Events at this location

“Eat food. Not too much. Mostly plants” (Michael Pollan)

You don’t have to be vegetarian or vegan to enjoy the food we cook in this class. The recipes serve to inspire cooking with less animal protein and showcasing delicious alternatives for a lighter and more sustainable life.

We have created this class to share our passion for largely plant based food and seasonal and regional vegetables. This class is fully vegetarian and most recipes are also suitable for a vegan diet. We cook a delicious Chilli sin carne, Tarka Dhal, Field & Forest Pie, Super Grains Salad, Roasted parsnips with pomegranate and za’atar and a Ramen soup.

The class a full recipes pack, expert tuition and full back up for clearing away and assisting. We finish off with a communal meal with wine or soft drinks.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

Our chefs are skilled and passionate artisan bakers, with decades of experience. We share all that skill in all our one hundred percent hands on bread making classes. As a cookery school our role is to share our knowledge and empower our guests.

This class will de-mystify sour dough and make it accessible for home bakers. The class allows for Q&As and a friendly and helpful teaching style. The focus is on key factors for successful sour dough baking – temperature control and timing.

Sour dough is by far the most delicious and healthy of breads. It offers resistance demanding chewing, which aids digestion, it tastes like bread used to and it has a low GI which further aids digestion and delivers slow release energy. What’s not to like?

We make one classic sour dough loaf and some lovely seeded semi-sour dough rolls using both a starter and a small amount of dry yeast. This recipes demonstrates how sour dough can be made quicker when that is required, by adding a very small amount of dry commercial yeast to the starter-based dough. Our third recipe for the class is a sour dough version of our Swedish cinnamon rolls.

We start by gathering around for morning coffee or tea with something freshly baked, and finish off by enjoying a light lunch with freshly made bread, while the final trays of bread bake.

The class includes full recipe packs, 3 sour dough based bakes, a slow rising dough made in class and taken home to bake off the next day and also your own freshly created starter which will hopefully be the mother of many doughs and breads to come.

WE DO NOT RECOMMEND THIS CLASS FOR NOVICE BAKERS AS SOUR DOUGH IS SO DRASTICALLY DIFFERENT FROM NORMAL BREAD. WE VERY MUCH SUGGEST THAT YOU START BY TAKING OUR BEGINNERS’ BREAD CLASS.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

This class starts with an introduction to cacao, the history of chocolate, the role and art of tempering and the difference between couverture, ganache and plain chocolate.

You will learn to temper and we will use your tempered chocolate to create shaped shells to fill. You will make ganache and use it to pipe fillings into both pre-made shells and the shells made in class. We will also make hand rolled truffles from different pre-made and set ganaches.

The class will finish with a glass of chilled fizz while we pack up the chocolate in gift bags and boxes.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is rather limited parking on site.

All our chefs are skilled and passionate artisan bakers, with unrivalled knowledge of everything from Sour Dough to Croissants. We share all that skill in our celebrated one hundred percent hands on bread making classes.

We love the way this class results in simple euphoria – so great is the joy of baking perfect bread!

Our experienced artisan bakers will guide you through fresh and dried yeast, the impact of different types of flour, the secrets of rising, shaping and proving and what is required to make amazingly good bread time and time again.

No previous experience or a dab hand already? Either way, this class will open your eyes to what makes good bread. We start with coffee and cake and finish with a light lunch with wine. You will leave with groaning bags of fresh bread and we recommend creating some space in your freezer prior to the class!

We make a classic, basic white yeast risen dough for a White Tin; a baking soda risen, rich and savoury Scandinavian Soda Rye loaf, we learn how to make enriched dough for feather light little Rye rolls and finish off with our legendary Swedish Cinnamon buns, getting to grips with a sweet, seriously enriched dough. You will leave with a solid grasp of how to make yeast risen dough, with the confidence to expand on it at home.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

Baking does not get more exciting, nor results more impressive, than when creating the mouth watering great French classic pastries.

This master class covers fool proof Croissants, Pains au Chocolat, Brioches and Baguettes Viennoise with a variation of fillings.

As usual, everything is completely hands-on under our chefs’ expert guidance. You will leave the class with bags groaning with warm pastries.

We start by gathering around morning coffee and tea with something freshly baked and enjoy a light lunch while the final trays of pastries bake.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.