Learn to make delicious wholemeal breads, Mediterranean or seasonal breads, or immerse yourself in the world of historical cooking.

We offer a range of short bread making courses for adults, based on site in our working watermill, where our own freshly milled flour is available to buy.  Working in a small group of no more than six people, in a friendly and relaxed setting, you may be surprised at what you can achieve. Our expert course leader Linda Dobbs, who appeared on TV advising 'Hotel Inspector' Alex Polizzi and Linda Bellingham in 'My Tasty Travels', will guide you every step of the way to produce fabulous results.

Or, if you really want something different, try taking part in cooking an historic food feast, from the days of diarist Samuel Pepys who wrote passionately about the food he enjoyed in our area.

All courses take place in the cottage at Mill Green. To book a place, contact Mill Green Museum.

All courses include a delicious home made lunch, and an information pack including recipes. Gift vouchers are available.

Groups bookings are also available for six people, makes a great hen day experience!

Beginner's Courses

DateDetails of CoursePrice

Sourdough in a day - Beginner's

Please enquire at Mill Green Museum

  A full proof way to make this Emperor of all breads in a fun and relaxed environment at Mill Green Mill and Museum. Resident baker Linda Dobbs and Phil Jones, an expert sourdough baker, share their knowledge. Phil shares his tips and techniques for ensuring consistency with your sourdough loaves.

A maximum of 6 bakers in each class.

The day begins at 9am and ends at 5pm. Homemade refreshments, a lovely lunch, equipment and all ingredients will be provided on the day.

 

£145 inc VAT

Beginners

1 March

Make 3 loaves: 2 using  yeast and 1 using Soda.
Includes lunch, information pack and recipes.

Maximum 6 people 10.30am to 15.30pm

£85 inc VAT

 

 

Stage further courses

Sourdough in a day - Intermediate

February 23rd

  A full proof way to make this Emperor of all breads in a fun and relaxed environment at Mill Green Mill and Museum. Resident baker Linda Dobbs and Phil Jones, an expert sourdough baker, share their knowledge. Phil shares his tips and techniques for ensuring consistency with your sourdough loaves.

A maximum of 6 bakers in each class.

The day begins at 9am and ends at 5pm. Homemade refreshments, a lovely lunch, equipment and all ingredients will be provided on the day.

 

£155 inc VAT

Historic Food 'As My Master Liketh' Tudor Cookery


Please enquire at Mill Green Museum

Step back in time - No recipes to follow but under the guidance of your tutor discover flavour from herbs and spices

Maximum 6 people - 10.30am to 5pm

£95 inc VAT

Mediterranean Breads

Please enquire at Mill Green Museum

Make Foccacia, Mediterranean Sourdough Ciabatta, Fougasse and olive and pecorino breadsticks.
Includes lunch, information pack and recipes.

Maximum 5 people 10.30am to 16.30pm

£95 inc VAT

Interesting Breads Using Wholemeal and Rye Flour

Please enquire at Mill Green Museum

Make 3 loaves using these darker flours.
Includes lunch and recipes.

Maximum 5 people - 10.30am to 4.30pm

£95 inc VAT

Christmas Breads

Please enquire at Mill Green Museum

Make St Lucia Saffron Buns, Mincemeat and Marzipan Couronne and Greek Christosopmo
Includes lunch and recipes.

Maximum 5 people 10.30am to 15.30pm

£95 inc VAT

Half Day and Full Day Pasta Cookery Class

Please enquire at Mill Green Museum

Make fresh pasta with expert guidance.  Prepare lovely authentic Ragus.  End by sharing results, taking home what is left.

Maximum 6 people - 10.30am to 2.30pm

£65 half day
£95 full day
inc VAT

Testimonials:

"Linda is an amazing instructor. Great Timings of the course, value for money" Dora

"It's been a few months since I attended one of your beginners bread making courses. I thought you would like to know that since that very enjoyable day and as a result of all the information you supplied about how our supermarket bread is produced, we have not purchased a single loaf! I have made all our own bread and rolls. The taste is so different and keeping it so easy in the freezer." John

"Very hands-on, participatory and fun. The group were encouraged to interact, which added to the day. The refreshments were superb." Stephen

"This was an enjoyable experience and one I would very much like to repeat. The relaxed atmosphere, the lovely surroundings and the friendliness of the staff all made for a very enjoyable day."  Elizabeth

"I now have renewed enthusiasm for making my own bread."  Sandra

"I find Linda to be very engaging and has made me quite excited about my bread making journey" Lena

 

Wheat intolerance information

Some of our customers find that although they can't tolerate shop bought loaves, they can eat bread home-made with our 100 per cent organic Mill Green flour. Talk to our instructor Linda Dobbs for more information

 

Cancellation and Refund Policy

Please note that no refunds are available for cancellations received from course attendees less than two full working weeks prior to the date of the course. If a refund is requested by an attendee more than two working weeks before the course date, we will endeavour to sell your booking to another person, as there may be someone on the waiting list who would like to take it up. If this is possible, we will refund your course fee less a £10 administration fee to cover staff and banking costs involved in the refund and resale process. If it is not possible to sell your space to another person, no refund will be given. This is because we book a tutor for the course and make arrangements to pay them in advance. If we have to cancel a course for any reason, a choice of alternative dates or a full refund will be offered. Thank you for your understanding.

 

 

 

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