Age 13+ Group Cooking Class

Smash Burgers & Chocolate Chip Skillet Cookie Workshop

1:00 PM – 4:00 PM | £75pp

A practical, three-hour session focused on some classic American favourites. This is a hands-on workshop where you’ll learn the technical side of preparation, from the chemistry of the Maillard reaction to the art of the perfect "gooey" bake.

What’s Covered:

• The Ultimate Smash Burger: Master the technique behind the perfect crust. We’ll cover meat-to-fat ratios and the high-heat "smash" method to achieve those signature crispy, caramelized edges while keeping the center juicy. We’ll also make sweet potato wedges and load our burgers with all the good stuff.

• The Skillet Cookie: Create a decadent, sharable dessert from scratch. You’ll learn the "one-pan" method for a chewy, golden cookie base and that melting, gooey center, served straight from the pan. We’ll serve this with homemade vanilla ice cream (demo).

There’s usually time to sit and eat what we’ve made at the end of the session, but you can also pack your dishes up to take away.

Greek Street Food: Chicken or Halloumi Gyros, Handmade Flatbreads, Greek Salad and Loukamades (Greek doughnuts)

1:00 PM – 4:00 PM | £75pp

A practical, three-hour session focused on the art of delicious Greek street food. This is a hands-on workshop where you’ll learn the technical side of preparation, from the precision of Mediterranean marinating to the science of the perfect crunch.

What’s Covered:

• The Perfect Gyros: Master the technique for incredibly tender, charred Chicken. We’ll cover the balance of dried herbs and acidity in the marinade and the high-heat method used to achieve that signature "rotisserie" finish at home. For a vegetarian option, we will have an options to make some delicious charred Halloumi.

• Soft Handmade Flatbreads: Learn to make authentic, pillowy Greek flatbreads from scratch.

• Authentic Tzatziki: Learn the secrets to a thick, zesty tzatziki.

• The Traditional Village Salad: Construct a vibrant Horiatiki (Greek Salad).

• We’ll serve all this with some Handmade Chips

• Finishing sweet touch: Loukamades (Greek doughnuts). Because doughnuts are always a good idea! And they’re super fun to make.

There’s usually time to sit and eat what we’ve made at the end of the session, but otherwise you can take some of the food away.

Pizza & Panna Cotta Workshop

1:00 PM – 4:30 PM | £75pp

A practical, three-and-a-half-hour session focused on the art of Italian-inspired doughs and delicate set desserts. This is a hands-on workshop where you’ll learn the technical side of preparation, from the precision of dough hydration to the science of the perfect "wobble."

What’s Covered:

• Authentic Pizza Dough: Master the technique behind the perfect crust. We’ll cover flour types, yeast activation, and the essential kneading and stretching methods required for great pizza.

• Classic Tomato Sauce & Toppings: Learn to create a vibrant, balanced pizza sauce from scratch.

• Vanilla Panna Cotta: Create a professional, restaurant-style set dessert from scratch. You’ll learn how to "bloom" gelatine, infuse cream with high-quality vanilla, and master the temperature control needed for a silky-smooth texture.

• Summer Berry Compote: Learn the technique for a balanced fruit sauce using seasonal berries. We’ll cover the ratio of fruit to sugar and how to achieve a glossy, vibrant finish that cuts through the richness of the cream.

• Dough Science: A look at how gluten develops and why "resting" your dough is the secret to a professional texture.

There’s usually time to sit and eat what we’ve made at the end of the session, but you can also pack your dishes up to take away.

Street Food: Tacos & Churros

1:00 PM – 4:00 PM | £75pp

This session is about making a proper street-food feast from scratch. We’re ditching the packets and shortcuts to show you how much better everything tastes when you make the dough, the fillings, and the salsas yourself.

What we’re making:

• The Tacos: You’ll mix, press, and cook your own soft corn tortillas—a world away from anything you'd find in a shop.

• The Fillings: Choose between spiced chicken or spicy black beans, learning how to get the seasoning and heat exactly right and how to trust your tastebuds!

