Feedback

We get some lovely feedback from people who attend our cookery days. We thought we would share a few with you...

Thank you for a great day with the excellent Mike Keen,today on your seafood cookery day ...it is my first time on a foodie course and hopefully not my last.Thanks to Mike who was excellent not just his chef skills but also his ability to communicate that!!...thank you and Minnie for your huge contribution too!! thanks see you soon at the Game !!
Mike Freeman

Just a short note to say how much I enjoyed the Cookery Class yesterday. Excellently organised , a great chef, very friendly colleagues and , of course fine food. What more can you wish for !!!!
Jill Knott

I had a ball yesterday on the Chocolate Desserts course. My mind was abuzz for hours! Illia structured the course so well and used the time to teach us the mechanics and important tips 100% effectively for me. I loved the whole day.
Liz Gordon

Had a great day on the Fish Supper day today with Mike Keen. A very relaxed and enjoyable day with a fabulous lunch at the end of it. This is the best birthday present I have ever had and would highly recommend it.
Julie Longstaff

Thank you for making our team day such an enjoyable one! Third visit for us and you just keep making it better, even our growing numbers didn’t spoil the day and the marquee meant even an English summer didn’t spoil anything for us – thank you to you and your team, a well organised and very enjoyable day.
The MicroScooter team.

Thank you ever so much for providing such a wonderful day out yesterday. It was absolute cooking heaven! I have already been shopping for all of the ingredients to make everything (except for the octopus but I would love to give that a go one day). Tonight I'm going to have a go at making pasta and pesto to go with salt baked bream so let's hope it goes well...Please thank David also. I will definitely attend another course in the very near future (and will demand another birthday gift!) so I wish you every success with the business.
Katie Slattery

What a wonderful day I've just spent with Rose & Amanda on the Spring lunch cookery course! I've learnt to correct some long-standing culinary errors; been cured of a fear of curdling cream; met interesting people and ate a superb lunch. Thank you for such a lovely day.
Susan Devereaux

Thank you for a very enjoyable day yesterday. Mike certainly knows his stuff and is very good at communicating it and you were the perfect host.
Good luck with the business, and perhaps I will attend another course in the future.
Reg Whiteman

First of all thank you for a wonderful day, I really, really enjoyed the course. It was such a lovely relaxed atmosphere and Mike was a wonderful teacher. I especially enjoyed eating what we had all cooked.
Jackie

Thank you for a great day yesterday!  Been talking about it all day!
Carol

What a wonderful experience. The stage was set and everything came together nicely. The environment was just 5 star. I just await my next visit. I can only recommend everyone to enjoy this time with class hands on. Forget what you see on the telly and come and enjoy.
Alan Milne

 

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If you've been on one of our days and would like to tell us what you thought of it or would just like to send us suggestions please use the form below.

