Our new class celebrates the beautiful 17th Century Austrian dessert, the strudel.
The Viennese strudel is the star of the show when it comes to creating layer upon layer of the finest dough encasing a sweet seasonal fruit filling. We make our strudel dough with organic Shipton Mill flour, egg, melted butter and warm water, aiming for a delicate light and super stretchy dough.
While the strudel bakes you’ll enjoy a delicious Austrian meal prepared by Cookery School staff and you’ll enjoy watching them demo nockerl, a dropping pasta where the homemade dough is dropped from a teaspoon into boiling water to cook for a few minutes before being eaten.
In our Austrian Strudel Masterclass, you will learn:
- How to make your own strudel dough
- How to prepare the strudel filling
- The pulling of the dough (the tricky part!)
- Filling and rolling the strudel before it is baked
Cook’s Certificate in Professional Food & Wine
The hospitality industry is calling out for new talent, after losing 400,000 staff, said Tom Kerridge in the BBC2’s “The Hidden World of Hospitality“. We believe our fast-track 6 week professional Cook’s Certificate in Food & Wine starting on Monday 11th September is perfect for those wishing to fill that gap.
See what students Kevin, Farage & others have to say in the video above & then find out more or secure your spot here.
Conversations Around The Table
We’re great fans of seeking out fantastic bakeries when at home and on holiday to find freshly baked bread, crispy light croissants, the ultimate chocolate brownies and a top cup of coffee. The FT recently rounded up a brilliant list of bakeries from across the UK. Enjoy.
Lastly, don’t forget that The Great British Bake Off will be back for more exciting, inspiring and delectable watching this autumn.