Name: Afternoon Tea Pastries Cookery Class
Start: 2024-12-15T10:00:00+00:00
End: 2024-12-15T12:30:00+00:00
Location: Westbury-on-Trym

Spend a morning creating a selection of dainty sweet treats for your Sunday afternoon tea. We'll be making a layered raspberry millefeuille and 'Dunes Blanches', classic choux buns from Bordeaux, all to be filled with professional vanilla crème pâtissière.

What’s Included?

Create layered raspberry millefeuille
Make ‘Dunes Blanches’ choux buns from Bordeaux
Fill your pastries with professional vanilla crème pâtissière
Hands-on guidance throughout the class

Age restrictions: 16+

Adult (Aged 16+) £79

Available dates

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Sun, 15 Dec 10:00 - 12:30

12 places left

How to get there

Redmaids High School, Bristol, BS9 3AW

Facilities

Parking
Toilets

On the day

The class starts at 10:00am in the Global Larder Cookery School in Westbury-on-Trym.

If you have any allergies, intolerances or dietary requirements, please let us know as soon as possible and we will do our best to accommodate you.

Changes happen, don't worry

How to change dates

Change of plans? You can easily rebook the next available slot up to 14 days before your experience.

How to get a refund

Can't make it? We understand things happen! You can cancel and get a full refund up to 14 days before your experience.

Please note that this refund policy does not apply to gift bookings. You may reschedule your gift if outside the time period stated above. However, all gifts are non-refundable and expire exactly 1 year after the date of purchase.

You'll be hosted by

Pete Lien (He/Him)

Pete Lien is an award-winning cookery teacher who has previously headed up the Women's Institute Cookery School, as well as teaching for Waitrose and Gordon Ramsay.

His 15 years experience teaching cookery to adults and children has given him real insight into what home cooks really want to learn - and how they want to learn it.

Everything Pete teaches is designed for the home cook and a domestic kitchen, the teaching environment is calm and the classes are fun. As well as traditional foundation skills he has a real interest in global cuisine, and has travelled (and eaten) extensively across Europe, Asia, the Americas and Australia. His Chinese and Indian heritage fuels his love of spices and exciting flavour combinations.

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