Gluten is the scaffolding in bread and many other farinaceous types of food and when it goes out, so does texture, elasticity and moisture.

This class aims to remidy that by introducing a wonderful recipe for lovely, dark chewy Teff bread, crusty pizza, hand made pasta, delightful banana pancakes and our favourite Blueberry and Buck wheat porridge with poached pears. We will also include our now legendary sea salt and chocolate Brownies – a staple in the café which constantly receives ecstatic reviews and repeat purchasing.

Gluten is the scaffolding in bread and many other farinaceous types of food and when it goes out, so does texture, elasticity and moisture.

This class aims to remidy that by introducing a wonderful recipe for lovely, dark chewy Teff bread, crusty pizza, hand made pasta, delightful banana pancakes and our favourite Blueberry and Buck wheat porridge with poached pears. We will also include our now legendary sea salt and chocolate Brownies – a staple in the café which constantly receives ecstatic reviews and repeat purchasing.

We have created this class to share our passion for largely plant based food, seasonal and regional vegetables and with limited use of sustainable, welfare reared animal protein. We cover recipes involving most of the new super grains and cereals including quinoa, bulgur, black lentils, giant cous cous and Teff flour. We also show the huge versatility of humble vegetables such as celeriac, Jerusalem artichokes, beet root, courgette flowers – all depending on what is in season.

Our classes include welcome coffee and tea with cakes from our café, full recipes packs, expert tuition and full back up for clearing away and assisting and we finish off with a communal lunch with wine.

Please note that there is extremely limited parking on site. We recommend guests arriving via car to park on neighbouring roads or at the Leisure centre 10 min walk away.

We have created this class to share our passion for largely plant based food, seasonal and regional vegetables and with limited use of sustainable, welfare reared animal protein. We cover recipes involving most of the new super grains and cereals including quinoa, bulgur, black lentils, giant cous cous and Teff flour. We also show the huge versatility of humble vegetables such as celeriac, Jerusalem artichokes, beet root, courgette flowers – all depending on what is in season.

Our classes include welcome coffee and tea with cakes from our café, full recipes packs, expert tuition and full back up for clearing away and assisting and we finish off with a communal lunch with wine.

Please note that there is extremely limited parking on site. We recommend guests arriving via car to park on neighbouring roads or at the Leisure centre 10 min walk away.