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January 2020
£57

Winter Menu from the French Mediterranean – FULL

25th January @ 9:30am - 4:00pm
Comberton Village College,
West Road, Comberton Cambridge, CB23 7DU United Kingdom
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A Hands-on Workshop: Entertain with ease, spend a fun, informative day preparing a 3 course feast (which is gluten free and can be tweaked into a vegetarian menu) to take home and enjoy with your family and friends. Chef, teacher…

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£125

Introduction to Modern Bread Making @ Divertimenti

26th January @ 12:00am - 3:30pm
Divertimenti South Kensington Cookery School,
227-229 Brompton Road London, SW3 2EP
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The most part of this hands-on workshop will introduce you to the essentials of making, delicious healthy breads using commercial yeast. You will learn to make a typical daily loaf, rolls, a focaccia and a seasonal stuffed flat bread. Also…

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February 2020
£35

Winter Tour of Ceret Farmers in Sud de France

15th February @ 9:30am - 11:30am
Ceret Farmers Market,
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It might be chilly and the middle of winter but the market is no less enticing the the passionate cook. It is piled with delicious local produce.   Join me for a couple of hours and I will show you…

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£35

Winter Tour of Ceret Market in The Sud de France

22nd February @ 9:30am - 11:30am
Ceret Farmers Market,
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It might be chilly and the middle of winter but Ceret’s vibrant market is no less enticing for the passionate cook. Piled with delicious local produce artichokes, radish, mache, endive and fennel and one of my favourites the ‘aillet’.  …

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£35

Winter Tour of Ceret Market in The Sud de France

29th February @ 9:30am - 11:30pm
Ceret Farmers Market,
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Days are sunny and bright now,  spring arrives early in the Vallespir, Raspberries from Elne,  Calçots  just waiting to be griddled and slavered with your own homemade romesco sauce. Vibrant carrots piled high asking to be transformed into a Catalan…

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March 2020
£125

Hot Cross Buns etc…… @ Divertimenti Cookery School

22nd March @ 12:00am - 3:30pm
Divertimenti South Kensington Cookery School,
227-229 Brompton Road London, SW3 2EP
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Join author, blogger, international professional chef and baker Hilary Cacchio in an introduction Hot Cross Buns and Easter Breads workshop. The workshop will  use fresh commercial yeast, BUT the recipes will all include adjusted weights for using with aWild Yeast/Sourdough…

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© 2020 Hilary Cacchio