• 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 | 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

  • 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.

  • 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 - 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.