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Chocolate 10-4 £99 includes lunch
March 8 @ 10:00 am - 4:00 pm£99
This workshop will be run by Graham Dunton, a close friend and colleague I have known for 35 years.
Graham has been a pâtissier for 35+ years working in some of the most prestigious hotels in London. He has also worked in Switzerland and France. A self confessed lover of all foods but most at home with patisserie and baking with the best ingredients he can find.
Graham trained with Swiss pâtissier John Huber and then with Anton Mosimann at the Dorchester Hotel. The Hyatt Carlton Tower Hotel in Knightsbridge followed working under French Chef Patissier Robert Mey and then the Hotel Baur au Lac in Zurich.
Having crossed paths several times over the preceding years Graham and I both worked together at the 2*Michelin Connaught Hotel where Graham had been appointed Executive Chef pâtissier. Graham has also acted as consultant for the House of Albert Roux and has spent many years in bakery and patisserie manufacturing and development.
A true master craftsman, this workshop is a rare opportunity to learn with one of the UK’s finest pastry chefs, and you will leave with a real understanding of chocolate work.
The workshop includes a two course lunch with a glass of wine.
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