Top 10 Best Food classes, courses, learnings kits and gifts in the UK

The roots of condiments are in fermentation, for instance the name for mustard comes from the French meaning a hot must, must is pre-fermented wine to which crushed mustard seeds were added. Now most commercial condiments contain large quantities of sugar and additives. We look at how to make condiments using just natural ingredients. We’ll be going over the definition of fermentation and its health benefits, distinguishing fermentation from other methods of preservation like pickling or canning, and the main principles behind safe fermentation from start to finish. We’ll start by laying out the main fermentation technique which will serve as a base for our recipes. Then we’ll delve into production - we’ll make a fermented ketchup, fermented Mexican salsa, and a fermented Caribbean chutney for you to take home and ferment according to our specific instructions. We’ll also discuss other recipes such as fermented sriracha, probiotic mayonnaise, fermented mustard, salad dressing, and much more. Throughout the course we’ll suggest all sorts of ingredient substitutions and recipe variations to encourage you to get creative with your ferments based on what you have at home, as well as how to use them in dishes.

During this bite-sized (90 minutes) workshop you will gain hands on experience in covering an 8" cake (and cake board) in fondant in various ways. Learning different techniques to cover a cake in fondant, means you can select the right method for right cake and the right look! You will learn tips and tricks to make sure you have a smooth, clean, even finish leaving you with a great base to add further decorations to your cake. There are many tips to cake decorating and many of these will be shared with you during the workshop just to give you that little extra know-how. The workshop is fun and informal and you can share your knowledge with others in the class and learn from them also.

In this exciting new workshop you will learn tips and tricks to create a smooth buttercream finished cake to a real 8" sponge cake, with a piped border and fruit/flower decorations. These techniques will turn-up the volume on any cake you bake and add that extra bit of finesse. The cost is only £35 (buttercream, fruits and flowers are provided). NB. If you are not able to bake your own cake, Essence of Cake can supply one at an additional cost of £10. n this exciting new workshop you will learn tips and tricks to create a smooth buttercream finished cake

Transform your plain iced Christmas cake into a festive masterpiece! Join us for our Christmas Cake Decorating Class, where Jackie will guide you through the essential techniques to create fun and festive decorations for your holiday cake. Whether you're a beginner or just looking for inspiration, this class will help you craft something special. What you'll learn: Discover the different types of decorative pastes and their unique benefits Hand-model adorable Christmas trees, snowmen, and more Master the art of creating professional lettering in various styles Use a range of cutters, silicone moulds, and plunger tools for intricate designs Learn how to properly store your decorations to keep them fresh and beautiful No need to bring your cake—just your creativity! You'll make your decorations in class and take them home in a provided box, ready to add to your cake when you're all set. Book now and elevate your Christmas cake to the next level!

This is an introduction to the world of dairy ferments. In this special course, we’ll be delving into the extensive world of fermented dairy products. We’ll go over the core tenets of fermentation, safety practices, and health benefits of fermentation, followed by demonstrations of how to make certain fermented dairy products. The range of fermented dairy products we’ll touch upon is wide and culturally diverse. Our tutor will demonstrate how to make cottage cheese, and you’ll get to taste a variety of goods such as sour cream, butter, cottage cheese, and clabbered milk. We’ll also discuss how to make and use whey, a natural by-product of cheese production, as well as different variations of labneh. We’ll finish off with a discussion of yogurts, explaining the difference between mesophilic and thermophilic yogurt varieties and sampling those too. You’ll get to make your own fermented butter as well as milk kefir using kefir cultures provided during the class. We’ll then go over how to maintain those cultures and how to ensure your ferments stay alive and healthy (even when you’re away). Quality of ingredients will be emphasized, and differences between different types of dairy and milk - i.e. raw vs. pasteurized - will be explained in detail.