We start the day with the men in the Olive Garden, to be joined later if you wish by your family for Saturday lunch.  Our summer-style Men at Work class will focus on barbequing!

Enter the male domain of the barbeque, learn to marinade, grill and carve with a confident flourish (and all while holding a cold Cerveza in the other hand!).  

Please call us to book your lunch places for the family, adults £35.00, children (u14) £15.00 (01367 850174)

We are inspired by the wonderfully varied and rustic breads of Italy.  Learn the principles of the biga and slow fermentation and natural yeasts.  We will give you the skills to develop your own breads at home.

The class includes focaccia, ciabatta, pugliese and piadina and Italian style sourdough.

Perfect cakes, from classic sponges to immaculate scones. Who can resist the smell of home  baking. We teach you the skills and science and give you the know how for baking with confidence. As always our classes are inspired by the seasons.

Join the chefs to make delicious edible pressies for Christmas for your friends and family.  Creative, original and above all, great fun.

In celebration of Spring and our beautiful laying hens here at Southrop Manor, we show you the amazing versatility of the humble egg.  From soufflé to crépe, mayonnaise to custard ...

We take you into the luxurious world of chocolate, teaching you the science and the art behind this special and indulgent subject. You will learn to temper chocolate and master the mysterious skills of the professional chocolatier. You will take home a beautifull box of your hand made chocolates and the skills to impress with your own beautiful seasonal chocolate gifts..

Join us for our Christmas special, Daryll and Marj will inspire you with lots of  ideas for fabulous festive food, both for entertaining plus hints and tips for the big event.  Champagne and treats in abundance ...

Designed not only to teach children how to cook, but to give them an insight into how food is grown and produced.

Taking inspiration from the bistro classics we take you through the seasons and regions of France. From a simple salad such as  frisee aux lardons  through gratin, lapin and confit and perhaps classic creme caramel and tarte tartin. Through the year, ever changing delicious stuff!
Vive la France!

Claudio is a master storyteller, completely in tune with the natural environment.  He will take you on a morning's forage and educational walk through the watermeadows, fields and woodlands, observing both our native flora and fauna.  You will be amazed and astounded by nature and the story it tells.

We cook a selection of curries and their accompaniments and celebrate this amazingly varied dish which will include classics from India, Thailand, Malaysia and Britain of course...

Turmeric, coriander and cumin, galangal, lime leaf and coconut, breads, rice and more spice!

A  hands-on course with Claudio Bincoletto, using local Gloucestershire pork, the Italian way.

We will start our day walking through our fields, woodlands and water meadows with our foraging expert Claudio Bincoletto, gathering and learning along the way.

Returning to the kitchens, we create a wild summer feast with our bounty and locally sourced delicacies such as crayfish, brown trout and local goats cheese ...

For February we have chosen Pastry and Pie.

March Dinner Party ... On the menu,  mussels, confit, souflee.

Seeds of Italy! An informative and passionate talk with Paolo Arrigo and Claudio Bincoletto about growing Italian vegetables from these fabulous seeds with a short cookery demonstration.

For March we talk Spicy!

Lots of sticky, yummy fun with hot cross buns, bunny biscuits, easter cakes ... delicious!

May Dinner Party ... On the menu,  asparagus, elderflower, semi-freddo.

We will show you some age old techniques to preserve, pickle and pot some of the distinctive flavours of the season, helping you  build a home produced larder to enjoy throughout the year.

For May we talk Japanese.

A class to inspire your children with ideas for the perfect summer picnic for lazy days in the garden or on the beach during the long summer holidays.........

June Dinner Party ... On the menu, artichokes, salsa, cheesecake.

For June we talk ideas for summer entertaining, including tasty and different ideas for lazy summer barbeques ...

Our rustic Italian series takes you through the year and the regions of Italy.

In all our classes you will make an Italian bread, various pasta and traditional seasonal and regional dishes.  Four classes throughout the year, spring, summer, autumn and winter.

As always, our recipes are inspired by the changing seasons and what is delicious to cook, eat and enjoy right now.

We are delighted to welcome Silvana de Soissons, Italian cook and food writer to Thyme at Southrop Manor to run the January course.

A hands-on cooking class with ‘Made by Bob’ Parkinson.
The food and cooking of Thailand is considered to be one of the most ancient and refined of the world’s cuisines. The result is a complex range of textures and flavours, sampling all of the dishes you will cook  will give you the true taste of Thailand.

Rich and exotic, yet vibrant and healthy, Thai food is based on the skilful contrast of textures (soft or crispy) and tastes (sweet, sour, mild, hot, dry or wet) to create harmoniously balanced dishes always enjoyed in good company.

During a walk, Claudio will show us the principals of sensitive, safe and sustainable foraging as he shows us how to identify and carefully pick autumn's wild edible plants, with a special focus on mushrooms. A practical demonstration will follow where Claudio will show us how to grow  mushrooms  on woodchippings, in woodlands and  on straw.

For those who live in the countryside, game is bountiful in the autumn months and even city dwellers now find pheasant, partridge and other wildfowl, venison, wild rabbit and hare on their supermarket shelves. But for many the cooking of game remains a daunting mystery, not to mention the preparation, cleaning and plucking.You will be taught some basic butchery skills. The day will be filled with plenty of tips on how to get the best out of this delicious resource, it is also low-fat, free-range, seasonal, local and relatively inexpensive.