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Scotch Egg Masterclass

13th November 2020, from 7:00 pm to 9:00 pm


Learn the tips and tricks to make the British favourite, the scotch egg with that elusive runny yolk!

The menu: Seasonal Scotch egg – Scotch Quails egg

Level/ Suitable for: Beginners to intermediate.

Skills/ techniques/ content covered: Boiling eggs, shaping, coating, frying, adapting recipes.

Age suitability: 16 years upwards.

Suitable for: Meat eaters! For any other special dietary requirements, please contact us before booking.

Tutor: Rob.

Workshop Length: 2 hours.

Workshop Frequency: Once a quarter.

Already been to this workshop? You might also enjoy: Tapas Demo & Dine, Taste the Heat, Chicken 4 Ways and Introduction to Sushi.

What to bring: Feel free to bring along tupperware to package up your scotch eggs. Packaging will also be available. You are welcome to also bring along beer, cider or wine (or what ever else takes your fancy!).

If you have special dietary requirements, please contact us before booking. We are sometimes able to substitute ingredients to accommodate special diets.

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.


13th November 2020
7:00 pm to 9:00 pm
Event Category:


Madeleine & Claire
07783 334 881


Little Kitchen Cookery School Bristol
32 Oxford Street
Bristol, Bristol BS3 4RJ United Kingdom
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07783 334 881