About the classes
Christine runs occasional classes on Fridays in her 17th-century home in the exceptionally beautiful hamlet of Littlebredy. The hamlet is within sight of Dorset's famous Jurassic Coast, and a 20 minute-drive from Bridport and its port, West Bay, the stunning backdrop for the ITV drama "Broadchurch".
As well as the classes on the calendar, she runs tailor-made classes on Fridays for groups of 5–7 people – a great idea for a birthday, team building event, or just a foodie day out – and a great start to a Dorset weekend.
You'll find typical topics under Sample Classes or you can contact
Classes are hands-on rather than demonstration, limited to a maximum of seven participants and suitable for all levels of skill. They typically run from 10.00–3.30, hover around £140 and include a recipe folder, tutored tastings of specialist ingredients, refreshments throughout the day and lunch.
Christine's most popular classes are Fish Cookery, Pastry and Pies, and Baking with Gluten-Free Flours. She runs these regularly throughout the year. Check out the Class Calendar for dates.
Other class topics reflect Christine's travels and first-hand knowledge of some of the world's great cuisines. They range from 'A Taste of New Mexico' and 'The Middle Eastern Larder' to 'Terrific Tapas' and 'The Spices of India'. Her book Pepper: the Spice that Changed the World was researched in India and was short-listed for the Guild of Food Writers Food Book of the Year Award.
Despite her global culinary leanings, Christine remains very much local when it comes to ingredients. As a member of the Dorset Food & Drink initiative, she is a staunch supporter of local suppliers and writes regularly about them for magazines.
Some classes include a visit to a local food producer – for example fish wholesaler Davy's Locker, and Ford Farm Cheesemakers. This high level of local involvement means that you will go away with the knowledge that you are supporting the local economy, and have learned something valuable by having direct contact with the people who work so hard to produce our food.
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