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Edible Seasonal Gifts 10-4 £96 lunch included – 1 PLACE LEFT

October 26, 2017 @ 10:00 am - 4:00 pm


Spend a relaxing day at Rutland Cookery School in the run-up to Christmas – and avoid the shops – making a selection of delicious edible gifts.

Products are likely to be: whiskey caramel sauce, spiced meringues, cheese marmite treats, marzipan tree stems, cranberry & sesame Florentines.

This workshop will be run by Graham Dunton, a close friend and colleague I have known for 35 years.
Graham has been a patissier for 35+ years working in some of the most prestigious hotels in London. He has also worked in Switzerland and France. A self confessed lover of all foods but most at home with patisserie and baking with the best ingredients he can find.
Graham trained with Swiss Patissier  John Huber and then with Anton Mosimann at the Dorchester Hotel.  The Hyatt Carlton Tower Hotel in Knightsbridge followed working under  French Chef Patissier Robert Mey and then the Hotel Baur au Lac in Zurich.
Having crossed paths several times over the preceding years Graham and I both worked together at the 2*Michelin Connaught Hotel where Graham had been appointed Executive Chef pâtissier. Graham has also acted as consultant for the House of Albert Roux and spent many years in bakery and patisserie manufacturing and development.

A true master craftsman, this workshop is a rare  opportunity to learn with one of the UK’s finest pastry chefs
The day will include a light lunch and glass of wine to send you home relaxed and with a few gifts ticked off your list!

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October 26, 2017
10:00 am - 4:00 pm
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