Our fantastic 5-day course gives students skills and confidence to cook healthy delicious food for life. Each day is dedicated to food suited to a student budget and covers fish, meat, vegetables, pasta, rice, pulses, puddings, bread, biscuits and cakes.
The course puts in place skills for life and encourages an interest in cooking by building confidence. Students work in small classes in a stunning kitchen with a high ratio of tutors to students.
Our location means that we can offer students a taste of Cambridge and our DofE evening activities include punting and a walk around historical Cambridge. These are compulsory for DofE participants only.
For further information contact us on 01223 247620 or email [email protected]
]]>This hands on class starts with an introduction to Cacao – food of Gods. the history of chocolate, the importance of tempering and the difference between coverture, ganache and chocolate. The practical work focuses on how to use top quality chocolate to create couverture for some of Mama Bombon’s signature ganaches before learning key decorating skills including piping, using seasonal transfers, creating texture and adding natural toppings such as cacao nibs and metallic powders.
The class finishes with a celebratory glass of bubbly or lemonade once novice chocolatiers have filled beautiful festive boxes with their hand made chocolates, guided by Gloria’s wonderful ideas for gift wrapping and presentation.
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This hands on class starts with an introduction to Cacao – food of Gods. the history of chocolate, the importance of tempering and the difference between coverture, ganache and chocolate. The practical work focuses on how to use top quality chocolate to create couverture for some of Mama Bombon’s signature ganaches before learning key decorating skills including piping, using seasonal transfers, creating texture and adding natural toppings such as cacao nibs and metallic powders.
The class finishes with a celebratory glass of bubbly or lemonade once novice chocolatiers have filled beautiful festive boxes with their hand made chocolates, guided by Gloria’s wonderful ideas for gift wrapping and presentation.
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All breads are perfect for freezing, ready to be enjoyed over the holidays. All guests make one whole bread of each – no sharing, all hands on!
The class starts with fresh bread, tea and coffee and includes a light lunch with more lovely bread. Full recipes are of course also included.
]]>Allowing for seasonal changes in our local and organic supplies, this class will include a selection of the following dishes:
Salmorejo – an Andalucian soup similar to Gazpacho, Albondigas in saffron, Empanadas, Tortilla, Assorted pinchos and pinchitos, Garbanzos and Crema Catalana.
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No previous experience or a dab hand already – either way this class will open your eyes to what makes good bread. We start with coffee and cake and finish with a light lunch with wine. You will leave with groaning bags of fresh bread and we recommend creating some space in your freezer prior to the class!
Read a review of our Bread class here.
]]>This class covers the making of Tart Tropezienne, Gateau Basque and Raspberry Cinnamon Linzertorte. This will include learning recipes such as Crème Patissière, Cinnamon sable and Crème Diplomate – some of the delicious classics from high end French patisserie.
Javier normally runs worshops for Divertimenti Cookery School in London and is in high demand for private client work. Javier’s master classes offer unrivalled opportunity for ambitious bakers to learn from a master and sheer heaven for those who simply love baking and fancy the idea of showing off to family and friends during the festive season!
As usual we start with coffee and cake but rather than finishing with a meal, we will share a well deserved glass of Prosecco before guests depart with the fantastic cakes made in the class. Full recipe pack is, as always, included.
]]>This final destination is Europe for an evening of more fantastic dishes and brings us to the end of our tour of the globe. Bring your own alcohol – we offer authentic beers or cocktails on arrival.
]]>This master class covers fool proof Croissants, Pains au Chocolat, Brioches and Baguettes Viennoise with a variation of fillings. We have allowed an extra half hour on this class to ensure that we give these delectable breads the time they require to be folded, rested, proven and baked.
As usual, everything is completely hands-on under our expert bakers’ guidance. You will leave the class with bags groaning with warm pastries.
We start by gathering around morning coffee and tea with something freshly baked from our next door café and we finish off by enjoying a light lunch while the final trays of pastries bake.
]]>Winter fish includes recipes for Sarde en Saor – a wonderul Venetian pickled mackerel dish – steamed plaice fillets, baked trout, fresh mussels in saffron and white wine, fish stock and two classic sauces to go with your fish – mayonnaise and Remoulade.
Fish is freshly delivered direct from Billingsgate Market for every class. The class finishes with a big meal of everything we have cooked and a glass of wine!
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