What should I bring to the class?
We provide all the ingredients, equipment, recipes – even aprons. Just turn up in time for the start of the class and you are ready to go!
What age children can take part?
Children aged from 2 can attend, however we ask parents to use their own judgement about what their child can do. A 2 year old probably shouldn’t use a knife, but they will love kneading bread dough, adding spices and mixing with the big spoons. Please note that children must be accompanied by an adult at all times.
Can I bring my baby too?
Yes, babies are always welcome!
It may reassure you to know that we are supportive of breastfeeding mums and happy for your to feed during the class if your little one needs it. We are also equipped for bottle feeding and have a kitchen with kettle for preparing milk on site.
We would ask that you do not change your babies nappy in the food preparation room for hygiene reasons, but there is a toilet close to the classroom which can be used for this purpose.
I would like to bring my husband/wife/partner/mum/dad – is that going to cost extra?
No, additional adults are not charged. It is great if both parents can join in so that is really encouraged. Only children are provided with ingredients though so you may have to share!
Please let me know when you book if you are bringing anyone extra so that I can check capacity. We will always try to accommodate.
Can I leave my children to do the class on their own?
We ask that parents alway accompany their children and supervise during the class – it’s all part of the fun!
I have/my child has a nut allergy – can I still join a class?
We have some classes that do not include cooking with nuts, however the kitchen in which the food is prepared may have been exposed to nuts so we cannot guarantee that it will be a safe environment for serious allergy sufferers.
Our recipes are largely vegetarian and avoid the use of nuts BUT can contain common allergens including:
- cereals containing gluten
- peanuts and peanut oils
- soybeans or soya milk
- nuts, such as ground almonds, hazelnuts, walnuts, pecan nuts, brazil nuts, pistachio, cashew and macadamia nuts
- crustaceans, for example prawns, crabs, lobster and crayfish
- celery (and celeriac)
- sulphur dioxide, which is a preservative found in some dried fruit to stop them browning such as apricots
- molluscs, for example clams, mussels
Please check with your class leader prior to booking if you have any concerns and raise the allergy with them at the start of the class. This can help us to offer you the most accurate advice, avoid cross contamination and in some cases where appropriate provide alternative ingredients or tools for your child to use.
I am vegetarian/vegan/diabetic – do your courses cater for me?
Yes we certainly do. Most of the food we cook is veggie, some is vegan, we try to cram in as much raw yumminess as possible (BUT) are also partial to the odd naughty cheesecake so it always best to email me if there is a class you would like to book. Most recipes can be adapted to meet your dietary requirements if I have a bit of notice.