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Farmhouse Kitchen Table. Bacon, Bangers and Bread

Made from scratch so you know what you are eating is good for you.

Farmhouse Kitchen Table. Bacon, Bangers and Bread

Technique Workshop


This is a seasonal class that is only scheduled twice a year.

We are becoming more aware of the unwanted additions to many foods we purchase. Us humans perform better on the ‘good stuff’. Fresh ingredients make delicious food, this selection is a perfect example.

No more sulphates and imported products in fresh sausages and bacon. Banish preservatives from bread products. Learn how to make simple fresh curd cheese without added thickeners.

This class is full of fun; making sausages will have you smiling! Baking bread in a saucepan will be a revelation and the crispy bacon is outstanding. To balance this selection we include the most divine roasted vegetable combination which makes the most from produce that can be grown in suburban back yards. Roasting the vegetables reveals a rich, sweetness while adding corners of caramelized tempting crispness.

Ricotta is quick easy to create and tastes super-fresh and milky. This gluten-free almond cake is moist and satisfying with a beautiful texture.

Let’s revive the freshness and goodness in our food. Enjoy this farmhouse selection and feed yourself and your loved ones fabulous food every day.

Included in this class

  • Fresh Italian Pork and Fennel Sausages
  • Overnight Crusty Bread
  • Home Cured Australian Bacon
  • Roasted Garden Vegetable Platter
  • Fresh Ricotta Almond and Lemon Cake

Listen to what clients are saying…              What to Expect and FAQ               Terms and Conditions

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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