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Cooking for One

Course dates: 17 September 2014 - 19 September 2014

Many of us have a time in our lives when we cook for one and, although there are many recipes that can be made for more and portions frozen for later, it is nice to have ideas which we can cook quickly and simply in a single portion.


SOLD OUT – Please call 01865 391 991 to be added our waiting list

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Autumn Pickles and Preserves

Course dates: 24 September 2014 - 26 September 2014

An introduction to the secrets of making perfect autumn preserves. You will make a wide selection of jams, pickles and chutneys to take home.


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Let's Make Cheese

Course dates: 26 September 2014 - 28 September 2014

Join self-sufficiency gurus Paul and Diana Peacock for what will be a fascinating course in making cheese at home. Crumbly cheeses like Cheshire, mascarpone, and paneer are just some of the delights that can be produced, so come along and try your hand at this artisan craft.

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Trattoria Classics

Course dates: 29 September 2014 - 01 October 2014

Anybody that enjoys being on holiday in Italy will have enjoyed some fabulous informal evenings eating good, honest, simple, food and enjoying the local wine around a table in a trattoria. This course will teach you how to bring the flavours of Italy home with you!


SOLD OUT – Please call 01865 391 991 to be added our waiting list

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Nepalese Cookery Day

Course date: 30 September 2014

Join former Gurkha soldier and highly qualified Gurkha master chef, Pemba Lama, for a demonstration of traditional Nepalese cookery, followed by a lovely lunch. Pemba spent his early years in Kalimpong (Darjeeling) in India within a Tibetan culture where his love of cooking grew. A retired Senior Gurkha Catering Officer from the Brigade of Gurkhas, Pemba served in the British Army for 23 years and now continues to work in the School of Excellence teaching the Armed Forces Chefs, as well as civilians, catering and related subjects in their state of the art teaching facility at Worthy Down.

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We found 76 courses relevant to your search.
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