Full Day

Born and raised in Saint-Emilion in the Bordeaux area of southern France, Sylvain is the perfect host and tutor for this exciting class. You will learn how to cook a number of classic French dishes, learning about where each dish stems from.

Japanese food combines unique flavours with intricate presentation to create feasts for the eyes as well as the taste buds. Join chef Fabricio to uncover the secrets of this fascinating cuisine and learn how to create classic Japanese favourites - including soups, salads, sushi dishes and teriyaki beef – which are both healthy and delicious.

Beca will guide you through different baking disciplines. Following a step-by-step demonstration of the recipes, you will have plenty of hands on time, elbow deep in flour and sugar, so join us for a day filled with beautiful bakes.

If you are someone who really enjoys cooking at home, this course is designed to teach you how to be flexible with the seasons and the ingredients that the different seasons present us with.

Learn all the essential elements that make a cheese tasty and genuine; farming, seasonality, milk characteristics, soils and pastures, history and sociology, evolution throughout technical progress and different cheese families. The day would include; Making cheese, Cooking with cheese, Pairing cheese with beverages and Creating a Cheeseboard

Even if we understand the science, bread making is still a magical process. Using our hands, skill and creativity we can transform simple ingredients into something wonderful, wholesome and delicious. We will give you the confidence and enthusiasm to regularly make your daily bread and to explore and experiment with the endless possibilities that an understanding of bread and baking offers.

Learn to create the perfect fish & seafood dishes with Jamie Brown You will create the following dishes: Scallops - Cold Tequila & lime cured hand dived Scallop, avocado, chilli & coriander salad Mackerel - Hot cured 2 ways, Fennel & anise cure, cherry tomato, Fennel & shallot salad, Soy & mirin cure, sugar snap, chilli & shallot salad Dover Sole - A la Meniere, beurre noisette, tender stem broccoli, buttered new potatoes Sea Bass - Pan fried sea bass, crab sweet corn & tarragon risotto

Join Joe and learn how to prepare, cure , marinate and cook different cuts of meat. You will also prepare your very own salads and sauces and learn how to grill, smoke and cook dirty, Traditional vegetables into something very special. This course will leave you smelling and cooking like a Pitt master!

Learn how to bake your own cakes and colour your swiss buttercream to create beautiful ombre effects with a chocolate dripping down the sides finished with summer fruits and buttercream flowers

You will find that this class avoids the use of complex pieces of equipment that are not ordinarily found in a normal kitchen. All the dishes have won competitions and will be selected to suit the seasons.

On this beautifully light course, Beca will help you to master the art of meringues. Recipes include: Mini pavlovas, Chocolate Roulade with Chocolate swiss meringue butter cream, Marshmallows, meringue kisses.

If you are someone who really enjoys cooking at home, this course is designed to teach you how to be flexible with the seasons and the ingredients that the different seasons present us with.

Join Joe and learn how to prepare, marinate and cook different types of Fish. You will also prepare your very own salads and sauces and learn how to grill, smoke and cook dirty, Traditional vegetables into something very special. This course will leave you smelling and cooking like a Pitt master!

Learn how to bake a thin cocoa nib sable biscuit, caramel and ganache's to fill your bars with multiple layers. Mark will show you how to give the bar a sleek and professional finish by airbrushing with coloured cocoa butter and by using stencils.

Born and raised in Saint-Emilion in the Bordeaux area of southern France, Sylvain is the perfect host and tutor for this exciting class. You will learn how to cook a number of classic French dishes, learning about where each dish stems from.

South American cuisine is a rich mixture of native, European, African and Oriental influences, based on exotic flavours from the Amazon jungle, from high in the Andes mountains and from the mighty Pacific ocean. Spend the day with Chef Fabricio who will unlock the secrets of his native cuisine, showing how to prepare spicy creamy chicken, Solterito Salad, Alfajores, Chicken Antichuchos, Cheesy bread rolls, Huncaina Sauce and Chilcano de Pisco!

You will find that this class avoids the use of complex pieces of equipment that are not ordinarily found in a normal kitchen. All the dishes have won competitions and will be selected to suit the seasons.

Beca will guide you through different baking disciplines. Following a step-by-step demonstration of the recipes, you will have plenty of hands on time, elbow deep in flour and sugar, so join us for a day filled with beautiful bakes.

If you are someone who really enjoys cooking at home, this course is designed to teach you how to be flexible with the seasons and the ingredients that the different seasons present us with.

Learn how to make different festive treat that all your family will enjoy. Some of the classics with a festive flavours, inluding; Mandarin and champagne marshmallows, gingerbread caramel chocolates, cranberry and fig nougat.