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Course Dates

Easter Breads
Friday 16th March
Learn how to make, shape and bake three different types of enriched doughs. With these skills you'll be creating some savoury filled brioche buns, an Easter almond and citrus filled wreath, and of course the seasonal favourite, hot cross buns.
Spanish Tapas
Friday 23rd March
We will prepare some famous Spanish tapas dishes using a range of authentic ingredients from Spain's diverse regional cuisine. These include Gambas al pil pil, Albondigas, Romesco, Croquetas de Jamon, Patata bravas, Migas del pastor con espinacas , Pimientos de padron.
Baking for young chefs
Tuesday 10th April
In this hands-on class, aspiring young bakers, will learn essential baking skills. They'll make a savoury pizza and a sweet biscuit pizza. The workshop is designed to teach children how to follow a recipe and equip them with techniques that will instill them with confidence and enthusiasm.
Cooking for Teenagers
Wednesday 11th April
In this class aspiring young chefs, 13-17 year old will learn how to make pizza and pasta dough. They will then make mozzarella filled dough balls, pizza and ravioli with a filling of their choice. For pudding they will make meringue baskets with Chantilly cream and fresh fruit.
Seafood
Monday 16th April
In this Seafood course, you'll learn how to choose, prepare and cook different types of seafood. We'll prepare and cook dishes with prawns, scallops, clams or mussels, and calamari.
Afternoon Tea
Friday 20th April
The perfect way to get together with friends or family and do something a bit different. You will learn to make your own afternoon tea, including a range of quintessentially British cakes, sandwiches, pastries and, of course, scones. Then enjoy your creations with a cup of tea.
Curing and Smoking
Monday 23th April
Spend the day with the lovely Mike Keen. Learn how to make your own cured and smoked meats and fish. Mike will guide you through the process of curing, hot and cold smoking, and how to build your own smoker at home.
Flavours of the Middle East
Tuesday 24th April
Take a gastronomic journey through Turkey, Lebanon and Egypt and learn how to make some truly authentic dishes from the region. These include: Pittas, Boreks, Hummus, Baba Ganoush, Tabouleh, Ta'miyya, Kofte and Baklava.
Gluten-Free Advanced
Thursday 26th April
Learn how to make delicious gluten-free brioche, rough puff pastry and choux buns. Demonstrations, instructions and guidance on how to achieve good results with gluten-free ingredients. Make brioche buns, a savoury pie with rough puff pastry and chocolate profiteroles.
Spanish Tapas
Friday 27th April
We will prepare some famous Spanish tapas dishes using a range of authentic ingredients from Spain's diverse regional cuisine. These include Gambas al pil pil, Albondigas, Romesco, Croquetas de Jamon, Patata bravas, Migas del pastor con espinacas , Pimientos de padron.
Artisan breads
Monday 30th April
Learn how to bake light wholemeal and rye loafs as well as sweet buns. You'll also learn how to enhance the flavour of your breads by using pre-ferments such as biga and sponges. Make, shape and bake a wholemeal loaf, a rye loaf and brioche buns.
Pastry
Tuesday 8th May
Learn the tricks and techniques to make three classic types of pastry. You'll make shortcrust pastry, pate sucre and flaky pastry, and put them to good use creating three delicious dishes; a Leek and Gruyere tart, a Salmon en Croute and a Lemon Tart.
Introduction to Bread Making
Thursday 10th May
In the 'Introduction to Bread Making' course, you'll learn how to make, shape and bake three different types of doughs. With these skills you'll be creating a white loaf, a Focaccia bread and delicious Chelsea buns.
Fish: how to prepare and cook
Friday 11th May
In this course, you'll learn how to choose fish, prepare it and cook it. Based on what is seasonally available, we'll have two types of fish for you to fillet and cook, plus some seafood. The course involves demonstrations, instructions, guidance and hands-on experience.
Healthy Family Meals (spring)
Monday 14th May
Focusing on good quality seasonal ingredients and home cooking techniques we'll show you how you can make nourishing and exciting meals for your family. Discover new healthy alternatives that will become part of your everyday meal repertoire.
Vegetarian Spring Flavours
Tuesday 15th May
One of our most popular courses. We cook vegetarian dishes from the Mediterranean and the Middle East. If you are looking for new ideas, or just for some great tasting alternatives to meat dishes, you'll find it all here and build an impressive vegetarian repertoire.
Introduction to Patisserie
Tuesday 22nd May
Learn how to create a selection of patisserie classics. You'll make Profiteroles, Millefeuille with crème patisserie and Glazed fruit tarts. At the end of the session you will take home the pastries you've made in the class, with a recipe and method booklet to remind you of what you have learnt.
Spanish Tapas & Paella
Thursday 24th May
Take a gastronomic journey through Spain's diverse regional cuisine. We will prepare some famous Spanish tapas dishes using a range of authentic ingredients from the region including Chorizo en Vino Tinto, Calamares fritos con alioli, Tortilla Espanola, Champinones al Ajillo and Paella.
French Bread
Monday 4th June
Learn how to make three different types of French breads: a baguette, a Fougasse and a Pain aux noix (walnut bread). Includes demonstrations, instructions and guidance on how to make, shape and bake a selection of French breads using fresh yeast, pate ferment and a poolish.
Greek Summer Flavours
Thursday 7th June
Learn how to make some truly authentic Greek dishes. You'll make Tzatziki, Dolmades, Spanakopita, Greek salad, Moussaka (vegetarian alternative for those who prefer) and Galaktoboureko.
Gluten-Free Beginners
Monday 18th June
Learn how to make delicious gluten-free bread, pastry and cakes. Includes demonstrations, instructions and guidance on how to achieve good results with gluten-free ingredients. You will make a loaf of bread, a leek and bacon tart and a Devil's food cake.
Vegan Summer Flavours
Tuesday 19th June
Learn how to transform ordinary ingredients into delicious, comforting dishes. With influences from the Mediterranean and the Middle East, you can create some great tasting food to share with friends and family. The course will involve demonstrations, instructions, guidance and hands-on experience.
Flavours of the Middle East
Tuesday 26th June
Take a gastronomic journey through Turkey, Lebanon and Egypt and learn how to make some truly authentic dishes from the region. These include: Pittas, Boreks, Hummus, Baba Ganoush, Tabouleh, Ta'miyya, Kofte and Baklava.

Children's Parties

If you fancy doing something a bit different for your child's party why not try a Cooking Party?

Parties can be booked Monday-Friday 4pm-6pm.

For more information please contact us.