• The Salsas: Making a fresh, zesty Pico de Gallo and a smooth Guacamole from scratch to lift the whole meal.

• The Churros: We’ll be frying handmade Spanish churros and making a rich chocolate dipping sauce to go with them.

There’s usually time to sit and eat what we’ve made at the end of the session, but you can also pack your dishes up to take away. It’s a great way to pick up skills in dough-making, frying, and flavour-balancing in one afternoon.

Pasta & Tiramisu Workshop

1:00 PM – 4:00 PM | £75pp

A practical, three-hour session dedicated to Italian comfort food.

What’s Covered:

·       Fresh Pasta from Scratch: Learn the tactile art of making dough by hand. We’ll cover the "well" technique for mixing, how to knead for the perfect elasticity, and the best way to roll and cut silky, fresh strands.

·       Pesto or Tomato & Basil sauce: Learn to build a vibrant, authentic sauce from scratch. Whether you're mastering a punchy, aromatic Pesto or a slow-simmered, classic Tomato & Basil, we’ll focus on balancing acidity and oils for a professional finish.

·       The Art of Tiramisu: Balance the bold kick of espresso with the lightness of whipped mascarpone. You’ll learn the proper way to soak Savoiardi biscuits and layer flavours for a dessert that is rich yet airy.

·       Plating & Presentation: A look at how to properly toss your pasta with your chosen sauce to achieve a glossy coating, plus tips on assembling your tiramisu to a high standard.

There’s usually time to sit and eat what we’ve made at the end of the session, but you can also pack your dishes up to take away.

Sushi & Katsu Curry Workshop

1:00 PM – 4:00 PM | £75pp

A practical, three-hour session focused on two staples of Japanese cooking. This is a hands-on workshop where you’ll learn the technical side of preparation, from precision slicing to heat control.

What’s Covered:

·       Sushi Fundamentals: Master the art of the sushi roll. We’ll cover seasoned rice preparation and the "rolling and tucking" technique to create professional avocado and cucumber maki.

·       The Perfect Katsu: Learn how to butterfly, bread, and shallow-fry chicken (Vg: sweet potato) for a consistent, golden crunch.

·       The Curry Sauce: Build a balanced, aromatic Katsu sauce from scratch—learning how to layer spices for depth without relying on a jar.

·       Plating & Presentation: A look at how to assemble and present these dishes to a high standard.

·       There’s usually time to sit and eat what we’ve made at the end of the session, but you can also pack your dishes up to take away.

Street Food: Gyoza & Yakitori

1:00 PM – 4:00 PM | £75pp

This session is all about mastering the art of the Japanese "Izakaya" (snack) culture. We’re moving beyond frozen dumplings and pre-bottled sauces to show you how to create a vibrant, handmade street-food feast using fresh ingredients and traditional techniques.

What we’re making:

·       The Gyoza: You’ll learn to prepare a savory ginger-and-garlic filling (pork or vegetable) and master the "pleat and fold" technique. We’ll teach you the classic "fry-steam-fry" method to get that perfect contrast of a golden, crispy bottom and a tender, steamed top.

·       Chicken or Tofu Yakitori: We’re getting the skewers out! You’ll learn how to prep the chicken, then cook the skewers to perfection with a handmade tare (sweet soy glaze). It’s a lesson in balancing sweet, salty, and smoky flavors. (Vg: Tofu)

·       The Dipping Sauce: You’ll balance your own signature dipping sauce using soy, rice vinegar, and toasted sesame oil to find your perfect level of tang and heat.

·       Smashed Cucumber Salad: To cut through the richness, we’ll make a refreshing, chilled side dish. You’ll learn how to "smash" the cucumbers to help soak up our garlic and chili dressing.

There’s usually time to sit and eat what we’ve made at the end of the session, but you can also pack your dishes up to take away. It’s a great way to pick up skills in knife work, dough-folding, and glazing in one fun, fast-paced afternoon.