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Perfectly Proper Pies with Richard Bertinet
Date: 30th March 2023 Time: 10:00 am
Price: £225.00
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An Introduction to Bread Making with Richard Bertinet
Date: 31st March 2023 Time: 10:00 am
Price: £225.00
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An Introduction to Bread Making with Richard Bertinet
Date: 1st April 2023 Time: 10:00 am
Price: £225.00
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Kids’ Moroccan Cooking
Date: 4th April 2023 Time: 10:00 am
Price: £40.00
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Kids’ Muffin Making
Date: 4th April 2023 Time: 02:00 pm
Price: £40.00
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Kids’ Scandinavian Cooking
Date: 5th April 2023 Time: 10:00 am
Price: £40.00
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Kids’ Easter Baking
Date: 5th April 2023 Time: 02:00 pm
Price: £40.00
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Pasta Making Masterclass with Valentina Harris
Date: 15th April 2023 Time: 10:00 am
Price: £195.00
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New Crumb – 4 Day course
Date: 18th April 2023 Time: 10:00 am
Price: £820.00
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New Crumb – Rustic Breads and Sourdoughs, 3 Day course
Date: 18th April 2023 Time: 10:00 am
Price: £645.00
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New Crumb – Enriched Doughs
Date: 21st April 2023 Time: 10:00 am
Price: £225.00
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Flexible Feasting: How to entertain carnivores, veggies and vegans together.
Date: 22nd April 2023 Time: 10:00 am
Price: £195.00
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Kitchen Skills – 2 Day Course with Richard Bertinet
Date: 26th April 2023 Time: 10:00 am
Price: £380.00
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Knife Skills with Richard Bertinet
Date: 26th April 2023 Time: 10:00 am
Price: £195.00
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Saucing with Richard Bertinet
Date: 27th April 2023 Time: 10:00 am
Price: £195.00
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English Baking with Richard Bertinet
Date: 28th April 2023 Time: 10:00 am
Price: £225.00
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Course Date

Course Type

Perfectly Proper Pies with Richard Bertinet

An Introduction to Bread Making with Richard Bertinet

An Introduction to Bread Making with Richard Bertinet

Kids’ Moroccan Cooking

Kids’ Muffin Making

Kids’ Scandinavian Cooking

Kids’ Easter Baking

Pasta Making Masterclass with Valentina Harris

New Crumb – 4 Day course

New Crumb – Rustic Breads and Sourdoughs, 3 Day course

New Crumb – Enriched Doughs

Flexible Feasting: How to entertain carnivores, veggies and vegans together.

Kitchen Skills – 2 Day Course with Richard Bertinet

Knife Skills with Richard Bertinet

Saucing with Richard Bertinet

English Baking with Richard Bertinet