Winchester’s culinary scene is about to get a sustainable twist on Saturday, June 6, when local cookbook author and Great Taste Awards judge Lucy Parr—better known as ‘The Friendly Baker’—leads a first-of-its-kind plant-based brunch workshop at Winchester Cookery School. The session marks the launch of a new initiative aimed at proving that rich, satisfying breakfasts can thrive without dairy, eggs or nuts.

Parr, a Cordon Bleu graduate and seasoned food judge, will guide participants through a full menu of plant-based classics, including fluffy pancakes topped with her signature chocolate spread and freshly baked muffins dusted with cinnamon. The workshop is open to cooks of all levels, from novices eager to learn the basics to experienced bakers looking to refine their techniques. ‘I want people to walk away knowing that plant-based food isn’t just healthy—it’s delicious,’ Parr said. ‘Texture and flavour are everything, and I’ll show you how to nail both.’

More than 40 spaces are available for the morning session, which runs from 10 a.m. to 1 p.m. Each participant will receive a recipe booklet, a jar of Parr’s homemade chocolate spread and a selection of baked goods to take home. Organisers have emphasised the session’s inclusivity, noting that the nut-free recipes cater to common dietary restrictions while still delivering bold taste. ‘We’ve had a huge response from families, vegans and anyone curious about plant-based cooking,’ said a spokesperson for Winchester Cookery School.

The June 6 event is part of a growing trend in Hampshire’s food scene, where plant-based workshops and sustainable dining experiences are gaining momentum. Winchester Cookery School has confirmed this is their first dedicated brunch workshop of its kind, though Parr has previously led sold-out sessions on Mauritian-inspired vegan baking. Demand has already prompted organisers to schedule a follow-up afternoon tea workshop on July 18, where attendees can bake their own mini sandwiches, scones and cakes entirely from plant-based ingredients.

Tickets are priced at £65 per person and include all ingredients, tools and refreshments. Bookings are open now via the school’s website, with a handful of early-bird discounts still available. Organisers urge prompt sign-ups, as spots typically fill within days. ‘We’re limiting numbers to keep the experience interactive,’ the spokesperson added. ‘This isn’t just a class—it’s a chance to taste the future of breakfast.’

The initiative comes amid rising demand for allergen-friendly cooking classes across the UK. Hampshire County Council’s latest food strategy highlights plant-based dining as a key growth area, with local cafes and bakeries reporting a 28% increase in plant-based menu requests over the past year. Parr sees the trend as more than a passing phase. ‘People are realising that plant-based doesn’t mean sacrificing taste or tradition,’ she said. ‘It’s about rediscovering what food can be—without compromise.’