Another bread making course SELLS OUT!

Another artisan bread making course sells out at Hartingtons School of Food in Bakewell.

This time it's Andrew Auld's introduction to sourdough bread baking.

If you are interested in a sourdough course please email your details through the contact page as we will be announcing further dates very shortly.

There is still 1 space on the introduction to artisan bread making course on the 29th March and a few spaces left on the Italian Breadmaking Course on 20th May.

Let get Baking in Bakewell!

Love baking - so do we!

Love is in the air. Valentines Day is fast approaching. Why not buy something different for your partner for Valentines Day? In fact what could be more romantic than learning to bake Italian Bread TOGETHER.

Since starting Hartingtons in Bakewell at the beginning of 2012 we have had several couples come along to our cookery courses. What amazes me is how much fun they seem to have together. One couple didn't stop laughing during the whole cookery course. At the end of the course they genuinely remarked that it was one of the best things they had ever done. Praise indeed.

So why not park the hum drum for one day. It will still be there when you get back! Come along to Hartingtons and be inspired together.

We love baking bread and we think you will too.

Italian Bread Making Course - Sunday 12th February

Hartingtons gets baking!

Yesterday was the first full day baking course at our new cookery school in Bakewell.

Eleven eager would be artisan bread bakers turned up to our converted saw mill in a sun bathed Bakewell full of anticipation and excitement on what a day of artisan baking with local food hero and master baker Andrew Auld might hold.

The day started in a very civilised & relaxed way at 9.30 with chat and merriment over coffee and croissants. Andrew then explained his baking journey from boyhood fascination to now being the owner and master baker of the Loaf in Crich. Then it was very quickly time for our students to get their sleeves rolled up and for them to get baking.

The baking began with the students mixing their white or wholemeal dough and it was non stop until the end of the day when they left with a bag full of their home baked bread. During the day the students baked an artisan white/wholemeal loaf, focaccia and something for those with a sweet tooth: chelsea buns, fruit loaf, apple or cinnamon rolls or fruit buns.

All in all a fantastic days bread baking in Bakewell. The second of Andrew's bread baking course in Bakewell is already sold out but we have just put on an additional bread course on the 29th of March and for those that want to take their artisan bread making skills to another level we have just added a sourdough bread making course on the 3rd of May.

Baking in Bakewell - They are just made to go together!

Hartingtons Food Experience

Artisan Bread Course - additional dates

We have been bowled over by the popularity of our introduction to artisan bread making courses. The first two dates have already sold out. But don't fear.......we have just put an additional artisan bread making course on at the end of March. Places are selling fast so don't hesitate too long if you are interested.

Hartingtons is a member of the Real Bread Campaign and we are committed to teaching people how to make better tasting and healthier bread. We are also aiming to put on a sourdough bread making course at the beginning of May so watch this space. In the next few weeks we will be revealing future bread making courses. If you like Italian breads such as Focaccia and Ciabatta why not join our Bread Making World Tour and try one of our Sunday bread making classes.

So why not save some dough in 2012 by learning how to make your own bread and have a great time into the bargain!

First cookery courses - fantastic success!

Hartingtons first ever cookery courses held in our converted saw mill in Bakewell were a fantastic success if the size of the grins from the students were anything to go by.

Our first ever cookery course was a half day introduction to Cooking with Indian Spices. During the morning chef Frank Boddy tutored students on how to prepare a lamb rogan josh all from original herbs and spices (no pastes here). It was fantastic...and I'm not just saying that. The depth of flavours knocked spots off the rather homogenised curries that you get even from your favourite curry house (most of them buy in standard base sauces). All the students made their own Peshwari Naans again from raw materials and they all commented on the delicious pineapple chutney which went with their own spicy cauliflower fritters.

The following days cookery was a cookery course of World Flavours in One Pot. An eclectic mix of 6 dishes ranging from a sausage and lentil stew to a sweet potato curry. My particular favourite was the bread and butter pudding. Certainly not like anything my mother used to make! (sorry Mum).

Our first two cookery courses were a great deal of fun and hard work for all involved. It was a great learning experience for us in the cookery school and for the students. We are already looking forward to next week's sold out Introduction to artisan bread making course when 12 new students under the tutorship of Master Baker Andrew Auld look to acquire the basic skills of artisan bread making.

Are you looking at doing something different this year? Check out our latest list of cookery courses and be inspired in 2012!