cheese] and brioche [that we will transform into French Toast + serve with homemade ice cream 😮‍💨]
• fancy plates perfect for dinner parties as well as inspiration for quick + easy midweek meals that focus on balanced nutrition
• tiramisu, cheesecake + other sweet treats so good no one would ever guess they weren’t the tea thing!

As with all our classes, it’s super hands on giving you time to master kitchen essentials such as knife skills, plating + seasoning 🧂

If you fancy cooking with us, follow the link in our bio to find out more!

“36 HOURS IN LONDON — an honest review”

Head to our blog [link in bio] to read about our recent trip to London + let us know what you think — are we too honest!? 🫣

SUNDAY BRUNCH 14.4

Join us next Sunday for our Sunday Brunch class and spend the morning making these soft fluffy cinnamon buns, delicious Boston baked beans, crispy potato rosti + lots more

Book now and get 20% off >> head to morsovegan.co.uk or follow the link in our bio

Been a bit quiet on here this last week as we’ve been off duty — spending time with friends and family as well as doing some obligatory bank holiday DIY 🔧

And tomorrow we’re off to London for a few days — of course it goes without saying that our focus will be on food — thank you for all the suggestions on where to go, we’re gonna try and fit in a many as physically possible — it’s all in the name of research after all 😏

Then we’re back in the kitchen at the weekend — if you want to join us this month, there’s still spaces available on a few dates [find them at morsovegan.co.uk] 💚

📸 Samosa Chaat

Wild garlic season is the perfect excuse to eat even more pasta than usual 🌱

— we served this handmade agnolotti on our Supper Club last week

Rhubarb + Custard 🩷

— from our Supper Club last night 🍽️

APRIL AT MORSO VEGAN

Come and cook some good food with us next month —

• Fast + Delicious [Day] — Saturday 6th
• Fast + Delicious [Evening] — Tuesday 9th
• Easy Japanese — Saturday 13th
• Sunday Brunch — Sunday 14th
• How to Love Tofu — Tuesday 16th
• Biangbiang Noodles with — Wednesday 17th
• Tapas Evening — Tuesday 23rd
• Vegan Patisserie Weekend — Saturday 27th + Sunday 28th

Follow the link in our bio or head to morsovegan.co.uk to find out more + see what else we’ve got on

Perks of the job — getting to sit down and enjoy these Brunch Club leftovers 🤌

GRANDAD’S PIEROGI — a recipe inspired by the pierogi Matt used to make with his “Pops” as a kid — on our Eastern European class last night

Delicious earthy flavours. Served alongside a hearty bowl of borscht.

The best vegan Welsh Rarebit you’ll ever have

Wanna eat it? Find it on our Brunch Club menu this Sunday [2 places left]

Wanna learn how to make it? It’s just one of many delicious things we’ll be making on our Vegan Week

— morsovegan.co.uk —

Matt spent over 20 years working in restaurants across Bristol and the South West and if you could go back in time to tell him that one day he’d be teaching people how to cook vegan, he probably would have laughed at you…. but here he is!

We’ve been vegan for nearly 7 years now - it was something we said we’d try for a month, just out of interest… but we’ve not looked back since. Going vegan made Matt fall in love with cooking all over again - the new ingredients you discover, the way you approach flavour and texture, all of it.

We absolutely love that we now get to share our knowledge, passion and food, everyday and with everyone, whether vegan or not.

And that’s why we are so excited about our new course “THE VEGAN WEEK” as it gives us the chance to share everything that we know and love with you - all our favourites from midweek meals to fancy plates, nutritious dishes to sweet treats.

Join us June | September | December - follow the link in our bio to find out more

Just a few weeks to go until “UDON” - the first part of our NOODLE 101 Series with

Join Ben on Wednesday 20th March and spend the evening creating a delicious bowl full of umami and your own handmade noodles 🍜

Follow the link in our bio to book - there’s just a few spaces left

How we like to spend rainy Sundays….

Cooking up some delicious food with a lovely bunch of students on today’s Southern Indian class

Just look at what our students made on this weekend’s Vegan Patisserie course 👀😮‍💨🤩

We covered a lot in 2 days - everything from laminated dough to making chocolate from scratch 🥐🍫

If you want to take your baking to the next level, find out more about the course via the link in our bio