Calling All Young Chefs! Join Our Hands-On Cooking Workshops!
Our hands-on cooking series is specially designed for budding chefs aged 8-12 years, eager to embark on a culinary adventure!
Join us in our Neff Inspiration Kitchen, overlooking our bountiful food garden, as we dive into the world of sustainable, seasonal cooking. Led by our experienced education team, each workshop will be a delightful journey of discovery, where young chefs will learn to create wholesome meals for the whole family, using ingredients sourced from our own organic garden whenever possible.
Hosted on Sundays from 10 am – 12:30 pm, these workshops cover sweet, savoury, and everything in between. Our Young Chef Workshops promise to cultivate a love for cooking and a deeper connection to real, fresh ingredients.
Don’t miss this chance for your young ones to become kitchen wizards! Reserve your spot today, these book up fast!
28th January: We will be kicking off 2024 making gnocchi from scratch, to go with a tomato sauce featuring kale from our organic food garden. Cinnamon spice palmiers will be for dessert!
25th February: It’s a celebration of brassicas! Cheesy broccoli and cauliflower gratin is on the menu, followed by tasty red velvet cupcakes!
24th March: We’ll be making a delicious spinach, kale and sweet potato dhal, and oat cookies for dessert. The spinach will be sourced from our organic food garden.
28th April: Make your own filling spring salad using produce from our organic food garden. For dessert, we’ll be making lemon drizzle cake.
26th May: Young Chef’s will blend the ever-reliable broad bean into a versatile pesto to serve with pasta. We’ll be making strawberry and rhubarb lemonade muffins decorated with pretty, edible flower cakes for dessert. The broad beans and flowers will all be sourced from the Airfield Kitchen Garden.
30th June: We’ll make the most of the garden’s bounty in June with a delicious veggie stir fry to start, and then use some of Airfield Estate’s organically grown rhubarb in a classic crumble for dessert.
25th August: The young chefs will savour the last of summer with a delicious ratatouille followed by making from-scratch scones with strawberries and cream.