A morning course with David Knapman, head chef at Glebe House, expect a hands-on masterclass covering basic bread making and learn how we make our daily porridge bread. The course will cover basic sourdough techniques such as looking after your starter, shaping and baking.

A morning course with David Knapman, head chef at Glebe House, expect a hands-on masterclass covering basic bread making and learn how we make our daily porridge bread. The course will cover basic sourdough techniques such as looking after your starter, shaping and baking.

Join us for a morning workshop where you'll explore different types of kombucha. Our sessions will cover:

A hands-on morning learning the art of making and rolling fresh pasta with chef owner at Glebe House, Hugo Guest. Explore three different types of pasta doughs, and three different pasta shapes. We’ll cover the roles that flour, eggs and water play in the pasta making process and how they influence what type of pasta to serve with various sauces.

This 3-hour morning workshop, followed by lunch around our garden room table, is designed to inspire and educate you on how to make the most out of your vegetable glut.

A morning course with David Knapman, head chef at Glebe House, expect a hands-on masterclass covering basic bread making and learn how we make our daily porridge bread. The course will cover basic sourdough techniques such as looking after your starter, shaping and baking.

A hands-on morning learning the art of making and rolling fresh pasta with chef owner at Glebe House, Hugo Guest. Explore three different types of pasta doughs, and three different pasta shapes. We’ll cover the roles that flour, eggs and water play in the pasta making process and how they influence what type of pasta to serve with various sauces.

A morning course with David Knapman, head chef at Glebe House, expect a hands-on masterclass covering basic bread making and learn how we make our daily porridge bread. The course will cover basic sourdough techniques such as looking after your starter, shaping and baking.

A hands-on morning learning the art of making and rolling fresh pasta with chef owner at Glebe House, Hugo Guest. Explore three different types of pasta doughs, and three different pasta shapes. We’ll cover the roles that flour, eggs and water play in the pasta making process and how they influence what type of pasta to serve with various sauces.

A morning course with David Knapman, head chef at Glebe House, expect a hands-on masterclass covering basic bread making and learn how we make our daily porridge bread. The course will cover basic sourdough techniques such as looking after your starter, shaping and baking.

This morning workshop explores the many uses of wild garlic. From simple pestos and soups to ways of preserving it to be used throughout the year with oils and butters as well as pickled and fermented wild garlic.

A hands-on morning learning the art of making and rolling fresh pasta with chef owner at Glebe House, Hugo Guest. Explore three different types of pasta doughs, and three different pasta shapes. We’ll cover the roles that flour, eggs and water play in the pasta making process and how they influence what type of pasta to serve with various sauces.

A hands-on morning learning the art of making and rolling fresh pasta with chef owner at Glebe House, Hugo Guest. Explore three different types of pasta doughs, and three different pasta shapes. We’ll cover the roles that flour, eggs and water play in the pasta making process and how they influence what type of pasta to serve with various sauces.