April 22 @ 10:00 am - 4:00 pm| £135
When does a pie become a tart, and a tart become a quiche? Today, our professional chef, will reveal the techniques for making perfect pastry, including shortcrust, ruff puff, hot water and choux. As on all our full day courses, sit down and savour the fruits of your labour with a glass of wine at lunchtime, and there will be plenty of pastries for you to take home and enjoy with family and friends.
• Wild Mushroom & Tallegio Tart (shortcrust)
• Tarte Tatin (ruff puff)
• Raised Pork & Cranberry Pies (hot water pastry)
• Rarebit stuffed gougeres (choux)