Upcoming Workshops
Italian Fish and Seafood with Ursula Ferrigno
Ursula Ferrigno is a talented cook with a deep love of Southern Italian food. Half Italian and a noted teacher Ursula specialises in demonstrating the making of Italian breads, Italian soups, risottos, vegetables, fruit dishes and every kind of pasta dish. She has cooked on many TV programmes and is a prolific author. Her books include: Trattoria, La Dolce Vita – a book of heavenly desserts and sweets and Ursula Ferrigno’s Italian Cookery Course. Nothing reflects freshness more keenly than the fruits of the sea,…
Find Out More & Book Online »Pizza from a Wood-fired oven
During this fun workshop we will master the art of the perfect Neapolitan Pizza. Using top-notch ingredients, we will prepare an Italian feast in the fabulous Earthstone wood-fired oven under the direction of one of our expert pizza chefs. We will also have an informal Italian wine and olive oil tasting, with wines from Liberty. Assorted antipasti Grilled Spiced Prawns with Lemon and Garlic Peponi Gratinati (wood-fired roasted peppers with olives, capers and aged balsamic) Melanzane al Funghetto (Antonio Carluccio)…
Find Out More & Book Online »Taste of India
Sherri having returned from a recent trip to India will share with you some of her culinary experiences from this vibrant country. In this class you will learn how to blend your own spices, make your own ghee and delicious chai. Vegetable Samosas with Fresh Coconut Chutney Mint Paneer Tikka Lamb Seekh Kebabs with Cucumber and Pomegranate Raita Naan Bread Chicken Dhansak with Pumpkin and Aubergine Prawn Dopiaza Chana Masala Jeera Rice, Basmati Rice with Cumin and Ghee Badu’s Fabulous…
Find Out More & Book Online »Dough Five ways with Sue Hudson
Sue Hudson has been teaching the skill of making bread by hand for many years, as a farmer and general “foodie” Sue became interested in bread soon recognising this could be much improved on by using old-fashioned techniques and simple ingredients, thus avoiding the “factory” breads commonly sold in supermarkets and shops. She passes on her enthusiasm for making bread by teaching this skill to small groups in her bread workshops. Today, using ingredients and equipment which most people already have…
Sorry Sold out - Join Waiting List »Patisserie and Baking
This fun workshop will help you to master the basics of pastry, including savoury, sweet and choux. We will explore different ways of handling, filling and baking each type of pastry, using classic and contemporary recipes. Lunch and dessert (plus snacks!) will incorporate the different types of pastry and there will be a delicious goodie bag to take home, to boot! Choux pastry – sweet, savoury and souffle Creme Patisserie Rough Puff Pastry Chocolate and Coconut Macaroons Pear and Cardamon…
Find Out More & Book Online »The Modern Preserver with Kylee Newton
Kylee Newton, founder of preserving brand ‘Newton & Pott’ and Author of ‘The Modern Preserver’. Newton puts contemporary twists to preserving classics creating innovative preserves from Za’atar Pickled Cauliflower to Tamarillo Chutney to Strawberry & Pimm’s jam. Come and join her on a day of preserving in a masterclass covering several age-old techniques but with a modern take. Learn to make cordial, pickle and tackle the chemistry of jam. Take the fear out of home preserving and master the skills…
Find Out More & Book Online »The Italian Vegetarian with Ursula Ferrigno
Ursula Ferrigno is a talented cook with a deep love of Southern Italian food. Half Italian and a noted teacher Ursula specialises in demonstrating the making of Italian breads, Italian soups, risottos, vegetables, fruit dishes and every kind of pasta dish. She has cooked on many TV programmes and is a prolific author. Her books include: Trattoria, La Dolce Vita – a book of heavenly desserts and sweets, Ursula Ferrigno’s Italian Cookery Course, A gourmet guide to oil and vinegar, Flavours of Sicily and her…
