Course dates

  • Mon 16 February 2026, 9:30am - 12:30pm
    Pavilion Road, no spaces left
    Sold out
  • Tue 10 March 2026, 9:30am - 12:30pm
    Pavilion Road, no spaces left
    Sold out
  • Tue 24 March 2026, 2:00pm - 5:00pm
    Pavilion Road, no spaces left
    Sold out
  • Tue 7 April 2026, 9:30am - 12:30pm
    Pavilion Road, no spaces left
    Sold out
  • Tue 21 April 2026, 2:00pm - 5:00pm
    Pavilion Road, no spaces left
    Sold out

Master three show stopping roulades and rolls in this Tea House masterclass.

Our roulades and rolls are a key element of our afternoon tea at the Tea House, not only do they add a decadence in terms of flavour but the presentation is second to none. In this masterclass our Expert Baker will show you how to achieve the lightest sponge and fillings for three distinct rolls & roulades. You will create a caramelised passion fruit ganache and Swiss meringue buttercream for your Swiss roll, a chocolate & hazelnut roulade generously filled with ganache and cream & the most beautiful pistachio & raspberry roulade. 

This course uses wheat, rye, dairy and egg. 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 3 hours.

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