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Join Spring Restaurant's Head Pastry Chef and Heckfield's pastry consultant Sarah Johnson for a hands-on cake decorating workshop, over culinary stories and tea and cake. Sarah first discovered her passion for cooking while working at Alice Water’s acclaimed restaurant Chez Panisse.

The restaurant had developed a reputation for championing sustainable agriculture and it was during this time Sarah learned how to cook with produce directly from local farms. Upon leaving Chez Panisse, she travelled through Europe, visiting kitchens and farms alike before coming to London to work with Skye Gyngell.

Today, Sarah’s collaboration with farmers is just as important to her as her love of cooking. It is through this collaboration that she is able to create desserts and cakes that are fresh, innovative and celebrate the fruits of the seasons.

Cost: £80.00

The day will include:

1. How to properly layer a cake and fill it with jam, cream or icing;
2. How to infuse flavours into cream using leaves and flowers from the garden;
3. How to crystallise roses, currants, mint or other flowers;
4. Finally bring it all together to show how to properly assemble and decorate a cake. And take your own cake home...
Showing on Sunday September 22 2019 2:30 PM (120 Minutes)

About Us

Heckfield is a living place... A Georgian family home lovingly restored from its classic origins and rewoven into 400 acres of secluded Hampshire landscape. We are made by many, with culinary director Skye Gyngell at the helm of our restaurants, Marle and Hearth, fed by our Home Farm, which follows biodynamic principles.

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