Find Out More & Book Online »Tapas, Sangria & Paella
One of our most requested workshops and certainly one of the tastiest. Learn the secrets of creating a fabulous paella after enjoying a feast of tapas. We will also have a tasting of Spanish cheeses, all washed down with Sherri’s famous sangria! Menu Gambas al Pil Pil Tortilla de Patata Mussels a la Plancha Roasted Garlic Mushrooms Paella with Chicken, Chorizo, Mussels, Fresh Fish & Lobster Crema Catalan Sangria
Find Out More & Book Online »Taste of Mexico
Sherri has travelled extensively throughout Mexico and will share with you authentic techniques for making flavour packed Mexican dishes with distinctly modern twists. In this hands on workshop you will also learn how to make your own corn and flour tortillas using a press or by hand, there will be lots of tips and techniques shared throughout the day. The workshop will finish with a fabulous meal of your own creation served with wine and Margaritas. Salsa two ways, Guacamole…
Find Out More & Book Online »Gluten Free Bread and Baking with Sue Hudson
Join Sue Hudson for an enjoyable and instructive day making your own gluten free loaves and bakes. We believe that being gluten intolerant doesn’t mean sacrificing taste and Sue has developed some delicious alternatives, using her own mixes of flours and ingredients, which are superb and will be enjoyed by everybody. Hands on recipes include (but not limited to) Seedy Loaf, Corn Bread, Blinis, Brownies as well as some demonstrations and advice on how to mix and combine flours for…
Find Out More & Book Online »Under the Umbrian Sky with Ursula Ferrigno
Ursula Ferrigno is a talented cook with a deep love of Southern Italian food. Half Italian and a noted teacher Ursula specialises in demonstrating the making of Italian breads, Italian soups, risottos, vegetables, fruit dishes and every kind of pasta dish. She has cooked on many TV programmes and is a prolific author. Her books include: Trattoria, La Dolce Vita – a book of heavenly desserts and sweets, Ursula Ferrigno’s Italian Cookery Course and her latest book – Lemons and Limes (signed copies available instore).…
Find Out More & Book Online »Know your Knife with Paul Bough
It’s the perfect time to refresh your knife skills. In this demonstration-led workshop, Paul Bough, Zwilling J A Henckels’ in-house chef will show you how to chop, slice and dice seasonal fruits and vegetables like a pro. Paul will also teach you how to hone and sharpen your knife to keep it in tip top condition. We will be offering special deals on Zwilling Henckels knives, sharpeners and sets. Light refreshments will be available
Find Out More & Book Online »Sugar craft Cupcake Master Class with Sarah Thomas
Sarah Thomas of The Cupcake Oven is a multi-award winning sugar artist, including 6 Gold Awards at Cake International. A regular contributor to magazines and publications, she has been teaching sugar art and baking skills to students from around the world for many years. A patient tutor, she loves sharing her knowledge. Learn how to make professional cupcakes and decorate with sugarcraft decorations. In our Cupcake Class: – Bake a dozen cupcakes from scratch – tips and troubleshooting from the…
Find Out More & Book Online »Ursula Ferrigno’s Pasta, Risotto and Gnocchi
Ursula Ferrigno is a talented cook with a deep love of Southern Italian food. Half Italian and a noted teacher Ursula specialises in demonstrating the making of Italian breads, Italian soups, risottos, vegetables, fruit dishes and every kind of pasta dish. She has cooked on many TV programmes and is a prolific author. We are pleased to be a stockist of Ursula’s ‘Gourmet Guide to Oil and Vinegar’ and ‘Flavours of Sicily’ books and usually have signed copies available. Ursula’s latest…
Find Out More & Book Online »Getting Saucy!
