Imagine sitting down to a Christmas feast you made yourself, from rolling the chicken to crimping the pie. This is not a simple kids' class. This is a proper holiday kitchen, scaled for young chefs aged 6 to 12.
Stuffed Chicken (Ballotine) : The centrepiece of any great Christmas table. Young chefs butterfly a chicken breast, prepare a savoury filling, and roll it into a beautiful parcel. Just as they do in professional kitchens. It roasts to a deep golden colour and is sliced at the table to reveal what's inside.
Caramelised roasted vegetables: A tray of seasonal vegetables (carrots, parsnips, sweet squash) cut, tossed with herbs and olive oil, and roasted until golden and tender. Children discover how heat transforms simple ingredients into something deeply sweet and complex, and learn to season with confidence.
Apple & cinnamon pie: The grand finale fills the kitchen with the scent of Christmas. From making the shortcrust pastry by hand to slicing the apples, layering the filling, and crimping the edges. It comes out golden, fragrant, and unmistakably homemade.
What's included:
Step-by-step guidance from our professional chefs
All ingredients and equipment provided
Professional culinary experience
Individual working station and kitchen utensils
At the end of the session, each young chef will enjoy their creations and take them home.
Menu:
Chicken ballotine
Roasted vegetable tray
Cinnamon and apple pie.
Class structure
Hands on cooking classes where your children are in charge of doing everything from scratch with the help of a chef instructor. They will be guided through the step-by-step recipes and get some demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and length of the course. Children will get a chance to eat what they have cooked by having a break from 12.15-30pm. Time frame might changed depending on the group and recipes made on the day.
Included in the price:
Recipe booklet
All ingredients
All cooking equipment and teaching resources are provided in our kitchen for use on the day.
Snacks and water.
Shoe covers
Drop off session from 10am to 1pm
Individual working station and kitchen utensils.
What you need to bring:
Flat-soled and close toe shoes. No heels in the kitchens.
Hair clips
Tupperware to transport your products home
No refund after booking.
Contact us before booking if you need to swap some ingredients.
Not suitable for children with the following allergies or food intolerance/diets: Gluten, dairy, eggs, milk, vegan, mustard
Imagine sitting down to a Christmas feast you made yourself, from rolling the chicken to crimping the pie. This is not a simple kids' class. This is a proper holiday kitchen, scaled for young chefs aged 6 to 12.
Stuffed Chicken (Ballotine) : The centrepiece of any great Christmas table. Young chefs butterfly a chicken breast, prepare a savoury filling, and roll it into a beautiful parcel. Just as they do in professional kitchens. It roasts to a deep golden colour and is sliced at the table to reveal what's inside.
Caramelised roasted vegetables: A tray of seasonal vegetables (carrots, parsnips, sweet squash) cut, tossed with herbs and olive oil, and roasted until golden and tender. Children discover how heat transforms simple ingredients into something deeply sweet and complex, and learn to season with confidence.
Apple & cinnamon pie: The grand finale fills the kitchen with the scent of Christmas. From making the shortcrust pastry by hand to slicing the apples, layering the filling, and crimping the edges. It comes out golden, fragrant, and unmistakably homemade.
What's included:
Step-by-step guidance from our professional chefs
All ingredients and equipment provided
Professional culinary experience
Individual working station and kitchen utensils
At the end of the session, each young chef will enjoy their creations and take them home.
Menu:
Chicken ballotine
Roasted vegetable tray
Cinnamon and apple pie.
Class structure
Hands on cooking classes where your children are in charge of doing everything from scratch with the help of a chef instructor. They will be guided through the step-by-step recipes and get some demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and length of the course. Children will get a chance to eat what they have cooked by having a break from 12.15-30pm. Time frame might changed depending on the group and recipes made on the day.
Included in the price:
Recipe booklet
All ingredients
All cooking equipment and teaching resources are provided in our kitchen for use on the day.
Snacks and water.
Shoe covers
Drop off session from 10am to 1pm
Individual working station and kitchen utensils.
What you need to bring:
Flat-soled and close toe shoes. No heels in the kitchens.
Hair clips
Tupperware to transport your products home
No refund after booking.
Contact us before booking if you need to swap some ingredients.
Not suitable for children with the following allergies or food intolerance/diets: Gluten, dairy, eggs, milk, vegan, mustard
