102 Cookery School – creative cookery and fun… the perfect recipe!

A Review From our class The Great British Coast:

Just a quick note to say thanks to you and your team for an informative and fun day.  The course was a Christmas Gift from the “missis”, and I have to say I was a little nervous about attending.  However, by the end of it, I have found a new confidence with which to buy and cook seafood, a local fishmonger who I will be happy to frequent, and Pub in Lohg Ashton thats needs a visit very soon.  I’m sure your business will go from strength to strength, and I look forward to a return visit sometime soon. Len Taylor

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Description

They’re the future of cooking! You never know, there may be a budding Jamie in your child too!

Kids love to make a mess, so why not let them mess up our kitchen instead. They’ll have a great time with our extremely patient and accommodating chef and part-time children’s entertainer!

Our Junior Chefs Cookery Workshop is hosted by Maxine Golbourne.

Maxine has been teaching cooking to children for several years in some of the top cookery schools. We are delighted that maxine will be running all of our cookery classes for children agd between 7 and 16.Maxine’s Junior Chefs Worshop is a great introduction to cooking for children. The workshop is Hands On and our junior chefs will make a minimum of three dishes in the class.

Maxine’s Junior Chefs Worshop is a great introduction to cooking for children. The workshop is Hands On and our junior chefs will make a minimum of three dishes in the class.

Dishes vary from making Pasta from scratch to Bread Baking, Healthy Desserts and many more we will also cover important basic safe knife skills.

Our cookery workshop is sponsored by Discovery Learning.

Parents are welcome to stay and join in the fun (if the your children approve).

View and Book Classes

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You simply Don Your Apron, Roll Up Your Sleeves and get stuck into some creative cookery, learning dishes that you will want to recreate at your home for family and friends!

View and Book Classes

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This course takes the home-baker  on to  more advanced  products such as : Croissants and Pain au Chocolate, French and Italian breads using  three stage fermentation, Challah bread,  German/Scandinavian style soft-grain Rye bread (pumpernickel style) , savoury filled bread  and, of course, Sourdough Bread.

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