An understanding of stocks and sauces are the foundation of good cooking and no shop-bought variety can compare with a well tended home made version. In this workshop you will learn a few simple rules for stock making, as well as how to reduce and store stock. From this the class will prepare delicious stock-based sauces. Then you will learn the building blocks for the basic ‘mother sauces’, from which most sauces are born. We will also make contemporary…
Find Out More & Book Online »International Breads with Sue Hudson
Sue Hudson has been teaching the skill of making bread by hand for many years, as a farmer and general “foodie” Sue became interested in bread soon recognising this could be much improved on by using old-fashioned techniques and simple ingredients, thus avoiding the “factory” breads commonly sold in supermarkets and shops. She passes on her enthusiasm for making bread by teaching this skill to small groups in her bread workshops. Today, using ingredients and equipment which most people already have…
Find Out More & Book Online »Vegan Cooking
Join Sherri Singleton for a world tour of big natural flavours. This is a great workshop for those who are committed or occasional vegans or for those who are thinking about the making positive changes in their diet. All recipes are made without refined sugar and most are gluten-free. The workshop will focus on various techniques and cover lots of great cooking tips and tricks. Lunch will also include some lovely vegan friendly libations from Liberty Wines! Indian Pakoras with…
Find Out More & Book Online »Essentials of Sourdough with Sue Hudson
Sue Hudson has been teaching the skill of making bread by hand for many years, as a farmer and general “foodie” Sue became interested in bread soon recognising this could be much improved on by using old-fashioned techniques and simple ingredients, thus avoiding the “factory” breads commonly sold in supermarkets and shops. She passes on her enthusiasm for making bread by teaching this skill to small groups in her bread workshops. Today, using ingredients and equipment which most people already have…
Find Out More & Book Online »Game Birds with Michael Bonaccorsi
Michael is our in house game expert, he shoots as well as cooks so can tell you all about the birds you will be working with. A little of Michaels Italian heritage creeps into this workshop and will include a bread making demonstration as well as a beautiful Partridge Risotto. Michael grew up in a Tuscan household and has cooked with his great friend Georgio Locatelli for many years, he is a trained Pizzaiolo also working in our Pizza restaurant…
Find Out More & Book Online »Taste of India
Sherri having returned from a recent trip to India will share with you some of her culinary experiences from this vibrant country. In this class you will learn how to blend your own spices, make your own ghee and delicious chai. Vegetable Samosas with Mango Chutney Onion Pakode with Taramind Chutney Lamb Seekh Kebabs with Cucumber and Pomegranate Raita Naan Bread Authentic Chicken Curry Prawn Dopiaza Chana Masala Saffron and Cardamom Rice Badu’s Fabulous Shrikhand
Find Out More & Book Online »Italian Gifts of Food with Ursula Ferrigno
Ursula Ferrigno is a talented cook with a deep love of Southern Italian food. Half Italian and a noted teacher Ursula specialises in demonstrating the making of Italian breads, Italian soups, risottos, vegetables, fruit dishes and every kind of pasta dish. She has cooked on many TV programmes and is a prolific author. We are pleased to be a stockist of Ursula’s ‘Gourmet Guide to Oil and Vinegar’ and ‘Flavours of Sicily’ books and usually have signed copies available. Ursula’s latest…
Find Out More & Book Online »Tapas, Sangria & Paella
One of our most requested workshops and certainly one of the tastiest. Learn the secrets of creating a fabulous paella after enjoying a feast of tapas. We will also have a tasting of Spanish cheeses, all washed down with Sherri’s famous sangria! Menu Gambas al Pil Pil Tortilla de Patata Mussels a la Plancha Roasted Garlic Mushrooms Paella with Chicken, Chorizo, Mussels, Fresh Fish & Lobster Crema Catalan Sangria
Find Out More & Book Online »Christmas Breads with Sue Hudson
Sue Hudson has been teaching the skill of making bread by hand for many years, as a farmer and general “foodie” Sue became interested in bread soon recognising this could be much improved on by using old-fashioned techniques and simple ingredients, thus avoiding the “factory” breads commonly sold in supermarkets and shops. She passes on her enthusiasm for making bread by teaching this skill to small groups in her bread workshops. Today, using ingredients and equipment which most people already have…
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