We’re delighted to welcome Andrew Smyth and the BWAL team to the school today.
20th April 2019
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Join our expert tutor, Ben Mills, who will show you how to start and maintain your own sourdough leavens as well as how to make a sourdough batard and tasty continental bread rolls. You’ll also learn how to create a traditional German Volkornbrot using rye flour sourdough.
Learn some great skills and tips for making the perfect loaf, and at the end of the session you will have lots of wonderful bread to take home.
This class is suitable for you even if you have little knowledge of bread making but is also an ideal class to increase your knowledge of bread-making and extend your culinary repertoire.
All ingredients will be provided as well as recipes sheets (you can make notes if you choose to!) to take away at the end of the session.
We'll provide an apron to work in but if you'd prefer to have your very own, high-quality, embroidered YORK Cookery School apron, they are available to buy. Simply add one to your order and we can post it to you of just give it to you when you come to the class.
Join expert tutor, Fiona McBeath, as she guides you through the creation of a range of Spanish Tapas and Pintxos dishes. You'll be creating the dishes yourself to eat and take home with you.
This one day Italian cooking course with Masterchef finalist, Sara Danesin Medio, combines the best of Italian flavours and techniques, perfect for recreating for family and friends.
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).