Tapas – 6th February

Hosted by Chef Jon Christie, guests will learn a variety of different pasta making techniques, including filling and shaping pasta, and of course how to make the most delicious yet simple sauces to accompany them. In this hands on course, you will also receive a number of demonstrations from Jon, giving plenty of hints and tips to develop your skills and give you the confidence to take your new found skills to the next level. Fresh pasta is so quick…

This is a hands-on class learning in depth about what makes the perfect versatile pie pastry and why the classic ingredients often yield the best results. Pies, first seen in Britain to feed the poor around the 14th century are so commonplace in modern culture, but an excellent one is hard to find! In this class we dive into what makes a flavoursome filling, herb combinations to set your taste buds tingling and what ingredients we can find locally to lift your pie making…

Learn to cook a fantastic Italian Feast using classic and modern recipes, from focaccia bread originating from Rome, Panzanella salad from the Tuscan region, Risotto Milanese learn the importance “mantecatura”  when finishing dishes from the Lombardy region. Complete the feast with a modern Napolitana tomato sauce, understanding its variety of applications with an Aubergine parmigiana from Sicily. Finish with something sweet with a panna cotta from the piedmont region using seasonal rhubarb and white chocolate suitable to complete any dinner…

In this class hosted by Sushi expert and Japanese native Tomono you will learn how to make Sushi Rice, 4 different types of Sushi, from ball shaped Temarizushi to Yukari Homasaki rolls and more! To accompany this, you will also make crispy and juicy pork Gyoza dumpling. Earthy vegetable Miso Soup for vegan or halal option is also available upon request. As always you will taste everything that you make and take home a generous goodie bag of delicous treats.…