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 

Sorry FULLY BOOKED. Places avaiable Tues 10th April or Sun 4th Jul

Thursday 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

Saturday 11.00am-3.00pm | 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

Saturday 11.00am-3.00pm | 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