Chef Skills - Making & Baking Bread
£140 per person
A half day cookery class experience
Chef Tutor - Gerard Molloy
Learn the secrets behind creating fresh and tasty breads suitable for any occasion. During the class, you will look at different flours, how to achieve different textures and finishes, plus the importance of kneading and proving. This class is perfect for beginners, and those simply bored of shop-bought bread, showing you how to bake like the professionals.
If you would prefer to book over the phone or are using a voucher as payment/part payment, please contact reservations on 01425 282212 or email your details including your address, telephone number and any dietary restrictions to cook@chewtonglen.com
Please note that this class is for those aged 18+
- Jan 23 2025 Places available
- Mar 07 2025 Places available
Course Overview
Please arrive 15 minutes before the class begins for refreshments and registration to ensure the class begins on time.
Cookery classes include a mixture of hands-on cooking and demonstrations to help you get the most out of your time with us.
Take home your new found knowledge and skills from the class, along with The Kitchen Apron and Recipe Pack as a souvenir of your time at the cookery school!
We will supply containers for you to transport your delicious creations home in, however in the interest of sustainability we encourage you to bring your own containers from home.
Course Dishes
Wholesome Wheaten Bread
English Bloomer Loaf
Italian Olive Oil Bread
Things to know
In the majority of cases we will be able to adjust dishes to accommodate all dietary requirements so please let our reservation team know before you book or on your web booking. There are a very few classes that cannot successfully be adapted to accommodate a certain dietary requirement. If this is the case we will be more than happy to recommend a class to suit your needs.
We are often making improvements to recipes and adapting the dishes taught on our classes to enhance your experience. Dishes on this class may be subject to change.
