Sunday 11 October, 10am-4pm

Food Museum regular, Giovanni Di Sarno, will lead you through a variety of autumnal breads packed with the flavours of the changing season.

During the workshop we will make from scratch the following breads : 

Chestnut and honey bread; a rustic bread containing chestnut flour.

Spiced Pumpkin Bread; A perfect bread to eat with either sweet or savoury foods.

Beetroot and mint Bread. A nutritious bread made using beetroot flour and pieces of beetroot.

Sweet Grape Focaccia. A traditional Italian recipe made with grapes, sugar, and rosemary.

Suitable for all abilities. Vegetarian and Vegan options available too.

Homemade refreshments and lunch provided, celebrating the best of our Museum-grown produce.

£120 including lunch. Booking essential