A good dough takes time
People often ask why our bread classes take four hours when a recipe says forty minutes. The answer is rising. Dough does most of the work while you drink tea.
Notes
Occasional notes from Chapel Yard: news, changes, and things we've learned along the way.
Summer preserving
When strawberries and cherries are at their best, we run the preserving workshops. Jam is simple in principle and fussy in practice.
Cooking for one
Many students tell us they stopped cooking when they started living alone. Recipes serve four, leftovers pile up and the effort seems pointless.
The long oak table
The table in the dining room was found in a farm sale and carried up three flights by six very strong students. It seats fourteen if everyone is friendly.
Why we start with knives
Every class begins with a quick lesson on how to hold a knife, how to chop an onion and how to keep your fingers where they belong.