Put a wholesome twist on your everyday baking. Create delicious bakes whilst bringing whole grains to the fore and reducing your sugar usage.
Have your cake and eat it too - with a day of wholesome baking skills and pastry lessons from the River Cottage experts.
This course is the perfect introduction to healthier baking. Featuring a range of sweet and savoury bakes, this course takes classic baking recipes and shows you how to introduce more whole grains and reduce refined sugars, whilst still creating delicious bakes worth shouting about!
You’ll have the chance to sample some of your creations surrounded by the idyllic rolling hills, and take the rest home to impress friends and family.
- Make a wholemeal farmhouse loaf
- Get to grips with wholemeal shortcrust and rough puff pastries
- Learn to make a comforting seasonal sponge pudding
- Make a sticky root veg cake topped with icing and natural decorations
- Perfect a savoury scone, using spelt flour, cheese and herbs
10:00 - 17:00
Arrive at River Cottage
You’ll begin your River Cottage experience with a 10-15 minute walk through the wonderful pathways down to the farm, enabling you to really soak up the views of the valley.
Make yourself at home
Meet your tutor and settle in with tea, coffee and treats fresh from the kitchen.
Start the day by creating a classic farmhouse loaf using wholemeal flours. Get kneading and shaping tips from our chefs.
We’ll now start your rough puff pastry which you'll return to throughout the day.
Next up, you’ll get to grips with creating a wholemeal shortcrust pastry, which you’ll fill with our signature chocolate and beetroot filling.
Then we’ll use spelt flour to create our savoury cheese and herb scones.
You’ll tuck into your scones alongside a delicious meal from the River Cottage chefs.
After lunch, you’ll learn how to make a seasonal sponge pudding and tuck into this for your dessert.
We couldn’t have a baking day without cake! You’ll use root veg from the garden to create a moist cake. We’ll top this with a twist on cream cheese icing (using labneh!) and finish it with natural seasonal decorations.
We’ll finish the day using your wholemeal rough puff pastry to create spicy vegetarian ‘sausage’ rolls using English lentils.
Head up the hill for 5pm with your loaf, tart, cake and rough puff rolls in hand.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the course you are interested in, please call us on 01297 630302.
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
Sorry, we’re afraid this course is not suitable for those who are vegan or have gluten intolerances.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018