Growing Food Stories Together

Where plant-based passion meets culinary expertise in the heart of Edinburgh

Our Edinburgh Beginning

Back in early 2019, I started teaching vegetarian cooking from my tiny Edinburgh kitchen. What began as weekend workshops for curious neighbors has grown into something I never expected — a community of food lovers who believe plants can tell incredible stories.

Six years later, we've moved to proper teaching spaces on Grassmarket, but the heart remains the same. Every class feels like cooking with friends who happen to share your excitement about discovering what vegetables can really do.

Students often tell me they didn't realize how much flavor they were missing. And honestly? That's exactly how I felt when I made the switch to plant-based cooking in 2017.

Fresh vegetables and herbs arranged for a cooking demonstration

What We Actually Do

Real Kitchen Skills

No fancy equipment required. We focus on techniques that work in normal home kitchens, using ingredients you can actually find at your local shops. Most of our recipes use fewer than eight ingredients.

Flexible Learning

Some folks want intensive weekend workshops. Others prefer evening sessions spread over several weeks. We adapt to how people actually live and learn, rather than forcing everyone into the same format.

Community Focus

Cooking shouldn't feel isolating. Our classes naturally create connections — you'll find yourself swapping recipe tips with classmates months after finishing a program.

Meet Freya

The person behind Deltaflow Velox's approach to plant-based cooking education

Freya Lindberg

Founder & Head Culinary Instructor

Colorful array of fresh vegetables and cooking ingredients

Students working together in a cooking workshop

I spent my twenties working in traditional restaurant kitchens across Scotland. Great experience, but I kept feeling like something was missing from how we thought about food.

The switch to plant-based cooking happened gradually, then all at once. Started with reducing meat at home, then began experimenting with vegetable-forward dishes at work. By 2018, I realized I wanted to teach this approach rather than just cook it.

The breakthrough came when I stopped trying to make vegetables taste like meat and started discovering what they could become on their own terms.

Now I spend my days helping people develop their own relationships with plant-based ingredients. It's messier and more personal than I expected when I started, but that's what makes it interesting.

How We Approach Teaching

Start Where You Are

We don't expect you to overhaul your entire kitchen or shopping habits overnight. Our programs build from whatever cooking experience you already have, whether that's making toast or managing dinner parties.

Practical Over Perfect

Beautiful Instagram photos are nice, but we care more about food that tastes good and techniques you'll actually use at home. Most of our recipes can be adapted based on what's available or what you prefer.

Questions Welcome

The best learning happens when people feel comfortable asking about things they don't understand. We build plenty of time for discussion and troubleshooting into every session.

Seasonal Awareness

Working with what's naturally available makes cooking more interesting and usually more affordable. We adjust our class menus throughout the year to match what's growing well locally.

Hands-on cooking demonstration with fresh ingredients

Students learning knife skills with vegetables

Beautifully prepared plant-based dishes ready for tasting

Ready to Explore Plant-Based Cooking?

Our next learning programs begin in autumn 2025. Whether you're completely new to vegetarian cooking or looking to expand your current skills, we'll help you develop confidence with plant-based ingredients.

View Learning Programs