Search Results for: juniors

Junior Chefs: Italian Pizza and Focaccia Art – August 2026 (am)

Join seasoned cookery tutor Sara Guidi for a fun and interactive junior cooking course!

First, master the art of making homemade Italian pizza, learning the techniques that give it an authentic flavour.

Then, unleash your creativity by designing your own focaccia bread—perfect for impressing friends and family!

With Sara’s expert guidance, you’ll develop essential kitchen skills, gain confidence, and discover just how enjoyable cooking can be.

Please note: a parent or guardian must accompany juniors aged 12 and under. However, for those aged 13 and above, parents have the option to stay or allow their child to participate independently.

Junior Chefs: Italian Cooking – August 2026 (am)

Juniors – get to grips with cooking alongside seasoned cookery tutor Sara Guidi. With her expert guidance, this children’s cooking course will help juniors create their own homemade Italian meal—one that’s sure to impress friends and family.

Moreover, Sara’s kind and welcoming approach makes learning enjoyable and accessible. She teaches the key skills and techniques juniors need to feel confident whenever they step into the kitchen. In addition, the tasty two-course menu is packed with seasonal Italian staples, full of flavour and made with authentic ingredients.

Please note: Juniors must be at least 150 cm tall to take part in this course.

Junior Chefs: Sausage and Pork Pie making – August 2026 (am)

Calling All Junior Foodies

First, join us for the Junior Chefs: Sausage & Pork Pie-Making Course. It’s hands-on, exciting, and packed with flavour.

Throughout the course, Stephen guides children step by step as they prepare their own sausages and pork pies. Additionally, his passion for creating great-tasting sausages quickly inspires every junior chef.

Next, juniors enjoy learning how to fill sausages and link them using traditional methods. In fact, these are the same techniques still used at Perrys of Eccleshall today. At the same time, they discover how to make the perfect Perrys’ Pork Pie. From mastering the pastry to preparing the filling, juniors create this much-loved, award-winning snack from scratch.

Finally, each junior chef takes home 2lb of handmade signature sausages along with their own Perrys’ pork pie. As a result, the fun and learning continue long after the course ends.

Junior Chefs: Sausage and Pork Pie making – August 2026 (pm)

Calling All Junior Foodies

First, join us for the Junior Chefs: Sausage & Pork Pie-Making Course. It’s hands-on, exciting, and packed with flavour.

Throughout the course, Stephen guides children step by step as they prepare their own sausages and pork pies. Additionally, his passion for creating great-tasting sausages quickly inspires every junior chef.

Next, juniors enjoy learning how to fill sausages and link them using traditional methods. In fact, these are the same techniques still used at Perrys of Eccleshall today. At the same time, they discover how to make the perfect Perrys’ Pork Pie. From mastering the pastry to preparing the filling, juniors create this much-loved, award-winning snack from scratch.

Finally, each junior chef takes home 2lb of handmade signature sausages along with their own Perrys’ pork pie. As a result, the fun and learning continue long after the course ends.

Junior Chefs: Sausage and Pork Pie making – October 2026 (pm)

Calling All Junior Foodies

First, join us for the Junior Chefs: Sausage & Pork Pie-Making Course. It’s hands-on, exciting, and packed with flavour.

Throughout the course, Stephen guides children step by step as they prepare their own sausages and pork pies. Additionally, his passion for creating great-tasting sausages quickly inspires every junior chef.

Next, juniors enjoy learning how to fill sausages and link them using traditional methods. In fact, these are the same techniques still used at Perrys of Eccleshall today. At the same time, they discover how to make the perfect Perrys’ Pork Pie. From mastering the pastry to preparing the filling, juniors create this much-loved, award-winning snack from scratch.

Finally, each junior chef takes home 2lb of handmade signature sausages along with their own Perrys’ pork pie. As a result, the fun and learning continue long after the course ends.

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