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

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

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

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.

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.

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.

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.

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.

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.