Our amazing chef, Fabrice Teston, will demonstrate and teach the techniques required to make several different flavours of macaron.

Join Chris Zammit on a 3- day Chocolate Showpiece course. This is suitable for students in the catering trade, pastry chefs and other professional or semi-professional persons interested in gaining the necessary knowledge and experience for working with chocolate.

Join one of our expert tutors, as they introduce you to the variety of Thai Street food traditionally prepared by street vendors right across Thailand.

Join our expert chef, Dan Graham, as he shows you how to get the best from seasonal game meats. You'll be recreating the dishes to eat and take home.

Learn how to handle a knife both correctly and safely in this short evening class. Techniques include the 'rock-chop', julienne (matchsticks), brunoise (fine dice) and chiffonade (ribbon cut).

Learn how to produce fantastic Sourdough bread with a beautiful crust and crumb.

Join Alice from White Rose Bakes for this awesomely autumnal Halloween bake off, specifically tailored for those following a gluten-free or plant-based diet! Learn some top tips for sweet shortcrust pastry perfection, tremendous tart fillings, fiendishly fabulous chocolate fudge, and an unbelievably unctuous apple cake!

Join Alice from White Rose Bakes for this awesomely autumnal Halloween bake off! Learn some top tips for sweet shortcrust pastry perfection, tremendous tart fillings, fiendishly fabulous chocolate fudge, and an unbelievably unctuous apple cake!

A chocaholics dream day out! Join expert chocolatier, Andrew Thwaite, where you’ll learn how to temper chocolate and create a variety of delights which could be for a gift, or just for yourself!

A chocaholics dream day out! Join expert chocolatier, Andrew Thwaite, where you’ll learn how to temper chocolate and create a variety of delights which could be for a gift, or just for yourself!

Come and join expert tutor, Dan Graham and learn the skills and techniques to create a wide rage of sushi classics.

Join Alice to learn how to make incredible creations for the festive season

Learn how to produce fantastic French buttery Viennoiserie.

Join Dan Graham to create some delicious classic bistro dishes. Content to be confirmed.

Join Martin for a THREE day intermediate Christmas themed chocolate showpiece course. Students will be taken through the process of designing, planning and constructing a Christmas Themed Chocolate Showpiece. Techniques will cover the complete process from the idea drawing the scale design, planning and constructing with various finishing techniques for a theme that embellishes the magic of Christmas.

Steph cooks up a festive feast!

Scared of the Christmas meal? Steph Moon shares her secrets with you.

Join Alice to make some great, fun creations for the festive season

Join Alice to make some great, fun creations for the festive season

The Intermediate Chocolate Showpiece Class is ideal for students starting to enter in the chocolate competitions or to display at their own workplace. Students will be taken through the process of designing, planning and constructing a themed Chocolate Showpiece. Techniques will cover the complete process from idea and design to display, Using elegant curves in the design with a theme that embellishes beauty.

The Sugar Showpiece Class is ideal for students starting to enter in the sugar competitions or to display at their own workplace. Students will be taken through the process of designing, planning and constructing a themed Sugar Showpiece. Techniques will cover the complete process from idea and design

This introductory course to chocolate showpiece is the perfect way to learn about various chocolate mediums, techniques and skills to develop a centrepiece to impress your friends and family. We will work to a general design, but there are plenty of ways to add your own special touches!

A TWO day course with the incredible Emma Baravelli. Learn how to paint with cocoa butter.

Learn the art of confectionery panning with Martin Chiffers

Student will be taken through the process of creating molded and enrobed Chocolate bonbons and bars, finishing with various Spraying and handwork techniques including chocolate confectionary items as fudges, Caramels, Panning Techniques, Nougat Montelimar. Caramelized Nuts and Lollipops.

Learn how to make your chocolates last with this introduction to shelf life with Andrew Thwaite

Join Andrew Thwaite for an introduction to chocolate making. Learn new skills of tempering..

Join Andrew and learn how to make the perfect ganache alongside many other skills including use of cream, creating salted caramels and use of fruit purees.

Learn a range of fun and colourful skills in chocolate Easter egg decoration.

Plated Desserts Student will learn the art of plated desserts that will grace any table using modern techniques and inspirations . Learn how to plan and create desserts suited for the occasion or event different types of service and how to give some theatrical wow in the presentation.

Learn how to create incredible petit gateaux with Martin Chiffers

A FIVE day intensive course in which Andrew Thwaite takes you through all the stages you need to set up your own chocolate business.

Join Chris Zammit on a 3- day Chocolate Showpiece course. This is suitable for students in the catering trade, pastry chefs and other professional or semi-professional persons interested in gaining the necessary knowledge and experience for working with chocolate.

The Gourmet Afternoon Tea Course is an intensive day of working on several delicate and delicious sweet recipes, all with many elements to them.

Student will be taken through the process of creating molded and enrobed Chocolate bonbons and bars, finishing with various spraying and handwork techniques including multiple fillings, practical & theory to extend the shelf life of your bonbons.

Getting started with 3D or wants to see how you can use in your business? In the master class we get to understanding 3D Printing technology, how to get started the available resources and processes used to create bespoke forms to be made in to chocolate or desserts moulds with practical examples made during the class.

Students will learn the fine art of Modern Asian Patisserie & Bakery a beautiful blend of Japanese, Korean, Chinese with Western influences

On this inspiring course we cover a range of recipes to produce a delicious variety of professional desserts and patisserie, all using plant based ingredients, and is a great guide in the use of protein and gelatine substitutes with aeration, coagulation and setting properties.

Do you love filled chocolates but would prefer to investigate a variety of vegan options? From hand dipped/enrobed chocolates to moulded chocolates and truffles, this course offers a delicious range led by Shona Sutherland using ganache, pate de fruit, gianduja, gels, marzipan and other mediums, incorporating the vegan substitutes of what would normally be used for non-vegan fillings.

A FIVE day intensive course in which Andrew Thwaite takes you through all the stages you need to set up your own chocolate business.

Student will Learn the Signature Cakes of Martin Chiffers 2023, Modern Patisserie & Cakes Created for Hotels and Patisseries.

Join Chris Zammit on a 3- day Chocolate Showpiece course. This is suitable for students in the catering trade, pastry chefs and other professional or semi-professional persons interested in gaining the necessary knowledge and experience for working with chocolate.

Student will be taken through the process of designing, planning and constructing a Christmas Themed Chocolate Showpiece. Techniques will cover the complete process from the idea drawing the scale design, planning and constructing with various finishing techniques for a theme that embellishes the magic of Christmas.

A collective celebration of specialty Christmas sweet traditions as students learn to master the classics from around the world from British Classics for Restaurants, German Stollen & Christmas Cookies, Panforte, Turrón & Chocolates & Decorations.

Student will learn the art of plated desserts that will grace any table using modern techniques, flavours and inspirations.