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11th July 2020, from 11:00 am to 12:30 pm
Make the most of the start of the weekend, cooking up this delicious brunch to enjoy with a glass or 2 of prosecco!
The menu: Sweetcorn fritters, with poached egg, seasonal salsa and fried chorizo or halloumi (specify in additional comments)
Level/ Suitable for: Beginners to intermediate.
Skills/ techniques/ content covered: Making and frying fritters, cooking the perfect poached egg, recipe adaptions, seasonality, plating up.
Age suitability: 16 years upwards.
Suitable for: Can be adapted for a Vegetarian/Vegan/GF/DF Diet, please note any requirements in additional comments.
Workshop Length: 1 hour + 30 minutes dining.
Workshop Frequency: Once a month.
Already been to this workshop? You might also enjoy: Thai Street Food Evening
What to bring: Just yourself and your prosecco! We have hot and cold drinks for sale.
Please note: You will work in pairs to cook, tickets are per person. We recommend no more that 1 bottle of prosecco per pair, you will need to vacate the premises at the class end time to allow for the next class to start on schedule.
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.