Tradition and time honoured classic technicals are the foundation of any budding chef’s repertoire.

From yogurt, cheese, butter & bread, curing and smoking. The Coe will cover a range of basic ‘how to’s’ in this session.

Three hours of hands on casual cooking with a sit down two course dinner at the end

For dinner, you can expect something along the lines of:

• Shakshuka with fresh yogurt, homemade merguez lamb sausage
• Sourdough Pide, date butter, fresh ricotta , fig leaf oil

£45.