Course dates

  • Tue 10 February 2026, 10:00am - 4:30pm
    Pavilion Road, no spaces left
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  • Tue 24 February 2026, 10:00am - 4:30pm
    (limited availability)
    Pavilion Road, 4 available spaces
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  • Mon 2 March 2026, 10:00am - 4:30pm
    (limited availability)
    Pavilion Road, 3 available spaces
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  • Mon 16 March 2026, 10:00am - 4:30pm
    (limited availability)
    Pavilion Road, 2 available spaces
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  • Tue 31 March 2026, 10:00am - 4:30pm
    (limited availability)
    Pavilion Road, 1 space left
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  • Mon 13 April 2026, 10:00am - 4:30pm
    (limited availability)
    Pavilion Road, 1 space left
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  • Tue 28 April 2026, 10:00am - 4:30pm
    (limited availability)
    Pavilion Road, 1 space left
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Join us for a full-day baking workshop, you’ll learn to craft a complete afternoon tea under the guidance of our expert pastry chef.

You’ll bake delicate scones, brioche rolls for sandwiches, pastries, and cakes from our very own Tea House menu.

Enjoy hands-on experience, insider tips, and a delicious lunch as well as all of your delightful bakes to take home with you.

Perfect for baking enthusiasts and beginners alike.

This course uses wheat, dairy, egg and nuts. Unfortunately we aren’t able to tailor recipes for substitutions or alterations, as these can fundamentally change the composition and outcome of the recipes. For more information regarding our ingredients, please contact us before booking your course.

This workshop runs for 6½ hours and includes lunch

This baking workshop is suitable for all levels of experience.

Note: All minors under the age of 12  may not attend as the class and equipment will not be suitable for their needs. Under 18s must be accompanied by a paying adult. If at any point during the workshop the tutor believes the child is causing a disruption to the class, he/she will ask both the adult and child to leave.

For information on our booking policy, please read our full Terms & Conditions.