All posts tagged: classes

Win a ticket to Bake With Maria’s ‘An Evening With Rye’!

As you may have read, I recently spent a lovely evening at Bake With Maria learning about chocolate, and making some fabulous truffles. In case you didn’t know, this week is ‘Real Bread Week’ and I have a fantastic competition for one lucky reader to win a ticket to Bake With Maria’s ‘An Evening With Rye’ Class in London on Thursday 21st May. During the class, you will learn three rye recipes under the tuition of native Dane (and incredibly lovely lady), Maria Mayerhofer. Maria will guide you through the making of a fig and fennel rye loaf, rye crisp breads and her fast becoming famous, ‘overnight rye buns’. You will get to take everything you make (along with your skills) home. You will also get a chance to taste a rye infused Akvavit made by Kell Skott, the owner of Snaps & Rye, where the event is being hosted. To win, simply re-tweet this tweet and follow both @meganrex and @bakewithmaria. Terms & Conditions The event is being held at Snaps & Rye, 93 Golborne Road, London, W10 5NL It is a 3 hour class, starting …

National Butchers’ Week – The Ginger Pig Beef Class

Seeing as this week is National Butchers’ Week, I thought I’d make my Sunday post about The Ginger Pig beef butchery class that we attended last summer, as I referred to briefly in a previous post. As I mentioned, my dad worked for the Meat and Livestock Commission for his whole life up until the late 1990’s when he retired, and spent a lot of time working with local butchers and abattoirs to make sure top standards were maintained, to ensure high quality meat, which is something that has always been important to me. The message behind National Butchers’ Week is that “butchers remain the number one choice for range, service and convenience when it comes to purchasing meat,” which I couldn’t agree with more. I think the problem these days is that it’s all too easy to include meat in your weekly food shop at the nearest big supermarket, rather than having to take a detour to a local butcher. In fact, I think it’s the same with fish, and even cheese, to an …