• Basic Bread | June 21st | £55

    Sunday  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 | March 21st | £55

    Saturday  2.30pm - 5pm | 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 | May 13th | £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.

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

  • Mini Chefs - Japan | Feb 29th | £30

    Saturday 10.30am-12.30pm 6-10 years| Led by Peter Vaughan

     Japan: Sushi; Tofu Cheesecake

    This year we will be exploring a range of global cuisines that will stretch the children both in their culinary skills and their palates.  Sushi rolling is great fun and making your own has the advantage that you can put things you like inside. Everyone loves a cheesecake and this one uses tofu - a great source of protein.

  • Sourdough Special | May 2nd | £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. 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 fermentatiion process work.

  • Young Chefs - Brazil | Mar 28th | £30

    Saturday 2pm - 4pm 11-16 years| Led by Catherine Maxwell

    Brazil: Mosque a baiina (fish stew); pal de queue (cheese bread); Salpicao (salad); Payapaya/mango cream

    Cooking is a great skill to invest in for the future and starting early means that the youngsters are more likely to enjoy cooking for the rest of their lives.  We all need to eat plus it is a way of sharing with friends and family that gives pleasure to both the cook and the consumer.

  • Young Chefs - Japan | Feb 29th | £30

    Saturday 2pm - 4pm 11-16 years| Led by Peter Vaughan

    Japan: Sushi; Tofu Cheesecake

    This year we will be exploring a range of global cuisines that will stretch the children both in their culinary skills and their palates.  Sushi rolling is great fun and making your own has the advantage that you can put things you like inside. This older group will make a variety of different sushi. Everyone loves a cheesecake and this one uses tofu - a great source of protein.

  • Young Chefs - Poland | Apr 25th | £30

    Saturday 2pm - 4pm 11-16 years| Led by Catherine Maxwell

    Poland: Pierogi (stuffed dumplings); Nalesniki z seem I woo aim (sweet cheese & fruit crepes); Jalblecznik (apple cake)

     Cooking is a great skill to invest in for the future and starting early means that the youngsters are more likely to enjoy cooking for the rest of their lives.  We all need to eat plus it is a way of sharing with friends and family that gives pleasure to both the cook and the consumer.

  • Young Chefs - Spain | May 30th | £30

    Saturday 2pm - 4pm 11-16 years| Led by Catherine Maxwell

    Spain: Paella; Coco Malaquena (Spanish version of pizza); Creme Catalan

     Cooking is a great skill to invest in for the future and starting early means that the youngsters are more likely to enjoy cooking for the rest of their lives.  We all need to eat plus it is a way of sharing with friends and family that gives pleasure to both the cook and the consumer.