Join our spicy hot chefs this Spring and learn how to make homemade noodles.
This cooking class is here to expand your bean horizons. During the class, we will explore the difference in taste, texture and cost between tinned, jarred and cooked from dried beans...
If you have no intention of removing asbestos but work on buildings built or refurbished before the year 2000, asbestos could be present. You will need awareness training so you know how to avoid the risks. Asbestos awareness training should be given to employees whose work could foreseeably disturb the fabric of a building and expose them to asbestos or who supervise or influence the work. In particular, it should be given to those workers in the refurbishment, maintenance and allied trades where it is foreseeable that ACMs may become exposed during their work.
If you have no intention of removing asbestos but work on buildings built or refurbished before the year 2000, asbestos could be present. You will need awareness training so you know how to avoid the risks. Asbestos awareness training should be given to employees whose work could foreseeably disturb the fabric of a building and expose them to asbestos or who supervise or influence the work. In particular, it should be given to those workers in the refurbishment, maintenance and allied trades where it is foreseeable that ACMs may become exposed during their work.
Join us for an evening of hands-on cooking, learning how to pickle and ferment food.
For many people we know, the first rule of wine is that it should be sparkling. If you fall into that bracket, or you know someone who does, allow us to introduce our Prestige Champagne and Sparkling Wine Masterclass. There are two main ways in which this event stands out over our regular and very popular sparkling wine tastings. Firstly, we’ll be featuring eight wines rather than the usual six. Secondly, we’ll be focussing on more expensive bottles, with the line-up including a Prestige Cuvée from a well-known Champagne producer. What else can you expect? At least another couple of Champagnes as well as sparkling wines from other parts of Europe (England included) and a selection of the best of the New World. And with that amount of wine, we’ll have a couple of specially-selected cheeses on hand to mop up the bubbles and to show just how well fizz and cheese can go together. If you had to buy a bottle of each of these wines, it would cost over £300, which makes our price per ticket of just £55 look very appealing. We’re expecting this tasting to prove very popular, both for sparkling wine enthusiasts and also for those looking to buy a present for the fizz fans in their life. So if you’d like to book a place, we’d advise you to move quickly before they’ve all gone.
Lino printed postcard. This workshop is a fun day learning how to print a set of ‘jigsaw’ lino prints. You will learn how to create a design, use lino cutting tools correctly, ink your block and print your own postcard.
Children Learn For Free! It’s Family Fresh Pasta Time at Station House! And you have the chance to learn how to make and roll your own fresh pasta and then combine with a delicious sauce of your choice. And then best thing is, you can bring your favourite child for free! Simply book yourself a place and we'll give you a free children's place, too! After you've both cooked up a storm, sit down together and enjoy what you've made. If you, or your child, have any allergies or dietary requirements please call us in advance to check if the menu is appropriate. We will always try to cater for dietary requirements where we can. Terms and Conditions *One booking (£55) covers a place for one adult plus one age appropriate child. *The maximum number of children per adult is one child. You can add an extra child at a £22.50 supplement! *Children must be aged between 8 and 16.
Minty Green Peppers on your wall. Make a mosaic for your garden wall , floor , bathroom or kitchen splash back in this online mosaic course.
Join Community Kitchen chef, Bearnie, to explore the delights of the Caribbean region.