Get a full immersion into our professional kitchen by learning different techniques and flavours during our May half term camp cooking camp!
In this deliciously hands-on workshop, our young Gourmet Chefs will discover the magic of baking as they create the famous canelés and the delicate cordola biscuits. From mixing and shaping to achieving the perfect golden crust, this experience is all about crafting sweet treats with care, creativity, and a touch of indulgence.
What’s included:
Step-by-step guidance from our professional chefs
All ingredients and materials provided
Techniques for mixing, flavouring, and baking perfectly textured pastries
A warm, gourmet experience that builds confidence in the kitchen
Each participant will take home their freshly baked creations to share with family and friends (If they didn’t eat everything during the class…)
Menu:
Caneles
Bolognese sauce (Tomato sauce for the vegetarian)
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 instructor 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
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.
Students from 12 to 15 years old cook separately from the youngest ones when we have a minimum of 4 teenagers.
Not suitable for children with the following allergies or food intolerances/diets: Gluten, dairy, eggs, vegan, pork free, vegetarian
Get a full immersion into our professional kitchen by learning different techniques and flavours during our May half term camp cooking camp!
In this deliciously hands-on workshop, our young Gourmet Chefs will discover the magic of baking as they create the famous canelés and the delicate cordola biscuits. From mixing and shaping to achieving the perfect golden crust, this experience is all about crafting sweet treats with care, creativity, and a touch of indulgence.
What’s included:
Step-by-step guidance from our professional chefs
All ingredients and materials provided
Techniques for mixing, flavouring, and baking perfectly textured pastries
A warm, gourmet experience that builds confidence in the kitchen
Each participant will take home their freshly baked creations to share with family and friends (If they didn’t eat everything during the class…)
Menu:
Caneles
Bolognese sauce (Tomato sauce for the vegetarian)
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 instructor 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
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.
Students from 12 to 15 years old cook separately from the youngest ones when we have a minimum of 4 teenagers.
Not suitable for children with the following allergies or food intolerances/diets: Gluten, dairy, eggs, vegan, pork free, vegetarian
