Join chef, Flavia Rowse, and beer expert, Peter Haydon, to learn about a variety of beer styles that can be used both for cooking and for pairing with food. This class is part hands on cooking and part tasting, interspersed with talks and anecdotes guaranteed to enlighten your senses and palate. Designed to challenge the amateur cook, recipes will include Marinated & Slow-cooked Spare Ribs in homemade Worcester Sauce, Beer Battered Haddock, homemade Tagliatelle with Crab, Chilli, Lime & Basil and Chocolate Brownies with a twist.

Ask any professional chef and they'll tell you that knowing how to use a knife is the most important skill you can have in the kitchen. In this essential class for cooks of all levels, you'll learn the whys and hows of knife skills from how to keep your knives razor sharp to how to use your knife to joint poultry and slice and dice fruit and vegetables like a pro. Your new found skills will be put to use to create a delicious meal for all the class to enjoy.

With the inclusion of your own re-useable Bento box to take away at the end of the class, this workshop with Japanese chef, Atsuko Ikeda, will give your weekday lunches a whole new lease of life. Atsuko will teach you how to cook in the traditional Japanese style and introduce you to a wealth of unfamiliar ingredients. You'll then be shown how to make your own unique style of decorative Bento with recipes for Onigiri (rice ball with a variety of toppings), Yaki Bitashi (marinated fried vegetables), Saikyo Yaki (grilled miso-marinated fish), Tamagoyaki (egg roll with Nori seaweed) and a Miso Ball (homemade instant Miso soup).

Get your teens into the kitchen! Using straightforward techniques and fresh, seasonal ingredients, Laura Washburn has designed a series of classes to teach keen young chefs the fundamental skills needed to make their favourite sorts of food. More than just a class on cooking, teens will be guided on the before, during and after of a meal, including shopping, presentation and a balanced diet. In this class they'll learn how to make pasta, sauces and pasta bakes as well as an Italian dessert with each class concluding with a sit-down lunch.Why not bring a friend? Buy two places and get 15% off.

Spritz up your spice rack and banish any preconceptions you have about Indian home cooking being laborious. Monisha will guide you through a menu of everyday Indian food that is simple, healthy and delicious for the whole family. In this class you'll learn how to refine and balance a core selection of spices to create new family favourites. Recipes inlcude Roti, Kaddu ki Dal (lentil & pumpkin curry), Murgh Hariyali (herby green chicken curry), Bombay Prawns, Baida Masala (egg curry with tomatoes), Aloo Mutter (pea & potato curry), Kheere ka Raita (cucumber & yoghurt salad) and Chaval ki Kheer (spiced rice pudding with sultanas).

Get to grips with the grizzly bits and join Dave Townsend for a hands on masterclass in butchering, preparing and cooking some of the less conventional meat options on the market. The class will end in a sumptuous feast of Roast Marrow Bones with Gremolata, Grilled Korean Short Ribs, Griddled Lambs Kidneys with Charmoula, Braised Ox Cheeks with Polenta and Veal Sweetbreads with Lemon & Parsley Butter.

Get your teens into the kitchen! Using straightforward techniques and fresh, seasonal ingredients, Laura Washburn has designed a series of classes to teach keen young chefs the fundamental skills needed to make their favourite sorts of food. More than just a class on cooking, teens will be guided on the before, during and after of a meal, including shopping, presentation and a balanced diet. In this class they'll learn how to make tacos, burritos, quesadillas and salsas with each class concluding with a sit-down lunch.Why not bring a friend? Buy two places and get 15% off.

As professional caterers, Jane and Chloe know only too well the anxiety surrounding the macaroon and its fickle nature. This class will aim to strip away the confection's diva image and present you with a straight-forward guide to producing gorgeous macaroons every time. You'll come away with a sound collection of adaptable recipes such as Rose, Chocolate & Praline, Peaches & Cream and Salted Caramel and the confidence to develop your own signature flavours at home.

Capture the bright and evocative flavours of truly authentic Indian cooking with Monisha's popular summer grills class. Recipes include Hare Bhare Kheema Kebabs (minced lamb stuffed with green chutney), Baingan Bharta (grilled aubergine with onion & garlic), Spicy Pork Kebabs, Patrani Macchi (fish cooked in a parcel with coriander), Paneer Tikka (Indian cheese skewers with colourful vegetables) and Rasmalai (milk dumplings in sweetened rose flavoured milk).

Don't miss the opportunity for your budding chefs to learn the basics of Italian cooking. Chef Martha Money will show them how to make fresh pasta from scratch, how to knead, prove and bake a Focaccia, as well as Beef Meatballs in Tomato Sauce and a decadent Funky Monkey Tiramisu. Class size is limited to 12, for children ages 10-14.