2024/2025 KITCHEN MASTERCLASSES

Experience a professional kitchen and learn new skills from our award winning team.

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Join our kitchen team for half a day of professional hands-on experience and tuition, and take home some of the very best ingredients prepared by your own fair hands.

The day starts at 9am with a chat over a coffee and pastries, before being taken through to our preparation kitchen and introduced to your ingredients. You will wield the knife or spoon under expert tuition, working your way through all the different skills required by an expert chef. Forgotten skills such as how to prepare stock, dripping and sauces will also be explained.

After being a butcher, baker or fishmonger for the morning, you have the option of partaking of a five course tasting menu cooked by our kitchen team, showcasing some of items you’ll have created that morning, served with wine, beer or cider to match, if you wish. After lunch you are free to leave or check in and stay at Beech House. All the wonderful produce from your mornings work, will be vacuum-sealed and labeled ready for you to take home, along with recipe notes to impress.

Some great personal recommendations from our guests -
"The course far exceeded my expectations and I had a great time, thank you very much for your patience". - Frank Cox (Customer)

Masterclasses are from £95 (Pasta & Bread) or from £210 (Butchery & Fish) including a light lunch, recipe sheets, and a selection of ingredients from your mornings work.

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Our Kitchen Masterclasses run on Thursday mornings please call us for details of available dates - 01780 410355

 

Dates at a glance....

Bread Masterclass

18 July 2024

12 September 2024

14 November 2024

23 January 2025

6 March 2025

 

Pasta Masterclass

27 June 2024 - FULLY BOOKED

8 August 2024

3 October 2024

24 October 2024

13 February 2025

 

Butchery or Fish Masterclass

11 July 2024

25 July 2024 - FULLY BOOKED

1 August 2024

15 August 2024

22 August 2024 - FULLY BOOKED

For dates further in advance please give us a call.

 

 

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