Make your own Christmas fresh herb stuffing, parmesan shortbread biscuits to make amazing canapés, root vegetable gratin, pigs in blankets, devils on horseback, a stunning moist chocolate traybake, and Guinness bread.
DurationMake your own Christmas fresh herb stuffing, parmesan shortbread biscuits to make amazing canapés, root vegetable gratin, pigs in blankets, devils on horseback, a stunning moist chocolate traybake, and Guinness bread.
You will take home with you what you make on the day ready for you to take home and freeze for Christmas. (you will need freezer room!) I will also show you how to make my spiced red cabbage and cranberry sauce and I will send you home with a tub of each. Recipes will all serve 6/8. Places are limited to 5 people only! Will include lunch. If this class sells out it can be repeated on Sunday 27th November.
About ten years ago I started running cookery classes from home. Three years ago I started working with Neff, Siemens, Bosch and Gaggenau and since then I deliver on average two cookery classes a week for them.
This half day workshop will explain the fundamentals of sourdough bread-making and show you what makes wild yeast baking so special. You will learn how to make and feed a sourdough starter – and make your very own sourdough to take home (including a sourdough starter).
Learn how to make a starter and levain and achieve success in a sourdough loaf to rival any artisanal bakery. You will learn about what makes a sourdough loaf, a different way of kneading and baking for best results.
The five hour workshop includes demonstrations, instructions and guidance on how to make, shape and bake a selection of British breads.
Our bread making class is a haven for learning all types of bread around the world, sourdough, baguettes, flatbreads, focaccia, soda breads, naan bread.
The working bakery, where the classes will take place, is fully equipped and has a range of professional bread ovens.
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