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13th May 2018, from 10:00 am to 12:30 pm
Make two show-stopping desserts, sure to wow your family and friends and finish your meals off in style!
The menu: Lemon and thyme meringue roulade – Rich chocolate mousse in a hand made chocolate bowl.
Level/ Suitable for: Beginners to intermediate. Those with an interest in baking/ desserts.
Skills/ techniques/ content covered: making a Suisse meringue, adapting recipes, baking, storage, tempering chocolate, piping, presentation ideas.
Age suitability: 16 years upwards (or 14/ 15 years if accompanied by a full paying adult over the age of 18 years.
Suitable for: Vegetarians and a gluten-free diet. For any other special dietary requirements, please contact us before booking.
Workshop Length: 2.5 hours.
Workshop Frequency: Once a quarter.
What to bring: Feel free to bring along your own tin or tupperware to package your goodies. Packaging will also be available.
Suitable for a gluten-free diet. Please note, whilst the ingredients provided will be gluten free, our cookery school is not, and there will be gluten-containing ingredients on the premises. If you have other special dietary requirements, please contact us before booking.
All courses and workshops include tuition, ingredients, packaging and recipe cards as well as provision of equipment and an apron during the session.
Please contact us before booking on if you have any special dietary needs as we endeavor to adapt recipes for special diets, however we are not always able to substitute ingredients.
Bookings can be made up to 24 hours before the workshop commences (subject to availability of places).
See our Terms of Service for our cancellation/transfer policy.