Kitchen courses
Bread making
Get to grips with the different doughs needed to create a variety of breads from brioche to sourdoughs to hot cross buns:
- Occombe Farm, Devon, Sunday 14th March
- Magdalen Project, Somerset, Thursday 18th March
- Bore Place, Kent, Monday 29th March
- Magdalen Project, Somerset, Thursday 13th May
- Assington Mill, Suffolk, Sunday 6th June
Posh & Exotic Bread Making
If you have the basic knowledge of bread making, take it to the next level and make a range of breads using different recipes and fresh seasonal produce
Successful Gluten-free Baking
More than bread alone
This course will look at the magical process of making bread from growing grain through to making your own bread oven and baking your loaf. We will explore the cultural significance of bread with stories and folklore.
Best ever cake making
Carrot cake, fragrant with spice, topped with cream cheese frosting, zesty lemon cake packed with almonds, deeply dark & gooey chocolate cake, juicy Devon apple with crumbly topping … discover how to make these delicious cakes & turn them into professional-looking dinner party favourites with just a few tasty, pretty additions
Cheese making
- Abbey Home Farm, Gloucestershire, Saturday 20th March
- Magdalen Project, Somerset, Saturday 8th May
- Abbey Home Farm, Gloucestershire, Saturday 22nd May
- Magdalen Project, Somerset, Wednesday 30th June
- Abbey Home Farm, Gloucestershire, Saturday 24th July
- Abbey Home Farm, Gloucestershire, Saturday 25th September
- Abbey Home Farm, Gloucestershire, Saturday 20th November
Making preserves
Explore the traditional skill of jam making. Whether berries collected from the hedgerow or a glut of fruit from your garden, you will learn how to make a range of jams, jellies and fruit cordials.
Sausage making
Fancy pigging out on a day of making your own bespoke flavoured sausages?
Pork butchery & sausage making
The morning is spent on basic butchery and the afternoon on making sausages
Easy cheap and seasonal
With Fi, one of the Organic Farm Shop Cafe cooks. How to make delicious nutritious and inexpensive tasty vegetarian food for all the family. Just because it's organic doesn’t mean it costs the earth!
Wild meats day
Tutor, Marc Frederic demonstrates the skinning of a deer carcass, and teaches you how to skin and joint a rabbit, and pluck game birds.
An Introduction to Pastry-making
During this one-day masterclass, with professional chef and nutritionist Michael Newman, discover how to create perfect pastries every time. We will cover short crust & puff pastry methods which can be easily adapted for sweet or savoury dishes.
Cream teas & cakes
Enjoy a day turning organic, fairly traded and local ingredients into delicious, traditional treats
Hot and cold food smoking
Italian Summer Feast
Wonderfully colourful & seriously tasty, Italian cooking is a treat for all our senses - and we can still use local produce. If you want to throw a special summer party to impress then come along & learn the art of the Italian Summer Feast.
Make the Most of Meat
Discover economical ways with home grown, organic and local meats and create a range of delicious meals to tempt taste buds and to suit your pocket.
Cook’s Garden
with Lynda Brown. The morning will spent discussing how to make and get the most out of your own Cook’s Garden, using produce being grown at Trill Farm as a basis. The afternoon will focus on garlic as a vegetable and how to celebrate it in the kitchen: walking the garlic; pesto; garlic confit and puree, roast garlic, and how to dry, store, and plant home grown garlic for next year’s harvest.
Supported by the Daylesford Foundation
