• Basic Bread | July 29th | £55

    Wednesday  7pm - 9.30pm | Led ByJudy Dain 

    Real, fresh bread straight from the oven – the way to impress your friends and your family andto know exactly what is in your daily bread. No additives, preservatives or flavour enhancers - just a few simple ingredients and some know-how.

    "The course ran at just the right pace for us... feel motivated to make bread more often. So consider that a win!  Jane Gilbert

  • Basic Bread | Nov 21st | £55

    Saturday 10.30am - 1pm | Led ByJudy Dain 

    Real, fresh bread straight from the oven – the way to impress your friends and your family andto know exactly what is in your daily bread. No additives, preservatives or flavour enhancers - just a few simple ingredients and some know-how.

    "Absolutely fantastic session baking bread. I couldn't think of a better way to spend a Saturday..."  Emma Guilfoyle

  • Basic Bread | Oct 15th | £55

    Thursday  7pm - 9.30pm | Led ByJudy Dain 

    Real, fresh bread straight from the oven – the way to impress your friends and your family andto know exactly what is in your daily bread. No additives, preservatives or flavour enhancers - just a few simple ingredients and some know-how.

    "Absolutely fantastic session baking bread. I couldn't think of a better way to spend a Saturday..."  Emma Guilfoyle

  • Basic Bread | Sept 19th | £55

    Saturday 10.30am - 1pm | Led ByJudy Dain 

    Real, fresh bread straight from the oven – the way to impress your friends and your family andto know exactly what is in your daily bread. No additives, preservatives or flavour enhancers - just a few simple ingredients and some know-how.

    "Absolutely fantastic session baking bread. I couldn't think of a better way to spend a Saturday..."  Emma Guilfoyle

  • Moroccan Kitchen | Nov 11th | £60

    Wednesday 7.00pm- 9.30pm | Led byPeter Vaughan

    Probably one of the earliest 'fusion' cuisines, the use of spices in Moroccan dishes gives them vibrancy and so commonplace ingredients can become exciting and flavoursome.  If you want to learn more about how to create vibrant dishes that taste and smell and taste amazing and learn how to make sure you never serve stodgy, tasteless couscous, this is the class for you.

    Understanding more about how to get the best from spices creates this 'WOW' moment in your mouth when you taste the finished dishes.  Julie  D

  • Sourdough Special | Oct 3rd | £100

    Saturday 11.00am-4.00pm | Led by Dave Buxton

    Sourdough bread is becoming increasing popular for a variety of reasons.  It has a good proportion of firm, crisp crust to soft, light crumb and is full of holes.  Easier to digest, as it is made from cultured yeast, plus full of flavour and known to have health benefits. It contains more vitamins and minerals and is lower in sugars than other breads.  All you need is water, flour and salt plus some 'know-how' to make the long, slow fermentation process work.

    "Thanks for a thoroughly enjoyable day... excellent detailed recipe / notes which I followed to the letter and produced some amazing bread. Husband is very impressed!" Lynn Plunkett

  • Young Chefs - France| Aug 29th |£30

    Saturday 10.30am - 12.30pm or 2pm - 4pm  11-16 years| Led by Peter Vaughan

    By popular demand, Peter Vaughan will be offering a morning or an afternoon session on this date cooking some three French dishes that are some of his favourites.  Book early as places are limited.

    Particular attention will be paid to hand sanitising, the youngsters will be working on their own side by side with only 6 in the group to allow for social distancing.

    Read more for details of menu: